🎧 How much does a nutritious diet cost? | Eat This Podcast

Listened to How much does a nutritious diet cost? by Jeremy Cherfas from Eat This Podcast
You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?

Jeremy Cherfas interviews Parke Wilde, an agricultural economist at the Friedman School of Nutrition Science and Policy at Tufts University in Boston.


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I love that Jeremy raises the question of preparation time in discussing the Supplemental Nutrition Assistance Program (SNAP). It’s something that doesn’t seem most people would consider, but which in the modern world has become a major consideration. To some extent a lot of the growth of obesity in the U.S. is as a result of people going to restaurants and eating less healthy food out, but justifying it for the savings in time and the general convenience.

Some of this discussion reminds me of a talk I saw back in August by Sam Polk, co-founder and CEO of Everytable, a for-profit social enterprise that sells fresh, healthy ready-to-eat meals affordable for all, and founder and Executive Director of Groceryships, a Los Angeles non-profit working at the intersection of poverty and obesity. He was also the author of the book For the Love of Money: A Memoir of Family, Addiction, and a Wall Street Trader’s Journey to Redefine Success.

As I’m listening, I’m curious what these types of programs look like in other countries? How does the U.S. compare? Do those countries leverage the same types of research and come up with similar plans or are they drastically different? I’m thrilled that in the very last line of the episode, Jeremy indicates that he may explore this in the future.

I’ll also guiltily admit that while listening to this episode, I was snacking on M&M chocolate candies while drinking a sugary supplemented beverage. Perhaps I’ll pay my penance later by baking a fresh loaf of bread.

🎧 Food and status | Eat This Podcast

Listened to Food and status from Eat This Podcast


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.

Jeremy Cherfas interviews Rachel Laudan


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Interesting to think about the shifts of food stuffs between the upper and lower classes over time.

I half expected some discussion of dentition and bone studies, but this was a bit more broadly historical in scope. I always loved the studies of civilizations around 12,000 years ago at the dawn of the agricultural age and the apparently terrible ravaging effects of settling down and living off of of agriculture rather than hunting and gathering.

🎧 Knives: the new bling | Eat This Podcast

Listened to Knives: the new bling from Eat This Podcast
Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamond. Or a Bob Kramer original hand-made chef’s knife, which goes for $2000 and up. Of course some people might be able to justify spending that kind of cash on what is, after all, one of the key tools of the trade … if your trade happens to be cooking. But my guest today, Peter Hertzmann, says he sees lots of knives, maybe not quite that expensive, hanging on the wall in people’s kitchens, unused. “Kitchen knives”, he told this year’s Oxford Symposium on Food and Cookery, are “the new bling”.

Peter teaches knife skills, has written extensively on the topic, and one of the things he is adamant about is that you never chop, you slice. Even if you’re pretty handy with a blade, you can probably learn a thing or two from his video Three Aspects of Knife Skills. I know I did.


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Peter Hertzmann Knife skills and knife care are rarely spoken about in many settings and when they are, they’re usually horribly inconsistent, if not butchered. Here Jeremy interviews a real knife guru. Sadly in an audio podcast there’s only so much that can be covered without video. I could have done with another hour on the topic along with some video perhaps.

🎧 Early agriculture in eastern North America | Eat This Podcast

Listened to Early agriculture in eastern North America from Eat This Podcast
The Fertile Crescent, the Yangtze basin, Meso America, South America: those are the places that spring to mind as birthplaces of agriculture. Evidence is accumulating, however, to strengthen eastern North America’s case for inclusion. Among the sources of evidence, coprolites, or fossil faeces. Fossil human faeces. And among the people gathering the evidence Kris Gremillion, Professor of Anthropology at Ohio State University. She was kind enough to talk to me on the phone, and I made a silly mistake when I recorded it, so please bear with me on the less than stellar quality. I hope the content will see you through. And I’ll try not to let it happen again.
You’ve got to love an episode of a food podcast that starts out with the line:

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🎧 Sugar and salt: Industrial is best | Eat This Podcast

Listened to Sugar and salt: Industrial is best by Jeremy Cherfas from Eat This Podcast

Henry Hobhouse’s book Seeds of Change: Five Plants That Transformed Mankind (now six, with the addition of cacao) contains the remarkable fact that at the height of the slave trade a single teaspoon of sugar cost six minutes of a man’s life to produce. Reason enough to cheer the abolition of slavery, I suppose. But that doesn’t mean that everything is sweetness and light in the business of sugar. Or salt. A photo gallery in The Big Picture made that very clear, and inspired Rachel Laudan, a food historian, to write in praise of industrial salt and sugar.

Sugar and salt: Industrial is bestSubscribe: iTunes | Android | RSS | More Support this podcast: on Patreon

🎧 Early agriculture in eastern North America | Eat This Podcast

Listened to Early agriculture in eastern North America by Jeremy Cherfas from Eat This Podcast
The Fertile Crescent, the Yangtze basin, Meso America, South America: those are the places that spring to mind as birthplaces of agriculture. Evidence is accumulating, however, to strengthen eastern North America’s case for inclusion. Among the sources of evidence, coprolites, or fossil faeces. Fossil human faeces. And among the people gathering the evidence Kris Gremillion, Professor of Anthropology at Ohio State University. She was kind enough to talk to me on the phone, and I made a silly mistake when I recorded it, so please bear with me on the less than stellar quality. I hope the content will see you through. And I’ll try not to let it happen again.

coprolite research
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This is the great kind of stuff more food shows should be covering!

🎧 Sugar and salt: Industrial is best | Eat This Podcast

Listened to Sugar and salt: Industrial is best by Jeremy Cherfas from Eat This Podcast

Henry Hobhouse’s book Seeds of Change: Five Plants That Transformed Mankind (now six, with the addition of cacao) contains the remarkable fact that at the height of the slave trade a single teaspoon of sugar cost six minutes of a man’s life to produce. Reason enough to cheer the abolition of slavery, I suppose. But that doesn’t mean that everything is sweetness and light in the business of sugar. Or salt. A photo gallery in The Big Picture made that very clear, and inspired Rachel Laudan, a food historian, to write in praise of industrial salt and sugar.

Industrial food processing sketch

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We often don’t know how lucky we are to live in the modern highly linked world. The concept of industrialized foods like salt and sugar and their prior histories will certainly bring our situation into high relief. The history here and its broad effects could certainly be fit into the broader category of big history as well.

🎧 What’s the beef with frozen meat? | Eat This Podcast

Listened to What's the beef with frozen meat? from Eat This Podcast
Most dilettante foodies I know probably regard frozen beef as an acceptable substitute only when fresh is unavailable. Sure the fresh must be grass-fed, dry-aged, properly hung and all that – but mostly it must be fresh, not frozen. However, unless your climate is wonderfully mild, that grass-fed beef is going to be eating something else over the winter, and that’s not great for the meat. Ari LeVaux, a syndicated food writer, reckons that except at the end of the growing season, when the animals have just finished feasting on lush pastures, well-frozen good beef is a far better option than fresh. When we spoke last week, I started by asking Ari why most people – foodies included – have such a poor opinion of frozen beef?

In fact, I’d say there is a general misconception about “freshness”. There was a rage for fresh pasta in England a while ago. And to me it was unfathomable. Good dried pasta is so superior to the slimy industrial stuff that it is almost another food. Sure, fresh often is good. But with foods that can be preserved in other ways, and have been, a good product properly prepared is often superior.

As for the nutritional composition of grass-fed versus conventional beef, there clearly is a difference. A mega-review by the Union of Concerned Scientists found that milk and meat from grass-fed animals has lower total fat than conventional, but the fat is higher in what might loosely be termed “good” fats, things like omega–3 fats and conjugated linoleic acid. On the other hand, the evidence for health benefits is more mixed. Some studies on animals and people have shown benefits, but they are by no means absolutely conclusive.

So on its own, better nutrition is perhaps not enough reason to seek out grass-fed beef. On the other hand, if omega–3 fats are what you really want, you can do much better eating oily fish. But hey! It can’t hurt, and eating great beef less often is a win in so many other areas.

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A stunningly interesting episode.

After listening to this I’m assuredly going to have to look around online for a proper purveyor of frozen beef now. I’ve read several of the studies on the general health benefits of grass fed beef over cornfed, which it terrifically unnatural in the first place.

Frozen meat from the summer slaughter season for the winter months may be just the ticket to a higher quality product. (Though admittedly, they’re right on taking the proper precautions for the freezing/thawing processes as this can make all the difference.)

I find it interesting that the economics of the situation don’t help to better drive this process in the market. While the podcast mentions companies like Whole Foods attempting to educate their customers, I certainly haven’t come across this idea previously, and I typically go out of my way to consume this type of information.

The tough part of the process is determining when the product was frozen, as I’m sure many processors may just as readily freeze their excess winter slaughter. I checked in a local high end grocery store today and found a few types of frozen grass fed beef, including one from New Zealand, but the packaging didn’t indicate when it was frozen or even by whom in the process. There was only an obscure future date which I could only take to be either a “sell by” or “consume by” date as it wasn’t otherwise marked. If purveyors want to improve their position in the market, providing this type of data would be helpful, though I suspect it’s more in their interest not to indicate anything at all unless bulk purchasers and distributors like Whole Foods pressure them to do so. Perhaps the majority of the demand in the market (and specialty pricing) stops at the words “grass fed”?

Be sure to click through to the notes and additional resources for the episode.

🎧 This Week in Google 393: Echo, Watch Roku

Listened to This Week in Google 393: Echo, Watch Roku from twit.tv
The Facebook funnel of distribution of the internet, the economics of attention with content, Uber "bro-grammers," Google uses machine learning for music, a doll that is capable of spying banned in Germany, and a browser for Philip Hue Lights. Recorded February 22, 2017

Some great conversation on content and platform/distribution in the opening topic on Facebook. I wish they’d stayed on this topic a bit longer and gone into more depth.

🎧 This Week in Google 392: Buried in the Common Area

Listened to This Week in Google 392: Buried in the Common Area from twit.tv
DeepMind learns to be aggressive as it gets smarter. Verizon reintroduces unlimited data. Leo reviews the Samsung Chromebook Plus. Amazon releases a Skype competitor called Chime. Space X will launch over 4,000 satellites to cover the world in broadband internet. Google Fiber is back. Bill Gates is the nicest man on Earth. Recorded February 15, 2017

Jeff's Number: 120 Million children's lives saved
Stacey's Thing: Pew report on Algorithms
Leo's Tool: Keybase Chat

The story about DeepMind learning to be aggressive as it gets smarter is quite interesting and could provide an interesting model of larger interconnected societies. Smaller groups require more civility while larger may not. The question is how to interconnect groups to help cut down on the aggressiveness. Perhaps some of the network ideas in the toy mathematical models from Stuart Kauffman could be useful here? This could be a very interesting problem to work on.

🎧 This Week in Google 391: Probe Placement Problem

Listened to This Week in Google 391: Probe Placement Problem from twit.tv
The LG Sport and Style, the first Android 2.0 watches, come out this week. ACLU Amazon Dash Button. Vizio TV settles with FTC for $2.2 million over secret viewer tracking. House passes email privacy act. Facebook filters fake news in France. Google and H&M team up to design dresses.

Stacey's Things: Sergeant Tabata and Logitec ZeroTouch with Alexa
Jeff's Number: 1003 #resist Meetups
Leo's Tool: Michael Bolton's Big, Sexy Valentine's Day Special on Netflix

https://youtu.be/9hQklVVOrh0

🎧 This Week in Google 390: Bacon Shortage

Listened to This Week in Google 390: Bacon Shortage from twit.tv
Bacon reserves at a 50 year low. Our picks for the best tech billionaires' apocalypse bunker islands. Musical Trump tweets. Club Penguin shuts down. Super scary walking robots with wheels. Facebook de-verifies God. Google beats Q4 estimates; Facebook stomps all over them. Released: Feb 1st 2017

Jeff's Number: 97% of voice apps are used for one week
Stacey's Thing: Flash Forward Podcast
Leo's Tool: June Oven

https://www.youtube.com/watch?v=kNqBVUJSk84

🎧 This Week in Google 389: Ajit Prop

Listened to This Week in Google 389: Ajit Prop from twit.tv
Guests: Mathew Ingram
Trump's new Chairman of the FCC and the implications for net neutrality. Oscar nominations announced, a first for Amazon. Vine is dead, but you can still watch them. Google I/O and speculation about possible announcements. Dropcam's co-founder jumps ship and is headed to Apple. Elon Musk has a possible new venture. Samsung and LG report earnings. What phone does Trump use at night and how secure is it?

Jeff's Number: How Many Ads -- including for fake news -- Google killed in 2016
Stacy's Thing: Eve Light Switch
Matthew's Pick: 60DB

Playing a bit of catch up…

There’s a particularly nice discussion of the potential future of net neutrality here. Surprisingly Leo sounds hopeful about the whole thing.

🎧 This Week in the IndieWeb February 10 – 17, 2017 (audio edition!)

Listened to This Week in the IndieWeb February 10 - 17, 2017 (podcast) by Marty McGuire from martymcgui.re
Audio edition for This Week in the IndieWeb for February 10th - 17th, 2017
Thinking about doing this as a regular thing, if I can get the production time down. Feedback welcome!
I just ran across this podcast and it’s totally awesome!

I’ve been thinking a lot since just before IndieWebCamp LA of creating a podcast for the IndieWeb movement, but sadly haven’t been able to carve out the time to make it happen. Things have been coming to a proverbial boil lately as I’ve been thinking about podcasts/IndieWeb more and listening to back episodes of fellow IndieWebber Jeremy Cherfas‘ excellent food podcast Eat This Podcast. The trouble is that he makes doing fantastic little podcasts seem all too easy in part because of how effortless his seem to be while still maintaining a production quality level of major content producers like NPR.

I had imagined doing a short interview version with individual people in the IndieWeb world to see what they’ve been up to, what they’re working on, and examples of how they’ve gotten things working. In some sense I also wanted it to be a mini-history that highlights the personal stories of the people based movement. (If anyone is interested in being interviewed, let me know and perhaps it’ll motivate me, and possibly others, to get it off the ground.)

But the ever-resourceful Marty Mcguire has obviously been thinking about the intersection as well. His take revolves around the weekly IndieWeb newsletter [subscribe] and covers not only the highlights, but he delves into the seemingly inconsequential individual changes in the wiki and to an even greater level helps to uncover some of the most worthwhile gems hiding within the growing number of links. What a fantastic resource! It doesn’t seem like it’s got a dedicated, subscribe-able RSS feed (yet), but the page does have an h-feed and Marty helpfully tags them on his site. As Aaron Parecki points out, one can also use Huffduffer to create an RSS feed if necessary.

🎧 Spam: a special edition | Eat This Podcast

Listened to Spam: a special edition by Jeremy Cherfas from Eat This Podcast
I did not know that that the famous Monty Python spam sketch was recorded on 6 June 1970. At least, that’s the claim of a Tumblr obsessed with Minnesota in the 1970s. (Wikipedia says only that “[i]t premiered on 15 December 1970”.) However, I need no encouragement to share a programme on Spam that I made for BBC Farming Today back in 1997, a programme that was both very well received and a blast to make. the people at Hormel couldn’t have been nicer, and the butterfly spam balls weren’t bad either.

Monty Python and Spam
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There’s so much more to spiced ham than one could have ever thought. It’s not only a great slice of Americana, but there’s some science and interesting economics behind the things that go into making it. Both a fun and fascinating episode.