Jeremy Cherfas

Always feels good to finish tomorrow's Eat This Newsletter a little early. Sign up at https://buttondown.email/jeremycherfas/ if you would like my take on nice rice, Big Food, gin, tomatoes and brassicas.

Diane Purkiss’ new book English Food: A People’s History is an amazing look at what and how the English ate, past and present. I wanted to talk about what happened when the English did not have enough to eat. Take a listen at https://eatthispodcast.com/food-riots

Finished reading: English Food: A People's History by Diane Purkiss, ISBN: 9780007255566

#Non-fiction

Currently reading: English Food: A People's History by Diane Purkiss, ISBN: 9780007255566

#Non-fiction

Localism, manufactured food and energy futures: thoughts from the Groundswell Festival | Chris Smaje

In other words, there’s no sign of an energy transition out of fossils yet.

Just in case you were feeling optimistic because energy from solar increased by 24% last year ...

Just put the finishing touches to Eat This Newsletter 210, with:

* Ur-pizza
* Chinotto, eh?
* Entomophagy? Again!
* Food System Fixes

Subscribe at https://buttondown.email/jeremycherfas/ now and find it in your inbox tomorrow.

Just put the finishing touches to Eat This Newsletter 208. Fancy a pot luck of food-adjacent links? Sign up at https://buttondown.email/jeremycherfas

Replied to a post on sarajaksa.eu :

Nice to see someone else trying to revive blog carnivals in an IndieWeb context. Sara Jakša's first taster appeals on two levels; it is a blog carnival and it is about food. Count me in.

In the latest Eat This Newsletter: Is food more susceptible to invented traditions than other topics? It sometimes seems so. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-196-invented-traditions/

Replied to a post on twitter.com :

Indeed. Currently editing my next episode, from @ECLLD recent meeting in Budapest, celebrating how the new EU reg on OHM is allowing farmers and food producers to be more sustainable and nutritious.