Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day burning some toast, while having your daily dose of nitro-bacon and disorder salads

Hi there!

In this magic year, when drones fly to remind us how f**** up our Mother Earth is, I’ve just burnt my breakfast. Then I decided it was a sign I had too much on my plate.

Probably you do as well.

Approximately 13% of the food in the world produced for human consumption is still lost between harvest and the market and 17% of total global food production is wasted, either in households, food service, or retail.

In the coming days, there will be challenges to half our food waste. You can try or you can just think 30 seconds more about your family’s habits.

Supper will taste better, later.

Piero

Bonus: world’s best potato buns (★recipe), don’t burn them.

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THE BEST QUOTE

✦ Fergus Henderson, via Beatrice, via Pellicle, via The Independent.

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THE MISSING INGREDIENT

PREACHER IS THE FICTIONAL FOOD HERO WE CAN’T IGNORE

There’s nothing rational in me watching a show like Virgin River, but I can’t resist the character named Preacher. Super-beefcake, former Marine, good guy, excellent cook, incredibly skilled in getting involved with difficult women.

He has the mighty superpower of securing obscure ingredients even in the middle of nowhere and he can manage a fully booked bar and a kitchen. Alone.

This season Preacher’s specialty is an after-sex Mexican spiced coffee, called Café de Olla (★recipe), and a venison chili I think I’ll never cook. 🦌

For those interested you can find an Unofficial Virgin River Cookbook.

Picture: Netflix

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THE BOOK

The Last Century Contemporary Baker

★★★

As The New York Times puts it in this feature - How TikTok Is Reshaping the American Cookbook - Baking Yesteryear “became the best-selling book in the country. Not just the best-selling cookbook — the No. 1 book”. The best recipes from the 1900s to the 1980s sound a pretty good idea. And even if you don’t know Dylan Hollis, you can always catch up on the Interweb.

Baking Yesteryear by B. Dylan Hollis
→ Shortplot: 🍰 🦢 🍒 🍪

❍ OnlyPans
This is where Secret Breakfast picks juicy content from food creators

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RANDOM ACTS OF HUNGER

This is the space where I share some food (un)related stuff of my week

‘Chefcore’ is the à la mode restaurant-inspired style you’ll actually want to wear 🍇Bordeaux winemakers switch to night harvests in response to climate change 🍂The 20 best autumn ideas (★recipes) 🔪One-on-one with world-renowned chef, Kwame Onwuachi 🧆These Green Meatballs are Worth a Try (★recipe) 🥗It may be offensive, but I don’t mind the definition of Disorder Salad 🇲🇦The Breads of Morocco 🎢Ranking the Biggest, Most Crowded and Most Expensive Theme Parks 🥓The truth about nitro-meats: a seven-year search for better bacon 🤳🏻Yes, The food industry pays influencer dietitians to shape your eating habits 🧑🏻‍🍳10 restaurants worth trying in the US 🥯The quest for the perfect bagel (in the UK)

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FOOD FOR LATER

Salt taste is surprisingly mysterious 
Amber Dance / Knowable Magazine

Too much sodium is bad, but so is too little — no wonder the body has two sensing mechanisms for salty. Read why that’s so important.

The Private Chef Life Seems So Glam on the Surface, but Here’s What Really Happens When You Hire One 
Kiki Aranita / Food & Wine

What you might see on TikTok is just the tip of the iceberg, according to the people who do it for a living. There are two moments of suspended belief when you are offered a private chef gig. First is when you sign the NDA and learn who the client is.

➤ Last week's most clicked link was about The Best Packable Lunch Recipes, According to Eater Staff. And that's all for today.