The Food Pages 4/7/16

Happy April and/or welcome back to winter.  Not too much news this week but it's all pretty interesting so get reading.

When the weather can't decide if it is winter or spring, a one pot quick braise is the way to go!

When the weather can't decide if it is winter or spring, a one pot quick braise is the way to go!

  • This is such an amazing sounding program it had to go front and center: http://www.fastcoexist.com/3058607/at-this-elementary-school-kids-and-their-parents-can-shop-for-free-healthy-food
  • The Wall Street Journal wrote a love letter to RVA craft beer. So thoughtful of them.
  • Jonathan Gold has been everywhere promoting his documentary City of Gold, but in case you haven’t seen any of that press, theres a good article in Civil Eats and an interesting interview on Food52’s podcast Burnt Toast.
  • Chipotle wants to break into the fast-casual burger scene...somehow I don’t think Shake Shack or even 5 Guys really need to worry about the competition.
  • Julia child is still relevant, shouts the eponymous organization.
  • Move over “super” fruits (lookin’ at you acai and goji) there’s a new uber powder in town. Also, I was really impressed with only the one reference to “magic mushrooms” in this piece.
  • A more sustainable food system through investment.
  • First they brought you slow food and now they bring you slow flowers. (So the article isn't talking the amount of time flowers are in bloom, but I’d like to take this opportunity to make a plea to the universe to let dogwood trees flower for longer they are so pretty and the only spring tree pollen I’m NOT allergic to.)
  • A short look at the rapidly changing restaurant scene in Cuba.
  • I don’t know why someone would devote so much energy to hating avocados, but this is an amusing little rant all the same.
  • El nino and the California wine crop.
  • It amuses me that my longtime favorite architecture bloger is married to a co-host of one of the most interesting food podcasts. And on this week’s gastropod they are both there talking about food theft and the difference between burgling and stealing. So, so good.
  • Cooking outside the lines. On improvising in the kitchen.
  • And finally this week, I leave you with the most intense after school snack I’ve ever heard of: like nachos, but with gummy bears.