Eat This Newsletter 299: No Doom
Eat This Newsletter 299: No Doom Hello Funny thing, but I have not been able to find all that many interesting food stories over the past couple of weeks....
Eat This Podcast: Old-fashioned, not quite virgin
As you know, if you listened to the previous episode, the EU regulations for extra-virgin olive oil include tasting notes. An oil that has any of the...
Eat This Newsletter 298: Unprepared
Eat This Newsletter 298: Unprepared Hello National food self-sufficiency is probably not worth fighting for, but a little more resilience would be. Also, as...
Eat This Podcast: EVOO’s unstoppable rise
Extra virgin olive oil, as a formal classification, owes its existence to the disastrous state of Italian olive oil in the 1950s. When it was first...
Eat This Newsletter 297: Proudly inefficient
Hello It’s possible that there is a strand that connects all today’s topics. It may be more efficient not to cook, but it robs you of real food. It may be...
The Food System Is Not Broken
“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.” A...
Eat This Newsletter 296: Long Lasting
Hello It’s good to be back on the usual schedule — alternating podcasts and newsletters weekly — as it gives me a little more time to seek out interesting...
Eat This Podcast: Food Notes from an American Prison
Edward Hasbrouck spent some time in the US federal prison in Lewisburg, Pennsylvania. When he listened to Matteo Guidi in the previous episode he was...
Eat This Newsletter 295: Revisited
Hello New light on old topics today; infant formula, farm subsidies, and a little bit of Black history. Formulaic Failures I simply cannot imagine how an...
Eat This Newsletter 294: All wet
Hello Drink doesn’t feature all that often here, but Christy Spackman’s episode on The Taste of Water was one of the most popular of 2024, which makes me...
Eat This Newsletter 293: Normal Service
Hello The Dietary Guidelines for Americans have had as much attention as they deserve, at least until anything changes. So we’re back to normal service here,...
Eat This Newsletter 292: Eat Real Food
Hello The big news this past week was the release of the Dietary Guidelines for Americans. There has already been an avalanche of commentary, to which I have...
Eat This Newsletter 291: Thanks
Hello No news this week. Well, there probably was some, and I’ll find it digging back over the next few days, but nothing for me to report apart from the...
Cooking in Maximum Security
Hello In some respects, Cooking in Maximum Security is a completely ordinary book of recipes -- Starters, First Courses et cetera -- along with handy tips...
Eat This Newsletter 290: Cheers
Hello Was I really complaining last time about there being scant news? Maybe everyone was conspiring to delay their gift giving ... Speaking of which, I hope...
Cash is still a most effective gift
Poor people need money and they know what to spend it on, which is why I am proud to revisit an episode from 2022. Two country directors of the charity Give...
Eat This Newsletter 289: Tackled
Hello Maybe it is just me, but it seems that there is less interesting food-related stuff around lately. Or maybe I need to spread my net further. Where...
A Berliner Speaks
Luisa Weiss discovered blogs relatively early, and soon became one of the most-read food bloggers. She was also part of a lively, supportive community,...
Eat This Newsletter 288: Adverse
Hello If a study of foods and health suggests “adverse outcomes across nearly all organ systems” I’d want to minimise those foods. On the other hand, banning...
A fresh look at domestication
A new book turns the general consensus about domestication on its head. Human selection had little to do with transforming grass into wheat or any of the...
