🎧 A cheese place | Eat This Podcast

Listened to A cheese place: One of the pioneers who made West Cork a centre of fine cheeses by Jeremy Cherfas from Eat This Podcast
Durrus is a village at the head of Dunmanus bay, south of the Sheep’s Head peninsula in the southwest of Ireland. Durrus is also the name of an award-winning, semi-soft cheese, while Dunmanus is a harder cheese, aged a lot longer. Both were created by Jeffa Gill and are hand made by Jeffa and her small team up above the village and the bay.

Jeffa is one of the pioneers who turned West Cork into a heaven and a haven for cheese-lovers. One of the special characteristics of Durrus and many West Cork farmhouse cheeses is that they are washed rind cheeses. The young cheese is inoculated with specific bacteria (some cheeses pick their surface moulds up from the atmosphere) and is then frequently washed or moistened with a brine solution, which gives those bacteria a boost and keeps other micro-organisms at bay. The result is what many people call a stinky cheese, although the actual flavour of these cheeses is often mild, sweet and creamy.

The really remarkable thing about West Cork is how an entire food ecosystem has grown up there in the past 50 years or so, each part depending on and encouraging the others. The fact that there are so many outstanding farmhouse cheesemakers is no accident; they all gathered originally and shared their ups and downs, from which each developed their own unique cheeses. They were supported by local shops and restaurants, who created demand not just for fine cheeses but for so many other foods too. Surely someone must have documented it; so where is it?

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I could go on listening to this for ages… though I wish I could have done it with some of the cheeses discussed.

I often wish I could subscribe to this Eat This Podcast along with a delivery service that would include samples of the food items discussed. Hmmm….

🎧 Rethinking the folk history of American agriculture: Earl Butz is not the central villain of the piece | Eat This Podcast

Listened to Rethinking the folk history of American agriculture: Earl Butz is not the central villain of the piece by Jeremy Cherfas from Eat This Podcast
Remember Farm Aid, which launched in 1985? A lot of people do, and they tend to date the farm crisis in America to the 1980s, triggered by Earl Butz and his crazy love for fencerow to fencerow, get big or get out, industrial agriculture. And of course, land consolidation is inevitable, because if you’re going to invest in all that capital equipment to make your farm more efficient, you’re bound to buy up the smaller farmers who weren’t so savvy. Those “facts,” however, are anything but. They’re myths, on which much of the current criticism of American farm policy is built. There are others, too, and they’re all skillfully eviscerated by Nate Rosenberg and Bryce Wilson Stucki in a recent paper.


One villain or two?

And here’s another thing. That first Farm Aid concert apparently raised $9 million. You could presumably help a lot of poor old dirt farmers with that kind of cash. But Farm Aid wasn’t actually about poor old dirt farmers, it was about people like Willie Nelson. He lost $800,000 the year before Farm Aid. Nine million dollars doesn’t go too far when individual people are losing that kind of money.

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An interesting often untold story of agriculture, race, and economics in the United States.

👓 Resistance is fudgeable | Jeremy Cherfas

Read 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.

🎧 Pushing good coffee | Eat This Podcast

Listened to Pushing good coffee: Beyond merely fair in search of ethical trade by Jeremy Cherfas from Eat This Podcast
Walking down the supermarket aisle in search of coffee, I have this warm inner glow. If I choose a pack that boasts the Fair Trade logo, or that of any other third-party certifying agency, I’ll be doing good just by paying a little more for something that I am going to buy anyway. The extra I pay will find its way to the poor farmers who grow the coffee, and together enlightened coffee drinkers can make their lives better. But it seems I’m at least somewhat mistaken. Certified coffee is certainly better than nothing, but it isn’t doing as much good as I fondly imagine. And the price premium I pay could be doing a lot more.

In this episode I hear about coffee that’s more ethical than fair, and about some of the ways in which Fair Trade falls short.

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Much like the craziness of the words and the meanings which appear on egg cartons (organic, cage free, free range, etc.), “fair trade” isn’t always quite what one expects it might mean.

🎧 Antibiotics and agriculture | Eat This Podcast

Listened to Antibiotics and agriculture by Jeremy Cherfas from Eat This Podcast
Tackling the problem of antibiotic resistance at (one) source In the past year or so there has been a slew of high-level meetings pointing to antibiotic resistance as a growing threat to human well-being. But then, resistance was always an inevitable, Darwinian consequence of antibiotic use. Well before penicillin was widely available, Ernst Chain, who went on to win a Nobel Prize for his work on penicillin, noted that some bacteria were capable of neutralising the antibiotic. What is new about the recent pronouncements and decisions is that the use of antibiotics in agriculture is being recognised, somewhat belatedly, as a major source of resistance. Antibiotic manufacturers and the animal health industry have, since the start, done everything they can to deny that. Indeed, the history of efforts to regulate the use of antibiotics in agriculture reveals a pretty sordid approach to public health. But while it can be hard to prove the connection between agriculture and a specific case of antibiotic resistance, a look at hundreds of recent academic studies showed that almost three quarters of them did demonstrate a conclusive link. Antibiotic resistance – whether it originates with agriculture or inappropriate medical use – takes us back almost 100 years, when infectious diseases we now consider trivial could, and did, kill. It reduces the effectiveness of other procedures too, such as surgery and chemotherapy, by making it more likely that a subsequent infection will wreck the patient’s prospects. So it imposes huge costs on society as a whole. Maybe society as a whole needs to tackle the problem. The Oxford Martin School, which supports a portfolio of highly interdisciplinary research groups at Oxford University, has a Programme on Collective Responsibility for Infectious Disease. They recently published a paper proposing a tax on animal products produced with antibiotics. Could that possibly work?

Here’s another great example of a negative externality. Too often capitalism brushes over these and creates a larger longer term cost by not taking these into account. It’s almost assuredly the case that taxing the use of these types of antibiotics across the broadest base of users (eaters) (thereby minimizing the overall marginal cost), would help to minimize the use of these or at least we’d have the funding for improving the base issue in the future. In some sense, the additional cost of eating organic meat is similar to this type of “tax”, but the money is allocated in a different way.

Not covered here are some of the economic problems of developing future antibiotics when our current ones have ceased to function as the result of increased resistance over time. This additional problem is an even bigger worry for the longer term. In some sense, it’s all akin to the cost of smoking and second hand smoke–the present day marginal cost to the smoker of cigarettes and taxes is idiotically low in comparison to the massive future cost of their overall health as well as that of the society surrounding them. Better to put that cost upfront for those who really prefer to smoke so that the actual externalities are taken into account from the start.

This excellent story reminds me of a great series of stories that PBS NewsHour did on the general topic earlier this year.

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

Listened to 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.

🎧 Jam Tomorrow | Eat This Podcast

Replied to Jam tomorrow? by Jeremy Cherfas (Eat This Podcast)
What is jam? “A preserve made from whole fruit boiled to a pulp with sugar.” Lots of opportunities to quibble with that, most especially, if you’re planning to sell the stuff in the UK and label it “jam,” the precise amount of sugar. More than 60% and you’re fine calling it jam. Less than 50% and you need to call it reduced-sugar jam. Lower still, and it becomes a fruit spread. All that is about to change though, thanks to a UK Goverment regulation that will allow products with less than 60% sugar to be labelled jam. There’s nothing like a threat to the traditional British way of life to motivate the masses, although as an expat, I had no idea of the kerfuffle this had raised until I read about it on the website of the Campaign for Real Farming.

I realize that I’m probably ruined by eating soft set American jams and jellies all my life, aside from a half a dozen or so homemade versions I’ve made myself over the years. Here in the states, we’ve slipped even further–most jams are comprised of high fructose corn syrup instead of sugar. If only that revolution had happened after the 1920s instead of the 1770s perhaps things would be different.

I’m curious what’s become of this issue four years on? Did the “hard”-liners win out, or did the regulations turn to (soft set) jelly?

🎧 Food — and bombs — in Laos | Eat This Podcast

Listened to Food — and bombs — in Laos 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

🎧 Baking bread: getting big and getting out | Eat This Podcast

Listened to Baking bread: getting big and getting out 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

🎧 Changing Global Diets: the website | Eat This Podcast

Listened to Changing Global Diets: the website from Eat This Podcast
A fascinating tool for exploring how, where and when diets evolve. Foodwise, what unites Cameroon, Nigeria and Grenada? How about Cape Verde, Colombia and Peru? As of today, you can visit a website to find out. The site is the brainchild of Colin Khoury and his colleagues, and is intended to make it easier to see the trends hidden within 50 years of annual food data from more than 150 countries. If that rings a bell, it may be because you heard the episode around three years ago, in which Khoury and I talked about the massive paper he and his colleagues had published on the global standard diet. Back then, the researchers found it easy enough to explain the overall global trends that emerged from the data, but more detailed questions – about particular crops, or countries, or food groups – were much more difficult to answer. The answer to that one? An interactive website.

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While this seems a short and simple episode with some engaging conversation, it’s the podcast equivalent of the floating duck–things appear smooth and calm on the surface, but the duck is paddling like the devil underneath the surface. The Changing Global Diet website is truly spectacular and portends to have me losing a day’s worth of work or more over the next few days.

Some of the data compilation here as well as some of the visualizations are reminiscent to me of some of César A. Hidalgo’s work at the MIT Media Lab on economic complexity and even language which I’ve briefly mentioned before or bookmarked.[1][2]

I’d be curious to see what some of the data overlays between and among some of these projects looked like and what connections they might show. I suspect that some of the food diversity questions may play into the economic complexities that countries exhibit as well.

If there were longer term data over the past 10,000+ years to make this a big history and food related thing, that would be phenomenal too, though I suspect that there just isn’t enough data to make a longer time line truly useful.

References

[1]
D. Hartmann, M. R. Guevara, C. Jara-Figueroa, M. Aristarán, and C. A. Hidalgo, “Linking Economic Complexity, Institutions, and Income Inequality,” World Development, vol. 93. Elsevier BV, pp. 75–93, May-2017 [Online]. Available: http://dx.doi.org/10.1016/j.worlddev.2016.12.020
[2]
S. Ronen, B. Gonçalves, K. Z. Hu, A. Vespignani, S. Pinker, and C. A. Hidalgo, “Links that speak: The global language network and its association with global fame,” Proceedings of the National Academy of Sciences, vol. 111, no. 52. Proceedings of the National Academy of Sciences, pp. E5616–E5622, 15-Dec-2014 [Online]. Available: http://dx.doi.org/10.1073/pnas.1410931111

🎧 Pecans and history | Eat This Podcast

Listened to Pecans and history by Jeremy Cherfas from Eat This Podcast
The Guadalupe River that flows through Texas used to be known as The River of Nuts, a fact that Wikipedia does not confirm. The nut in question is the pecan, Carya illinoinensis, and the pecan tree is the state tree of Texas. The groves of wild pecans that lined the rivers of Texas are, however, threatened by the very popularity of the nuts they bear, and in particular by the fickle global nut market. The Chinese, you see, have gone nuts for pecans, increasing their purchase of American pecans from 3–4% in 2006 to 30–40% today. And if they abandon the pecan as quickly as they took it up, the wild pecan groves might be abandoned too. All this, and much more, I learned from James McWilliams, professor of history at Texas State University. His new book is one of those delights that looks at the global sweep of human endeavour through a little lens, in this case the pecan. Why it was the Chinese, rather than the French, the English or some other country, that chose to absorb the pecan surplus, I guess we’ll never know. McWilliams told me that Chinese people he spoke to believe the nuts prolong life; irrational as that may seem, no American grower is going to say they don’t. And while the high prices are good news for growers, they’re not so good for people who want pecan-containing industrial food.

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I grew up in rural Appalachia eating my fair share of wild pecans and thought I knew a good bit about them. I know even more now…

🎧 Why save seeds? | Eat This Podcast


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