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Eat This Newsletter 015

20 October 2015

20 October 2015

A day late and a dollar short.

  1. Small slaughterhouses are perhaps the most important link missing from shorter food chains.
  2. An interesting piece from the New York Times about how written recipes are changing, becoming both less prescriptive and more explanatory.
  3. A wonderful interview reveals the making of a baker, Louis Lamour. Spend some time watching his videos.
  4. Peter Hertzmann – we recently talked about Just Mayo – also has a new video, about tomatoes (and how to slice them).
  5. Can you really talk about “how simplicity can often be a chef’s best friend,” when the chef’s cacio e pepe contains extra Manchego cheese and “a generous shower of Oregon black truffles”? I’m not sure, but I’ll try to find out next time I’m in Arlington, Virginia.
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Eat This Podcast has been going since March 2013. That’s a long time in podcast world. In that time, it has twice been nominated for a James Beard Award, although it remains a labour of love rather than a search for glory.

I am a biologist with a keen interest in food and agriculture. Eat This Podcast allows me to pursue my interests and share what I find.

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