Between the perfect weather and my allergies I haven't done many cooking experiments in the past week, but there is a fun shredded-meat-pie-as-lasagna thing that I will be adding to the menu soon.
What I DID do was get a new phone, so I spent this past weekend playing with the camera options -see cartoonized black eye peas below- and finally joined Instagram, you can follow me here.
- Rene Redzepi says he’s closing Noma (and why, and what he wants to do next). But more than that this essay is a brief dive into the mind of someone obviously brilliant but just as lost as the rest of us. A must read for anyone who’s ever considered the definition/limits of the words “local” or “seasonal” as relates to food.
- The tagline “there’s nothing bolder than being yourself” is terrific but I seriously wish it was just packaging...the fluorescent colors are frightening.
- That awkward moment in history when green tea was the devil and cocaine was prescribed by doctors. This may have been before the internet, but still seems to point to the fact that internet-hysteria-driven fad diets, especially those based on pseudo-science-y premises, are silly and possibly dangerous themselves.
- The future of food is a design-centric world.
- School lunch and social equity (Warning: the video autoplays). As a graduate of the 20-minute lunch periods at James Monroe pre-block-scheduling; I think the mobile carts are particularly cool.
- I’ve said it before and I’ll say it again, ILOVERMONT (I Love Vermont). This time they are ahead of the curve in the local food movement.
- Some advice for the food product entrepreneur.
- The environmental and social costs of food get hidden by “dollar menus” and other cheap convenient food products, but FoodTank has compiled a list of people/organizations trying to change that.
- Related to the above, this guy gets it, he grew from scratch ALL of the components it takes to make a chicken sandwich...6months and $1500 later he finally got to eat it.
- Coverage of the federal government this week announcing goals to reduce food waste from UCFoodObserver; it's an interesting historical take on the matter.
- And for dessert, some regional candy bars.