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In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?

This time of year, approximately speaking, is ripe for investigating food and cultures, as in the episode Celebrating Passover and Easter. With Passover just behind and Easter just ahead, I’m happy to resurrect some more ancient posts.

Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders

A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru

“The more that the pig comes to signify Jewish identity, the more it comes to signify Christian identity, and vice versa.”

“What kind of food system do we want for the future? What kind of questions should we be asking? Whose questions matter? What kind of questions matter and what kind of expertise is considered relevant to the question of what the future of food should be like?”

“On the eve of a quarter day, the time is liminal, so there’s kind of a thinning of the space between the real world and the other world.”

Gilda; how Rita Hayworth might have inspired the original anchovy-on-a-toothpick

“In a way, the multinational food industry is providing solutions for women.”