All posts filed under: Reading List

What We’re Reading: The Best of Food Writing From Around the Web

This week’d food news trend: dangerous and unhealthy things to avoid (coconut oil, airplane coffee/tea, whipped cream dispensers).  + The hottest trend in cooking is also one of the oldest. Read about how restaurants are serving up s’more smoky flavors. + There’s probably no better state than California to enjoy avocado and no better city than Los Angeles to have it on toasts. Here’s a photographic guide from the NYT to help you wade through LA’s best avocado toasts. + Looking to consume a lot of saturated fats? You might be already in the form of “healthy-ish” coconut oil. An AHA survey found that 72 percent of Americans considered coconut oil a health food. But coconut oil, it turns out, is shockingly high in saturated fats. And saturated fat ― even though some elements of its effects are up for debate ― isn’t good for you no matter how you slice it. + San Marzano tomatoes command a higher price tag, so it’s no wonder they’re considered “The Fake Rolex of Canned Foods.” Read more …

Weekend Reading: The Best of Food Writing From Around the Web

+ Only after one year in operation,  Locol’s original Uptown Oakland location has shuttered. Initial reports indicate that chefs Daniel Patterson and Roy Choi are planning moving the current burgers and fast food menu to their other Locol bakery and pizza location in West Oakland. + Fast on the tail of cat cafes: rat cafes. You heard that right – at the SF Dungeon, the tourist attraction is offering a popup cafe where customers can get museum admission along with tea, coffee, and pastry – and rats! They’re not letting any old rodent wander in off the street, either. According to a press release, Rattie Ratz, a Californian organisation “dedicated to the rescue, rehabilitation, and placement of domestic pet rats” is providing the animals. + 16.4 million. That’s the number of grown US adults who thinks chocolate milk comes from brown cows. Agriculture illiteracy is real: When one team of researchers interviewed fourth-, fifth- and sixth-graders at an urban California high school, they found that more than half of them didn’t know pickles were cucumbers, …

Weekend Reading: The Best of Food Writing From Around the Web

When we’re not eating food, cooking food, or looking at food, we’re reading about food. Check out the stories and trends that got us hungry for more. + Tired of the same ol’ food news? Here’s a new magazine made for chefs, by chefs. + A peacock walks into a liquor store… and destroys $500 of champagne and booze: Still, the story ends with a happy ending for the peacock (though not so much for wine lovers who hate to see a good bottle go to waste). He’ll be released at the Los Angeles County Arboretum and Botanic Garden – hopefully putting a swift end to his reign of terror at Southern California liquor stores. + What’s vegan bacon? Not actually bacon, according to European meat producers who are trying to stop the “deceptive” use of words we often associate with animal products –bacon, hamburger, and chicken nuggets to name a few. They might have a case: Labeling for milk and dairy products in Europe is already strictly enforced: words such as milk, yogurt, and cheese must refer …

What We’re Reading: The Best of Food Writing From Around the Web

SPAM Donut by Lorie Shaull Indulge in our favorite calorie-free summer treat: the best of the internet’s sweet and savory food reads. From savvy cheese moguls to rainbow bagel inventors – this list will certainly inspire your appetite. + Someone went to the world’s biggest Spam festival…so you didn’t have to. Here’s the photographic coverage of The Waikiki Spam Jam in its Spammy glory. The stories are good too: Spam Jammers travel far and wide for the occasion, like UK natives Mark and Anne “I Love Spam” Benson. In 2016, Mark made his love for the canned meat official by legally changing his middle name to “I Love Spam.” “I got the permission of the Queen, the Queen said yes,” Mark told me. “All of my documents now, passport, everything says that.” + We couldn’t agree with Munchies more: “Avocado lattes are the final nail in the coffin of human dignity.” And yes, it’s real thing. What started as a barista’s joke turned into something customers at an Australian coffee shop can actually buy…for now. +  Ever wondered …

Weekend Reading: The Best of Food Writing From Around the Web

This holiday weekend, celebrate with delicious reads.  + There are good reasons why avocado toasts are expensive. An Oakland restaurateur explains. + When in Romania, there’s a small chance your fowl is actually foul. According to supermarket investigators (these are my kind of detectives), a local grocery store in Baneasa found 154 pounds of expired meat, which also included chicken that went bad in 2011. In an ironic twist, Romania had actually juuuust passed a law requiring all food vendors to donate leftovers that haven’t been sold within three days of their expiration date. As reported by Romanian Insider, national retailers will now be “obliged to donate [the leftover food] to non-profit organizations or to city halls to support poor families, or to sell them to social enterprises at 3% of their acquisition or production cost starting Sunday, May 21.” + We think this medical history is bananas: before the discovery of gluten, those who suffered from celiac disease were subjected to a strange low-carb diet of mostly bananas. For some, the regimen saved their …

What We’re Reading: The Best of Food Writing From Around the Web

These are fun food reads about hot dog apps and paella emojis, not your summer reading list from AP English. But don’t worry, we’re also getting educational with science news that might impact your juice diet and economic news about declining modern milk sales. + Milk sales are curdling — got (alternative) milk? NPR’s got the dish on how young consumers are milking everything but the cows these days. Milk drinking has always been in part about habit and marketing, and milk alternatives capitalize on both. Even using the word “milk” has become a source of controversy… As a result, lawmakers from dairy states earlier this year called on the Food and Drug Administration to better enforce rules on what is labeled “milk.” + Food lovers who are also emoji lovers will devour this savory history about the new paella emoji (and the man who made it a digital reality). “I called up these guys. They are like the smartest guys in the world. But that was the easy part. They say ‘Ok, we will take a look at the paella …

Weekend Reading: The Best of Food Writing From Around the Web

If you’ve had a heavier-than-usual week, we’ve got the light antidote: the best stories from all the weird and fun corners of the internet. Here’s the staff of the Chicago Tribune weighing in on one of the internet’s strange mug-and-microwave it recipe: Mug Pizza. Lucky Peach is dead. Long live Lucky Peach and its innovative design! A post shared by Tiz_g (@tiz__g) on May 5, 2017 at 3:29pm PDT There’s a pot of gold lawsuit at the end of our rainbow food: a Brooklyn cafe is suing Starbucks for stealing its trademark-pending Unicorn Latte concept. Have your food preferences changed as you got older? It’s possibly because your taste buds are getting dull while your hair got gray. Steven Parnes, an ENT-otolaryngologist explains on NPR The Salt: The average person is born with roughly 9,000 taste buds, according to Parnes… A taste bud is good at regenerating; its cells replace themselves every 1-2 weeks. This penchant for regeneration is why one recovers the ability to taste only a few days after burning the tongue on …

What We’re Reading: The Best of Food Writing From Around the Web

kushikatsu by kimishowota  This weekend, avoid your spring cleaning with our list of weird news and wonderful stories from the culinary world. Then, head over to our latest roundup of favorite Instagram photos posted by you, our diners. + In a made-for-TV story: a dying father’s long lost recipe for fried meat-on-a-stick turned his daughter into a multimillionaire. + A student project that proposes repurposing washing machines as sous-vide tubs went viral this week. It’s a direct homage to the classic alt-appliance recipe for  steam-your-fish-in-the-dishwasher. + If you like the idea of buttery coffee but don’t believe the bulletproof hype, try coffee-enhanced butter. With only 15 minutes, this recipe from Tasting Table will upgrade your toast game with a delicious jolt of caffeine without the health gimmicks.  + While you’re getting all buttered up, check out the latest news about the decline of margarine sales. With new science vilifying unhealthy saturated fats commonly found in margarine, is it that surprising that margarine will likely never be better than butter? + No one will love you more than …

What We’re Reading: The Best of Food Writing From Around the Web

Fake Pink Sugar by Alan Levine If you’re like us, you probably spend a lot of time nerding out on dining news and food industry gossip during the week, but spend your weekends consuming longer and more compelling food narratives. Or maybe you just read the headlines while scrolling through social media because Mondays (all the way through Fridays) just slay. Either way, we’ve got the perfect weekend gift for you: a diverse list of intriguing food stories and news to keep you satiated. Enjoy! + Sweeten up your reads with this bizarre history of artificial sweeteners. You’ll learn that nearly every artificial sweetener was discovered by a scientist licking his finger when he technically shouldn’t have. + If your morning drug of choice is caffeine, then you might be interested in this strange, new product: clear coffee. + The cost of dining is rising but at $5,500, this meal is extraordinarily expensive. Joshua David Stein of Tasting Tables writes about the experience and value proposition of luxury dining.  Each of the eight courses grew more and …

Weekend Reading: The Best of Food Writing From Around the Web

This weekend, we’re bringing you great stories about the most important food groups: avocado, burgers, and tacos. + Despite being less salty, Maldon salt, aka fancy salt, has a cult following unlike any other sodium variances. In fact, Maldon salt is also less bitter, and according to some chefs, even slightly sweet tasting. Read about its history and unique processing methods:  The saltmakers boil the brine, then reduce the temperature until inverted-pyramid crystals form on the surface, like the skein of ice on a martini. At some point, the crystals, under their own weight, fall to the bottom of the pan like snow. + This Avocado bar is probably the world’s first avocado-themed restaurant and it’s not even in California. And yes, they do serve avocado toast.  + Put aside your pizza and bagel guides and get familiar with New York City’s hamburger styles. With variations like the Goober Burger (peanut butter and jelly) and the California Burger (actually has no avocado), this is one American classic that thrives on reinvention.  + Puerh commands the highest price tag of …