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If you, like me, were previously only familiar with pectin’s powers in the context of setting jams and jellies, this statement, from a recent article in Nature about the “secret language” spoken by plant cell walls, might stop you in your tracks: Pectin is
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A long, long time ago, on this remote corner of the pre-Substack Internet, I began exploring what I dubbed the artificial cryosphere—the vast distributed winter of warehouses, juice tanks, reefers, meat lockers, and banana-ripening rooms that we’ve built…
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Behold!
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IMAGE: Peak Pegasus.
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The year I moved to New York, Sockerbit, a Scandinavian pick-and-mix sweet shop, opened in the West Village.
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IMAGE: The classic Ferrero Rocher “Ambassador’s Party” ad.
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As allergy season gears up in the northern hemisphere, yesterday brought news that even leaving the planet will bring no relief.
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IMAGE: Jabriel, a “luxury bull,” whose semen is the most valuable in the billion-dollar Brazilian cattle genetics industry.
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IMAGE: Innocent wackaging via.
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An egg, it turns out, is not just the best thing to put on top of almost any dish.