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Stimulation for mind and body; keeping harvests dry, making cacao harvest go further, coping with abundant harvests, the harvest of food anthropology, the biology of maca.

Here’s part of the pitch for Jeremy Parzen’s seminar in Food and Wine Journalism in Piedmont in the autumn.

Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.

People who don’t rely on supermarkets for their fresh produce seem to be doing fine.

Life beyond iceberg lettuce, citizen science, noodles and enough about the history of coconuts to drive you nuts.

“[C]alories from all food groups increased, fats and oils and the meat group most of all, dairy and fruits and vegetables the least.”

Giving up on animals as a source of food is a luxury that many people cannot afford. For poor people in developing countries, a bit of animal source food can greatly improve their health and wellbeing.

Long reads on a range of topics: sugar, sodas, food systems, pickles, pasta, military rations, curry houses and Great British tosh.

I recommend a podcast and share some plans for Eat This Podcast in 2017.

Is the Carolina Runner No.4 peanut “the first peanut cultivated in North America” and does it matter anyway?