A space for mostly short form stuff and responses to things I see elsewhere.
It is too easy to connect the dots. Sugar craving, cheap ultraprocessed calories, cheap food for enslaved sugar workers, the hidden horrors behind plenty, information deficits.
I need a pinboard and some red string.
https://buttondown.com/jeremycherfas/archive/etn-263-connectivity/
Nice piece from Joe Crawford summarising his history of bookmarks and current use of LinkDing on PikaPods. Me too. The one drawback I have found it that editing my tags online seems to cost me dearly. But editing the XML offline is a huge pain.
Looking for free Seville oranges for your marmalade? Or any other food to forage? The latest Eat This Newsletter has you covered, with a link to Falling Fruit, an interactive map that aspires to be “the best tool available to the contemporary forager”. And more.
https://buttondown.com/jeremycherfas/archive/etn-262-forage/
I enjoyed Manu's post about photography and photographers he likes, and even more his page of photographs which has a very neat script to embiggen an image with a click and then smallish it again with another click. Very cool. Worth stealing?
1 min read
* On foot
* 41.879539, 12.449281
* 14 January 2025
* 426.1 ppm CO2
* OpenStreetMap
One of the things I really like about Rabbit Quest: gives me a target to walk to that is out of my customary loop. This is on the other side of the park, which I do not visit often.
Latest Eat This Newsletter.: Two pieces about food and place, two pieces about the perils of industrial food, and one blast about why the food system is as rotten state as it is and, maybe, what we might do about that.
https://buttondown.com/jeremycherfas/archive/etn-260-consolidated/
Latest Eat This Newsletter, and the last one of the year. From pedants on pintxos to bread and circuses, all your food-adjacent reading needs.
Find it at https://buttondown.com/jeremycherfas/archive/etn-259-ring-out-the-old/ and while you're there, please consider subscribing.
1 min read
Not to be overshadowed by Rita Hayworth and Gilda, the latest Eat This Podcast also looks into The Swedish Conundrum.
What are Swedes getting when they open a tin of “ansjovis”? Not anchovies. Or at least, not Engraulis encrasicolus.
Jeremy Cherfaspublished this
@odd That's good to know. Now I will have to look and see where it is!
, Dec 26 2024 on micro.blog
@odd Hm. Not so far from Norway.
, Dec 26 2024 on micro.blog
@jeremycherfas A friend and I had a motorcycle ride down there many years ago. That and Smögen is a nice area. Maybe a little too touristy in the summer holiday season.
, Dec 27 2024 on micro.blog
@odd Did you visit the ansjovis factory? Was it a noticeable attraction?
, Dec 27 2024 on micro.blog
@jeremycherfas Haha, no, can’t say I ever noticed it! It doesn’t help that I don’t eat anchovies, or similar products.
, Dec 27 2024 on micro.blog
@jeremycherfas I’m really enjoying your podcast series on ansjovis! The more I learn about it, the more curious I become about the Dutch side of the story. I heard of this one remaining family of fishermen that still sells prepared Ansjovis in Bergen op Zoom (depending on availability). Any chance of an extra episode sometime soon? 🙂
, Dec 27 2024 on micro.blog
@ArnoldHoogerwerf Thank you. I have a feeling that the average listener has had enough small oily fish for a while. I am in the process of writing a subscribers only edition of the newsletter with more about Swedish ansjovis. Which raises the question: are the fish prepared in Bergen op Zoom real anchovies, or Swedish ansjovis?
, Dec 27 2024 on micro.blog
@jeremycherfas I’m quite sure they’re the real ansjovis, but I think you really should contact Petra Possel for this, who wrote a whole book on the subject (which I didn’t read).
, Dec 27 2024 on micro.blog
@ArnoldHoogerwerf Thanks for the idea. I have emailed her.
, Dec 27 2024 on micro.blog
1 min read
* On bus
* 41.889492, 12.491804
* 26 December 2024
* 425.45 ppm CO2
* OpenStreetMap
My first drive-by rabbit. And I only noticed it once I was on the bus and looking distractedly at my phone. Probably doesn't count in the greater scheme of things, but what the heck.
Latest episode considers possibly the original pintxo. A plump Cantabrian anchovy, a spicy pickled guindilla pepper, and a juicy green olive, skewered on a toothpick. It's invention is contested, but not its name, nor the inspiration for that name: Gilda.
https://www.eatthispodcast.com/gilda/
@jeremycherfas Grebbestad is a beautiful place at least. 🐟🐟🐟
Web user, Dec 26 2024 on micro.blog