Airlines and Airports – The Brooks Review
This one is really interesting, and had never occurred to me. Not that I have much choice when changing continents.
PROPERLY BREAKING UP A FLIGHT JOURNEY
Simple rule, I’ve learned the hard way: 2 equal length legs of a journey are far better than one long leg and one short one. If the entire world is conspiring against you, and you cannot get a non-stop flight, pick the one with the most equal durations of flying times and try to get a 2 hour layover. That’s enough to pee, stretch, eat, and not stress if your incoming flight is delayed. Also: it’s always better to fly in and out of larger airports as there’s far better food options.
How to discourage enterprise in the English countryside
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I have only seen one side of but I have no reason to doubt what I've seen there. To me it seems indisputable that, no matter what politicians like Michael Gove may say, there is no real desire to allow small farmers to reform the farming and food landscape in England.
In so many respects, marijuana is a mirror of food, as noted at the mothership https://www.jeremycherfas.net/blog/marijuana-goes-mainstream
A late contender for the best thing about #food I have read all year. Michael Lewis's feature Made in the U.S.D.A. goes inside Trump’s cruel campaign against the U.S.D.A.’s scientists https://www.vanityfair.com/news/2017/11/usda-food-stamps-school-lunch-trump-administration
According to one food writer, "dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon" That's some impressive growing, right there.
"Love” is not a common or usual name of an ingredient" I just love how the #FDA took Nashoba Brook Bakery to task. Because, truly, it is important to make sure that labels always tell the whole truth and nothing but the truth, right? https://www.foodpolitics.com/2017/10/fda-says-love-is-not-a-food-ingredient/
At Vespertine, Jonathan Gold makes contact with otherworldly cooking. Is dinner for two worth $1,000?
[T]he sort of dining rooms that tend to do better on the World’s Top 50 Restaurants list than they do in the Michelin guide; the kitchens where the artistic imperatives of the chef tend to outweigh any questions of what a customer might want to eat; the meals after which a cynical diner, confronted with 20-plus courses of kelp, hemp and tree shoots, makes jokes about stopping for tacos on the way home.
Yeah. No.
Probably something to do with food learning
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it is probably part of the same phenomenon that made my bubba's chicken soup such effective medicine. That is, the exact same food can become very positive or very negative depending on when in the sickness cycle you experience it. Eat a novel food just before you feel ghastly, and you may well be put off it for life. Eat it as you're on the mend -- and the return of appetite is always a good sign -- and you'll probably ascribe magical properties to it, and turn to it whenever you're feelibng a bit better after feeling awful. Constraints on learning and all that.