Eat This Podcast
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Eat This Newsletter 025

29 February 2016

29 February 2016

Happy leap day

  1. I’m in a town I’ve never been to before. Where should I eat? Not any place that rates highly on Yelp, and here’s why.
  2. In case you missed it, that story about “fake” Parmesan containing wood-pulp. You get what you pay for, although that’s not to say you couldn’t make a perfectly acceptable, wood-free Parmesan-style hard cheese outside Emilio-Reggiano.
  3. Just as you can probably make an perfectly acceptable, Giera-grape based sparkling wine that isn’t officially Prosecco. In New Zealand, for instance.
  4. All about emulsifiers, bedrock of so many prepared foods. Possibly more than you want or need to know, but a good companion to …
  5. … Nostalgia at the stove, Cynthia Bertelsen’s critique of modern food writing.
Filed under: Extra Matter
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About Eat This Podcast

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.

I owe an immense debt of gratitude to all the guests who agree to be on the show, to the professional broadcasters who trained me, and to the software that allows me to do all this myself.

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Our Daily Bread

Our Daily Bread was a series of micro-episodes on the history of wheat and bread, with an episode every day through the month of August 2018.

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