Pull up a chair and treat yourself to another round of great food reads. From oyster vending machines to juniper ash calcium, we think won’t find a tastier list.
+ There’s never enough cheese. That’s the hard lesson Brittish Cheese Festival Organizers learned when they ran out: As one punter said, if there is one way to anger the British public it is to promise cheese and not deliver. Yikes!
+ If you’re looking for more socially conscious dining options that support underrepresented communities, Portland’s Wilamette Week’s got the deets on where to go for Support Black-Owned Restaurants Week, from PoShines Cafe De La Soul to Deadstock Coffee.
+ DC drinkers looking for a bargain might want to keep an eye on the Oval Office firings. The Bird is a local restaurant that’s offering $4 drinks happy hours every time a senior White House official gets sacked or “resigns.” That’s cheaper than a latte.
+ While doing research for Modernist Bread, food writer and scientist Nathan Myhrvold discovered Roman casts used for branding loaves in the ancient ages. As it turns out, adulterated bread was punishable by law.
Under Roman law, bread was a regulated commodity and everything from cost to size was controlled. Selling underweight loaves could warrant a penalty.
+ Here’s a unique way to get calcium: juniper ash. This Native American ingredient was important to the Navajos who were often lactose intolerant. Daniel Begay, a Navajo graduate student at Northern Arizona University discovered in his chemistry studies that every gram of ash contained roughly 280-300 milligrams of calcium – or approximately the same amount of calcium as a glass of milk. Want to try it for yourself? The most popular Navajo recipe using Juniper ash is blue corn mush.
+ Queen Elizabeth doesn’t like to eat garlic, which is fine because when you’re the queen you get to eat whatever you want. According to sources, Queen E doesn’t even allow onions or garlic in Buckingham Palace. She also banishes foods that are not in season, so please keep your January berries away from her highness.
— Wine Newz (@Wine_Newz) August 24, 2017
“We can come at midnight if we want, if we have a craving for oysters. It’s excellent; they’re really fresh,” Christel Petinon, a 45-year-old client holidaying on the island, told Reuters.