Future of agriculture
Will biotechnology feed the world? Can organic agriculture? Ford Denison is a research scientist who has thought clearly about the future of agriculture and what, if anything, it can learn from nature. Right now, he’s worried.
Category: Extra Matter
Pasta laid bare
Why is arrabbiata sauce always served on penne pasta? What’s wrong with my spaghetti cacio e pepe? Maureen Fant, co-author of Sauces & Shapes: Pasta the Italian Way first explained all back in February 2014 in one of the year’s most popular episodes.
Cheese in aspic
There’s a thin line between protecting the authenticity of a fine traditional food and preventing the kinds of living changes that allowed it to survive long enough to become traditional. Zack Nowak, a food historian, looked at the rules governing the manufacture of genuine Parmigiano-Reggiano DOP cheese and the cheese’s …
Turkeys and globalisation
Of all the turkey’s misnomers, the official Linnaean name from 1758 must qualify as the wrongest: Meleagris gallopavo gallopavo. It crosses Greek roots with Latin to mean “guinea-fowl chicken-peacock chicken-peacock”. Wrong on five counts, but typical. The only thing the turkey’s namers have got right consistently is that the bird is not-from-here.
Bread remembered
Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold. An early social marketing campaign and the perils of being driven by price made it worth listening to again. If you enjoyed this trailer, and hadn’t heard the …