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"The men were simply mown down. They advanced in lines which seemed to melt away under the enemy’s fire." — British officer reflecting on the Battle of Loos

In this episode join The Hungry Historian as he turns back to September 1915 and the bloody fields of northern France to examine the Battle of Loos.

Often overshadowed today by the Somme and Passchendaele, Loos was nonetheless a watershed moment in Britain’s First World War experience.

It marked the first large-scale use of poison gas by British forces, the baptism of fire for Kitchener’s New Army of volunteers, and a clash that revealed the deep rifts between Britain’s military leaders, most notably the strained relationship between Generals Haig and French.

Follow along with The Hungry Historian as he explores the strategies and missteps, the personal accounts from soldiers in the trenches, and the sheer human cost of a battle where bravery was too often met with futility.

From the hope of a breakthrough to the harsh reality of stalemate, Loos remains a powerful reminder of the sacrifices made and the lessons learned during the early years of the Great War.WAsWA

As for today's Featured Recipe, Chef Money is stopping by to give you a quick and easy recipe for the most classic of sides inspired by a character in today's tale - General French Fries

Cheers!

General French Fries

Ingredients

• 5-6 large potatoes
• 2 TBSP of olive oil
• 1 tsp garlic powder
• 2 TBSP corn starch
• salt and pepper to taste

** Featured Recipe directions and Chef tips available within the show!

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"Assassination has never changed the history of the world." - Benjamin Disraeli

From Abraham Lincoln’s fateful night at Ford’s Theatre, to the near-misses that almost changed the course of American politics forever, presidential assassinations and assassination attempts have left lasting marks on the nation’s history.

In this episode, join the Hungry Historian as he dives into the stories behind the tragedies, close calls, and how these moments of violence reshaped presidencies, altered legacies, and tested the resilience of American democracy.

As a Featured Recipe, Chef Money is coming at you with an Italian classic thats been inspired by one of the President’s featured in today's episode. A dish that he has been calling "Garfield's Lasagna".

Cheers!

Garfield's Lasagna

Ingredients:

• Ground beef
• Italian sausage
• Canned tomatoes
• Tomato paste
• Stock/white wine
• Oven ready lasagna noodles
• Marble cheese
• Mozzarella
• Parmesan
• Ricotta
• Onion
• Garlic
• Basil
• Oregano
• Chili flakes
• One egg
• Olive oil
• Tinfoil
• Parsley *optional

**Featured Recipe directions and Chef tips available within the show

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“Travellers intending to embark on the Atlantic voyage are reminded that a state of war exists between Germany . . . and Great Britain . . . and that travellers sailing in the war zone on ships of Great Britain or her allies do so at their own risk.” - German Advertisement the day the Lusitania set sail

On May 7th, 1915, the British ocean liner RMS Lusitania was torpedoed and sunk by a German U-boat off the coast of Ireland, killing nearly 1,200 people. The disaster unfolded at a pivotal moment in World War I, when submarine warfare was transforming the rules of naval conflict and blurring the line between civilian and military targets.

Join The Hungry Historian, as he explores the Lusitania’s role as a passenger liner, a wartime symbol, and—potentially—a vessel carrying contraband munitions. Come along as he examines the German rationale for the attack, Britain’s wartime policies, and the controversy over what exactly lay in the ship’s cargo holds.

Dive deeper into the tragedy itself, and consider the broader impact: how the sinking influenced international opinion, intensified debates over American neutrality, and became one of the most consequential maritime disasters of the 20th century.

As a Featured Recipe, Chef Money is stopping by with his latest culinary creation and one from the depths of his own recipe rolodex. This time, it'll be your diet that'll "set sail" after you get a taste of the Chef's "Chocolate Mousse-itania."

Cheers!

Chocolate Mousse-itania

Ingredients:

• 3 eggs, separated
• ⅓ cup granulated sugar
• 2¼ cups heavy whipping cream divided
• 7 oz semi-sweet chocolate finely chopped
• whipped cream – garnish
• chocolate shavings – garnish
• slice of orange or zest – garnish
• raspberries - garnish

**Featured Recipe directions and Chef Tips available within the show**

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“Canada emerged as a political entity with boundaries largely determined by the fur trade. … The present Dominion emerged not in spite of geography but because of it.” — Harold Innis

From the fur-clad frontiers of Rupert’s Land to the corridors of British colonial power, the Hudson’s Bay Company stood as one of the most influential and controversial forces in North American history. In this episode, join The Hungry Historian as he paddles into the heart of Canada’s colonial past, where commerce and conquest went hand in hand, and explore the Company’s transformation from a remote trading enterprise into a sprawling commercial empire.

Between 1750 and 1870, the HBC faced fierce competition from the North West Company, expanded deep into the continent’s interior, and forged alliances and rivalries with Indigenous nations. Follow along as The Hungry Historian traces the dramatic events that led to the merger of 1821, the Company’s growing role in politics and settlement, and its eventual sale of vast territories to the new Dominion of Canada.

This is a story of profit and power, survival and sovereignty—played out against the backdrop of the wilderness, and written in beaver pelts, treaties, and the tides of empire.

Cheers!

Featured Recipe

Beaver Tails

Ingredients:

• ¾ Cup whole milk warm
• 2 ¼ Teaspoons active dry yeast
• 3 Tablespoons light brown sugar
• 2 Tablespoons canola oil
• 2 Tablespoons butter melted
• 1 Teaspoon salt
• 1 Teaspoon vanilla extract
• 1 egg
• 2 ¼ Cups all-purpose flour
• 2 Tablespoons ground cinnamon
• 2 Cups granulated sugar
• Canola or vegetable oil as needed, for deep frying

**Featured Recipe directions and Chef Tips are available within the episode or on the official Instagram of The Hungry Historian (@hungry_historian) or The Hungry Historian YouTube channel**

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“The Beaver does everything perfectly well: it makes kettles, hatchets, swords, knives, bread; in short, it makes everything.” - Unknown Innu Hunter

On this episode of The Hungry Historian, our historical hero ventures deep into the northern Canadian wilderness to trace the origins and rise of one of the oldest and most influential commercial enterprises in North America — the Hudson’s Bay Company.

Founded in 1670, but rooted in the explorations of the 1660s, the HBC was more than just a fur trading outfit; it was a geopolitical force that shaped the continent.

Join him as he explores the bold expedition of Radisson and Groseilliers, learn about the royal charter, and the Company’s dominance over Rupert’s Land — a vast swath of territory that would come to define the future of Canada.

From rivalries with the French and the Compagnie du Nord, to Indigenous partnerships, brutal winters, and fierce competition during the height of the fur trade, this period from the mid seventeenth century to the late eighteenth lays the groundwork for centuries of economic, cultural, and political change.

But before you grab your snowshoes, and head out into the heart of the Canadian wilderness, you'll want to make sure to whip up a batch of Chef Money's featured recipe to take along with you.

This time, the Chef brings to you a modern Canadian delicacy and one that fits perfectly with this series - Beaver Tails.

Cheers!

Beaver Tails

Ingredients:

• ¾ Cup whole milk warm
• 2 ¼ Teaspoons active dry yeast
• 3 Tablespoons light brown sugar
• 2 Tablespoons canola oil
• 2 Tablespoons butter melted
• 1 Teaspoon salt
• 1 Teaspoon vanilla extract
• 1 egg
• 2 ¼ Cups all-purpose flour
• 2 Tablespoons ground cinnamon
• 2 Cups granulated sugar
• Vegetable or canola oil as needed, for deep frying

** FEATURED RECIPE DIRECTIONS WILL BE AVAILABLE ON PART II

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"From Paints to Saints and the beachs between, visit the Normandie region through the eyes of the Hungry Historian."

On this second episode of a two part look back at his travels through France and Belgium, the Hungry Historian is once again joined by his Mrs (The Hungry Herstorian) as he leaves the beaches of Normandy in the rear view and heads for his next adventure.

Follow along as he walks the beach at Dieppe, the trenches of Beaumont-Hamel and Vimy Ridge, and the foxholes of the 101st Airborne at Bastogne.

If that's not your cup of tea, don't fret, because the Hungry Historian also reflects on his visits to the cathedrals of Rouen and Dieppe, the sites and sounds of Paris, and all the culinary an cocktail stop in between.

Meanwhile, Chef Money is LITERALLY saucing up a Featured Recipe based on arguably the best dish that the Hungry Historian had on his trek through western Europe. A sauce so delicious that it doesn't even have a known name, so the Chef has taken to calling it "Money Sauce."

Cheers!

Money Sauce

Ingredients:

1 cup of butter (divided)
1 medium shallot or half a yellow onion
1 package of tarragon
1 package of parsley (or a big handful if it's from your garden - equal parts to the tarragon)
4 sage leaves
4 Basil leaves
1 TBSP creamy Dijon
1 egg yolk
1 tsp worcestshire
1 tsp nutmeg
5 walnuts
1 TBSP anchovy paste
5-10 capers
1/4 of a small lemon
Pepper to taste

** Featured Recipe directions and Chef Money tip available within the episode**

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"From Paints to Saints and the beachs between, visit the Normandie region through the eyes of the Hungry Historian."

On this first episode of a two part look back at his travels through France and Belgium, the Hungry Historian lands in Paris and heads for his base of operations, the Normandie capital city of Caen.

Follow along as he walks the beaches and bunkers that saw the D-Day invasions over 80 years ago. If that's not your cup of tea, don't fret, because the Hungry Historian also reflects on his visits to Claude Monet's house on Giverny, and the historic abbey at Mont Saint-Michel.

Meanwhile, Chef Money is LITERALLY saucing up a Featured Recipe based on arguably the best dish that the Hungry Historian had on his trek through western Europe. A sauce so delicious that it doesn't even have a known name, so the Chef has taken to calling it "Money Sauce."

Cheers!

Money Sauce

Ingredients:

• 1 cup of butter (divided)
• 1 medium shallot or half a yellow onion
• 1 package of tarragon
• 1 package of parsley (or a big handful if it's from your garden - equal parts to the tarragon)
• 4 sage leaves
• 4 Basil leaves
• 1 TBSP creamy Dijon
• 1 egg yolk
• 1 tsp worcestshire
• 1 tsp nutmeg
• 5 walnuts
• 1 TBSP anchovy paste
• 5-10 capers
• 1/4 of a small lemon
• Pepper to taste

** Featured Recipe directions and Chef Money tip available within the episode**

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"Yeah-yeah, some folks inherit star-spangled eyes.
Hoo, they send you down to war, Lord
And when you ask 'em, "How much should we give?"
Hoo, they only answer, "More, more, more, more" - "Fortunate Son" by Creedence Clearwater Revival

On this last episode of his series that focused on The Vietnam War, The Hungry Historian is going to go through the most important and longest lasting legacy from the conflict.

No, it's not the Vietnam Veteran's Memorial or the areas of Vietnam that are still scarred and bare from years of war and chemical defoliation.

Nope. What we're focusing on is the war's impact on Popular Culture. Most notably, it's influence on music and movies.

Follow along as The Hungry Historian covers a wide selection of songs, and discovers that some of them may or may not actually be about that whole War in Vietnam. Once that's done, he'll discuss The War's portrayal on the big screen.

Meanwhile, Chef Money has prepared a Feature Recipe inspired by one of the most well known songs about the Vietnam War, and one that is fun, easy, and ideal as we move toward the summer months.

You won't want to miss out on Country Joe and The Fish Fry!

Cheers!

Country Joe and The Fish Fry

Ingredients:

• Perch fillets
• Butter
• All Purpose Flour
• Cayenne Pepper
• Salt and Pepper
• Lemon Wedges

** Featured Recipe directions and chef tips available within the show