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

Need something to cut through your 4/20-fueled haze? How ’bout some good food reads? Just try not to get Cheeto dust all over your keyboard while you read about forthcoming sliced ketchup, a fungi-based “salmon” burger, a Sriracha love affair gone sour, and more.

+Get a sneak peek into Pixar‘s highly-anticipated new short film, Bao, which will before The Incredibles 2 this summer.

+Sliced ketchup is coming. ‘Nuff said.

The individual slices are “flavor-packed” and preservative free, and made from natural ingredients like vine-ripened tomato purée, distilled vinegar, cane sugar, salt, onion powder and garlic, with the final result resembling a thin sheet of fruit leather.

+A Washington D.C. high school principal has banned all baked goods and gummy bears from campus…because 4/20.

+Impossible Foods and Beyond Meat has proven plant-based beef can happen. But what about fish?

Inside something similar to a beer-brewing vat, at a biotech accelerator in San Francisco, a startup spent the last four months tweaking a process to grow fungi that it then turns into a “salmon” burger that looks, tastes, and smells like the actual fish. Side by side with a salmon burger from Whole Foods, the fungi-based burger is nearly indistinguishable.

+Weirded out by raw meat? This UK store has special “touch-free” packaging.

+TASTE writer David Farley delves into the spicy love affair between American and sriracha sauce.

+Salted butter is back…but did it ever go away?

+Zubaida Tariq is Pakistan’s Martha Stewart equivalent…except more famous.

 

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