S2E5 B is for Blue Cheese, Blue Corn & Borage

In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms). Useful Links and Further Reading: Blue Cheese Stichelton Dairy Neal’s Yard Dairy Eau de Stilton Harold McGee, On Food & Cooking (1984) Val Cheke, The Story of Cheese-Making in Britain (1959) Blue Corn Flour: A Comprehensive Guide by Christine McFadden, 2018 Hopi Culture - https://itcaonline.com/member-tribes/hopi-tribe/ The Corn Maiden in Hopi Tradition: https://blog.kachinahouse.com/the-corn-maiden-unveiling-the-harvest-and-fertility-symbolism-among-the-hopi/ Borage ‘Borage – A Star Of Nature’ on Stories From The Museum Floor , 25 August 2017 Robert Tyas, The sentiment of flowers; or, Language of flora (1841) John Gerard, The Herbal, or a Generall historie of plantes (1636) Pliny, Natural Histories VII Anon, A Proper New Booke of Cookery (1575) You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky