• Home
  • Categories
    • Big Mulch
    • Diggings
    • Scraps
    • Small Mulch
    • Uncategorised
    • By Automatically Hierarchic Categories in Menu Lets Blog Child
  • Contact
  • Home
  • Categories
    • Big Mulch
    • Diggings
    • Scraps
    • Small Mulch
    • Uncategorised
    • By Automatically Hierarchic Categories in Menu Lets Blog Child
  • Contact

Diggings 5 August 2018

5 August 2018

 rockit july 2018

How not to package the daily recommended five pieces of fruit.

‘Bio-Nazis’ go green in Germany

White supremacists in Germany and elsewhere are embracing diets free of animal products, demonstrating recipes on YouTube and arguing for the suitability of vegetarian diets for “Aryan” people. A 2012 study carried out by the Heinrich Böll Foundation, which is affiliated with the German Green party, drew attention to the phenomenon of right-wing organic farming movements in the state of Mecklenburg-Vorpommern.’

If we needed any more examples of the danger when food is deployed in support of nationalist agendas…

https://bit.ly/2L1kgBL

Agar food for the ageing 

Designing food for the world’s rapidly aging population

‘The result of the collaboration was Ode, a small device that releases carefully formulated food fragrances before mealtimes, a sort of olfactory alarm clock to help pique the user’s appetite before food is placed in front of them by a caretaker… Placed alongside placebo devices in private homes, care facilities and hospital wards, early Arduino prototypes of the device resulted in more than 50 percent of people in the initial research program gaining weight’

The smell of the sludge my mother was being served in the nursing home at the end of her life was nauseating to me. It didn’t seem to matter to her by then, which was saddening. The section in here on dysphagia is even more depressing.

https://bit.ly/2LMEZsG

rich francis

Rich Francis’ foraged flowers and leaves 

How an Indigenous Chef Is Decolonizing Canadian Cuisine

“If I was to serve all the things I wanted to, I would be shut down in a minute,” he laments. “You can’t serve whale, or seal, or other hunted game, and that makes some important aspects of Indigenous cuisine impossible. I can’t in my right mind call a dish with factory-farmed beef ‘Indigenous.’”

This raises the question for me of what limits it’s reasonable to place on indigenous food practices and who should set these.

https://bit.ly/2OKj0kI

pepi-de-boissieu-heal-the-world-1

Pepi de Boissieu “Heal the World’

Pepi de Boissieu’s food experiences celebrate the ritual of dining

‘Even the drink selection played a part in her presentation, as orange natural wine spewed from the water tap, referencing unclean water systems and rust’

Crappy title for an interesting article on an artist engaging in food politics.

https://bit.ly/2LM4Ctm

Why a Belgian Sourdough Librarian Flew to Canada for Yeast

‘The small container that holds Christensen’s starter has an old and worn label that reads, “100 year old Yukon Sourdough—DO NOT THROW OUT.” De Smedt says it’s difficult to find sourdough starters that have remained alive and within the same family for so long. As a starter is passed from generation to generation, it becomes a part of that family’s history and memories that the sourdough librarian is trying to preserve along with the cultures.’

I love it, a library that is devoted to the kind of stuff – moulds – that most librarians would be aghast at. And can you imagine the smell in there – none of your sterile Marie Bashir Reading Room.

https://bit.ly/2vkCG6B

underwater farm

Journey into the World’s First Underwater Farm

‘But after the first winter storm, when waves between nine and thirteen feet uprooted two of the underwater structures, the team opted for a different strategy. “We now use rigid plexiglass with an internal and external steel skelton,” Fontanesi explains, adding that finding the right design to prevent storm damage has been the greatest challenge to date.’

Aquafarming taken to a whole new level.

https://bit.ly/2OKl24k

over packaged sweet potatoes july 2018

I cant’ even begin to…

Share

Diggings

Paul van Reyk
According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties. I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh. I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.

  • Categories

    • Big Mulch
    • Diggings
    • Scraps
    • Small Mulch
    • Uncategorised
  • Tags

    aquaculture australia australian chili Chinese chutney diggings first nations FLUMMERY food Indigenous industry JELLY pineapple pork racism sour sweet tamarind

  • Recent Posts

    • Made in endless variety: Chutney in Australia 1864 – 1914
    • Diggings 3 June 2023
    • From chutneys to constipation: The culinary and other uses of tamarind in Australia 1787 – 1909
    • Jelly Crystals and Evaporated Milk: On the trail of the ‘Australian flummery’
    • Chillies – A Survey of Published Recipes 1871 – 1921
  • Archives

    • June 2023
    • April 2023
    • March 2023
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • January 2017



© Copyright LetsBlog Theme Demo - Theme by ThemeGoods