Comments on: Fueling Mexico City: A Grain Revolution

By: pianoguy

pianoguy — Thu, 17 Jun 2010 02:14:12 +0000

hanmeng – Check out Diana Kennedy for authentic Mexican recipes. Rick Bayless is also excellent, and surely there are many others.

By: camilo

camilo — Wed, 16 Jun 2010 18:44:21 +0000

This was one of the highlights of Postopolis! (so, so many).

By: Krissa Nichols

Krissa Nichols — Wed, 16 Jun 2010 17:34:19 +0000

Thanks so much for posting this transcript, Nicola. It was a fascinating bit of history and made me think about how we make time and food choices here at home. I ended up posting my thoughts on my own blog, if you're interested. I particularly found the bits about time and class and food intriguing and think that we have some similar issues here at home. Thanks again.

By: Tom Richards

Tom Richards — Tue, 15 Jun 2010 13:18:55 +0000

That’s fascinating, especially the rule of thumb on how much processed grain a city would need per day. I remember (I think) Bimbo bread from when we lived in Honduras in the late 1980s. One of our family friends tried to get into the business by baking his own bread and selling it to to the supermarkets, but couldn’t manage it since Bimbo could pay for shelf space and he couldn’t.

By: hanmeng

hanmeng — Tue, 15 Jun 2010 03:31:13 +0000

Interesting, but it’s a shame she doesn’t tell us how to make “some of the healthiest sauces in the world”.