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

3 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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