A More Perfect Plate is a weekly conversation about food, drink, and their role in American history, released in celebration of America's 250th birthday.
Each week through the summer of 2026, we'll release a dispatch on the American culture and history hiding in your favorite foods: the people, the trade routes, the happy accidents that put cheese curds, hot dogs, and whiskey on our plates.
On this podcast, Nick, a third-generation butcher from Lake Geneva Country Meats, and his co-host Bridget break each dispatch down in a casual, dinner-table-style discussion about what's interesting, what's boring, and what it all means today.
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We are wrapping up this summer series with, well, a wrap-up! In this week's Dispatch, Nick picks a favorite story from each week's Dispatch to share. Thank you so much for being a part of our journey. We hope you enjoyed listening, learned something new, and are excited about the incredible progress we've made in the American food & drink scene. This is "The Discussion," where Nick & co-host Bridget popped a bottle of bubbles and talked about 3 big themes, plus pulled out a few favori...
13 Sept 2026
The End (For Now - The Read
We are wrapping up this summer series with, well, a wrap-up! In this week's Dispatch, Nick picks a favorite story from each week's Dispatch to share. Thank you so much for being a part of our journey. We hope you enjoyed listening, learned something new, and are excited about the incredible progress we've made in the American food & drink scene. This is "The Read" where Nick narrates the entire story, but if you prefer reading, you can find the link to the blog post below! On our companio...
7 Sept 2026
Labor Day - The Discussion
In the debates about encouraging more people to enter the trades and the price of food, one part of the discussion keeps getting overlooked: Butchery is a skilled profession that is underpaid compared to the "building trades" and paying the talented people who cut your meat is secondary to having affordable meat. In this episode of A More Perfect Plate, we talk about the history of Labor Day, provide context on why butchers have fallen out of the "skilled trade" category, and provide ...
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