Eat This Podcast

Food Notes from an American Prison

Bird’s Eye View of United States Penitentiary Lewisburg, PA One of the things I found most interesting about the previous episode, Cooking in Maximum Security was that prisoners in Italy not only cooked pretty elaborate meals, but that it was their right to do so. The ability to make at least some food for themselves seems to be taken for granted among prisoners in Italy. Not so in the United States, where Hollywood has made us all aware both that food is often the spark that ignites a riot and that some prisoners can get away with cooking much more elaborate meals. It surprised Edward Hasbrouck too, who shared memories of his brief time in a federal prison with a friend we have in common. He agreed to talk to me about his experiences of food in prisons gained at Lewisburg Federal Prison in the early 1980s, long before ramen became the bedrock of prison food systems. Notes Edward Hasbrouck’s main website contains loads of information about travel and more besides. The non-profit he mentioned is Papers, Please! – The Identity Project. I’m grateful to Peter Rukavina, who shared a link to Matteo Guidi’s episode, which is how Edward Hasbrouck found it and where he commented. Here is the transcript. Banner photo from an old postcard of Lewisburg Penitentiary.    Huffduff it

Cooking in Maximum Security

Matteo GuidiAn extremely unlikely source (see note 3) tipped me off to the existence of Cooking in Maximum Security. In some respects, it is completely ordinary; a book of recipes — Starters, First Courses et cetera — along with handy tips for making the dishes. In others, it is eye-opening, because all the recipes, and the inventions necessary to make them, were contributed by prisoners in Italian maximum security prisons. Not only that, but cooking is an essential and integral part of the prisoners’ everyday lives. Matteo Guidi, an anthropologist and artist who teaches in Italy and Spain, guided the process of compiling the book. Notes Matteo Guidi has built a website for Cooking in Maximum Security that gives a lot more information. Matteo’s site has purchase details, but you might do better going directly to Half Letter Press. It was Cory Doctorow’s fabulous Pluralistic that sent me in search of Matteo Guidi. Banner and cover images by Mario Trudu, taken from the book. Here is the transcipt.    Huffduff it

Cash remains a most effective gift

Miriam Laker Oketta, left, and Esnatt Gondwe Matekesa I’m proud to revisit an episode from 2022, in which two country directors of the charity Give Directly told me how cash transfers in Rwanda and Malawi make a real difference to the lives of poor people there. The reason is Give Directly’s Pods Fight Poverty campaign, which aims to raise $1,000,000 for families in Rwanda. They’re more than 10% of the way there, and I hope this podcast can add to the total. The reason I made the episode in the first place was to ask whether cash enables people to improve their food security and nutrition. As I heard, it does, which is why I am happy to be part of the campaign. Notes Please consider making a donation. Miriam Laker Oketta and Esnatt Gondwe Matekesa both stressed how evidence guides Give Directly’s activities. The website’s section for research on cash transfers provides summaries. The specific study Miriam Laker-Oketta referred to is Benchmarking a WASH and Nutrition Program to Cash in Rwanda. Here is the transcript. There’s a lot of economics literature on the problems of gift giving. Tim Harford offered some guidance.    Huffduff it

A Berliner Speaks

Luisa WeissIt can be hard to remember the food blogs of yesteryear, when everyone knew everyone and the actual recipes were usually easy to find, unencumbered by endless cruft. Luisa Weiss discovered blogs relatively early, and soon became one of the most-read food bloggers. She was also part of a lively, supportive community, regularly reading and conversing with more than 40 other food bloggers. One thing led to another and she found herself first in cookbook publishing and then with a contract to write her first book, a memoir with food. Two cookbooks followed. We met in Berlin to talk about all that and more. Notes Here’s a link to Luisa Weiss’ website. She also, and this is both impressive and useful, managed to salvage all of the original The Wednesday Chef when it’s original host, Typepad, decided to close everyone down earlier this year. Here is the transcript. Banner image liberated from an archive copy of The Wednesday Chef.    Huffduff it

A Fresh Look at Domestication

Robert Spengler IIISettled agriculture produced the food surpluses that enabled the development of civilisations. No wonder, then, that scholars have been keen to understand the origins of agriculture, as a way of starting to understand the origin of civilisations. The general view is that humans actively domesticated plants and animals, selecting the traits that made them more reliable producers of food. What if that’s all wrong? What if the traits that mark domestication are not the result of selection but instead an inevitable evolutionary response to changes in the environment? Changes wrought by humans, to be sure, but unconsciously and without any forethought. That’s the central thesis of a new book, Nature’s Greatest Success: how plants evolved to exploit humanity, by Robert Spengler III. Notes Nature’s Greatest Success: how plants evolved to exploit humanity is published by University of California Press. If you want more details but less than a book, Seeking consensus on the domestication concept by Spengler and colleagues is part of a journal issue devoted to domestication. There’s also the Spengler Lab website. Here’s the transcript. Image of a Neolithic sickle from the Museum Quintana    Huffduff it