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Eat This Newsletter 283: Odious
I am reliably informed I showed no aversion to stinky cheeses as an infant. That may explain why I don’t find of this issue’s items revolting, repellent, repulsive, nauseating, unpalatable, unappetising, uninviting or unsavoury.
https://buttondown.com/jeremycherfas/archive/etn-283-odious/
It was nice to be reminded that 20 years ago today I received my portion of what was claimed then to be a 100-year-old sourdough starter from Tuscany. It's still going strong, as is my own starter, at least 40 years old.
https://www.jeremycherfas.net/blog/stories-to-savour
@help @manton I have twice tried to update micro.blog on my Mac, and twice it has stalled on extracting the update. So I quit and everything is fine.
Eat This Podcast kicks off a new series talking to John Speth about that Neanderthal fat factory and a better explanation for why, when you look at nitrogen isotope ratios, Neanderthals seem to be even more carnivorous than lions and tigers.
https://www.eatthispodcast.com/maggots/
Mystified. How can an AppleScript that works perfectly from Script Editor be broken when called by Keyboard Maestro? Putting off hunting for an actual answer to next week.
The thing is, those podcast spammers selling the joys of YT are quite enticing, until I remember that although it would be nice to have more listeners, it isn't necessary.
Nice to be back at home after extended absences, but so much catching up to do. That's why I haven't promoted the latest Eat This Newsletter until now, but here it is for your entertainment.
https://buttondown.com/jeremycherfas/archive/etn282-myths-busted/
If you’re puzzled by recent claims about “authentic” Parmigiano-Reggiano you might want to listen to Zachary Nowak explain how the rules effectively trapped the cheese in aspic.
https://www.eatthispodcast.com/what-makes-parmigiano-reggiano-parmigiano-reggiano/
Eat This Newsletter 281, where food is so much more than just something to eat.
* How do we change the way we eat?
* Fungi to biofortify wheat
* In Kashmir, bread and lotus flowers
* Senegal's madd for local development
* Metal mouth and blanched basil
https://buttondown.com/jeremycherfas/archive/etn-281-food-plus/