Extra Matter

Eat This Newsletter 080 Is the living easy yet?

 
  1. Have you ever wondered how all those different specialty sauces get to supermarket shelves? Wonder no more.
  2. By now we all know that chocolate is a fermented food, right? But there’s still so much we don’t know about The Microbial Ecology of Chocolate.
  3. You know what else is fermented? Coffee. Take a deep draught from the annals of coffee vessels.
  4. Date of Italy’s earliest olive oil pushed back a few hundred years. Probably a bit fermented by now.
  5. The author of Big Chicken scratches in the dirt to locate figures on the use of antibiotics in American agriculture.
  6. Which is a perfect opportunity to plug my podcast on antibiotics and agriculture, in case you haven’t heard it.

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  2. Cow sharing in the European Alps A new twist on community supported agriculture Unlike car sharing, when you buy a share in a cow, you are not free to drive her wherever you want. So what do you get?...
  3. Air-cured sausages Among the more miraculous edible transformations is the one that turns raw meat, salt and a few basic spices into some of the most delicious foods around. Time was when curing meat, especially stuffed into a casing to make a...
  4. Little bits of 2017: Part I Parke Wilde on SNAP and nutrition Parke Wilde on SNAP and nutrition...

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