Suspicion of fermented foods owes to a peculiar blend of scientific and market forces so influential as to sway consumer preference in the direction of bland, unappetizing mass-produced substitutes for the zestier originals we can – and did – make ourselves.
Much of what made life pleasurable is now gone. We must seek out what remains.
Tansy is a lovely plant in its way — enough, anyway, to tempt me to take some of it home. But then I remind myself of its checkered past.
A deep dive into the causes of food shortages, food handling myths debunked, and 8 million pints of beer poured down the drain.
Dining on murder hornets, a Dali of Wheat Thins, and hard times ahead for food trucks.
Killer home-brew, disappearing cheese, and food banks on the brink of extinction.
The perils of being a farmworker, bacon shortages, and why your chocolate bunny is hollow.
Another looming zoonotic pandemic, food maldistribution woes, and tons upon tons of rotting produce.
A looming kibble crisis, food stores for tight budgets, and the wisdom of victory gardens.
The ethics of ordering in, food supply problems, and a return to rationing.
Sourdough starters made simple, regenerative wheat farming, and the dangers of hamsterkäufe.
Pork rolls, mayonnaise slices, and bug burgers — all in this week’s linkpile.
The virtues of dining solo, human altruism and food, and what does an oyster taste like exactly?
Vegan junk food, bacon patches to ease meat withdrawal, and, yes, eating out is bad for you.
Killer cake-eating contests, steam-table economics, and space cookies.
Brits breaking vegan, seaweed-eating sheep, and this is your brain on sugar.