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Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day and know that you’re only as good as your last meal
Hi there!

Hello from my summer vegetable-table in Umbria, Italy, with a giant trumpet zucchini, white eggplants, and other stuff. I'm bad at still-life photography, but this is the right season to make peace with Mother Earth, and fix the true flavors of her fruits. 

How? Go to a farmer's market, and look just for the weird shapes no supermarket wants you to see. Not the perfect ones, but all the others, the misfits, the rebels, the troublemakers, the round pegs in the square holes.

Make some uncommon veg-memories of this summer.


PS: if you're in a wintery part of the world, well... Share the true flavors of your land with Secret Breakfast readers.
I’ve got a busy restaurant that is full every day. We’ve got three Michelin stars in three years. But I also know you’re only as good as your last meal.
→  Clare Smyth, chef, the only British woman ever to be awarded three Michelin stars.
I've never heard the concept of Tsundoku (積ん読): "acquiring reading materials but letting them pile up in one's home without reading them". Then, piles of articles about this behavior. 

I think many of us are guilty of a kind of Food-Tsundoku, meaning the act of buying ingredients in the heat of the moment, and then forget about them. 

I think about my rice paper, weird fish sauce, tons of licorice powder, tapioca pearls. I'm guilty of that.

Or maybe I can absolve myself with the words of Antoine Wilson: "The seeming randomness of individual piles is not disorganization, but a potential generator of illuminating juxtapositions"

Maybe it's time to generate. Fancy some rice-paper puffs? (★recipe)

PS: what's the worst thing you bought for your Food-Tsundoku? Reply to this e-mail and we'll find a way to cook it away.

Photo by Martin Lostak via Unsplash

Zero meat, and you win

I have mixed feelings for this one. I like the idea you can be an athlete and spare all the white meat and steaks you're supposed to eat. I've read mixed reviews of the nutritional section of this book. But I also know the 50+ recipes inside are pretty good. Plus I really like Rachel Holtzman and I know that if this one is a bestseller, maybe it is because she packed it with some good seeds.

The Plant-Based Athlete: A Game-Changing Approach to Peak Performance by Matt Frazier, Robert Cheeke, Rachel Holtzman
→ Shortplot: 🍃🍅🥇
This is a space where I share some food (un)related stuff of my week 

🍅 This tomato sandwich is "The Tomato Sandwich", but first you need a good tomato (★recipe) 👩🏽‍💻The People Who Work From Home Have a Secret: They Have Two Jobs 🍑 5 Minute Peach and Blueberry Cake by Laurel Evans will work with any fruit (★recipe) 🍳 15 Breakfast Recipes Every Beginner Cook Should Know 🎧 A playlist teaching you how to make banana bread ☕️ I'm afraid that newsletters will soon jump the shark: enters Coffeehouse, a weekly email of coffee-shops sounds 🍄 A podcast with Giuliana Furci explaining the wonders of mycology 🌲 Magnus Nilsson is trying to solve food inequity 🍗 Wu-Tang Clan's RZA on Meat and Masculinity 📺 The first 2 hours of MTV, 30 years ago
Gina Kolata / The New York Times
A new study challenges assumptions about energy expenditure. AKA: if metabolism isn't slowing at middle age, then what's happening to me?
Nicky Case / ncase
This interactive essay by Nicky Case (30 min long) is incredible. How game theory can explain why a little bit of miscommunication leads to forgiveness but too much leads to widespread distrust. 
Tim Elliott / The Sydney Morning Herald
Chef Jock Zonfrillo is one of the most recognized chefs in Australia. He wrote an autobiography and his version of the facts is often different from the one people recall. It's really fun reading chef Marco Pierre White fact-checking him. (First rule: never trust a celebrity chef).
Secret Breakfast is a newsletter by Piero Macchioni
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