food

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Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

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Apparently there's been a Big Ag conspiracy to make Jalapeno peppers less spicy and it's working (www.dmagazine.com)

submitted 9 months ago by [email protected] to c/[email protected]

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[–] [email protected] 23 points 9 months ago (1 children)

It's a result of breeding for shipping across the country and storage too. Heirloom tomatoes could never make it to a grocery store intact. And a demand to eat everything out of season.

[–] [email protected] 18 points 9 months ago (2 children)

I mean on one hand yes, on the other hand, I don't want to eat salted beef and dried pumpkins all winter like they did pre-refrigeration

[–] [email protected] 13 points 9 months ago (1 children)

Salted beef would be a luxury. More like salt cod - and I don't mean an angry gamer

[–] [email protected] 11 points 9 months ago

well, cod's gone sadness-abysmal So dried pumpkin, cabbage, potatoes, pickled food, apples, beans, lentils, nuts, grain, and cheese it is

[–] [email protected] 4 points 9 months ago* (last edited 9 months ago)

It doesn't have to be that way, but intensive/non-local and non-seasonal agriculture requires ecological degradation that is largely ignored. Not to mention the horrid working conditions the people spraying agrochemicals on food have to endure.

There's plenty of seasonal vegetables in winter, and tons of recipes from cultures that experience harsh winters, too. bean don't require refrigeration, be they canned or dried.