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...
Eat This Newsletter 300: Seriously? 300?
Eat This Newsletter 300: Seriously? 300? Hello See below. About This Newsletter 300 issues of Eat This Newsletter is something to celebrate. What started on...
Eat This Podcast: In Search of the Real Cheeses
Trevor Warmedahl worked in commercial cheese operations large and small in the USA for about 10 years, becoming increasingly disenchanted with the uniformity...
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...
