Jeremy Cherfas

Current me thanks past me for due diligence.

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New episode: How the Spanish learned to love anchovies

For hundreds of years, the people of Spain wanted nothing to do with anchovies, except perhaps as fertiliser for their fields. Today, they eat more anchovies than anyone else. How did that happen?

eatthispodcast.com/anchovies…

After a week away seeing family and mostly ignoring the online, it is very good to be back home and online.

I don’t know why they call it a potato. Tuber would be just as alliterative, and instructive to boot. Still, an interesting read.

Last week was National School Lunch Week in the US. The latest Eat This Newsletter wonders why there is still no such thing as a universal free school lunch.

Read it at buttondown.com/jeremyche… and think about subscribing there.

Truly baffled by someone who has a kind of About page that links to their various online presences, and the one labelled “blog” takes me to a Substack signup. Whatever else you may think it is, a newsletter is not, on its own, a weblog. At least, not for me.

#IndieWeb

For some reason, we both woke at our normal time and then slept on for another 90 minutes. TGIS

Fun and instructive.

There is a tide … which … delivers anchovies. I was so happy to learn that Peter Rukavina had both taken the plunge on anchovies and shared a blog post about them for me to explore. I’m also stealing his description: a “salty fishy kapow-offering friend,” although, hold the fishy.

Latest episode: the divisive anchovy.Love them? Get practical advice that can make them even better.Hate them? the failing probably is not yours.Listen at www.eatthispodcast.com/anchovies… and subscribe wherever et cetera.