Lots of links today. So I will simply leave you to it dear reader.
Also, pork belly as art.
- There’s always a memorable phrase or two when food and science get together; “designer yeast” “confused skittles” and “imagine ...a bread course that gives you the taste of wheat over time” are just a few from this podcast on artificial flavors. The conversations also help illuminate why labeling genetically modified or artificial ingredients isn't always the whole truth and also aren't always a bad thing.
- The most ceremonial grilled cheese ever.
- This doesn't really need a preface, just the title: Why Wegman’s Really is the Best Supermarket in the US
- “zoo cookery” is a phrase you don’t hear often, but as NPR notes, what animals eat can be as pivotal to preserving endangered animals/ecosystems as the existence of preserves and zoos.
- A short piece on the highs and lows of Vermont’s food policy: essentially it is neither perfect nor balanced but an admirable vision that will hopefully influence other states.
- The burgeoning bagel scene in DC, it’s apparently a thing. Also Jewish-Irish tavern sounds fascinating.
- Crystallized flowers would have been best before mother’s day, but it sounds like a fun project all the same.
- The idea of “Top Secret Recipe” always amuses me. While I have definitely tried to reverse engineer other things from the deli case at Smyrna, these four recipes are not even close to the ones I would consider going through the trouble of finding out, but he seems to have a lot of fun in his discoveries.
- This last link isn’t specifically about food but just imagine all the epic meals that have taken place here...