Reading List
Leave a comment

What We’re Reading: The Best of Food Writing From Around the Web

If you’re like us, you probably spend a lot of time nerding out on dining news and food industry gossip during the week, but spend your weekends consuming longer and more compelling food narratives. Or maybe you just read the headlines while scrolling through social media because Mondays (all the way through Fridays) just slay.

Either way, we’ve got the perfect weekend gift for you: a diverse list of intriguing food stories and news to keep you satiated. Enjoy!

+ It’s the new year which means healthy eating resolutions are proliferating in the Feastly eater-verse. That’s why we’re intrigued (and challenged) by this story which pointed out that: shoppers think food is healthy only when it costs them more. Healthy food for thought!

+ We might be dieting, but we’re also eager to get ourselves into the most exclusive restaurant in the country, the Earlton. However, it’s already booked up until 2025. Read about Damon Baehrel’s culinary marvel in The New Yorker.

photo by: istolethetv

+  If your 2017 bucket list involves eating insects then you are lucky because these budding food startups are going to make entomophagy a lot easier. Cricket tacos anybody?

+ Speaking of tacos, this headline got us scratching our heads too: Americans Eat 554 Million Jack in the Box Tacos a Year, and No One Knows Why. One thing is certain, “when it comes to Jack in the Box tacos, there are two kinds of people: those who think they’re disgusting and those who agree they’re disgusting but are powerless to resist them.”

+ Is it possible to build a dining hall like Grand Central Market without giving rise to gentrification? LA Mag explores the emotional challenges we have with beautiful food markets and the communities they displace:

I enjoy seeing the market so full of life, the city’s exuberant food scene converging with downtown’s comeback, but I also find myself feeling uneasy about how much I like it. I liked the old market, too, but maybe I liked the idea of it more than the reality. A food hall that does not feed the imagination is at risk of becoming mummified. And yet if I like today’s reality more—I join friends here, I bring out-of-towners—I am perhaps less than enchanted with my socioeconomics having been the catalyst for the upgrade: the market reengineered to appeal to people like me, our expectations and tastes.


+ As you now may know, President-elect Trump forayed into the restauranteur life long before finding political success. With the inauguration looming on the horizon, we can’t help but read about the downfall of his DC dining enterprise. 

+ If you’re used to paying next to nothing for cheap chicken then you might raise a feather if asked to pay $6 per pound. So when is a chicken worth this much? When it’s exquisitely raised, Stephen Satterfield writes:

These days, it’s common to see chicken dishes at Bay Area restaurants selling for more than that, from Zuni Cafe ($58) to Tosca Cafe ($48). Wedged between the world I knew and the one I know, I decided to deconstruct the economics of the exquisitely reared chicken.

Are we paying more for politics, for quality, or both?

+ Culinary upstarts, meet the new food accelerator in town: Renske Lynde’s new Food System 6 “aims to empower food entrepreneurs and create large-scale change,” according to Civil Eats. From heritage chicken to aquaponics to the software that manages farming and production, Lynde’s new nonprofit is the local incubator to watch for big food ideas.

+ In Chicago, “Honey Butter Fried Chicken has joined the burgeoning sanctuary restaurant movement,” no doubt a response to the current political climate:

While the restaurant industry suffers from a labor shortage, anti-immigrant and sexist rhetoric is now commonplace. Sanctuary Restaurants seeks to create the world we want — establishments free from hate and discrimination, where everyone has a seat at the table. 

Did we miss anything? Share it in the comment section below!

Leave a Reply

Your email address will not be published. Required fields are marked *