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

SPAM Donut by Lorie Shaull

Indulge in our favorite calorie-free summer treat: the best of the internet’s sweet and savory food reads. From savvy cheese moguls to rainbow bagel inventors – this list will certainly inspire your appetite.


Someone went to the world’s biggest Spam festival…so you didn’t have to. Here’s the photographic coverage of The Waikiki Spam Jam in its Spammy glory. The stories are good too:

Spam Jammers travel far and wide for the occasion, like UK natives Mark and Anne “I Love Spam” Benson. In 2016, Mark made his love for the canned meat official by legally changing his middle name to “I Love Spam.”

“I got the permission of the Queen, the Queen said yes,” Mark told me. “All of my documents now, passport, everything says that.”

We couldn’t agree with Munchies more: “Avocado lattes are the final nail in the coffin of human dignity.” And yes, it’s real thing. What started as a barista’s joke turned into something customers at an Australian coffee shop can actually buy…for now.

+  Ever wondered why donut boxes are usually saccharine pink?

According to company lore, a Cambodian doughnut shop owner asked Westco some four decades ago if there were any cheaper boxes available other than the standard white cardboard. So Westco found leftover pink cardboard stock and formed a 9-by-9-by-4-inch container with four semicircle flaps to fold together. To this day, people in the business refer to the box as the “9-9-4.”

Jelly Belly by Mike Mozart

A California woman is suing candy maker Jelly Belly for its misleading use of sugar simply because the “Sport Beans, a product targeted at athletes as a carbohydrate, electrolyte, and vitamin-rich supplement” has ‘evaporated cane juice’  – she somehow thought it was still sugar-free.

+  What’s it like for food makers when their product go viral? Tasting Table interviewed rainbow bagel inventor, Scot Rossillo, on how he rode his wave of internet fame.

However, when the crowds begin to thin, a positive side of viral food can emerge. Rossillo’s story is one of human ambition and relentless perseverance: After nearly 20 years of work on a product, he finally saw the success he’d always hoped for.

Cookbooks by Tim Sackton

Dear cookbooks, your one-off recipes are not useful for everyday meal planning. This one’s for you if you’ve filled your shelves with culinary tomes that never get opened.

Recipes teach a modern style of cooking that is focused solely on eating meals, to the exclusion of kitchen craft and home economics. Making a simple dish that’s over and done with in under an hour is all well and good, but it is also a very inefficient way to cook.

+  In Portland, accusations of cultural appropriation killed brand-new burrito pop-up, Kooks Burrito. Owners Kali Wilgus and Liz “LC” Connelly publicly revealed to VWeek that they finessed their recipes by picking “the brains of every tortilla lady there [Puerto Nuevo, Mexico] in the worst broken Spanish ever.”

+  James Leprino is the Willy Wonka of cheese according to The Hustle, and righteously so. He’s made himself a billionaire by monopolizing most of the cheese we put on pizza.

 

 

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