👓 ‘How dare they’: Nutella changes recipe, sending its fans to the edge | Washington Post

‘How dare they’: Nutella changes recipe, sending its fans to the edge by Travis M. Andrews (Washington Post)
A legion of snackers live for the hazelnut spread. And they're not happy.

Some interesting food history here that I didn’t know about.

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👓 Resistance is fudgeable | Jeremy Cherfas

Resistance is fudgeable by Jeremy CherfasJeremy Cherfas (jeremycherfas.net)
Editing the recent podcast on Antibiotics in agriculture was far harder than I expected it to be, mostly because I had to cut away stuff that is important, but just didn’t fit. Much of that was about how, in time honoured tradition, antibiotic manufacturers and veterinarians sowed doubts about who...

I love that Jeremy goes to the effort to not only analyze the charts and graphs, but finds original copies and brings them to our attention. Too often people would look at such things and take them at face value.

This is definitely a podcast “extra”, but I’m glad he spent the time to bring up the other interesting topics that didn’t make the original episode.

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Checkin Carmela Ice Cream & Sorbet

Carmela Ice Cream & Sorbet

Stupidly expensive ice cream, but it’s awesome. Pumpkin spice is particularly good.

Kinneloa Mesa, California, United States of America

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🎧 Getting to know the cinta senese on its home turf | Eat This Podcast

Getting to know the cinta senese on its home turf: The rebirth of a Renaissance pig by Jeremy Cherfas from Eat This Podcast
In the town hall of Siena is a series of glorious frescoes that depict The Allegory of Good and Bad Government. In one of them is a pig, long snouted and thin legged, black with a white band around its back and down its front legs, being quietly chivied along by a swineherd. It is absolutely recognisable as a cinta senese, a Belted Sienese pig, today one the most favoured heritage breeds in Italy. But it wasn’t always so. Numbers dropped precipitously in the 1950s and 1960s, to the point that the herd studbook, recording the ancestry of all the animals, was abandoned. And then began the renaissance. One place that contributed to the revival of the cinta senese is Spannocchia, a large and ancient estate not far from Siena. I was lucky enough to visit earlier this summer, to see the pigs first hand and to learn about them from Sara Silvestri. Perhaps the biggest surprise, to me, was that not all cinta senese are blessed with the white belt that is deemed a characteristic of the breed. Some have white spots or stripes but not the full band, and some don’t seem to have any white at all. This could be flaky genetics – odd for a breed with a supposedly ancient lineage – or it could be the result of marauding male cinghiale, which are a problem in Spannocchia and elsewhere. Right now, all these visually defective animals (and most of the perfect specimens too) end up on a plate. I wonder how long before every piglet born is properly belted.

Oh, how I dream of pork… I’m beginning to wonder if there’s an Eat This Podcast 12 step program.

For a minute toward the end I though that Jeremy had slipped and let the audio quality of the episode go to pot. Took me a minute to realize that it had started to rain during the interview and the audio was really just supplementing the arc of the story–as always. I suppose I have to let go and trust his producerial sense.

I’d been away from podcasts for a chunk of the summer, so today was a great day to have the chance to catch up on one of my favorites.

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📺 Food Waste: Last Week Tonight with John Oliver (HBO)

Food Waste: Last Week Tonight by John Oliver from HBO
Producers, sellers, and consumers waste tons of food. John Oliver discusses the shocking amount of food we don’t eat.

This episode dispels a lot of common misconceptions about food and food donations in the United States.

Some of the potential legislation discussed here could be tremendously helpful not only to a lot of Americans, but to other countries as well. I find it difficult to believe that legislators work on a bunch of knucklehead things when “simple” things like this are left to fester away. Not only could it help out millions of people, but could create jobs, and drastically effect world efficiency as well as improve the economy.

If Jeremy Cherfas, hasn’t seen this, I highly recommend it. Perhaps a more in-dept episode of Eat This Podcast on the numbers, policy decisions and science?

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👓 The Future is Meow! A Bakery in Japan Makes Cat-Shaped Bread | Nerdist

The Future is Meow! A Bakery in Japan Makes Cat-Shaped Bread by Blake Rodgers (Nerdist)
There’s just no limit to the wonderfully weird pieces of cuisine that Japan comes up with. They’ve made cream puff desserts into drinks, put Kit Kats on sushi, turned meat into cakes, and even made it possible to bathe in maple syrup! And their latest foray in overtaking internet searches and Twitter trends might be their cutest yet. Yes, we’re talking about cat bread.

Just what the world needs!

Continue reading “👓 The Future is Meow! A Bakery in Japan Makes Cat-Shaped Bread | Nerdist”

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🎧 What a Cool New Podcast About Shipping Can Teach You About Coffee | Bite (Mother Jones)

What a Cool New Podcast About Shipping Can Teach You About Coffee by Kiera Butler and Maddie Oatman from Bite | Mother Jones
That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve around this precious cargo: gruff captains, hearty cooks, perceptive coffee tasters, and competitive tugboat pilots. This is the world journalist Alexis Madrigal illuminates in his new podcast Containers. Alexis tells us how the fancy coffee revolution is shaking up the shipping industry, and reveals his favorite sailor snack. Bite celebrates its first birthday, and Kiera gets up-close-and-personal with a kitchen contraption that’s sweeping the nation: the InstantPot.

This is a cool new podcast I hadn’t come across before. This particular episode is a bit similar to my favorite podcast Eat This Podcast, though as a broader series it appears to focus more on culture and society rather than the more scientific areas that ETP tends to focus on, and which I prefer.

The bulk of this episode, which discusses shipping and containers (really more than food or coffee which is only a sub-topic here), reminds me of the book The Box: How the Shipping Container Made the World Smaller and the World Economy Bigger by Marc Levinson which I’d read in July/August 2014. (The book is now in its second addition with an additional chapter.) I suspect it was some of the motivating underlying material for Alexis Madrigal’s Containers podcast series.[1] The book had a lot more history and technical detail while I suspect Madrigal’s series has more of the human aspect and culture thrown in to highlight the effect of containerization. I’m subscribing to it and hope to catch it in the next few weeks. The discussion here is a quick overview of one of his episodes and it goes a long way towards humanizing the ever increasing linkages that makes the modern world possible. In particular it also attempts to put a somewhat more human face on the effects of increasing industrialization and internationalization of not only food production, but all types of manufacturing which are specifically impacting the U.S. (and other) economy and culture right now.

The InstantPot segment was interesting, particularly for cooking Indian food. I’m always intrigued by cooking methods which allow a modern home cook to better recreate the conditions of regional cuisines without the same investment in methods necessitated by the local cultures. Also following Alton Brown’s mantra, it sounds like it could be a useful multi-tasker.

h/t to Jeremy Cherfas and his excellent Huffduffer feed for uncovering this particular episode (and podcast series) for me.

References

[1]
A. Madrigal, “Containers,” Medium, 07-Mar-2017. [Online]. Available: https://medium.com/containers. [Accessed: 18-May-2017]
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🎧 Food — and bombs — in Laos | Eat This Podcast

Food — and bombs — in Laos by Jeremy Cherfas from Eat This Podcast
Karen Coates is a freelance American journalist who writes about food – among other things. She emailed to ask if I would be interested in talking to her about a book that she and her husband, photographer Jerry Redfern, have produced. It’s called Eternal Harvest, but it isn’t about food, at least not directly. Its subtitle is the legacy of American bombs in Laos. Some of those bombs are 500-pounders. Lots of them are little tennis-ball sized bomblets, which are as attractive to farm kids as a tennis ball might be, with horrific consequences. The story of unexploded ordnance in Laos was an eye opener, for me. But I also wanted to know about food in Laos, and so that’s where we began our conversation.


Interesting to hear about the monotony of some of the local diets, which across large areas are actually quite diverse. The limited selections show a high incidence of forced locovorsim while the lack of diversity also goes to show limited trade areas and links between towns and villages. The show also touched on some longer 500 year trends in food in the area, but only in a passing manner. Even small amounts of animal protein in diets shows how important they can be in the long run.

Woman weeds while bomb clearance continues
A technician with a UXO Lao bomb disposal team scans for bombs in a woman’s yard as she continues weeding. They work along a new road built atop the old Ho Chi Minh Trail. ©2006/Jerry Redfern
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🎧 Baking bread: getting big and getting out | Eat This Podcast

Baking bread: getting big and getting out by Jeremy Cherfas from Eat This Podcast
Ah, the self-indulgent joy of making a podcast on one of my own passions. “They” say that turning cooking from an enjoyable hobby into a business is a recipe for disaster, and while I’m flattered that people will pay for an additional loaf of bread I’ve baked, there’s no way I’m going to be getting up at 3 in the morning every day to sell enough loaves to make a living. But there are people who have done just that, and one of them happens to be a friend. Suzanne Dunaway and her husband Don turned her simple, delicious foccacia into Buona Forchetta bakery, a multi-million dollar business that won plaudits for the quality of its bread – and then sold it and walked away. Suzanne was also one of the first popularisers of the “no-knead” method of making bread, with her 1999 book No need to knead. Using a wetter dough, and letting time take the place of kneading, has been around among professional bakers and some, often forgetful, amateurs for a long time, but it was Mark Bittman’s article in the New York Times that opened the floodgates on this method. Since then, as any search engine will reveal, interest in the technique has exploded, both because no-knead is perceived as easier and because the long, slow rise that no-knead usually calls for results in a deeper, more complex flavour. I’ve had my troubles with it, and had more or less given up on the real deal. But I’m looking forward to seeing how a quick no-knead bread turns out, especially now that I know that in Suzanne’s case it was the result of a delicious accident.


Yet another episode that I would have listened to for hours if it had gone on. It reminds me how sad it is that they’ve moved out of LA and La Brea Bakery has become so huge. It also reminds me of fond days back on Barry Avenue in my “youth”. I’m always one to daydream about having my own pastry shop, but the repeated instances of 3AM start times reminds me why I don’t do this.

If you haven’t begun binge listening to this podcast, rush out now and subscribe.


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Baking bread, the Breaking Bad version

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🔖 Increasing homogeneity in global food supplies and the implications for food security

Increasing homogeneity in global food supplies and the implications for food security by Colin K. Khoury, Anne D. Bjorkman, Hannes Dempewolf, Julian Ramirez-Villegasa, Luigi Guarinof, Andy Jarvis, Loren H. Rieseberg, and Paul C. Struik (Proceedings of the National Academy of Sciences )
The narrowing of diversity in crop species contributing to the world’s food supplies has been considered a potential threat to food security. However, changes in this diversity have not been quantified globally. We assess trends over the past 50 y in the richness, abundance, and composition of crop species in national food supplies worldwide. Over this period, national per capita food supplies expanded in total quantities of food calories, protein, fat, and weight, with increased proportions of those quantities sourcing from energy-dense foods. At the same time the number of measured crop commodities contributing to national food supplies increased, the relative contribution of these commodities within these supplies became more even, and the dominance of the most significant commodities decreased. As a consequence, national food supplies worldwide became more similar in composition, correlated particularly with an increased supply of a number of globally important cereal and oil crops, and a decline of other cereal, oil, and starchy root species. The increase in homogeneity worldwide portends the establishment of a global standard food supply, which is relatively species-rich in regard to measured crops at the national level, but species-poor globally. These changes in food supplies heighten interdependence among countries in regard to availability and access to these food sources and the genetic resources supporting their production, and give further urgency to nutrition development priorities aimed at bolstering food security.

h/t Eat This Podcast

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