Jumping all over the place with this week’s bookmarks: why our choice of breakfast rarely changes, moving away from gas stoves, plant-based West African food traditions, a ratio for homemade snack mix, and a Schitt’s Creek inspired general store in Toronto.
A random assortment in this week’s bookmarks: collagen drinks, the perils of monoculture in coffee crops, pantry popularity, and the psychology of buying wine.
The focus of this week’s bookmarks, coinciding with COP26, is environment and sustainability in food systems and agriculture. Links this week include: an evaluation of COP26 discussions on agriculture, a rethink on the avocado, the dangers of methane, the problem with growing water-intensive nut trees, and why the world needs to listen to Indigenous peoples.
Some interesting items you may wish to peruse during your spare time. This week: “good” junk food, innovations in Jewish bakeries, the sad state of the insect world, and basil recipes.
This week: looking to the future through food science and back to past traditions, plus Mark Bittman’s latest book, which he calls his most important work.
This week: the knowledge and experience of Indigenous elders in preserving foods and culinary traditions, Vietnamese coffee traditions in Seattle, and masa’s third wave.
