The Food Pages 4/21

I've almost figured out how to get my sourdough starter to make a great loaf all by it's lonesome! I used some of the, slightly too dense, loaves yesterday to make a cross between a Ceasar and Panzanella salad. After marinating the bread olives and tomatoes pictured below in a garlic and worcestershire vinaigrette I roasted them then plopped some atop baby romaine. I love when improvised things work out this delicious! 

I’m sad that this will be the last gastropod podcast for a while. But at least I have the knowledge that the lemon trade is responsible for the mafia.


Perhaps I can fill the time when I would usually listen to gastropod reading through back “issues” of this column that interviews food instagrammers.


In Virginia-companies-being-cool news: a farm using up leftover greens at their farm stand be baking them into nutritious bars.


15 sandwiches to look for in and around DC.


If you’re reading through the Washingtonian article above wishing clothing was optional to improve your favorite nosh, then hurry and grab tickets to London this summer and get on the list for this pop-up. They don’t mention anything about the clothing of the kitchen staff, servers or bartenders…


In case you have, of late, been worried that you, or collectively “people today”, are too obsessed with food, fear not. Food obsession is as old as the written word.


I love this starting sentence so much. “Even the best food could use a dash of ones and zeros.” And the appliance they are describing sounds fascinating. A cross between sous-vide and a George Foreman grill? Apparently, if you add a little literal rocket science and it is just crazy enough to work. Also, I want to know how they came up with the name: The Cinder.


And just so the microwave doesn't feel left out or behind the times, here are some great tips on making your meal more awesome with electromagnetics. Personally, I’m going to try the crispy garnish herbs soon


The story of a knife and a bartender (less schmaltzy than I made it sound just then).


This piece is essentially a memoir of working in a grocery store during high school (and it’s not a pretty picture).


And speaking of grocery stores, this bit about Tesco’s sourcing of their haricots verts is unexpectedly fascinating, I wish it was longer.


The milk market is like the universe, ever expanding.


An interview with Jane and Michael Stern in The Paris Review. No wonder they divorced, even just in the intro they sound kind of nuts, definitely too much crazy for one household. (You have to purchase the issue to read most of it, which I have not done, but I enjoyed the intro so much I had to share it).


This would be the best vacation. Walking around various UK countrysides getting pints and cakes and sandwiches at occasionally ancient shops. The very definition of idyllic.


You start to understand the plight of the conspiracy theorist a little better when you read that there is a worldwide organization controlling the “integrity” of instant noodles.


Seriously people, just stop it with the rainbows. If you’re not going to eat something don’t make it and don’t eat that much artificial food coloring in general!