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Many countries have strict rules about who is allowed to give advice on diet and nutrition, but that doesn’t stop even qualified people from selling all kinds of snake oil. In this episode, I chatted with Tara Schmidt, a registered dietitian and lead dietitian for the Mayo Clinic Diet. We talked about fad diets, and how they are inevitably unsustainable. About weight-loss drugs and whether they are being oversold. About the frustration she feels faced with bad advice, and how the Mayo Clinic’s caution may make it slow, but also makes it sure. About her dismay faced with questions about singular foods and singular nutrients. I learned a lot.

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Puglia is massive. I mean that quite literally, not as youthspeak, though that too. Its northernmost point is actually north of my home in Rome, though admittedly not by very much, which is strange when you consider that for most people, Puglia is only the high heel itself. That’s true for me and for several past episodes here.

A new book that explores the whole province, and more particularly its food and ingredients, flashed through my feeds a few weeks ago. After just a quick look at the contents it seemed obvious that my next move ought to be to hop on a train to Polignano a Mare to talk to the author, Flavia Giordano. So that’s exactly what I did. It was a long day, and entirely worthwhile.

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For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost? The Food and Agriculture Organization estimates that the cost of diet-related ill health is somewhere around $7 trillion, which is far more than the “profits” of food and agriculture. Those profits, like the cheaper, more plentiful food they stem from, take no account of the external costs of climate change, pollution, biodiversity loss and, ultimately, human health.

Professor Tim Benton has spent his career working at the interface between agricultural and food politics and environment.

“If we don’t get to grips with these challenges,” he told me “then ultimately the only thing to happen is some big calamity at some point in the future, where the planet bites back and says, I’ve had enough.”

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Emma McDonnell was in Peru for the early years of the boom and for the subsequent bust, a story she recounts in her book The Quinoa Bust.

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I didn’t want to rehash the history of anti-semitism but I did want to know more about the relationship between pork and Jewish identity. I hope you will too.

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A new book takes a close look at people’s concerns about processed foods and how the processed food industry has failed to respond to them. The author, Charlotte Biltekoff, says she wanted to try and understand what was happening around her, as people in her milieu came more and more to demand real food rather than processed foods, while the makers of processed foods failed to understand the deeper reasons underpinning those demands. Industry wants consumers who, reassured on questions of safety and risk, will buy and eat its products. People want answers to questions beyond safety and risk. And never the twain shall meet.

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St Brigid of Kildare is one of the three patron saints of Ireland and has a strong connection with food and farming. St Brigid’s day falls on 1 February and traditionally marks the beginning of spring and the start of the agricultural year.

In 2023, the Republic of Ireland designated the day a public holiday if it falls on a Friday, and failing that the first Monday of February, but the day has long been celebrated in a variety of ways. People make St Brigid’s crosses to a variety of traditional designs, using them to protect farm animals and ensure a good harvest. There are special foods too, and other ritual celebrations, some of which delve in the pagan past.

Caitríona Nic Philibin has studied the folklore surrounding St Brigid and shared some of the stories with me.

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No apologies for once again casting my net in the fruitful waters of Basque cuisine and history.

There is a pintxo — those tasty bites of stuff on a toothpick — that consists of a plump Cantabrian anchovy, a pickled guindilla pepper and an olive. Some people reckon it is the original pintxo, invented by one of the regulars at a bar in San Sebastián. Others are not so sure. Everyone agrees, however, that it owes its name — the Gilda — to Rita Hayworth, who starred in the movie of that name.

Last time I spoke to Marcela Garcés, we didn’t have time to talk about the Gilda. This episode fixes that omission.

I also had to contact Chris Beckman again, to see if he could enlighten me on what he calls the Swedish Anchovy Conundrum.

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