Reading List
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What We’re Reading This Week

Welcome to our favorite time of the week — reading list time! Enjoy our current selection of delectable food reads, from a robot burger chef to OXFAM’s new quest to highlight food inequality.

+A “secret” SF lab is getting ready to dole out a robot  that will make 400 artisan burgers in an hour. And fun fact — Top Chef contestant (and Feastly chef) Tu David Phu is contributing a menu creation!

+Meet the San Antonio chef who’s kickin’ it in the kitchen old-school style. 

Step inside [Restaurant Gwendolyn] today, and you’ll find just 10 tables, an ever-changing daily menu and absolutely nothing with a motor or plug. No deep fryers, no mixers. Ingredients, meanwhile, are sourced within a 150-mile radius. All of which is to say everything you need to know about Sohocki’s approach to sustainability and the culinary arts: In a world of endless gastronomic delights—exciting and progressive they may be—to limit yourself to the old ways of preparing a meal might just be the most radical act of all.

+Three sisters use sustainable methods and ingredients to churn out artisan cheese on their Illinois family farm.

+Food relief in Puerto Rico is proving to be too salty, too sweet, and nutritionally unbalanced.

+Chef Gabrielle Hamilton’s decision to join forces with disgraced restaurateur Ken Friedman has been mired with disappointment and controversy.

+MUNCHIES writer Luke Winkie remembers Anthony Bourdain as the man who was “so in love with cooking and eating that it inspire[d] a genuine revolution in food writing.”

…in the 80s and 90s, mainstream food criticism was apolitical and incurious; composed specifically for a tragically uncool demographic of moneyed debauchees who’d scarcely adventure beyond the white tablecloth. Bourdain made it his life’s mission to disrupt those norms; to eat both the foie gras and the pig’s ears, and to reveal the real Americans in the kitchen— including the immigrants, the ex-cons, the addicts and recovering addicts.

+OXFAM has recently launched its “Behind The Barcodes” campaign in an effort to highlight the inequity of the global food system.

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