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Hey, look, I actually made something and posted about it! Reconstructing Panis Quadratus, Pompeii's Famous Bread open.substack.com/pub/historic... #histfood #culinaryhistory #foodhistory #foodculture
Juneisy Hawkins
@junehawk.bsky.social
US History college professor (VAP). Historian of Early America & the Atlantic. Food historian & writer. Cookbook lover. Baker. Travel addict. Always hungry. 📍NYC All opinions are my own. Historical Foodways newsletter: tinyurl.com/4tpxyvn4
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Hey, look, I actually made something and posted about it! Reconstructing Panis Quadratus, Pompeii's Famous Bread open.substack.com/pub/historic... #histfood #culinaryhistory #foodhistory #foodculture
Jesus Christ! apnews.com/article/fit-...
I'm going to sleep-away camp in the Catskills today until Monday and it looks like the fall colors are at peak right now! Last time I went (2019) the trees were already bare. www.iloveny.com/things-to-do...
Juneisy Hawkins reposted
Being raped should not be a price women have to pay for partying. Drinking and doing drugs does not automatically mean you consent to sex of any sort, or anything else, for that matter.
People outraged by the Cornell rape case should direct some of their energy to reforming the horribly antiquated NY laws that make it especially hard to successfully prosecute the vast majority of rapes. www.motherjones.com/politics/202...
Happy first day of Spooky Lakes Month to all who celebrate! www.instagram.com/p/Dd8AwlGtHw3/
All updated and ready to go. Just in time to start working on the new prep I have for the spring semester.
I was doing what I thought were the finishing touches on my Fall B classes when I remembered that between the Spring and the Fall I had to switch to the new edition of the textbook for one prep so now I have to change the slides and test banks. Thankfully the book's organization stayed the same.
Four weeks into the academic year and the ID situation remains the same.
So, my kid just started college in a CUNY school today. Last week he went to get the ID card and the ID system was down. Today he was told it would work again some time in September. WTF? The school requires ID to enter the buildings so in the mean every new student needs to sign in instead.
If the highest authorities in our universities are using AI to do their work how can we, as faculty, even attempt to get students to grasp that using AI to do their work is not acceptable and is cheating, not to mention it's stopping them from developing many important skills? It's a losing battle.
The provost of Dartmouth, at which I teach, has been using AI to write both academic papers & national op-eds, according to brave reporting by @thedartmouth.bsky.social. Many students are already bitter about AI. This leaves us as faculty no ground to stand on. www.thedartmouth.com/article/2026...
"NYC might have Mamdani but the fooderati are being bamboozled." Great piece by @aliciadkennedy.bsky.social www.aliciakennedy.news/p/is-food-fl...
Sad to see Tartine on this list. You know who's not PE backed? Me! Línea Bakery, my microbakery, my passion project, my second job, has been built with my own blood, sweat, and tears. I'm at the Battery Park City farmers market almost every Sunday 9am-2pm. If you're in New York, come buy some bread!
Big money’s tentacles are in your cookies, coffee, and trendy bowl spots
My bread is great, if I may toot my own horn, and I'm usually sold out by 12:30pm. I use locally grown and milled flour for my specialty flours (rye, spelt, emmer, einkorn, cornmeal, etc), which taste great and helps the money stay in the local economy as much as possible. www.lineabakery.net
You can buy a $480 box to keep your $60 rye loaf. This whole thing has to be some kind of social experiment or maybe performance art.
I read about this yesterday as I got home from picking up 25 lbs of freshly milled Hudson Valley rye from NYC's only stone mill, which is a five minute drive from me in Brooklyn. I know how much the very best rye flour you can buy locally costs. I know the labor involved. This loaf is not worth $60.
I read about this yesterday as I got home from picking up 25 lbs of freshly milled Hudson Valley rye from NYC's only stone mill, which is a five minute drive from me in Brooklyn. I know how much the very best rye flour you can buy locally costs. I know the labor involved. This loaf is not worth $60.
Martin Auer, an acclaimed baker in his native Austria, is opening his first business in New York. It’s called Rye. It makes only one type of bread — an ancient Austrian sourdough — and the price is $60 per loaf.
Do any of my followers have a subscription to the Boston Globe? I'd love to read this article! www.bostonglobe.com/2026/09/07/l...
Juneisy Hawkins reposted
I was on a group Zoom call where one of the participants was sharing his screen. He accidentally shared the one where Gemini is ingesting our call, summarizing it in realtime, and offering reply suggestions. I didn’t even know that was a thing! So even when talking to a human, it might be a bot.
I'm texting UPS about a lost package, asked for a human agent and not a bot, was assured I'd get an actual person, and then this popped up
WTF?
AHA hired a lobbying firm with an extensive client list in Israel's occupations. And asked them how to squash advocacy by its own members working in/on the Middle East. It's bad. But It's clockable bc this is also what universities also do to crush dissent, discipline faculty in contested fields.
Juneisy Hawkins reposted
The 4th installment of Passport to Eat is El Salvador! I made blended black beans and fried ripe plantains. In this project, I’m cooking one dish from every country in the world. #foodculture passporttoeat.substack.com/p/4-el-salva...