Hanna's Substack
Hanna HaanesI write about nutrition, especially about fat and the history of margarine.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 20 | Subscribers | Read | haanes.substack.com |
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Latest Issues
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Who cares about the Norwegian sandeel?
Fatty marine animals and fatty fish are sought-after raw materials. Throughout much of the 1900s, first whaling, then herring and capelin fishing went hand in hand with the fish oil hydrogenation and margarine industries. The last fat fish ...
Hvem bryr seg om tobisen?
Feite havdyr og feit fisk er ettertrakta råvarer. Gjennom store deler av 1900-tallet gikk først hvalfangst, så sildefiske og loddefiske hånd i hånd med fettherdings- og margarinindustrien. Den siste feite fisken som utnyttes i norske farvan...
The beginning of a brutal food story
Berlin 1913. On a downtown street, a man faints. He comes to himself when four drivers stand over him and pour “something wet” in his face. They get hold of a car that drives the man to his dormitory in Oranienstrasse 106. Here he fell into...
Starten på ei brutal mathistorie
Berlin 1913. I ei sentrumsgate besvimer ein norsk farmasøyt. Han kjem til seg sjølv då fire sjåførar står over han og heller «noko vått» i ansiktet hans. Dei får tak i ein bil som køyrer nordmannen heim til hybelen i Oranienstrasse 106. Her...
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Authors
The writers behind this newsletter.
Norwegian nutritionist, M. Evidence-based Practice. Author of «The history of whale and fish oil in margarine” [Norw.] Former journalist, editor and senior communication adviser at the Norw. Institute of Public Health.
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