Eat This Podcast: What a pickle
Hello again, New season, old techniques. Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be...
Eat This Newsletter 314: Renewal
Hello As the summer continues to break records in the north, it feels good to have news of at least one company taking that seriously, even though others...
Eat This Newsletter 313: Next!
Hello Just because something has been said before is no reason not to say it again, right? So here are a couple of overarching strategies, along with some...
Eat This Newsletter 312: Gloomy
Hello It isn’t easy to get cool enough to sleep, which leads to a fair amount of time during which my thoughts spiral down. Sorry, not sorry, to share here....
Eat This Newsletter 311: Scrambled
Hello It remains too hot to think, and quite by coincidence, for sure, as far as food news goes, I have had very little to think about this past week....
Eat This Newsletter 310: Focussed
Hello We had a brief respite from the heat last week, but things are ramping up again. Does that make me want to be back in the Middle Ages? Not really. And...
Eat This Newsletter 309: Wonky Patterns
Hello This ought to be the silly season, when the stories are all man eats dogfood. This week’s haul tells a very different tale, of the power of big...
Eat This Newsletter 308: Resilient
Hello Happy to share a small part of my own origin story today, besides a bit of wonky stuff and some explosive news. Help Save Wakelyns This one is...
Eat This Newsletter 307: Free
Hello The heat continues, and so does the gathering of goodies wherever I may find them. I hope you are coping, wherever you are. Cool Museum One excellent...
Eat This Newsletter 306: Hotter
Hello No respite in sight, so here I sit in a darkened room and with the fan whirring its sweet song, going through the week's finds and trying to keep my...
Eat This Newsletter 305: Hot
Hello It has been a funny week, with temperatures up in brain-scrambling territory. If this issue is late, which it may well be, that’s because I spent...
The Tomato in England
Hello It took around 130 years from 1590, and the first records of tomato plants in England, to recipes for them becoming relatively common, in the 1720s....
Eat This Newsletter 304: Small
Hello A slight whiff of nostalgia seeps out of this week’s selections. No-frills Tractor Gets Traction It seems notable that demand is booming for a new, no...
More Sustainable School Meals
Hello Eating habits form early and can last a lifetime. School meals should therefor be an excellent place to address nutrition and sustainability. Sweden,...
Eat This Newsletter 303: Rationality Rampant
Hello We’ve had our first burst of real summer weather here and it makes a fantastic difference. Now, of course, I find myself dreading the too-hot-to-think...
Eat This Podcast: Hipster Baristas and Chinese Espresso
The hipster barista and the Chinese-owned bar both shed light on the changing nature of coffee culture. In this episode I talk to Wendy Pojmann, inspired by...
Eat This Newsletter 302: Didactic
Hello I’m always slightly puzzled when a theme emerges from what I think of as an essentially random habit of collecting shiny things as I come across them....
Eat This Podcast: Collards: A Moroccan Mystery
Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them in oasis gardens during their fieldwork, he...
Eat This Newsletter 301: Beyonder
Hello Here I am again, bringing you fearless reporting from the frontiers of food and agriculture. Or something. Meat, Soda, And Beyond What do you do when...
The Geopolitics of Food and Agriculture
It isn’t hard to find examples of food weaponised in international relations and between factions in a single country. Food can foment strife, through...
