Jeremy Cherfas

As I continue to mull over Pixelfed, these suggestions from Matt Haughey make a lot of sense. Will they still do as after I am there? I expect so.

Brian has an interesting approach to inserting microformats from front matter that I could pretty easily emulate in Twig as I do my resign. Need to think through whether it would increase flexibility or tie things down.

Food, folklore and St Brigid

St Brigid’s Day, 1 February, traditionally marks the beginning of spring and the start of the agricultural year. There are special foods and other ritual celebrations, some of which delve in the pagan past.

Listen at eatthispodcast.com/brigid

It is too easy to connect the dots. Sugar craving, cheap ultraprocessed calories, cheap food for enslaved sugar workers, the hidden horrors behind plenty, information deficits.

I need a pinboard and some red string.

buttondown.com/jeremyche…

Nice piece from Joe Crawford summarising his history of bookmarks and current use of LinkDing on PikaPods. Me too. The one drawback I have found it that editing my tags online seems to cost me dearly. But editing the XML offline is a huge pain.

                     #IndieWeb

Looking for free Seville oranges for your marmalade? Or any other food to forage? The latest Eat This Newsletter has you covered, with a link to Falling Fruit, an interactive map that aspires to be “the best tool available to the contemporary forager”. And more.

buttondown.com/jeremyche…

I enjoyed Manu’s post about photography and photographers he likes, and even more his page of photographs which has a very neat script to embiggen an image with a click and then smallish it again with another click. Very cool. Worth stealing?

Maybe:

• On foot* 41.879539, 12.449281* 14 January 2025* 426.1 ppm CO2* OpenStreetMapOne of the things I really like about Rabbit Quest: gives me a target to walk to that is out of my customary loop. This is on the other side of the park, which I do not visit often.

Latest Eat This Newsletter.: Two pieces about food and place, two pieces about the perils of industrial food, and one blast about why the food system is as rotten state as it is and, maybe, what we might do about that.

buttondown.com/jeremyche…

Latest Eat This Newsletter, and the last one of the year. From pedants on pintxos to bread and circuses, all your food-adjacent reading needs.

Find it at buttondown.com/jeremyche… and while you’re there, please consider subscribing.

Not to be overshadowed by Rita Hayworth and Gilda, the latest Eat This Podcast also looks into The Swedish Conundrum.What are Swedes getting when they open a tin of “ansjovis”? Not anchovies. Or at least, not Engraulis encrasicolus.https://www.eatthispodcast.com/gilda/

• On bus* 41.889492, 12.491804* 26 December 2024* 425.45 ppm CO2* OpenStreetMapMy first drive-by rabbit. And I only noticed it once I was on the bus and looking distractedly at my phone. Probably doesn’t count in the greater scheme of things, but what the heck.

Latest episode considers possibly the original pintxo. A plump Cantabrian anchovy, a spicy pickled guindilla pepper, and a juicy green olive, skewered on a toothpick. It’s invention is contested, but not its name, nor the inspiration for that name: Gilda.

www.eatthispodcast.com/gilda/

Interesting take on the roots of Dan Dennett’s ideas, which did indeed clarify some of them for me.