Hard to believe this is edition No. 150 of Eat This Newsletter. When I started, in April 2015, I justified myself thusly:
“Someone recently said that newsletters are the new blogs”.
Six years on, they’re still saying that. Or maybe they’re saying it again.
Either way, I’m returning to my roots for a rapid-fire set of links to some of the stuff I have found interesting over the past couple of weeks.
- Big food isn’t big brother, honest.
- Bigging up the adverbs.
“Wouldn’t it be cool if we could find out what Indian dishes were behind some of the colonisers’ cuisine and cook them?” the budding chef asked excitedly.
- Big meat, like big oil, sows climate confusion.
- Big loss, no cattle.
- Big deal: The truth about farro.
- Big baker, Seamus Blackley. If you already follow him on Twitter, you know all about his genuine ancient Egyptian sourdough bread (made with emmer, of course, not farro), but in case you don’t, here’s the easy-to-read version.
- Tiny grain could be the next big thing.
- And finally, small beginnings: Tasty morsels 001 from Eat This Podcast. Tragically, only one of the links survives today, which is why I am happy to support The Internet Archive, because it has copies of the four missing pages.
Take care, stay safe, and here’s to the next 150.
Photos by Chen Zhao, emdot and Francesco Mariani, on flickr.