Eat This Podcast: The importance of yesterday’s heritage breeds for tomorrow's food supply
Hello Modern livestock breeds are incredibly efficient, gaining weight at a prodigious rate and supplying astonishing quantities of milk and eggs. That...
Eat This Newsletter 144: What goes around
Hello A day late and a dollar short — except that it isn’t short. I won’t whine about why this edition is late, it’s all my own fault. But I will point out...
Eat This Podcast: The International Year of Fruits and Vegetables
Hello This is the International Year of Fruits and Vegetables, as designated by the United Nations and implemented by the Food and Agriculture Organization...
Eat This Newsletter 143: Does contain nuts
Hello I’m still enjoying the winter break, and hard at work on the next series of podcasts, so here’s another newsletter, for now. The peanut papers Just in...
Eat This Newsletter 142: Happy New Year
Hello Of course marking a new year on one specific day is a cultural artefact, and many cultures are doing their best to maintain their own markers. Throwing...
Eat This Newsletter 141: Too good to waste
Hello I’ve noticed in the past how, when I am thinking about some topic, I am much more likely to notice things related to that topic, and so it was with...
Eat This Podcast: Oh, poop
Hello It’s time to face an uncomfortable fact. After more than 200 episodes devoted in their various ways to what we eat and drink, I’ve never looked at the...
Eat This Newsletter 140: Concentration not needed
Hello Once again, I’ve been sipping from the firehose of the internet so you don’t have to. Here’s what I found. Concentrate! More and more of the global...
Eat This Podcast: How the Brits became a nation of tea drinkers
Hello When the British East India Company decided to try their hand growing tea in Assam, they came up against one big problem: back home, nobody much liked...
Eat This Newsletter 139: Home work
Hello Excuses? I got ‘em. One aspect of working from home can truly bite you when you least expect it, and that is internet access. All week, ours had been...
Eat This Podcast: Where did the chicken cross the road?
Hello Not so long ago, the only clues we had to animal domestication came from archaeological digs, and the origin stories they told were vague and...
Eat This Newsletter 138: Deceptive
Hello Things aren’t always what they seem. Temporary offers, healthy appearances, artisanal breads, culinary history and edible class signifiers all come...
Eat This Podcast: A Blissful Feast
Hello Teresa Lust teaches Italian at the Rassias Center for World Languages of Dartmouth College in New Hampshire and is an acclaimed translator. A Blissful...
Eat This Newsletter 137: Renewal
Hello Hoard food, harvest olives and handle a 3000 hectare farm, plus price-fixing and molecular gastronomy. You’re welcome. Food hoarding on a global scale...
Eat This Podcast: We know what whole grain means. Whole grain food? Not so much.
Hello This week, the European Parliament will vote whether to ban food labels like “veggie burger“ and “veggie sausage”. Producers of plant-based foods say...
Eat This Newsletter 136: Copious
Hello A bumper haul this time around, with a lot of long, informative reads. To be absolutely honest, I don’t have much to say to put any of them in context,...
Eat This Podcast: Coffee leaf rust is bad news
Hello That picture is of what one scientist called the vampire of the vegetable world: coffee leaf rust. For me, Ceylon — Sri Lanka — is synonymous with tea....
Eat This Newsletter 135: Viva!
Hello Quite a bit of sciencey stuff this time around, and opportunities to point you to previous episodes of the podcast. Let’s get to it. Coffee and terror...
Eat This Podcast: Carême at home in New Zealand
Hello I was pleasantly surprised to get an email recently from an intriguing address: careme.co.nz. Naturally, I had to investigate further, and what I found...
Eat This Newsletter 134: Dated
Hello Newsletter items this week are a bit like fondly-remembered London busses; you wait for ages and three arrive at once. Coffee and wet markets get a...
