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Is histamine intolerance a thing?
Marieke Hendriksen, in our recent conversation, told me how her... Read more →
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5 March 2018
Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.
2 March 2018
It’s official. After the demise of artisan (recorded in this week’s newsletter), I now pronounce “genetic engineering” officially dead. It’s been on the way out for decades, as people sought to blunt it’s impact by attaching it to beer, bread etc. But this announcement, in the New Food Economy newsletter, is the final nail in […]
1 March 2018
The death of artisan, the trendiness of quinoa, the difficulties of disability and the future of food systems. This is the slightly shorter version of the email newsletter. If you want all the links and all the snark, sign up for email delivery.
21 February 2018
It’s all very well saying that recipients of SNAP benefits should buy healthier food from farmers’ markets, where they can also get a discount. But two new studies say that almost two-thirds of poor people have never been to a farmers’ market and three quarters did not know they got a discount there. The solution? […]
19 February 2018
The Imperial Food Products fire wasn’t really an accident; circumstances conspired to make it extremely likely If it hadn’t happened in Hamlet, it would have happened somewhere else.
16 February 2018
Things about things that have been on the show before.
12 February 2018
Here and now: prized tea, coffee’s number and a book review to chew on. Plus the hummus crisis that isn’t and the beef-buying public.
5 February 2018
A second visit to Scariff in County Clare, Ireland, to hear from the people working hard to save Ireland’s vegetable heritage and make seeds available to a new generation of gardeners.
30 January 2018
Popcorn — how dangerous is it it, really? Not very, unless you work with it. Eggs — what are they? Sorry Dave, I can’t tell you that. Caramelised onions — how long do they take? Longer than you’ve got, and they never really caramelise.
22 January 2018
Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.