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One Sioux chef's attempt to reclaim Native American cuisine. Here is how. ➡️⁠ ⁠ Tap the link in our bio to hear the episode from TED Radio Hour. (Artist: Chelsea Saunders • chelsea_saunders)

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O resultado é que alimentos com culturas vivas, que costumavam ter grande participação na dieta humana, acabaram relegados a alguns poucos produtores artesanais e curiosos adeptos do “faça você mesmo” que estão participando do “renascimento cultural” de Sandor Katz.

Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)

using what is available, balancing animal and plant food, including plenty of long-chain fatty acids, seeking foods in the right season and cooking them slowly as we would in a ground oven or bed of ashes.

Tyson Yunkaporta • Sand Talk: How Indigenous Thinking Can Save the World

The reporting

Michael Moss • Salt Sugar Fat: How the Food Giants Hooked Us

Sustainable, Cultivated Meat. Steak Done Right. | Aleph Farms

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Fruits and vegetables are less nutritious than they used to be

Stacey Colino nationalgeographic.com

agriculture drastically reduced the variety of plant foods in the human diet. Millennia later, industrialization reduced it even further. Fruits and vegetables became accessory, even marginal foods in the modern Western diet. Only recently have we begun to understand how the human body still depends for its long-term health on a various diet rich... See more

Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen

Last but not least is the problem of ownership: despite Google’s unofficial slogan ‘Don’t be evil’ (now modified to ‘Do the right thing’), do we really want our food to be made and owned by the same global corporation that controls how we access and share information?