Eat This Podcast
Talking about anything around food
Subscribe
Collections
Donate
Archive

Eat This Newsletter 026

15 March 2016

14 March 2016

Crackers no more

  1. BMI – body mass index – is nice and simple, and simply misleading. Fivethirtyeight offers a great overview.
  2. Some UK dairy farmers are seeing the merits of micro-dairies.
  3. While some drinkers question the need for – and, indeed, the meaning of – the label “natural wine”.
  4. “A salame is a salume, but a salume is not necessarily a salame.” Confused? You need Salumi 101.
  5. Rachel Laudan turns adversity into a thoughtful, thought-provoking and, perish the thought, potentially useful article on soft food.
Filed under: Extra Matter
See also:

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like:

  1. Chewing the fat about chewing the fat Nonagenarians illuminate the recent past of Italian food Karima Moyer-Nocchi is an American woman who teaches at the University of Siena. When she had been here almost 25 years she developed something of an obsession. On the one hand, she watched “a bewildering decline in the quality and...
  2. Whatever happened to British veal? Too cute to eat, or the only ethical response? Time was when veal calves were kept in the dark. These days, it may be the shoppers who have helped to solve the problem of surplus male dairy calves....
  3. Patrik Johansson, the Butter Viking Not quite his grandmother’s butter Patrik Johansson blends ancient knowledge and modern science to craft exquisite butter: hand-made, intensely flavourful and scarce....
  4. Coffee leaf rust is bad news An up-close look at the half-smooth destroyer Coffee leaf rust is bad, but at least in the short term it may not be the threat you think it is...
email log Instagram logo mastodon logo Micro Blog logo Email logo

Search

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.

Subscribe here to get an email for each new episode. Between episodes, Eat This Newsletter brings you a selection of choice items I’ve found.

You will need to confirm your subscription, so look out for that and, maybe, check your spam folder.

Non-podcast News

Help Keep the Lights On

Ratings and reviews are great. So is an actual donation.

Elsewhere

There are other places I write and respond.

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.

Posts are in correct chronological order, so you need to scroll to the bottom to find the latest.