Tasting History with Max Miller
Published 3 Jun 2025Mashed potatoes over a corned beef and onion filling with gravy
City/Region: United Kingdom
Time Period: 1914Many of the young men headed to fight in World War I didn’t already know how to cook, so the British government set up army schools of cookery to teach some of them how to make the most of the rations they were given. Even that ancient army standby, hardtack (clack clack), is better when you can cook it into a stew or pudding.
This potato pie, kind of a simplified preserved meat version of shepherd’s pie, isn’t half bad. If I were to make changes, I would leave out the additional salt (canned corned beef is plenty salty on its own) and add some more onions. While relatively tasty as-is, if you have any HP Sauce lying around, it makes this pie delicious, and many troops would have had access to it during World War I. Delicious and historically accurate: a win-win!
Potato Pie.
16 1/2 lbs. meat, 20 lbs. potatoes, 1 lb. onions, 3 ozs. salt, 1/2 oz. of pepper.
Cut up and stew the onions with jelly from the meat added; boil or steam the potatoes; when cooked mash them. Line the sides of the dish with one-third of the mashed potatoes; place the meat and cooked onions in the centre; season with pepper and salt; cover over the remainder of the mashed potatoes, and bake till the potato cover is brown. As the mashed potatoes absorb the moisture of the meat and render it dry, about 2 pints of gravy prepared from the liquor in which the onions were cooked, should be poured into the pie before serving.
— Manual of Military Cooking. Prepared at the Army School of Cookery, 1914
November 10, 2025
Food in the Trenches of World War One
November 6, 2025
Reactions to Tuesday’s budget announcement
Mark Carney’s government finally got around to releasing their 2025 budget and lots of folks have thoughts and concerns about what is in it and what isn’t in it. After all, it could be the best possible budget, but it would still not satisfy all concerns … and nobody is pretending that this is anything close to “best possible” territory. Sylvain Charlebois says that the budget ignores the food insecurity issues and grocery prices for ordinary Canadians:
Graphic stolen from Small Dead Animals.
For a government that often talks about food affordability and insecurity, Budget 2025 offers surprisingly little that directly addresses either. There’s no bold food strategy, no affordability roadmap, and no new incentives for domestic food production. Yet, in between the lines, Ottawa has quietly set the stage for some indirect relief — not through grocery subsidies or consumer-facing policies, but through infrastructure, trade, and administrative reforms that could make the food system work a little more efficiently.
The largest signal comes from the government’s $115 billion infrastructure plan, one of its so-called “generational investments”. The new Trade Diversification Corridors Fund aims to modernize ports, railways, and airports — all chronic weak points in Canada’s food supply chain. When bottlenecks ease, goods move faster, and perishable products arrive fresher and cheaper. While no one in Ottawa framed this as a food-price measure, logistics efficiency has long been one of the most effective — and least visible — forms of price control.
[…]
Still, the absence of a broader vision for food affordability stands out. After years of grocery price volatility and public debate about “greedflation”, Canadians might have expected a more direct focus on food resilience — investments in innovation, local processing, or retail transparency. Instead, the government seems to have opted for a quieter, systemic approach: strengthen the arteries of trade and logistics, and trust that efficiency will trickle down to the dinner table.
The budget forecasts a $78.3 billion deficit for the 2025-26 fiscal year, which is significantly higher than notorious spendthrift Justin Trudeau’s last budget number. This adds to an already staggering $1.27 trillion debt load, which is nearly double what it was just before the pandemic. In the lead-up to the budget release Mark Carney had hinted at major sacrifices to be made, and while there wasn’t a lot in the document directly corresponding to sacrifice, the need to service that long-term debt will do the job quite adequately.
In the National Post, John Robson says that the budget is “elbows up, IQs down”:
Since I was last propelled years ago into the purgatory known as “the lockup”, where journalists spend budget day, have either process or contents improved? No. Instead they now insert a false stolen-land “acknowledgement” before even getting to the same old same old labeled bold and new. Which is especially troubling at this supposedly critical juncture.
The document is the familiar brick, 406 paper pages and 493 digitally with no explanation for the discrepancy and no excuse for the length. (Or for being called “Canada Strong” with an inexplicable picture of a ship.) Especially as the Finance Minister gabbled “This is a budget that talks to everyday Canadians,” and its purpose is to state plainly how much the government intends to spend, where it hopes to get the money and how far short it already knows it will fall, you shouldn’t have to wade through 248 pages of sludge to find out.
As P.J. O’Rourke said, “beyond a certain point, complexity is fraud”. Though we “privileged” insiders search “Summary Statement of Transactions” and voila, submerged on p. 249 (all references digital) is a $78.3 billion deficit next year if all goes well, and the national debt increasing $80.5 billion so it already didn’t.
Much commentary, and special-interest attention, focuses on trivial fiddles. But what matters is that Leviathan is in hock up to its horns, with interest payments projected at $55.6 billion next year, soaring to $76.1 billion by 2029-30. If the Lord is willing and the creek don’t rise, both forlorn hopes. NDP MP Leah Gazan, who would jail you for “downplaying” residential schools, snarled about not supporting an “austerity budget” but she won’t get the chance.
Some may bleat that times are tough. Indeed the finance minister’s campaign-speech “Foreword, Budget” gasses “The world is changing, profoundly and in real time; we are no longer living in an era of calm, but of significant change”.
The projected deficits are clearly hallucinatory, as the Liberals never seem to get deficit spending to go down, running deficits every year since 2015:
However, on the ludicrous side, the feds want to spend money to “investigate” Canada taking part in the freaking Eurovision contest:
On the slightly less ludicrous side, Noah considers the military aspects of the budget:
Budget 2025 outlines the government’s generational investment to quote, “defend Canada’s people and values, secure its sovereignty, and position the nation as a strong, reliable partner to its allies“. This starts by initiating a process of rebuilding, rearming, and reinvesting in the DND, CCG, and CAF to provide everyone with the necessary tools and equipment to protect sovereignty and bolster security.
Budget 2025 starts by outlining the government’s previous commitment to accelerate investments to meet NATO’s 2 per cent defence-spending target this year, which is five years ahead of schedule.
Budget 2025 goes a step further by setting Canada on a path to meet NATO’s 5 per cent Defence Investment Pledge by 2035. This will be broken down into two categories, 3.5 per cent of GDP by 2035 in core military needs, including supporting the CAF, modernising equipment and technology, and building up defence industries, and 1.5 per cent on security-related infrastructure and investments.
This reinvestment in defence and security is the largest in decades, totaling $30 billion over a five-year horizon on an accrual basis. This funding is allocated across three main pillars: $20 billion for capabilities, $5 billion for infrastructure and equipment, and $5 billion for industrial support.
On a cash basis, Budget 2025 proposes to provide $81.8 billion over five years, starting in 2025-26, to rebuild, rearm, and reinvest in the CAF. This figure includes over $9 billion in 2025-26 that was previously announced in June 2025. This is the funding previously set out for Canada to reach the 2 per cent NATO target.
Key investments from this $81.8 billion fund include $20.4 billion over five years to recruit and retain a strong fighting force, which incorporates the previously announced updates to pay and support for CAF health care.
An additional $19.0 billion over five years is allocated to repair and sustain CAF capabilities and invest in defence infrastructure, including the expansion of ammunition and training infrastructure. Upgrades to digital infrastructure for the Department of National Defence, CAF, and the Communications Security Establishment, particularly for cyber defence, are funded with $10.5 billion over five years.
Finally, $17.9 billion over five years is designated to expand Canada’s military capabilities, with investments in logistics, utility, and armoured vehicles, as well as counter-drone, long-range precision strike capabilities, and domestic ammunition production.
This is a serious chunk of change, although sadly, and as you will see, we don’t get a major breakdown of what this looks like. What we are left with are general piles of money, which isn’t always a bad thing. It’s also expected. The budget is set for a timeline before many critical capabilities will be delivered, so they won’t be included. Almost everything comes after 2030.
November 2, 2025
Biryani from 16th Century India
Tasting History with Max Miller
Published 27 May 2025Basmati rice cooked with spiced ghee, lamb, onions, and chickpeas
City/Region: Mughal Empire | India
Time Period: 16th CenturyIt’s likely that the word biryani comes from Persian, which would have made its way to India with the Mughal court of the emperor Babur in the 16th century. The actual dish of rice and meat cooked with ghee, however, had been around for hundreds of years before that, appearing sometime in the Vedic Period (1500 B.C.E. – 500 B.C.E.).
Whatever its true origins may be, biryani carries influences of Indian and Mughal (and thus Persian) cuisine and is delicious. The spices make the whole house smell amazing, and the rice is simultaneously fluffy and has the richness of fried rice thanks to the spiced ghee. It’s a bit of work, but it is so, so good.
10 seer meat, 3 1/2 seer rice; 2 seer ghi; 1 seer gram; 2 seer onions; 1/4 seer salt; 1/4 seer fresh ginger; 2 dam garlic, and round pepper, cinnamon, cardamoms, cloves, 1 dam of each: this gives six dishes.
OF BREAD
… Bread is made in the pantry. There is a large kind, baked in an oven, made of 10 s. flour; 5 s. milk; 1 1/2 s. g’hí; 1/4 s. salt. They make also smaller ones. The thin kind is baked on an iron plate. On sér will give fifteen, or even more. There are various ways of making it: one kind is called chapáti, which is sometimes made of khushkah; it tastes very well, when served hot …
— Ain-i akbari by Abu’l-Fazl ‘Allami, 16th century
November 1, 2025
EBTpocalypse imminent?
The US government’s extended “shutdown” may trigger the loss of Supplemental Nutrition Assistance Program (SNAP) benefits to around 10% of America as of Saturday. A few years ago, Nathan Mayo pointed out that despite the good intentions of the SNAP program, it isn’t actually doing the job it is meant to be performing:
A recent administrative action has permanently increased benefits for the Supplemental Nutrition Assistance Program (SNAP) by 25 percent. Unfortunately, this historic boost fails to address the structural problems that plague this nearly 60-year-old program.
The official Supplemental Nutrition Assistance Program (SNAP) webpage proudly proclaims that, “SNAP provides nutrition benefits to supplement the food budget of needy families so they can purchase healthy food …”
To that admirable end, the program formerly known as food stamps distributed $79 billion to 40 million people last year. Yet this desire to provide wholesome food to needy families conflicts with clear evidence that wholesome food is not what they think they need. Whether they play by the rules or not, people receiving SNAP benefits currently spend between 70-100 percent of that benefit on things other than healthy food.
Government researchers determined that average SNAP recipients increase their food expenditure by only 30 percent of the value of their benefits. In other words, a person previously spending $300 on food a month who qualifies for $100 of food stamp benefits will start spending $330 on food and shift the $70 from his existing budget to other purposes. This surprisingly low percentage suggests that food is not recipients’ top priority, as people who were in dire need of food would be expected to boost their food budget by the full value of the benefits.
What of the hope that needy families will buy nutritious food? According to a study of a major retailer, recipients spend about 20 percent of their total grocery budget on junk food, with soft drinks as the top purchase—enough to supply a family of four with 20 two-liters of soda per month. Given the marginal amount of SNAP spent on food and the typical benefits for a family, SNAP literally expands the grocery budget by the exact amount needed to cover the junk food. SNAP recipients also spend about 27 percent less on fruits and vegetables than non-SNAP households. This difference cannot be attributed to a lack of access because around 85 percent of SNAP purchases are made at large chain grocery stores with vast produce selections. However, one factor in these choices is likely smaller grocery budgets and the fact that fresh produce is more expensive.
A less savory contributor to this poor nutrition may be that SNAP encourages unhealthy purchases through the “house money” effect. When gamblers win money, they are less careful with their winnings since they view the “house money” as more disposable than their own cash. Similarly, when people receive SNAP dollars, they are sometimes less careful about their purchases than they would be with their hard-earned dollars.
On the one hand, the lack of SNAP benefits might be lower impact than expected, or it might mean most major American cities go “full Mad Max“:
There are 41.7 million Americans slurping up Supplemental Nachos And Porkrinds (SNAP) benefits. That’s an amazing number, and it shows just how far down the bread and circuses route that we’ve gone. I was surprised at the number, but I can now surmise that the only people voting for Democrats are single white women and freeloaders. But I repeat myself.
The federal government shutdown is, as I write this, dragging into its fourth week. I’m generally pretty happy about that since the impact to almost everyone I know is … zero. However, that may soon change. EBT cards, (EBT stands for Entitled Bums Treats) are about to have a zero balance.
The Democrats in the Senate have voted a dozen times as I write this to not fund the SNAP (Socialist Nourishment And Pampering) program. The reason? This is one of their key weapons against Trump. They want to blame Trump for not having a budget because it won’t fund the SNAP (Scam Network for Appetite Pandering) program. Since people who use EBT (Endless Bailout for Takers) aren’t generally the ones who pay attention to anything that takes longer than 17 seconds, they’ll buy it.
Some states (Virginia, for one) realize that the place will look like Mad Max in by Monday if the pizza rolls stop flowing, and have found some cash in the couch cushions to kick the can down the road. New Jersey doesn’t even own a couch, so they have no money, and Connecticut has mobilized their National Guard for emergency ramen drops.
No more swiping for that purple drank or Hot Pockets®. When the EBT (Everyone But Taxpayers) card goes dry, life may get … interesting.
What will happen? “Mostly peaceful” flash mobs looting grocery stores. These flash mobs will make the 2020 riots look like a church picnic gone wrong because someone demanded gluten-free tofu.
Because SNAP (Subsidized Nuggets for Apathetic Parasites) isn’t just a program: it’s the duct tape holding urban America’s powder keg together. As mentioned, there are 41.7 million people, about 12.3% of the U.S. population, who rely on those cards for daily food.
H/T to Clayton Barnett for that link.
Oh, but wait … yet another judge has issued a ruling directing the federal government to ignore the lack of congressional approval or funding:
An order today from a federal judge in Massachusetts requires the Trump administration to pay SNAP benefits even though Congress hasn’t funded the current operation of the program.
Judge Indira Talwani, an Obama appointee, concludes that people will be harmed if SNAP benefits are not provided, and Congress previously appropriated contingency funds for emergencies in the SNAP program, so there’s no need for current appropriations — the executive branch must use emergency and contingency funds to pay for current operations despite the absence of current appropriations.
[…]
Defendants — the Trump administration — are required to use contingency funds to pay for current operations, whether or not Congress has funded current operations. A court has just concluded that a federal program must operate in the absence of current appropriations. That’s … an interesting choice.
Update, 3 November: Welcome, Instapundit readers! Please do have a look around at some of my other posts you may find of interest. I send out a daily summary of posts here through my Substack – https://substack.com/@nicholasrusson that you can subscribe to if you’d like to be informed of new posts in the future.
October 30, 2025
Unlabelled cloned meat – coming soon to Canadian grocery stores
Dr. Sylvain Charlebois on a recent Health Canada decision to allow cloned meat to be sold in Canada with no label to differentiate it from ordinary meat:
Sometimes the most significant food-policy changes happen not with a bang, but with a bureaucratic whisper.
According to Health Canada’s own consultation documents, Ottawa intends to remove foods derived from cloned cattle and swine from its “novel foods” list — the very process that requires a pre-market safety review and triggers public disclosure. Once this policy takes effect, cloned-animal products could enter the Canadian food supply without announcement, notice, or label.
From a regulatory standpoint, this looks like an efficiency measure. From a consumer-trust standpoint, it’s a miscalculation.
Health Canada’s rationale is familiar: cloned animals and their offspring are, by composition, indistinguishable from conventional ones. Therefore, the logic goes, they should be treated the same. The problem isn’t the science — it’s the silence.
Canadians are not being told that the rules governing a deeply controversial technology are about to change. No press release, no public statement, just a quiet update on a government website most citizens will never read.
Cloning, after all, is not about making food cheaper or more nutritious. It’s a genetic management tool for breeders and biotech firms — a way to reproduce elite animals with prized traits. The clones themselves rarely end up on the dinner plate; their offspring do. The benefits, if any, are indirect: perhaps steadier production, fewer losses from disease, or marginally more uniform quality.
But the consumer sees no gain at checkout. Cloning is costly and yields no visible improvement in taste, nutrition, or price. The average shopper might one day unknowingly buy steak from the offspring of a cloned cow — and pay the same, if not more, for it.
And without labels, any potential efficiencies or cost savings stay hidden upstream. When products born from new technologies are mixed with conventional ones, consumers lose their ability to differentiate, reward innovation, or make an informed choice. In the end, industry keeps the savings, while shoppers see none.
October 24, 2025
The Picnic at the Battle of Bull Run
Tasting History with Max Miller
Published 20 May 2025Nutmeg and brandy pound cake with roast beef sandwiches, lemonade, and berries
City/Region: United States of America
Time Period: 1824In the beginning of the American Civil War, no one expected the fighting to go on for very long. Not wanting to miss out on any of the action, a crowd of spectators gathered a couple of miles from the battlefield at the First Battle of Bull Run. They enjoyed the boom of cannon fire and picnic lunches of sandwiches, pies, and cakes, before fleeing for their lives in a mad dash when the battle turned against the Union.
This pound cake is denser than modern versions because it contains no chemical leavener, but it’s not stodgy and is delicious. The nutmeg comes through and you get the flavor of the brandy without it being boozy.
To complete your picnic and recreate some simple sandwiches from 1857, butter slices of white bread, layer on sliced roast beef and Dijon mustard, then trim off the crusts. I don’t usually put butter on my sandwiches, but it was really nice.
Pound Cake.
Wash the salt from a pound of butter and rub it till it is soft as cream, have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour and the froth from the eggs; continuing to beat them together till all the ingredients are in, and the cake quite light; add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans and bake them.
— The Virginia House-Wife by Mary Randolph, 1824.Sandwiches for travelling may be made of the lean of cold beef, (roast or boiled,) cut very thin, seasoned with French mustard, and laid between two slices of bread and butter.
— Miss Leslie’s New Cookery Book, 1857
October 17, 2025
The Original Kaiserschmarrn of the Austrian Empire
Tasting History with Max Miller
Published 13 May 2025Scrambled pancake with raisins and plum compote
City/Region: Austria
Time Period: 1858Like many food origin stories, the ones for kaiserschmarrn are varied and no one knows which, if any, are true. What is true is that Kaiser Franz Joseph I did really enjoy this dish, and as a result kaiserschmarrn became popular throughout the Austrian Empire and is still served in many restaurants today.
This kaiserschmarrn isn’t as sweet as modern versions I’ve had, but it’s still delicious. The vanilla sugar caramelizes and adds a pleasant bit of crunch, the cream makes for a richer pancake, and the plum compote is a lovely addition.
Kaiser-Schmarren.
Whisk 4 decilitres of sweet cream with 4 egg yolks, 2 decilitres flour, and a little salt, add 4 egg whites, beaten to snow, and raisins. Pour the whole thing into hot beef fat or butter, let it get nicely brown like Mehl-Schmarren, prepare it in the dish and sprinkle it with vanilla sugar.
Mehl-Schmarren.
… Place it in the oven so it rises nicely. Then remove it and place it on a rapid heat. When it’s stiff and browned on the bottom, you turn it over with the pancake spatula, let it brown again on the bottom, then tear it into large pieces with a fork and serve it quickly so it doesn’t dry out.
Plum Compote.
Plums are either halved or left whole and peeled. They are placed in hot water where the skin can easily come off. They are then simmered with a little sugar, water, and cinnamon.
— Die Süddeutsche Küche by Katharina Prato, 1858
October 10, 2025
Feeding the Papal Conclave
Tasting History with Max Miller
Published 6 May 2025Marinated baby back ribs served with a garlic and sapa sauce and roasted onions
City/Region: Italy
Time Period: 1570We actually know a fair bit about what was served at the 1549 papal conclave thanks to one of the first celebrity chefs, Bartolomeo Scappi, who was in charge of the food. In his incredible book, Opera dell’arte del cucinare, or Opera di Bartolomeo Scappi, he includes not only recipes that would have been served to the cardinals, but illustrations showing the many steps for preparing and transporting the food.
Dishes like these ribs would have been tested for poison, inspected for secret messages, put in special containers, and delivered via a sort of turntable.
A lot of hassle, but these ribs would be worth it. They’re so tender and the flavors of the rub and sauce are complex and delicious. It’s not as sweet as a modern barbecue sauce, but strikes a lovely balance between the sweetness of the sapa (reduced grape must) and the sharp and savory flavors of the vinegar, garlic, and coriander seeds. You could certainly make more sauce, but I think this amount is really nice.
Different ways to cook the back ribs of a domestic pig
If the pig is young, the ribs can be roasted on the spit with the rind, or without, and with onions split in the pan, which are cooked with the fat that drips from the meat as it cooks … and before it is put on the spit, it is sprinkled with salt and ground coriander seed. You could also let the ribs stand in a marinade of vinegar, grape must syrup, garlic cloves and coriander, and then cook it on the spit in the above way, serving it hot with a sauce on top made of the same seasoning …”
— Opera di Bartolomeo Scappi, 1570
October 3, 2025
Mulligan “Hobo” Stew from the Great Depression
Tasting History with Max Miller
Published 29 Apr 2025Soup with canned peas, canned corned beef, onion, and ketchup
City/Region: United States of America
Time Period: 1940Today the word “hobo” is usually used in a derogatory manner, but back in the time between the end of the Civil War and the end of the Great Depression, it referred to a specific group of migrant workers and their culture.
Part of that culture was mulligan stew, which was basically a stew of any meat and vegetables that were thrown together. The ingredients would be made up of things that keep well, mostly food that was canned or bottled.
The flavor of this soup is surprisingly good, but it’s maybe a little too sweet, even for me. The prodigious amount of ketchup is the dominant flavor, and maybe 1940 ketchup was less sweet than modern versions.
Mulligan Stew (Serves 6)
1 medium size can corned beef — minced
1 onion — minced fine
1 No. 2 can peas with liquid
1 medium size bottle tomato catsup
1 cup water
Salt and pepper to tastePut all ingredients in saucepan and simmer gently over low flame for about one hour. The flavor improves with the length of cooking time.
— The Brookshire Times, August 2, 1940
September 26, 2025
School Cafeteria Sloppy Joe from the 1980s & ’90s
Tasting History with Max Miller
Published 22 Apr 2025Ground beef in a delicious tomato-based sauce on a hamburger bun, part of a classic 90s American school lunch
City/Region: United States of America
Time Period: 1988Today we know sloppy joes as a saucy ground beef sandwich, but the term sloppy joe has referred to many things over the years. A sloppy joe could be other kinds of sandwiches, a nickname for a messy friend, or women’s fashion from the 1940s and 50s that included pants and looser fitting styles.
For me, though, it is this style of sandwich. Really, it is this version of this sandwich. Sloppy joes were a larger part of my adolescent diet than was healthy, and these taste exactly like the ones I remember from middle school.
Be sure to get the cheapest hamburger buns possible to authentically recreate this nostalgic lunchtime favorite.
Sloppy Joe on a Roll (50 servings)
Raw ground beef (no more than 24% fat) … 17 lb 4 oz
Dehydrated onions … 2 1/4 oz … 2/3 cup
OR Fresh onions, chopped … 1 lb 2 oz … 3 cups
Garlic powder … 2 Tbsp
Tomato paste … 3 lb 8 oz … 1/2 No. 10 can
Catsup … 3 lb 9 oz … 1/2 No. 10 can
Water … 2 qt 3 1/2 cups
Vinegar … 2 1/4 cups
Dry mustard … 1/4 cup
Black pepper … 2 tsp
Brown sugar, packed … 5 1/2 oz … 3/4 cup
Hamburger rolls…100
— Quantity Recipes for School Food Service by the United States Department of Agriculture, 1988
September 22, 2025
The Liberals fervently believe that saying something is the same as doing something
One of the most irritating aspects of Justin Trudeau’s long reign of error was his evident joy in making announcements about this or that topic. It got to the point that even the pro-Liberal media started to notice that the same policy would be announced several times over a few months but no actual progress was made (except where they could start setting up a new government program … they’d hire the staff very quickly, but little or nothing would get done beyond that). Mark Carney was supposed to be a clean break from the Trudeau years — even though most of his ministers were Trudeau retreads — but Carney may actually be worse than Trudeau in that he just loves photo ops with pretty props for the cameras. As Dr. Sylvain Charlebois notes, we need a lot fewer photogenic Potemkin Villages in how our federal government operates:
In recent weeks, we have witnessed politicians lean on powerful visuals to make their case on food and trade. But these staged moments rarely serve the public interest. Worse, they often deepen food illiteracy in a country where understanding how our system works is already fragile.
Take Ontario Premier Doug Ford’s stunt. Upset with Diageo’s decision to close its bottling plant in Ontario, he theatrically dumped a bottle of Crown Royal and urged Ontarians to boycott the brand. What he didn’t mention is that the bottle in question was made in Manitoba and bottled in Quebec by unionized Canadian workers — jobs unaffected by the Ontario closure. The Windsor facility mainly serviced the U.S. market, and Diageo’s decision was years in the making. Ironically, the boycott risks punishing Canadian workers who will continue producing Crown Royal for Canadians. And for future investors, the message is chilling: why put capital into Ontario if a government will trash your brand on television for a corporate restructuring decision?
The federal stage brought us another head-scratcher. During a trade visit to Mexico, Prime Minister Mark Carney posed with bags of Canadian wheat stamped with a maple leaf. The problem? Canada doesn’t export wheat in bags. We are among the most efficient bulk grain exporters in the world, shipping millions of tonnes through rail networks and ocean vessels designed for efficiency, safety, and traceability. Bagged wheat is a relic of less mechanized economies. For Canada to present itself this way trivializes our status as a modern agri-food powerhouse. Beyond being misleading, the image suggests to global partners that our system is less advanced than it truly is — a dangerous misrepresentation for a nation that depends on reputation as much as price.
Even I didn’t realize how bad it got until the feds paid contractors to put up a fake building site for Mark Carney to pose in front of, then tore it all down:
September 19, 2025
What Medieval Fast Food Restaurants Were Like
Tasting History with Max Miller
Published 15 Apr 2025Golden brown fried pastries filled with a fruit and spice paste
City/Region: Paris
Time Period: c. 1393Fast food has been around since the Middle Ages, and while a lot has changed in food production and cooking in the last six hundred years or so, then, as now, you could get a fried apple pie.
Rissoles were fried filled pastries (modern versions are usually some kind of filling rolled in breadcrumbs and fried), and they could be made savory or sweet. These ones are made with roasted apples, raisins, figs, and sweet spices. I chose cinnamon, ginger, and nutmeg, but you can choose whatever spices you like.
It is common that rissoles are made of figs, raisins, roast apples, and nuts peeled to imitate pine nuts, and powder of spices [and a little fine salt]; and let the paste be well saffroned and then let them be fried in oil [and sugar them].
— Le Ménagier de Paris, c. 1393
September 12, 2025
Ancient Roman Table Manners & Etiquette
Tasting History with Max Miller
Published 8 Apr 2025Spiral-shaped fritters drizzled with honey and sprinkled with white poppyseeds
City/Region: Rome
Time Period: 2nd Century B.C.E.These fritters are kind of like a mix between globi and jalebi. The batter is simple like the globi, made of just spelt flour and ricotta, but they’re piped into hot fat in spiral shapes like jalebi. The technique can be a little tricky to get right so that the spirals hold together, but you should get about 12 to 15 tries out of the amount of batter this recipe makes.
The encytum are delicious and kind of remind me of a healthy pancake, but with honey instead of maple syrup. They don’t stay crispy for very long, so plan on serving them right away if you’d like to retain maximum crispness.
Make encytum the same way as globi, except that you use a vessel with a hole in the bottom which you can stream through into hot fat, and shape like the spira, coiling and turning it with two sticks. Spread and color with honey while still warm. Serve with honey or mulsum.
— De Agri Cultura by Cato the Elder, 2nd century B.C.E.
September 11, 2025
The Archbishop of York misunderstands a recent child poverty report
Tim Worstall knows that it’s unrealistic to expect a prelate of the Church of England to believe in anything, but in this case His Grace Stephen Cottrell, the Most Reverend and Right Honourable Archbishop of York appears to believe that child poverty in Britain is a very serious problem:
His Grace Stephen Cottrell, Archbishop of York since July, 2020.
Photo 2014 via Wikipedia Commons.
So we’ve the Archbishop of York here telling us all how it should be. Of course, given that that prelacy is Church of England he doesn’t actually believe anything, of course not. But he does roll out what he considers to be facts. Which, sadly, are not.
With all children across the UK back in school as of this week, I am reminded that almost one in three are in poverty. That statistic is shocking enough – but behind every number is a child, and what this statistic means is children arriving at school hungry, living in insecure housing, and missing out on the activities that help them thrive.
Well, no. His near one in three comes from this JRF report. Which is not measuring poverty at all. It’s measuring inequality — the number of people living in a household on less than 60% of median household income. Which is not, in fact, poverty.
No, think on it. If we doubled the — real — income of everyone in the country then clearly we’d have less poverty. But by this measure, the one of inequality of incomes, the number in poverty would change by not one single person nor child. Equally, if we halved everyone’s incomes — real incomes that it — there would be a lot more poverty. But by this measure there would be no change at all.
There’s also this:
I visited a school in the north-east of England a couple of years ago where many of the pupils turned up with empty lunchboxes. There was a breakfast club that fed them on arrival. They were eligible for free school meals, so got a hot lunch. After school, trestle tables were set up in the playground laden with food donated from the local food bank. As they went home, they filled up their lunchboxes so that they could have some tea.
I have rarely been so shocked. This is the reality of child poverty.
Kids are packed to the gunwales with food and this is a sign of poverty? Eh? Sure, sure, I know consubstantiation is pretty heady stuff but really, a little contact with reality please? Kids get two full meals and tuck to take home. This is all free. So, logically, their parents send them to school with empty tuck boxes so that they get two free meals and stuff to take home. I mean, free stuff, who wouldn’t?
Who goes to the pub to pay £7 a pint when booze is flowing free from the town fountain?
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September 5, 2025
How To Host An Ancient Roman Dinner
Tasting History with Max Miller
Published 1 Apr 2025Roast duck basted with defrutum and served with a sweet and savory dipping sauce atop a bed of herbs
City/Region: Rome
Time Period: 1st CenturyFirst off, this is not a flamingo. While they’re still eaten in some parts of the world, where I live is not one of those parts. I’m using a duck instead, and it’s absolutely delicious.
The real star of this dish is the sauce, which I think would go well with pretty much anything. It’s sweet at first, then you get the savoriness and complexity of the herbs and spices along with a luxurious richness from the duck drippings. It might just be my favorite Roman sauce that I’ve made (and I’ve made quite a few).
For flamingo:
Pluck the flamingo wash, tie, and put it in a pot; add water, salt, dill, and a little vinegar. Half-way through cooking, add a bundle of leek and cilantro and cook. When it is nearly done add defrutum to give it color. Pound in a mortar pepper, cumin, coriander, silphium, mint, rue; moisten with vinegar, add dates, pour over some of the drippings. Put it in the pot, thicken with starch, pour the sauce over the bird, and serve. The same recipe can be used for parrot.
— Apicius De re coquinaria, 1st Century
