Eat This Newsletter 218: Unravelled
Hello A few stories here that demonstrate how illuminating it can be to pull on a thread until it has little more left to give. Not Sweet, Bitter A couple of...
ETN 217: Melted
Hello We are in the middle of another very hot spell here, but I’ve been keeping cool reading long reports in a darkened room … so you don’t have to. Far-...
ETN 216: Wot Me, Allergic?
Hello Sat up late last night looking for inspiration from the Perseid meteor showers, but local light pollution thwarted that plan. Nothing daunted, here are...
ETN 215: Unadulterated goodies
Hello Is the world ready to pay the true cost of food? Probably not. Too Costly? It is quite obvious that much of the food you buy, especially in a...
Eat This Newsletter 214: Science!
Hello. Delayed delivery today to be able to bring you real science. The Mything Microbiome The study of the human microbiome — the microorganisms that live...
Eat This Newsletter 213: Hot News
Hello. No let-up in sight as we continue to swelter. I hope you are doing better. Black Sea Exports Blocked Again The big news this week has been Russia’s...
Eat This Newsletter 212: Be Cool
Hello. Of course it is just a coincidence that today’s issue number is equal to the boiling point of water in degrees Fahrenheit, but it’s a coincidence that...
Eat This Newsletter 211: Nuts, again
Hello A couple of weeks ago I was blessed with a couple of nutty stories. Now here I am again with pistachios, baklava and hazelnuts, among other treats....
Eat This Newsletter 210: Ur-pizza
Hello For some reason, food from Italy features in this issue. Go figure? Ancient Italian Flat Round Thing It is the purest coincidence, I am sure, that the...
Eat This Newsletter 209: Soup to Nuts
Hello A full banquet for you this week, with thanks to my sister for the soup and reader Tom Robinson for the nuts. Soup If you read nothing else from this...
Eat This Newsletter 208: Cheesy
Hello We are on the weekly schedule now, with probably fewer items but, I hope, my customary high standards for entertainment and information. In that...
Eat This Newsletter: Rose-scented
Hello As the podcast goes briefly dormant for its summer rest, I plan to publish the newsletter every week. That may mean some issues are slimmer than...
Eat This Podcast: Pomegranates & Artichokes
Saghar Setareh left Iran in 2007 at 22 years old. She came to Rome to study graphic design and photography. The way she tells it, when she arrived she...
Eat This Newsletter 206: Costs
Hello It’s all down to supply and demand, although that says nothing about value. The Cost of Brexit A report from the Centre for Economic Performance at the...
Eat This Podcast: Why Did the Artist Cross the Chicken?
“This is not about chickens. This is about humanity” Jill Silverman van Coenegrachts, Curator. In 1999, Koen Vanmechelen, a Belgian artist, embarked on a...
Eat This Newsletter 205: There is no Alternative
Hello Today’s issue once again waited hours at the bus stop for a Number 75, when suddenly a whole flotilla of them arrived. Let’s jump aboard. A Bumper...
Eat This Podcast: Feeding the People in Wartime Britain
Hello Coupons and ration books during war was a way for the British government to try and ensure that restricted items were distributed as fairly as...
Eat This Newsletter 204: Shade lovers
Hello, On a gray and dismal May Morning, with more rain forecast for the next couple of days, it gives me some pleasure to think about solar panels and food,...
Eat This Podcast: What is Wrong with Biofortification
Hidden hunger — a lack of vitamins and minerals in the diet — afflicts two billion people around the world, with lasting effects on health and well being....
ETN 203: What if I told you ...
Hello Some stories are too good to be true; these are not, I hope, those. Gelato Blues “Precisely the opposite of what we now know to be true,” says one of...
