✿Agriculture & Food Systems

Argues for removing interventions rather than adding them, and reports decades of comparable yields from doing so.

Livestock handling fails because people design for what they would notice; Grandin redesigned it around what the animal actually sees.

Traces four meals back to their origins and exposes how much of the modern food system rests on subsidised corn.

Reduces cooking to four variables you can adjust by taste, which replaces recipe-following with actual judgement.

Argues soil fertility is a biological cycle rather than a chemical input, and founded the organic movement on twenty-five years of Indian fieldwork.

Maps wine to geology and climate rather than to reputation, which is the only way the regional distinctions make sense.

The scientific reference for the kitchen: what heat, acid, salt and time actually do to proteins, starches and fats.

The reference on controlled microbial spoilage — the preservation technology every cuisine independently discovered and most people now outsource.

Opinionated, experimental horticulture from a gardener who kept records and was willing to report what failed.

Cuisines spread with states and religions rather than with ingredients, and 'traditional' food is usually more recent than assumed.