Ep 2. Breakfast of Champions

In Eating History season 1 episode 2, entitled "Breakfast of Champions," viewers are taken on a journey through the history of breakfast foods in America. Hosts Old Smokey and Josh Macuga explore the origins and evolution of classic breakfast dishes, from pancakes and waffles to bacon and eggs.

The episode begins with a visit to a 1950s-style diner where Old Smokey and Josh sample a classic American breakfast of eggs, bacon, and toast. From there, they travel back in time to the late 1800s, when breakfast was a much simpler affair. They make a stop at a historic diner in New York City, where they learn about the invention of the waffle iron and try their hand at making homemade waffles from scratch.

Next, the hosts make their way to a farm in upstate New York to take part in the age-old tradition of making maple syrup. They learn how sap is harvested from maple trees and then boiled down into syrup, which they use to top off a batch of fluffy pancakes.

Moving forward in time, Old Smokey and Josh explore the rise of processed foods in the early 20th century and visit a factory that produces breakfast sausages. They also stop by a diner that specializes in serving breakfast all day long and sample some unique dishes, such as chicken and waffles and eggs Benedict.

The episode concludes with a discussion of the cultural significance of breakfast in America and how it has evolved over time. Old Smokey and Josh reflect on the importance of a good breakfast and share some of their favorite breakfast memories and traditions.

Overall, "Breakfast of Champions" is a fun and informative look at the history of a meal that many consider to be the most important of the day. With its mix of humor, nostalgia, and culinary expertise, this episode of Eating History is sure to leave viewers feeling hungry for more.