Diggings 23 January 2021

Yes, several friends verified that this is indeed happening in Oz supermarkets

Welcome to Restaurantland. What We Miss Out on When We Miss Out on Dining Out

Given that eating is a powerfully charged social act—it is a quotidian act that governs your interface with the world, quite literally one of the primary ways that the world gets inside you and, at once, that draws you into undeniable relation with the world—most people will immediately understand why commercialized eating in public is a more profound and significant cultural act than other seemingly similar forms of consumerism.

Some interesting ideas here but I am not convinced that given the limited human interactions a diner has in a restaurant – usually only with wait staff – that dining out is that big a deal of sociality.

 http://bit.ly/35dp7rA

 What If You Shared Food With Others?

 Anna Davies is Professor of Geography, Environment and Society at Trinity College Dublin where she directs the Environmental Governance Research Group and is on the steering committee for the Trinity Centre for Future Cities. Her research project, SHARECITY, is mapping a big rise in Internet-enabled initiatives to share more food, or re-cycle food waste, across the globe. From shared kitchens to underground gardens to dumpster diving, her group has collated data on more than 4,000 initiatives around the world, and put them into a searchable database that launched publicly in September 2017. With the database, she is literally putting food sharing on the map. SHARECITY is funded by the European Research Council.

 http://bit.ly/2LWPJqn

 Here’s the link to the Sharecity 100 site. I note in the article that the project only had funding till 2020. The site is still up though and worth a visit.

 https://sharecity.ie/

 ‘We didn’t have money or enough food’: how COVID-19 affected Papua New Guinean fishing families

As the new normal unfolds, the COVID-19 pandemic will continue to reverberate across fishing communities. The stories from Ahus island reflect the experiences of other fishing communities across the Pacific. Other Papua New Guinean coastal communities struggled with food shortages, and needed external support for basic foods and services. Getting cut-off from markets and food can affect people’s livelihoods and well being in unforeseen ways. Globally, there is a need to coordinate short and long-term responses to support small-scale fisheries, especially across the Indo-Pacific, where food insecurity is already a concern.

A reminder that COVID-19’s impact was not only on the countries and cities on which mass media focussed, and indeed that for some communities out of view the impact was more severe.

https://bit.ly/3oXaJev

Ripe for reform: pandemic crisis exposes fault lines in Australia’s fruit industry

Keogh said that throughout the inquiry there had been multiple examples of fruit suppliers who had direct contracts with supermarkets (as opposed to selling to wholesalers at markets) and reported “absolutely reprehensible behaviour”. “The supermarket might contract a supplier for 100 tonnes of whatever, and they bargain them to their lowest possible prices. The supplier agrees but then the supermarket turns around and says they’ve changed their minds and only want half the order but still want to pay the same lower price. “What choice do you have as a supplier in that situation? You’ve got 100 tonnes of perishable produce you need to get rid of. It’s tough to say no.”

Only one for the structural failings discussed in the article.

http://bit.ly/3nKO84s

The Only Ainu Restaurant in Tokyo

Ingredients served at Harukor such as venison, salmon, and root and wild vegetables are sourced from Hokkaido. Accompanying the menu is an explanation of Indigenous foods, including turep or wild lily, one of the most important vegetables in Ainu cooking, which is made into a crispy and light tempura, and pukusa or kitopiro, a wild onion served boiled, marinated, or with dumplings, and that is making a comeback after its consumption dwindled as a result of the Japanization of Native cuisine. Harukor also offers Japanese izakaya classics such as edamame and fried chicken, as well as typical Hokkaido fare such as grilled hokke, a type of mackerel, and a mutton barbecue known as Genghis Khan.

I am awaiting a review of this from an Aussie resident in Tokyo.

https://bit.ly/37XXpQb

White strawberries just one of the new varieties being developed in Australia

Australia’s leading strawberry breeder is on a delicious quest to release a striking pure white fruit that is ripe when the seeds on its skin turn red. Senior scientist Jodi Neal and her team have already perfected the colour of the stunning strawberry, which is white-fleshed to its core. But the work on the novelty new variety will not be complete until the taste is judged as being just right.

https://ab.co/3r1fuFQ

At This Banana Farm, the Bunches Grow in 430 Shapes and Sizes

Although bananas are ubiquitous throughout India, a soaring banana tree with 12-foot clusters of hanging fruits is quite rare. Which is why Vinod considers the 1,000-finger banana, which is also known as pisang seribu in Malay, or ayiram poovan locally, and purportedly bears up to 1,000 small, 1.5-2 inch fruits, one of his prized possessions. “It enchants anyone who visits,” says Vinod of the family members, fellow farmers, and even curious travelers who regularly toured the grove before the pandemic. Yet, he confesses that his love for the nendran—used in Kerala to make everything from baby food to chips—is unparalleled.

I can’t resist the obvious pun here: I am a sucker for a story about one person’s obsession with collecting and preserving biodiversity.

http://bit.ly/3p1xUVl

Watch This Disgusting Food Video Right Now. It Explains Everything

 Even at their most exultantly disgusting, they straight-facedly maintain the pretense that anyone is actually learning how to prepare the dish. See, for instance, the instructional video for Zombie Hands, a special Halloween treat in which a mix of ground beef, onion, egg, paprika, bread crumbs, ketchup, mustard, garlic powder and milk is stuffed into latex gloves, frozen, then baked, then plated alongside piped mashed potatoes decorated with ketchup to look like ghosts.

La Via Campesina and ZINTV present “The Feast :Tong-Tong”,

A film created during a Youth meeting of la Via Campesina in Senegal. What is it like to be a young peasant farmer in Senegal at a time when the authorities and the transnationals are grabbing farmland, parceling it out among them, and turning peasants into farm labourers? Good viewing.