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What We’re Reading This Week

A holiday weekend means an extra day to read and relax. Enjoy this sweet compilation of good food reads while you relish the fact that your weekend is 33% longer.

+It looks like chocolate, it feels like chocolate…but it’s not chocolate. See how carob “traumatized a generation.

+The search for a missing strand of rice yielded far more just than a table staple. 

The fat, nutty grain, with its West African lineage and tender red hull, was a favored staple for Southern home cooks during much of the 19th century. Unlike Carolina Gold, the versatile rice that until the Civil War was America’s primary rice crop, the hill rice hadn’t made Lowcountry plantation owners rich off the backs of slaves.

It didn’t need to be planted in watery fields surrounded by dikes, which meant that those who grew it weren’t dogged by malaria. You could grow it in a garden patch, as did many of the slaves who had been taken from the rice-growing regions of West Africa. This was the rice of their ancestors, sustaining slaves and, later, generations of Southern cooks both black and white.

+We knew 2018 would be the year of fusion food, but a taco-croissant? Read all about this SF bakery’s “tacro.”

Photo Credit: Michelle Min

+Salt Bae’s viral video has allowed him to open 13 restaurants across the globe…but feedback on the food is, shall we say, salty. 

+Get the inside scoop on what it’s like to live with Serious Eats‘ culinary director, Daniel Gritzer.

+The internet hasn’t taken too kindly to PepsiCo CEO’s idea of creating female-specific Doritos.

In a recent interview with WNYC’s Freakonomics, Nooyi discussed the different ways that men and women eat chips. Men “lick their fingers with great glee, and when they reach the bottom of the bag they pour the little broken pieces into their mouth, because they don’t want to lose that taste of the flavor, and the broken chips in the bottom,” Nooyi said. 

“Women would love to do the same, but they don’t,” she continued. “They don’t like to crunch too loudly in public. And they don’t lick their fingers generously and they don’t like to pour the little broken pieces and the flavor into their mouth.”

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