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Copper & Heat Newsletter

Copper & Heat, Ricardo Osuna

Copper & Heat Radio explores the forces that shape our meals through narrative, sound-rich podcasts.

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Substack
PricingOnly free issuesPublishesInfrequently
Issues6Founded4 years agoLast Issue3 months ago
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Latest Issues

How Chocolate Went From Sacred Drink to Romantic Icon

Bernal Díaz del Castillo, one of the few literate officers of Hernán Cortés’s army, wrote one of the first European accounts of a novel (to him) drink that the Aztec rulers consumed. When the conquistadors arrived at Tenochtitlan, they witn...

3 months ago
2

The Restaurant That Popularized Champagne For New Year’s Eve

Would you pay $350 just to get into a restaurant for a New Year’s Eve party? That is just the price for securing a reservation, not including the food and the Champagne. And you have to drink Champagne.

Adjusted for inflation, that’s what...

5 months ago
3

Why We Eat Turkey on Thanksgiving

In a calendar full of U.S. holidays with problematic origin stories, Thanksgiving has to be one of the worst. The “first Thanksgiving” was not a feel-good feast. The pilgrims’ celebration of Thanksgiving in 1621 was a tense moment inside a...

6 months ago

Join us for Roux Week in Portland

The No Me Conoces dessert (Spanish for “You Don’t Know Me”) came out of a toxic work environment.

Gabriella Martinez is the pastry chef and co-owner of Libre, a cocktail bar in Portland, Oregon that focuses on tequilas and mezcals, as wel...

8 months ago

How collective action helped me get a slightly-less-terrible wage

What’s inside this newsletter:

  • Why collective action works

  • From the archives

  • What we’re consuming


Why collective action works

In 2017, I was working in fine dining, making $11.50 an hour and I was burnt out....

9 months ago
4

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  • Copper & Heat

    Exploring the forces that shape our meals.

  • Ricardo Osuna

    Producer and Strategy Lead at Copper & Heat

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