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