Mushroom culinary customs from around the world, mushroom tips, health benefits, Michael Pollan's book How to Change Your Mind and how Psylocibin mushrooms are being used medicinally and at some of the past and present female pioneers behind psychedelics and psychiatrics, micro-dosing. Plus a chat with Karmen Perez-Pineda the founder of Cats with a Heart about mushrooms and her amazing socially responsible initiative which aims to raise awareness and funds to end child exploitation in the fashion industry.

Smy Goodness Podcast : Food, Art, History & Design

Ep37 - Mushrooms - Pt 3 - Mealtimes, Mental Health and Mindfulness with Karmen Perez-Pineda of Cats with a Heart

Pt 2 (Ep 36) covers etymology, symbolism, folklore + culinary traditions. Pt 1 (Ep35) of a 4-part series on mushrooms gives an overview, looks at shamans + ancient human mushroom cave art. Pt 3 (E37) w/Karmen Perez-Pineda of Cats with a Heart, mushroom tips, psychedelics + psychiatry. Pt 4 (Ep 38) will look at artworks featuring mushrooms by artists including Ming dynasty Chinese artist Qiu Yang, Chinese-Canadian artist Xiaojing Yan, Beatrix Potter + Elsie Wakefield, Yayoi Kusama, Wangechi Mutu and more.

Ep36 - Mushrooms - Pt 2 - Fungi Folklore

Pt 1 (Ep35) of a 4-part series on mushrooms gives an overview, looks at shamans + ancient human mushroom cave art. Pt 2 (Ep 36) covers etymology, symbolism, folklore + culinary traditions. Pt 3 (E37) w/Karmen Perez-Pineda of Cats with a Heart, mushroom tips, psychedelics + psychiatry. Pt 4 (Ep 38) will look at artworks featuring mushrooms by artists including Ming dynasty Chinese artist Qiu Yang, Chinese-Canadian artist Xiaojing Yan, Beatrix Potter + Elsie Wakefield, Yayoi Kusama, Wangechi Mutu and more.

Ep35 - Mushrooms - Mystic, Magic and Mealtime

I am sharing and processing some of my thoughts and experiences of racism as a woman of colour. Covering examples of racist imagery in food history and amazing representation, examples of racist imagery in art and amazing representation in art. Covering racial stereotypes, Ava DuVernay and the documentary 13th, Mixed Girl Meetup, Birth of a Nation, , fried chicken, watermelon, stereotypes, micro-aggressions, Sohla El-Waylly and Bon Appetit, MOFAD, Mariya Russell, Kara Walker, Angela Davis and more.

Ep34 - Smy Thoughts - Racism and Racist Imagery in Food and Art

In a special edition of Smy Goodness Podcast - Quarantine Catch-up we chat with Aimée Furnival of Another Studio, the London design studio specialising in Plant Gifts and Playful Products. Aimée featured in the Smy Goodness Podcast Ep5 Pancakes and Creativity which looked at the food history and food art relating to pancakes all whilst we chatted about creativity, similarities between cooking and design processes and how design affects the items that surround us in our kitchens and dining rooms and as we prepare and share our meals. In this episode we chat to Aimée about her thoughts on Covid-19 and how it may have affected her business and cookery practices. Have a listen!

Ep33 - Flour Power and Superb Herbs

I chat with Freelance Writer and Journalist Sophie Jean-Louis Constantine about her novel, writing process and food memories. We covered all sorts of topics - from Persephone to process, koliva to kites and ratatouille to reviews! The influence of pomegranates are akin to tentacles that have spread out across the world since our earliest times. Find out more pomegranate food history and food art stories from Ep31 - Pomegranate - Superfood, Seeds, Symbolism and Stories.

Ep32 - Pomegranate memories with Freelance Writer and Journalist Sophie Jean-Louis Constantine

Across the world and throughout myths, legends and religious texts pomegranates have been symbolic of wealth, fertility and good luck. The pomegranate has been a popular feature and motif in artworks, literature, ceremonies and culinary offerings from all over the world. A modern day superfood yes…but people throughout time and place have known of its health benefits. From stories of Agdistis, Persephone, Roman Britain and Catherine of Aragon. With artworks from Giovanna Garzoni, Clara Peeters, Sandro Boticelli, Dante Gabriel Rosetti, Zaida Ben Yusuf, Sergei Parajanov and Katayoun Amjadi.

Ep31 - Pomegranate - Superfood, Seeds, Symbolism and Stories

Exploring the historical links between food and fashion plus a chat with fashion designer and artist Emilio de la Morena. Emilio was my very first guest for Episode 1 which was all about quince and now he’s my latest guest for Episode 30! We discuss his latest creative endeavours as a painter; the fashion and food events we have been hosting and how food and fashion inspire us both. Connected since our earliest days as humans, we’ll also look at how 5000 year old Ötzi the Iceman changed how we think about prehistoric clothing. Plus we’ll look at food inspired creations from Elsa Schiaparelli, Margiela, Dries van Noten, Jeremy Scott for Moschino and Karl Lagerfeld for Chanel.

Ep30 - Fashion and Food with Em and Ems - Emilio de la Morena and Emmerline Smy

They are associated with luxury but historically this has not always been the case. They live in all oceans, yet I am partial and prejudiced to those from New England. Today it's the food history and food art of lobster. My guest Greg Weekes shares his insight and stories as a Cape Cod Lobsterman. Their form and colour have inspired artists throughout the ages. There's art from the Moche civilisation of Peru, Albrecht Durer, Claara Peeters, Anne Vallayer-Coster, Judith Sobel and Carrie Mae Weems.

Ep29 - Lobster Tails, Lobster Rolls and Lobster Tales with Lobsterman Greg Weeks

Heat from the body can soften it making it more pliable and chewy. Chewy is a key word around its etymology. It’s a tree sap that is dried in the sun from only one place, the Greek island of Chios. It’s all about mastic, or mastiha in Greek or by it’s poetic name Tears of Chios. I’ll look at its history, rarity, value and its many uses. There's art by Émile Bayard, Elisabetta Duminuco and Clémentine Bal. Our guest Aristea Zougri of Althea Massage Therapy and Yoga has a myriad of skills and talents as a massage therapist, yoga practitioner with her own line of body oils. We chat about her career, holistic treatments, lots about the food of her native Greece and some of her mastiha memories.

Ep28 - Mastic, Mastiha, Mummies and Massage with Aristea Zougri of Althea Massage Therapy and Yoga

It can fluctuate from flavour profiles of bitter, tart, sweet and juicy…you can choose from thin or thick cut, even no cut! Thinking of it likely brings several things to mind - oranges, whether you are actually into it or not and perhaps Paddington Bear? This episode is going to look at marmalade and all the twists and turns of it’s origins, etymology and the great stories associated with it. With a look at the popular manga Marmalade boy by Wataru Yoshizumi and artwork from Canadian artist Sylvie Adam

Ep27 - Feed A Lady Marmalade - Voulez-vous écouter avec moi ce soir

 "Marine Style" flask with octopus, Aegean Civilisation of Crete, the Late Minoan Bronze Age from c. 1500-1450 BC Throughout the world and throughout time, people and cultures have both revered and feared this eight-limbed, legendary Cephalopod - the octopus. We’ll look at the mythology and folklore of the octopus, their physiology and behaviour; which all strengthen their reputation as symbols of strength, intelligence and mystery. We’ll look at artworks by Japanese master Hokusai, resin artist Keng Lye, potter Tammy Garcia and illustrator Esther Van Hulsen. Plus I make takoyaki - round octopus pancake balls! Show Notes: 00:00-01:45 Intros 01:45-06:30 Octopus background history, myths, characteristics, origins, ancient history, 06:30-16:00 art, late minoan marine style flask, tammy garcia, Hokusai, Esther Van Hulsen, Keng Lye 16:00-19:15 Intelligence of the octopus, Octopolis, Octlantis, escape artists, anatomy, physiology, sex lives and child rearing 19:15-20:40 Jean Painleve octopus short films 20:40-25.25 Takoyaki and Michiru!!! 25:25-27:25 Closing 27:25-28:07 Cringey jingle  Blackware pottery with octopus motifs by potter Tammy Garcia A block print depicting the folklore tale of Akkorokamui from Hokkiado, Japan, date and artist unknown Hokusai’s 1814 shunga print, its Japanese title is Tako to Ama, translated to English as Girl Diver and Octopuses and also widely known in English as Dream of the Fisherman's Wife from Shingu Gallery retouched singular image of Hokusai’s 1814 shunga print, Tako to Ama Octopuses as depicted by artist Utagawa Kuniyoshi from the story of Princess Tamatori and the Dragon King. Illustration by Esther van Hulsen made with ink extracted from a 95 million year old octopus fossil by paleontologist Jørn Hurum. The piece is exhibited together with the fossil in the Natural History Museum in Oslo, Norway. 95 million year old octopus fossil found in 2009 and it’s ink, extracted by paleontologist Jørn Hurum and then . The piece is exhibited together with the fossil in the Natural History Museum in Oslo, Norway. ink as used in Esther Van Hulsen’s octopus illustration as seen above. Singapore based artist Keng Lye’s resin and acrylic 3-D octopus on an enamel plate Takoyaki ingredients Cooked octopus Takoyaki - first batch I used the Japan Centre recipe for Takoyaki: Ingredients batter: 200g flour,  2 eggs , 450ml water,  pinch of dashi stock fillings: 100g fresh boiled octopus, chopped , 1 bunch spring onion, chopped  red pickled ginger , tempura flakes toppings: takoyaki sauce,  japanese mayonnaise , aosa powdered seaweed (or aonori) , katsuobushi, bonito flakes How To Prepare 1. Start by creating the batter. Grab a large bowl and mix together 2 eggs, 200g of flour, 450ml of water and a little dashi stock. Set this aside. If you have the ready-made okonomiyaki flour, follow the directions for making the batter and you’re good to go.  2. Place your takoyaki plate on the gas stove on medium heat and heat up a small amount of oil in each hole.  3. Cut up your octopus into small pieces. Place a piece of octopus in each of the semi-circular holes, and then fill up each hole to the top with the batter mix. You can even overflow the batter out of the hole to make it easier to flip them later.  4. Now you can add the chopped spring onion, red pickled ginger and tempura flakes to each hole. The amount you add is up to you, but only a small amount of each will give enough flavour.  5. Once the takoyaki are about half cooked, about 1-2 minutes, you will need to flip them over. The best way to do this is to use a small wooden skewer to poke the outside of the batter and flip it over within the hole. This takes a bit of practice to get done smoothly so keep trying if you are making a mess.  6. You can usually only flip each takoyaki about three quarters of the way round so allow it to cook a little more before flipping it again. By now, all your takoyaki should be round so keep rotating them in the holes to make sure that they cook evenly on all sides. This will take about 3-4 minutes until golden brown on the outside.    7. Place a few takoyaki on a plate and smother them with loads of takoyaki sauce and Japanese mayonnaise. Then sprinkle a bit of powdered seaweed and some bonito flakes on top and enjoy. Allow to cool slightly and enjoy hot.   Takoyaki - second batch Liguria Polpo salad Greco Octopus salad

Ep26 - Octopus, Polpo, Pulpo, Tako: - Takoyaki - My Delicious Dilemma

  Notes:  0 - 1.00:   intros  1.00 - 9.35:   Gooseberry history, etymology, pairings, Egton Bridge Gooseberry and world’s biggest gooseberry, banned in the USA, Enclosures Act  9.35 - 14.20  Still life paintings by Dutch artist Adriaen Coorte, landscape painting by British artist Isabel Naftel, contemporary painting by Indigenous Australian artist Kerry Madawyn McCarthy  14.20-16.30  Intro to Jimmy’s Festival  16.30 - 23.30  Snippets from my food demo at Jimmy’s Festival  23.30 - 25.11  Closing, thanks & cheesy jingle Pics of Paintings, Festival & Recipes below: I was thrilled to be invited to do a demonstration at the 2018 Jimmy’s Festival in Ipswich at Jimmy’s Farm. At Jimmy's Farm all year round you will find a working farm, wildlife park, adventure play, shops, gardens, a restaurant, a farm shop and butchery. For Jimmy's Festival, it's all of the above and amped up some more for their annual celebration of music & food on the Farm on 21st & 22nd July, 2018! My food demo was hosted by TV Presenter Joe Hurd who did such a fabulous job all festival and Hardeep Singh Kohli who was also giving one of his brilliant food demonstrations. More on the festival in a bit, for now here are some of the images relating to the history and art of gooseberries from of the podcast. The 1658 cookbook 'The Compleat Cook, Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry’  compiled by ‘WM' Bryan Nellist of the Egton Bridge Gooseberry Society with his world record heaviest gooseberry won in 2009, weighing in at 35 drams or roughly 62 grams. Scale of the loss of common land English Spray of Gooseberries on a Stone Plinth, 1700 Dutch artist Adriaen Coorte (ca. 1665 – after 1707) Still Life with Asparagus, a Spray of Gooseberries, A Bowl of Strawberries and Other Fruit in Niche, 1703 Dutch artist Adriaen Coorte (ca. 1665 – after 1707)  The Old Gooseberry Garden, 1882 Isabel Naftel Gooseberries Kerry Madawyn McCarthy (1975 - present) Here are more pics from Jimmy's Festival: Gooseberry Gumbo500 g gooseberries* - topped and tailed  1  oranges - retain the zest and juice  2  lemon - retain the zest and juice  250g   sugar  100g     sultanas - roughly chopped  100g     walnut - roughly chopped  *all of the above can be adjusted to taste *or plums can be substituted for gooseberries Instructions 1. Put the gooseberries, citrus rinds and juices, sugar, walnuts and sultanas in a heavy pan. 2. Cook on medium-high heat for about 30 min or until the mixture is thick and the gooseberries are cooked and soft. 3. Continue simmering for another 10 minutes until the mixture is very thick. 4. Place in sterilised jars and lid. 5. Will keep for 6 months, best eaten within 3 months.

Ep25 - Gooseberries and Gooseberry Gumbo at Jimmy's Festival on Jimmy's Farm

 Orso Tosco, author of Aspettando i Naufraghi This episode it's the zucchini aka the courgette and their stunningly beautiful flowers. As my guest was Orso Tosco, the Italian author who has just published his novel, Aspettando I Naufraghi. For his topic Orso chose fiori di zucca or courgette/zucchini flowers as they feature in his novel and are one of his favourite dishes. As we will see there is a strong link between Italy and courgette flowers which will play out in our chat, the artwork covered in this episode and their interesting history. So listen above to find out about Orso's book, his process, food thoughts and memories; their earned reputation as symbols of the sensual and erotic, artwork from Arcimboldo, Giovanni de Udine, Georgia O'Keeffe and find out where courgette/zucchini come from, their travels around the world, how we get their beautiful flowers, and the myriad of ways that we can use them. Auntie Chrissie's courgette and flower Mercury, Giovanni da Udine from the Villa Farnesina, 1517. Mercury (detail), Giovanni da Udine from the Villa Farnesina, 1517. Estate, Guiseppe Arcimboldo, 1573. Vertumnus, Guiseppe Arcimboldo, 1590-1591 Squash Blossoms I, Georgia O'Keeffe, 1925 Squash Blossoms II, Georgia O'Keeffe, 1925 Squash Blossoms III, Georgia O'Keeffe, 1925 Fiori di zucca di ripieni made by Cristina Busnelli if Sanremo A few years back I decided to bundle all my interests together and rebrand from Smy Chutney to Smy Goodness so that all my preserves, crafts, products and workshops could live together in one place. My own podcast seemed a suitable place to uncover, understand and enjoy things related to food, art, history and design. Please do share your stories, knowledge, questions and suggestions. In the Smy Goodness.com podcast section you will find the podcasts and all the items that we are discussing and will have ongoing discussions about each week. SmyGoodness - Instagram SmyGoodness - Twitter SmyGoodness - Facebook SmyGoodness - Tumblr Thank you for listening.

Ep24 - Fiori di Zucca with Orso Tosco

          This episode looks at where rhubarb came from and how it traveled the world. I look at the changes from how rhubarb was first used by humans to how it is enjoyed today. We'll learn about the etymology of rhubarb, the need for albarelli drug jars and then there's the utterly interesting link between rhubarb and the Zoroastrian creation myth. I'll share why the culinary tradition of Forced Rhubarb fully deserves its PDO status. Go to SmyGoodness.com to see the artworks  I was inspired by including: Nikolai Astrup, Rubarb Mary Fedden, Still Life with Rhubarb    Elizabeth Johnson, Elizabeth Johnson Art Glass LLC - www.elizabethjohnson.com I share some of the ways that I use rhubarb in my cookery and preserves, food photography and patterns.      Smy Goodness Meringues with roasted rhubarb, rhubarb & strawberry print, jars of pickled rhubarb

Ep23 - A Rhubarb of a Pickle of a Jam

A listen and a look at how food, history and art intersect. From food origins, food history and food art. How foods have traveled the world, been used by different people and how different artists have depicted them throughout time with an emphasis on women artists, under and mis-represented artists.

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Smy Goodness Podcast : Food, Art, History & Design

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