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...
Eat This Podcast: Making Mr Song's Cheese
Hello Digging into old Chinese texts, Professor Miranda Brown discovered recipes and advice on butter, milk and cheese. She even managed to successfully...
ETN 202: Pulses are Racing
Hello I know the price of everything and the value of nothing, as the great man said. Well, I don’t, but I’m trying. More on the Price of Pulse Protein A...
Eat This Podcast: What Price Chicken Wings?
Hello A chicken has two wings, two legs, two breasts; how does the market cope when all people want is wings? Chickens were bred to deliver big breasts;...
Eat This Newsletter 201: Nourishing Information
Hello I’ve been digging into databases, with some little success. Never Mind Apples and Oranges, Let’s Compare Chickens and Chickpeas A chart from the USDA’s...
