Roman roads visualised as a tube map. I cannot see any possible use for this in my own life, but I am thrilled beyond words that someone saw fit to make it.

https://sashamaps.net/docs/maps/roman-roads-original/

Back in 2008, I asked why organisations don't get rid of people at random when they have to downsize. "Management would not be required to make difficult decisions that are almost certainly wrong in at least some cases". Has any one tried, and if not, why not?

https://www.jeremycherfas.net/blog/let-go-at-random

Latest episode: Women Butchers.

Cheap supermarket meat has made life hard for butchers. At the same time, a few younger people are taking an interest in butchery. I shouldn’t have been surprised that many of them are women, some of whom agreed to tell me their stories. https://eatthispodcast.com/butchery

Illuminating talk by Banu Özden about the contribution of minority cultures - Rums, Armenians from Anatolia, and Sephardic Jews - to the food of Istanbul, an amalgamation of so many cuisines, she said, “the name of the city defines the cuisine”.

TIL you and shops ought to keep tinned anchovies in the fridge, even before opening. Who knew? Marcela Garcés knew, in her talk partially about how the anchovy is “misunderstood, underestimated or, worse, discounted entirely” in the US.

Excellent keynote at Dublin Gastronomy Symposium from Brendan Dunford of the Burren Trust about the long history of farming in the Burren and how the landscape is “a book written in stone”. Farming there is now being reimagined to deliver “ nature-based opportunities”.

Binged Rebus on the iPlayer because I had to. Brilliant.

🛫 on my way, eventually, to Dublin and DGS2024. Looking forward to all the talks and friends old and new.

Eat This Newsletter 238 is out, with some pre-history for Rome's decline and fall and a bunch of stuff on nutrition, good, bad and ultra-processed.

https://buttondown.email/jeremycherfas/archive/etn-238-history-nutrition/

Very much enjoyed reading Paul Robert Lloyd’s reworking of the IndieWeb principles, and in my view they are a definite improvement.

Only one question: is the emoji for item 6. a bento box? My old eyes can’t be sure, but it would be appropriate.

I finally wrote about my trip to the Brompton World Championships in Venice. Still have to do the photos.

https://www.jeremycherfas.net/blog/brompton-world-championships-2024

TIL: a well-known and well-regarded weekly podcast that puts out 40 episodes a year is made by four people each working a full-time eight-hour day. That's a lot of time.

Eat This Newsletter 237: Shredded

Which is more, 45 gallons or 720 cups? Trick question, obvs; they're equal. Either way, Americans have never drunk as much milk as they did in 1945, and bird flu is just a blip in the decline.

https://buttondown.email/jeremycherfas/archive/etn-237-shredded/

Making art of any kind will always attract the curious, and children can be especially helpful until they suddenly lose interest.

Getting errors from the web mention service I use and need to work out why, so trying from here to see whether anything will be be received at https://www.jeremycherfas.net/blog/make-it-simpler

New episode: What is Chametz?

The Hebrew Bible singles out five grains for special treatment. Two are easy: wheat and barley. Modern science may help identify the other three, but will that change centuries of custom and tradition.

https://eatthispodcast.com/chametz

Latest newsletter revisits Passover and asks a fifth question: if you are an observant Jewish sourdough baker, what do you do with your starter over Passover?

Questions too for sustainable fish, citrus salads and livestock emissions.

https://buttondown.email/jeremycherfas/archive/ETN-236-leavened/