A space for mostly short form stuff and responses to things I see elsewhere.
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.
I knew most of this history, as a relatively long-time user of Known, and I contribute to the project via Open Collective. A new version of Known would be even better than a functional exporter, but I would settle for that if I have to.
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”.
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/
A new Eat This Newsletter: the other shoe drops on lead in cinnamon; rye in Scandinavia and the recent oldest bread, which requires a small qualifier; doubts about agricultural subsidies that “that when reached will make them redundant”; and a history of British pies https://buttondown.email/jeremycherfas/archive/etn-233-leavened/
Interesting to read Devastatia's IndieWeb Carnival entry, which opens with an account of The Breakfast Club, the day after we saw The Holdovers. We were talking about great high school movies of the past, and of course TBC was among them (also If, The History Boys etc). As a Boomer, I wonder how those and The Holdovers (set in 1971) come across to recent generations.
Very interesting personal history from @benwerd ... and here I remain, ready and willing to move from one-off donations to paying a real price for WithKnown.
#IndieWeb
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