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The death of artisan, the trendiness of quinoa, the difficulties of disability and the future of food systems. This is the slightly shorter version of the email newsletter. If you want all the links and all the snark, sign up for email delivery.

It’s all very well saying that recipients of SNAP benefits should buy healthier food from farmers’ markets, where they can also get a discount. But two new studies say that almost two-thirds of poor people have never been to a farmers’ market and three quarters did not know they got a discount there. The solution? […]

The Imperial Food Products fire wasn’t really an accident; circumstances conspired to make it extremely likely If it hadn’t happened in Hamlet, it would have happened somewhere else.

Things about things that have been on the show before.

Here and now: prized tea, coffee’s number and a book review to chew on. Plus the hummus crisis that isn’t and the beef-buying public.

A second visit to Scariff in County Clare, Ireland, to hear from the people working hard to save Ireland’s vegetable heritage and make seeds available to a new generation of gardeners.

Popcorn — how dangerous is it it, really? Not very, unless you work with it. Eggs — what are they? Sorry Dave, I can’t tell you that. Caramelised onions — how long do they take? Longer than you’ve got, and they never really caramelise.

Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.

From weight loss tools to obesogenic food swamps and everything in-between.

Tom Nealon on the plague-stopping power of lemonade.