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Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day and celebrate your first birthday by making love to cheese
Hi there! Much big news today.

The first one: Secret Breakfast is 1 year old today and about 99.9% of you probably missed our first issue. I'll give you a bite in the next sections of this newsletter.

Second big news: as you see, I'm celebrating with a zero-waste-blogger-greenish-Cop26-sad-logo, that will be terminated after this.

Third big news: hey, thank you! Thanks to you joining this, Secret Breakfast has got the official badge of "food newsletter to follow", it has also become the most popular Italian indie food newsletter written in English (too many adjectives to be an absolute sensation, but enough for now), we've been featured by Food & Wine US, and our community is universally known as a bunch of hungry, curious, random, guai minds.

The fourth big news is that is time for us to adopt a new company brand to encompass everything that we do. To reflect who we are and what we hope to build, I'm proud to announce that starting today, our newsletter is now called "Meta"! 🤡



Piero

PS: please tell me you got the inside joke.

Big Picture: © Henk Wildschut at Fotoindustria, RE, Italy
TODAY’S SPECIAL
Do not let your fire go out, spark by irreplaceable spark in the hopeless swamps of the not-quite, the not-yet, and the not-at-all. Do not let the hero in your soul perish in lonely frustration for the life you deserved and have never been able to reach. The world you desire can be won. It exists.. it is real.. it is possible.. it’s yours.
→  Ayn Rand, Atlas Shrugged
FROM SECRET BREAKFAST #1
MEET ME AT THE LONGHOUSE

This is from Secret Breakfast issue #1 on November 2020. I hope you like it. 

Here you see a longhouse, a narrow, single-space building you could find for ages in any part of the world. Longhouses were houses, storage facilities, kitchens, communal spaces. Apparently, this kind of construction is having a moment. A few days ago David Zilber, former Noma fermentation guy, recorded a podcast about the future of restaurants. 

He said that longhouses could be the venues of the future. Covid-19 is killing hospitality, but even before restaurants were on the edge of an unbearable business model: 4-10% of food brought in a restaurant was wasted before it got to the client. 17% of meals were basically uneaten and 55% of edible leftovers were simply wasted.

«Pandemic», says Zilber, «showed that none starved without restaurants. It’s my belief that restaurants have failed their reason to exist: feed people a delicious meal. Full stop».

His alternative model of a truly sustainable restaurant is that longhouse: «A place that should feed as many people as possible as cheaply as possible, while sourcing its products as close as possible». He imagines public/private partnerships operating in decommissioned public edifices; family fees; limited menu choice on any given night, but a vast choice in days and months; obviously seasonal menus; food provided by the nearest farms. Basically a community place, like the bars and the cantinas we love, but more "social".

He's really fast reading his stuff during the recording, but give that podcast a chance.

A BOOK FOR MELTING DOWN

Make love to cheese
★★1/2

I was reading this article (How Cheeses Get Their Funk, According to a Self-Proclaimed Cheese Evangelist) and I knew I've found the book for this week. Erika Kubrick says that cheese "is the sexiest, holiest food in the world and that we should all pleasure ourselves with it every day". Well, she may be right. 

Cheese, Sex, Death. A Bible for the cheese obsessed by Erika Kubick
→ Shortplot: 🧀 👄 🔪
RANDOM ACTS OF HUNGER
This is a space where I share some food (un)related stuff of my week 

🤖 They say need to watch the most underrated sci-fi crime on Netflix ASAP 📚 The Cookbook Gift Guide That Covers Everyone You Know, by Bon Appétit (lots of them you've already seen here) 👍 I'm crazy about the Facebook-Meta name change memes 🧀 Cheese Twisted Bread is what you need with drinks (★recipe) 🥩 I've had plant-based meat, meatballs, sausages, chicken and tuna last week: these guys are getting close to the real texture 🐄 Or - provocative idea - should we kill trillions of animals to save the planet? 🥚 Tired of pancakes? Go with some Strauben (★recipe - thanks Marina) 🚬 There's a new Anthony Bourdain biography out there 🍖 Mark Zuckerberg has a bottle of Sweet Baby Ray BBQ Sauce on the (fake?) bookshelf 🤟🏻 53 Big-Batch Recipes for Easy Meal Prep (★recipes) 📝 Yes, please, bring back the paper menus
FOOD FOR THOUGHT
Ann Handley / totalannarchy
Stinging nettles, salted sheep bits, and porridge with shaved, smoked reindeer heart can teach a lot. Funny writing, serious thoughts. 
Courier
Millennials are the generation of instant gratification and they crave Instagrammable health. What does it mean for grocery shopping? Answers Andrea Hernandez, founder of Snaxshot, a trend-forecasting company.
Rahul Chowdhury / Hulry
One of the most depressing shortcuts: say something obvious but use a fascinating word from Japan or China. Meet Chisoku, or  being content with what you already have. Obvious, but it doesn't mean it isn't right. 
 
SEASON 2 - ISSUE 53
Secret Breakfast is a newsletter by Piero Macchioni
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