Sliced Magazine

12/13/2022

"Food snobs today [are] just fu***ng snobs. [T]here’s no room for mercy."

Never eat a nugget: How fast food warped our sense of what’s good and bad | by Josh Skinner

The nutritional harm caused by ultraprocessed grub inspired a generation of disparate voices to moralize what we eat. Food Neutrality may offer us a new way of relating to food, but have we overcomplicated what we eat?

https://fedfedfed.com/sliced/never-eat-a-nugget-how-fast-food-warped-our-sense-of-whats-good-and-bad

11/28/2022

‘Cooking for the friend who might stop by’: Why Nigeria resists fast food

Mac and Cheese gets a hard no from Nigerians who’d prefer to sit down over convenient twists on traditional classics | By Stephen Mosaku

https://fedfedfed.com/sliced/cooking-for-the-friend-who-might-stop-by-why-nigeria-resists-fast-food

11/21/2022

"For many experts, it’s not the dopamine or even the blood sugar rush that makes ultraprocessed food so dangerous for us: It’s the way in which these foods intersect with nostalgia and memory."

Is fast food really addictive? | By Emily Monaco

https://fedfedfed.com/sliced/is-fast-food-really-addictive

11/14/2022

"In their attempt to exercise control over Africa’s fast-food industry, fast food franchises have ruffled feathers with local producers."

Erasure and extraction: The unofficial history of Fast Food in Africa | By Mwende Mutuli Musau

Check out the first from Sliced's Fast Food issue:

https://fedfedfed.com/sliced/erasure-and-extraction-the-unofficial-history-of-fast-food-in-africa

11/08/2022

To wrap up our issue, this week we’re talking about food, moral panic and MSG. Our art this week is by — use this handle to find them on Instagram.

In 1968, the New England Journal of Medicine published a letter by a doctor, who claimed to have suffered headaches, fatigue and other ailments after eating at Chinese restaurants. The blame was pinned on MSG and it gave birth to a phantom illness — Chinese Restaurant Syndrome.

‘Scientific’ papers warned how MSG in Chinese food caused an array of disturbing symptoms like heart palpatations, facial pressure and burning sensations. The problem was that this was all totally unfounded.

MSG is in all kinds of foods, like tinned soups, chips, condiments, frozen meals, you name it. Doritos, too. The ease with which this unfounded idea took hold betrayed the particular xenophobia that Chinese-Americans suffered and continue to suffer.

That many people still believe the MSG slur shows how strongly this racist myth has been internalized. Research has long debunked the idea that it is dangerous, yet restaurants still post ‘No MSG’ signs because they know some people will think twice if not.

Check out the full thread on Twitter, to also learn about moves to push back against this dangerous myth:

https://twitter.com/fed_hq/status/1590096728518459393

11/02/2022

"The internet as a democratizing force has sadly offered mixed results. ... It has also made us really weird. Food companies’ own social media accounts might be the weirdest of them all."

Jars of p**s, sexist Tweets and odious endorsements suggest the biggest food companies are increasingly insulated from the effects of their online presence.

Why food brands stopped fearing scandal | By Josh Skinner

https://fedfedfed.com/sliced/why-food-brands-stopped-fearing-scandal

10/19/2022

"By distorting our foods to disguise these changes, artificial colouring obscures the huge shifts occurring in our food systems — which we have little reason to suspect by looking at our food because it never changes. Hidden and out of sight, dying our foods their natural colours is a scandal and a cover-up."

Salmon is salmon, right? Wrong! | By Lily Wakeley, art by Gabriela Borges

https://fedfedfed.com/sliced/salmon-is-salmon-right-wrong

10/14/2022

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10/13/2022

We’re working with to find out what you, our readers, want from Sliced and how we can provide the kind of writing and journalism on food and agriculture that best serves our audience.

Our relationship with our community is crucial to the work we do.

So today we are sharing a survey with you, which you can find by going to the link in our bio. We’re looking to understand your relationship with Sliced.

We also want to know what you want from Sliced, what you think it does well, what you’d like to see more of, and what we can improve.

We’ll be sharing this survey on all our channels over the next few weeks.

Click the to fill it out!

10/12/2022

“Some employees allege that the company’s working conditions are unsafe and they have filed complaints regarding blocked fire exits, worn-out floor mats, faulty machinery, and improper training.”

Amy’s Kitchen is known throughout North America for making organic, vegetarian and vegan food. It says its one guiding principle is goodness, yet it faces a raft of allegations from workers over its workplace practices. What’s going on?

What you need to know about the Amy’s Kitchen boycott | by

Check the link in our bio to read our latest story — the second from our issue.

10/11/2022

“Slash and burn fires spiraled out of control in 2019 and burned nearly 330,000 hectares of Indonesian forest and national parks.”

It’s National Fire Prevention Week and we’re throwing back to this piece from our issue, which explores Indonesia’s efforts to move on from slash-and-burn-farming.

Slash And Burn: Learning To Farm Sustainably After Indonesia’s Wildfires | Sydney Allen

Artwork by ⁠ ⁠ to read more.

10/11/2022

“It’s a tradition that has endured almost intact in many Orthodox countries, including Greece. In its modern form, koliva is served during funerals and memorial services, with oodles of soft-boiled wheatberries spread on a cloth or forming a heap that symbolizes the earth.”

Koliva is a wheat-based dessert that’s traditionally served at Greek Orthodox funerals and memorial services, but its roots date back to the ancients. Today, it’s getting a modern, taboo-breaking makeover.

Greek chefs are breaking a sacred taboo with this ancient dessert | by Alex Katsomitros

Artist:

Read our latest story the first from our issue:

https://fedfedfed.com/sliced/greek-chefs-are-breaking-a-sacred-taboo-with-this-ancient-dessert

10/11/2022