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A space for mostly short form stuff and responses to things I see elsewhere.
2026-06-01
More Sustainable School Meals
1 min read
Researchers in Sweden optimised school lunches to reduce GHG emissions while staying essentially the same. Negative result very positive; no changes in amount eaten, amount wasted and meal satisfaction.
2026-05-19
Lates episode: Hipster baristas and Chinese Espresso
1 min read
Latest episode looks at the hipster baristas and Chinese espresso, both of which show that even traditions that define an identity are not as immutable as people sometimes think they are.
2026-05-04
Mysterious Collard Greens in Morocco
1 min read
Collard greens are strongly associated with Black foodways in the US South. They are also valued in Morocco on the edge of the Sahara, although the outside world has only just found out about that.
That raises so many questions.
2026-04-06
New Episode: In Search of the Real Cheeses
1 min read
After 10 years as a commercial cheesemaker, Trevor Warmedahl set off to learn about “other, older ways to go about the fermentation of milk and the care of dairy livestock and the making of cheese”.
2026-03-15
Rabbit Quest Geohashing 20260315-W-AY68OD
1 min read
* On foot
* 41.8873, 12.4734
* 15 March 2026
* 428.94 ppm CO2
* OpenStreetMap
A fitting rabbit for the Ides of March, the Pope’s Tobacco Factory. I did walk past, much closer to the actual Rabbit, but could not pass up the opportunity to snap what might such a significant building.
2026-03-09
New episode: The unstoppable rise of extra virgin olive oil
1 min read
Extra virgin olive oil appeared in 1960, after a decade of scandalous adulteration. Then, it denoted quality. Today, not so much. “I would argue,” says Carl Ipsen, “that a bigger problem today than fraud is transportation and storage.”
2026-02-24
New Episode: The Food System Is Not Broken
1 min read
Some people will tell you the food system is broken. Not so, say Jan Dutkiewicz and Gabriel Rosenberg. Their new book is subtitled Why Industrial Food Is Good and How To Make It Even Better.
We had a long and interesting chat, everything from cellular agriculture to labour in the food industry.
2026-02-10
New Episode: Food Notes from an American Prison
1 min read
”I like to say that I was a garlic smuggler for the mafia, which I was, but there’s more to the story than that.”
@ehasbrouck@urbanists.social reflects on his time in a federal penitentiary, where the kinds of cooking Italian maximum security inmates get up to would have been completely unthinkable.