About

Why do we eat what we eat?    Sure our taste buds tell us when something tastes bad.   But where do our food customs originate?   How and why did we connect certain foods as ‘goes-well-together’, while we didn’t mix others?  How did the recipes evolve over the last 200 or more years to the items we find in restaurants and in homes today?   Dann Woellert, Food Etymologist, eats and researches how our food came to be what it is.    Starting with hometown comfort food favorites from his Midwestern Cincinnati, he uncovers the past and explains why good goetta has allspice or why lasagna has only four layers.     Journey with Dann to the roots of our favorite dishes.metaco

9 thoughts on “About

  1. If you ever find yourself at Wagner’s in Minster Ohio again ask for Steve at the meat counter. He’s my uncle and the town butcher. He used to own his own small grocery store in town before Wagner’s bought him out.

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  2. Dan…my name is Antonia Davena and I am on the Sunday Salon Committee for Women Helping Women. The salons feature a speaker in a local Cincinnati home with 25-35 people in attendance. I would love to speak to you in person about you being one of our featured speakers.

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  3. Hi. Cinti native here living in LA. I really miss brats and metts on the grill and have been searching locally for them. We have a great German butcher – Alpine Village – nearby. I figured out his weisswurst is basically what I know as bratwurst. But I spoke to the butcher about metts and no luck. Any suggestions on how to describe metts – or what he might know them as? I saw thurlinger sp? Sausage might be close, but looking at it described on Wikipedia, it didn’t seem familiar.

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  4. Hi Dann,

    My name is Mark. I’m doing some research into the history of the Texas Weiner and the proliferation of Greek chili sauce across the country in the 1920s. My investigations have naturally led me to you and your writings about the history of Cincinnati chili. I’ve just ordered you book! Wondering if you could reach out for a conversation about the topic when you have a free moment.

    Sincerely,

    Mark NP
    “I Never Sausage a Weiner”

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  5. Hey, I’m from Mercer county Ohio I really miss grits from all the local butcher shops and grocery stores back home. Now I live in Arkansas and occasionally make my own grits unfortunately I have to substitute polenta for corn mush another breakfast favorite. I enjoy writing, thanks!

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  6. Hi Dan,

    My name is Lauren Christakos, the granddaughter of the late Jim and Athena Christakos, previous owners of Arnold’s. I just found your wonderful article about my family and would appreciate a few minutes of your time to ask you few questions.

    Thanks for considering!

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      • Hi Dann,

        Here are my questions.
        What made you choose the Greek spaghetti at Arnold’s as a topic?
        Who did you interview about the family history?
        How did you connect the family connection of Skyline and Arnold’s?
        My grandmother (or yia yia) made a different version of this recipe at home. How were you able to prove that recipe came from my family?

        Again, I really appreciate the article. My father (Jim and Athena’s son) died in October leaving a huge hole in our family history. I know he always felt that his parents were omitted from Arnold’s history and would have enjoyed the article as much as I have.

        Lauren

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