And the Fruit of the Year is... 🇳🇿

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Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with Sleepy Girl Mocktails, disappearing Ghost Kitchens, and starving rich people

When life gives you lemons, also when in bed

Hi there!

It’s Design Week here in Milan, then the city is full of free events and meetings to stimulate our creativity.

Yesterday, during a Veuve Clicquot event, I had the privilege of meeting one of my favorite photographers ever, Alex Webb, and the interesting French-Malian Senegal-raised chef Mory Sacko (1 Michelin Star in Paris), who is young, talented, and wearing the coolest uniform in the kitchen business.

You have the best week!

Piero

Photo: Newsha Tavakolian / Magnum Photos. Courtesy Veuve Clicquot Emotions of the Sun Exhibit (don’t miss that, if you’re around).

✦ Naomi Alderman, it sounds too good to be true. I suspect that’s a wrong attribution.

ONE (KIWI-LIKE) FRUIT TO RULE THEM ALL

Feijoa is a strange little fruit, also known as pineapple guava, that kind of looks like a bumpy green oval. It's native to South America but grows in places like New Zealand too. The inside is juicy and sweet with a mix of flavors like pineapple and guava, and some people say the skin smells a bit strong before it's ripe. You can eat it raw or make jams and jellies out of it.

New Zealanders Appear to be Crazy for This Fruit, right now. It falls off trees in such abundance that it is often given to neighbors and colleagues by the bucket or even the wheelbarrow load. Only in cases of extreme desperation do people buy any.

Can you cook it? Well, you can try Feijoa crumble slice (★recipe) or Feijoa Loaf (★recipe)

Picture: The New York Times, by Tatsiana Chypsanava (check her out)

Family recipes

★★★☆☆

Italy on my Mind Italian-Australian blogger Paola Bacchia writes the book we all would write about our origins. It’s personal, then don’t consider that a masterclass in Italian cooking, but in memories.

At Nonna's Table: One Italian Family's Recipes, Shared With Love by Paola Bacchia
→ Shortplot: 🍓 🍗 ☕️ 🍪 

This is where Secret Breakfast picks juicy content from food creators

🥒Easy Japanese Pickle: Daikon (★recipe) 🥚Polish Confit Egg Yolks (★recipe) 🍳Yes, You Can Wash Cast Iron: 5 Big Kitchen Myths, Debunked 👻Yeah, Ghost Kitchens Are Disappearing 🧑🏻‍🍳Any Chef by The Use of Purée 🍣I’m still watching Shōgun, and in the latest episode there were a mean Tea Ceremony scene and a Sawara Sushi 🆙How to Kitchen Upgrade Sleepy Girl Mocktail: What’s in It and Does It Really Make You Sleep Better? 🍗The jubilant revival of the British Sunday roast 🥒Why Your Diet Needs More Fermented Pickles 🥪Vegan Grilled Cheese Sandwich (★recipe) 🍵 Tea Sommeliers are a thing in… France! 🥥When you buy coconut water and discover you hate it, just cook with that (★recipes) or use it to cook rice (★recipe)

Why don’t rich people eat anymore? 
Serena Smith / Dazed Beauty

For rich people extreme dieting is a way to show off their wealth. They can afford fancy chefs and all the fresh food they want, so they can stay skinny easily. On top of that, they use all sorts of meds and supplements to cut their appetite. The article says this whole trend is pretty unhealthy and isn't something most people can actually do.

What are ‘Food Barons’— and Why Should You Care?
Charlie Hope D’Anieri / The Bittman Project

This article is about big companies that control the American food industry, also known as “food barons”. The author talks to Austin Frerick, who wrote a book about this topic, and they discuss how these big companies affect the food system in many ways, like making food expensive and giving us less choice of what to buy.

➤ Last week's most clicked link was 48 terrific tarts from custard to lemon meringue. And that's all for today.