Remarkable interview with Zelenskiy ⁦@guardian⁩ @lukeharding1968⁩ reveals his psychological insight into Putin and Russia.

As someone bred-and-buttered in Leeds, fantastic to learn about its effective and joined-up food and health strategy 👏 👏 👏 ⁦@HENRYhealthy⁩ ⁦@BBCFoodProg⁩ ⁦@SheilaDillon⁩

RT @NewStatesman: The lip-tingling foraged food is an ancient reminder of our right to live off the land. 🖊️ @PenVogler .

Who’s had nettle soup this spring? And who had it in the past? It’s hard to say. If foraging for food is an ancient stand-by for hard times, it’s remarkable - and perhaps revealing - how few records there are. My attempt to grasp this historic nettle in ⁦@NewStatesman⁩ 👇

I really enjoyed talking to writer/cook @neilbuttery for his podcast - esp for his deeply learnt knowledge of past recipes. Reminds me of William Kitchiner who said he wrote his cookbook with a pen in one hand and a spit in the other.

Why retro food is a thing… I think we’re harking back to a pre-UPF past. And who doesn’t love a devilled egg (though we just called them stuffed eggs in my childhood).

Think the answer is… mostly piffle! Unless you are a) a world-class athlete b) an OAP. Fascinating programme - I learnt a lot from all contributors (except me - at the end). ⁦@BBCRadio4⁩

I think @fakehistoryhunt is right - if you chuck something in a pot it becomes pottage - The Forme of Cury c. 1390 from @FoodsOfEngland excellent edition has recipes for cabbage, turnips and this one … gourds in pottage.

I can see the irony of pontificating about this here but… #Smartphone -free-childhood would help not just kids’ mental health but their dietary health too - releasing them from manipulative, targeted adverts for junk food.

RT @NewStatesman: “Delicate roast lamb, without the barnyard-y taste of the older animal, is what people in many parts of the world expect….

RT @NewStatesman: Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?. 🖊️ @PenVogler. h….

Italian is interesting though I haven’t come across evidence… I think it’s a biblical hangover and (I suggest rather cautiously) a bit of a mistranslation or misunderstanding from the OT which talks about “lamb in its first year” (so actually hogget).

I’ve thought a lot about mutton and why we hardly eat it, but have only recently stopped to wonder why do we eat lamb… at Easter… when they’ve only just been born? Inspired by Mrs B, Dickens and @HughFW asking here in @NewStatesman

Interesting and - I think balanced? - piece about the latest skirmish in the centuries’ long bread wars… good to hear from so many breadxperts @BreadMatters @GilesYeo⁩ ⁦@RealBread⁩ ⁦@DoctorChrisVT⁩ (and others 😉)

“For me it’s about connecting the dots. And that begins in the kitchen with cooking from scratch…” 👏 @theshepherdswi1 Retailers, manufacturers and politicians should learn about the health of the land, the body and the economy from people in the kitchen and the farm.

So looking forward to talking to Prof Diane Purkiss @uniofoxford ⁦@oxfordlitfest⁩ on Saturday at noon @oxmartinschool about the history of food and politics in Britain - and why it matters today 🍜 🍓 🍞

Glad to see the Minister for London is addressing himself to one of the most pressing concerns of the day. And as for those those Viking marauders - cinnamon and cardamom buns… words fail #chelseabuns

Amongst endless new (sometimes self-indulgent) podcasts this one stands out for addressing a need in the wider world 👏 ⁦@SayeedaWarsi⁩ ⁦@Baddiel⁩

RT @jlfbookweek: @elliotlevey_ @eithnenight @KEHSkinazi @DrAndreaHammel @philippesands @Elif_Safak @schmotime @MarcusduSautoy @PushkinPress….

Writing this 👇 made me wonder… Has there been a revival in Welsh food? Or has the food which has always been eaten, only become “a cuisine” when the English start to notice?.