Jeremy Cherfas

I'm not saying I agree with absolutely everything in these two articles, but The Economist has an Editorial and a Briefing on what it calls "the global food supply chain" and "the world's food system". They make for interesting reading.

Spoiler: The Economist doesn't think it's broken.

'Debatable' List Of '100 Most Jewish' Foods Leaves Plenty Of Room For Kibbitzing in The Salt is an interesting review. Makes me want to read the book. Also makes me want to promote today's episode about one Jewish food and one arguably Christian food. Coming in a couple of hours.

People in NYC probably already know of this astonishing resource but in case you don't, or are just visiting, you should.

https://www.eatingintranslation.com/2019/04/new-york-area-food-events-april-11-18.html

It's all about power. Where the Dublin Gastronomy Symposium leads, the Oxford Symposium on Food and Cooking and the Agricultural History Society follow.

I have only seen one side of Nick Snelgar's dispute with his local planning authority but I have no reason to doubt what I've seen there. To me it seems indisputable that, no matter what politicians like Michael Gove may say, there is no real desire to allow small farmers to reform the farming and food landscape in England.

@nicolakidsbooks it is probably part of the same phenomenon that made my bubba's chicken soup such effective medicine. That is, the exact same food can become very positive or very negative depending on when in the sickness cycle you experience it. Eat a novel food just before you feel ghastly, and you may well be put off it for life. Eat it as you're on the mend -- and the return of appetite is always a good sign -- and you'll probably ascribe magical properties to it, and turn to it whenever you're feelibng a bit better after feeling awful. Constraints on learning and all that.