Podcast: Play in new window | Download (Duration: 17:15 — 15.9MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

Quite by chance, I booked a brief cycling holiday at an agriturismo based on a farm that is home to Quin Italia, an enterprise that aims to be the first supply chain for certified organic quinoa grown in Italy. The food at the agriturismo was excellent, as it usually is, but there were only two items on the menu that featured quinoa: a beer and a plate of deep fried croquettes that owed more to chickpeas than to quinoa. That was just one of the points I raised with Alessandro Biavati, chef and part-owner of Agrilocanda val Campotto.

Notes

1. Both the agriturismo and Quin Italia offer a lot more information on their websites.
2. Just in case anyone in Italy wants to support cycling, here’s the website for FIAB.
3. There’s a transcript, of course, with thanks to supporters of the podcast.

   Huffduff it

Podcast: Play in new window | Download (Duration: 28:19 — 26.0MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

Many countries have strict rules about who is allowed to give advice on diet and nutrition, but that doesn’t stop even qualified people from selling all kinds of snake oil. In this episode, I chatted with Tara Schmidt, a registered dietitian and lead dietitian for the Mayo Clinic Diet. We talked about fad diets, and how they are inevitably unsustainable. About weight-loss drugs and whether they are being oversold. About the frustration she feels faced with bad advice, and how the Mayo Clinic’s caution may make it slow, but also makes it sure. About her dismay faced with questions about singular foods and singular nutrients. I learned a lot.

Notes

1. Tara Schmidt hosts the podcast On Nutrition from the Mayo Clinic Press.
2. I was fascinated to discover how many official dietary guidelines exist, though I should have pursued my question further. I’m interested in why people don’t meet them, not whether they could if they wanted to.
3. Here is the transcript, with thanks to all supporters.
4. Here is my episode on Fad diets. There may be some others in the section of related links below, although the thingie that does that has been playing up. You can always search for “diets”.

   Huffduff it

Podcast: Play in new window | Download (Duration: 26:26 — 24.3MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

Puglia is massive. I mean that quite literally, not as youthspeak, though that too. Its northernmost point is actually north of my home in Rome, though admittedly not by very much, which is strange when you consider that for most people, Puglia is only the high heel itself. That’s true for me and for several past episodes here.

A new book that explores the whole province, and more particularly its food and ingredients, flashed through my feeds a few weeks ago. After just a quick look at the contents it seemed obvious that my next move ought to be to hop on a train to Polignano a Mare to talk to the author, Flavia Giordano. So that’s exactly what I did. It was a long day, and entirely worthwhile.

Notes

1. Flavia Giordano’s book is Puglia: A cooking journey through a land and its unique ingredients, and the simplest way to get hold of a copy is to join Flavia for a tour or a class, easily booked from her website. Of course, you should also follow her on Instagram.
2. Here is the transcript.
3. The banner image is from an early 16^th century Turkish Book on Navigation and shows the town of Bari and part of the surroundings, from the Walters Art Museum, Baltimore. Cover artwork, Puglia’s colourful carrots, by me.

   Huffduff it

Podcast: Play in new window | Download (Duration: 24:41 — 22.7MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost? The Food and Agriculture Organization estimates that the cost of diet-related ill health is somewhere around $7 trillion, which is far more than the “profits” of food and agriculture. Those profits, like the cheaper, more plentiful food they stem from, take no account of the external costs of climate change, pollution, biodiversity loss and, ultimately, human health.

Professor Tim Benton has spent his career working at the interface between agricultural and food politics and environment.

“If we don’t get to grips with these challenges,” he told me “then ultimately the only thing to happen is some big calamity at some point in the future, where the planet bites back and says, I’ve had enough.”

Notes

1. Tim Benton’s paper with Rob Bailey — The paradox of productivity: agricultural productivity promotes food system inefficiency — is a very readable summary.
2. Here is the transcript.
3. This is not the first time the podcast has looked at prices and externalities – search for prices – and it will not be the last.

   Huffduff it

Podcast: Play in new window | Download (Duration: 31:30 — 29.0MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

The top four companies globally control more than 60% of the inputs modern farmers need: machinery, fertilisers, seeds, and pesticides. That kind of concentration, coupled with their size, gives these companies unprecedented power to set prices, often in collusion with their “competitors,” to block real competition, to stifle innovation, and to manipulate governments and policies. And while that may seem a problem of modern times, it’s actually a story that goes back to the beginning of industrial agriculture. Jennifer Clapp, Canada Research Chair in Global Food Security and Sustainability at the University of Waterloo in Ontario undertook a deep investigation of the history and behaviour of these companies for her new book Titans of Industrial Agriculture: how a few giant corporations came to dominate the farm sector and why it matters.

Notes

1. Jennifer Clapp’s book Titans of Industrial Agriculture: how a few giant corporations came to dominate the farm sector and why it matters is published by The MIT Press.
2. This recent article by Jennifer Clapp sets out some of her views on how to address global hunger, including ideas on reining in corporate concentration.
3. Here is the transcript.

   Huffduff it