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What We’re Reading This Week: The Best Food Writing From Around The Web

It’s our favorite time of the week! From jellyfish chips and LA’s underground dining scene to the women changing the food scene and the electricity diet, we’ve got the best food lit to usher in your weekend.

+The restaurant industry continues to evolve. Vogue caught up with Sarah Kramer and Sarah Hymanson, the dynamos behind LA’s Kismet, to discuss food’s feminist movement.

According to the National Restaurant Association, the number of woman-owned establishments has increased by more than 50 percent in the last decade. Last year was the first the Culinary Institute of America enrolled more women than men. I can’t list all the women running kitchens today, because there are hundreds, or thousands.

+An ingredient is never just an ingredient. Travel writer Harsh Mehta chronicles his quest for the perfect mango.

+Will jellyfish chips be the next Lays sensation? Probably not, but gastrophysicist Mae Thorborg Pederson does make light, crispy chips out of the problematic jelly bloom.

So what is the magic recipe? Take one common jellyfish (Aurelia aurita), submerge it in 96 percent ethanol in a plastic box, stick it in the fridge for a few days, place on a baking sheet at room temperature to let the alcohol evaporate and — voilà! — a jellyfish chip.

+All that glitters isn’t necessarily gold. One Atlanta Instagrammer exposes the contradictions behind our current food-posting obsession.

+The ties and clips keeping your bread bags closed actually have some significance. Tasting Table explores the not-so-secret color code.

The reason behind the color coding is to make it easier for employees to remove stale loaves from the shelves and replace them with fresh ones. Need an easy way to remember the schedule? The colors go in alphabetical order, making it one less thing to forget as you cruise the aisles.

+If Urfa vs. Aleppo leaves you scratching your head, check out Taste Cooking‘s pepper hall of fame.

+Some of LA’s most sought-after eats aren’t coming out of restaurants. Go inside the kitchens of five underground chefs with California Sunday Magazine.

 …a few years ago, a new wave of black underground chefs began to emerge, posting their dishes for sale on Instagram. “We don’t have Mastro’s, Ruth’s Chris, or Ocean Prime in Compton, none of those nice five-star restaurants that the other side of the I-10 freeway has. We live in the ghetto,” says Malachi Jenkins, the chef behind Trap Kitchen, one of a handful of establishments, along with All Flavor No Grease, The Bléu Kitchen, and Taco Mell, that’s credited with ushering in the latest movement of creative underground food. 

+Like something out of a sci-fi novel, Finland researchers claim to have a method for turning electricity into food. Voltage diet, anyone?

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