A landmark study indicates that seven pesticides, some widely used, may be causing clinical depression in farmers. [more inside]
Seth Roberts passed away on April 26th, 2014, after suffering a heart attack while hiking near his home in Berkeley, California. A self-experimenter and author of The Shangri-La Diet, Roberts described his attempts to combat his own insomnia in Self-experimentation as a source of new ideas: Ten examples about sleep, mood, health, and weight, writing that "Before science was a profession, it was a hobby, which means some people enjoy it for its own sake . . . If a hobby has tangible benefits, such as lower blood pressure or reduced risk of relapse, so much stronger the motivation to do it." He was brilliant, obsessive and always challenging assumptions. His extensive blog is still online.
Hannah Rothstein imagines how different famous artists would plate Thanksgiving. [more inside]
An article from The Atlantic's Olga Khazan discusses the invention of a $1 fresh salad vending machine in order to make healthier food options available in lower socioeconomic communities like East Garfield Park in Chicago's West side. [more inside]
Alan Martin—"winner" of a pass that permits him to eat as much Olive Garden as he wishes in a 7 week time period—speaks out. [more inside]
Pizza making questions come up on Ask Mefi and the Blue semi-regularly. But I was surprised to find that (before it was a pricey book) ENCYCLOPIZZA was a web site that has apparently never been mentioned here. It went officially offline at the end of 2011, but thanks to the Wayback Machine, the online ENCYCLOPIZZA can still be yours. If you are serious about learning and hanging out with other serious pizzamakers of all stripes, you should also get thee to the pizzamaking.com forums. (Previously: A Layman's Guide to Regional Styles, and The Ridiculously Thorough Guide to Making Your Own Pizza )
The Appearance of Being Earnest
It’s 1879. The courtroom in Santiago is full. The tables and benches and sidelines hold a defendant, his accomplice, the lawyers for all sides, the justice of the Chilean Supreme Court, and onlookers. The trial had dragged on for two years. The defendant was incarcerated all the while at the nearby Des Hotel Ingles. This autumn afternoon was the end of a very long journey. Up to that point in life, the accused had “engaged the most elegant suite of rooms in the most fashionable hotels,” charming investors with his “large, eloquent eyes.” Having spent the prior decade crisscrossing half the globe from Europe to North America to South America, he was the man papers from the United States to New Zealand called “foremost in the ranks of the world’s swindlers,” the man who they said had “the black heart of a conscienceless scoundrel,” the one the New York Times devoted ten long paragraphs to in his obituary six years later as the “king of swindlers.” He was the Chevalier Alfred Paraf.[more inside]
Wondering what the best chocolates in the world are? Don't simply Google it, as you'll get a lot of distorted, out-of-date, and uninformed opinion. Instead, look to the experts at C Spot, Seventy Percent, and the International Chocolate Awards, with last year's award winners including Pacari 70%, Friis-Holm's 55% Dark Milk Bar, and the truffles at Paul A. Young. This year's World competition is ongoing, with some results in for the Americas, Europe, and Canada.
A WaPo profile of industrial design student Solveiga Pakštaitė and her latest invention, a bio-reactive food expiry label called Bump Mark: Landfills are overflowing with food. Here's a gelatin label that could limit the waste.
Misleading labels are one reason that consumers waste nearly 40 percent of the food they buy — and one of the inspirations behind Bump Mark, a new bio-based food label made with gelatin. As the food in a package starts to decay, so does the gelatin; when it finally expires, the gelatin reveals a layer of bumps. If the label is still smooth, a consumer finally knows unequivocally that food is still safe to eat... By changing the concentration of gelatin, the designer can match the label to specific foods. A weak concentration breaks down faster, and works for foods such as milk and meats that don't last as long. For any given food, the label can be adjusted to degrade at exactly the same rate.[more inside]
Reanna Alder eats roadkill raccoon so you don't have to. (Article has no images except a highly processed one of a live raccoon.)
As hinted in the leaked digital innovation report which outlined how the venerable newspaper could leverage a substantial archive to compete with clickbait, The New York Times has been developing cooking.nytimes.com, a beautifully searchable repository of every recipe ever published in the newspaper. [more inside]
"As a chemist, I can tell you that no chemical is 100 percent safe all the time, under all conditions. Even I occasionally do a double take when I hear about the ingredients in some of our foods. But our fear of chemicals – what is often called chemophobia – needs to be tempered. [more inside]
Sure, highly paid tech workers often have to sign non-compete clauses when they hire on at a new firm, and some people think this is a problem. But what about when it's fast food employees? [more inside]
The New York Times Magazine treated a group of second graders to a seven-course meal at a pricey NYC restaurant. Culinarity ensued. [video, via]
Eating healthy food and eating together is important. But if you hate to cook, what's the best way to do that? (SLNYT)
The New York Times on regulation and lobbying around cafeteria food: "The average school-nutrition director is not unlike the chief executive of a medium-size catering business, but with a school for a landlord and a menu regulated by the government. With lower subsidies, the lunch ladies needed cheaper calories, and they turned to the increasingly efficient processed-food industry to find them. School cafeterias also began to rely more on revenue from so-called competitive foods — snacks and lunches that are not regulated by federal guidelines and “compete” with the regular school lunch on cafeteria à la carte lines."
Making Japanese Food Samples. A look at some of the techniques used in the creation of sampuru, the multi-million yen industry of handcrafted custom plastic fake food.
Imagine you're hungry for dinner, stuck at home and don't really want to cook. But you're also deeply ambivalent about what to order--Chinese? Pizza? Sushi? Well, Mike Lacher has you covered. Give his new web app Seamless Roulette your Seamless.com account details and a maximum cost, and it places an order for you at a random nearby restaurant, for something it randomly selects from the menu. If you like surprises and giving up the power to choose your own meal, this might just be for you.
American Chop Suey (aka Goulash) gets the Food Lab treatment from MeFi favorite J. Kenji López-Alt. (American Chop Suey was the subject of two recent questions on The Green.)
Why not eat octopus? [New Yorker]
"I like to think of an octopus as a blobby, eight-fingered hand with a mind of its own. And then I’m suddenly not so keen on the idea of eating it."
Three North Carolina researchers spend 18 months learning about the food and cooking choices of almost 200 households. They learned, perhaps unsurprisingly, that simply encouraging households to cook healthier meals at home was unlikely to address the challenges to healthy eating most families face. [more inside]
The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles. "Wouldn't it be great if you could get all of the convenience and pleasure of instant noodles—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think."
Lieut.-Col. Newnham-Davis was engaged in 1897 as the restaurant reviewer of the Pall Mall Gazette, and his reviews of London restaurants are collected in Dinners and Diners: Where and How to Dine in London, available online from The Dictionary of Victorian London. Newnham-Davis was a bon vivant, amateur of the theatrical world, and man of parts, and his reviews were equal parts reminiscence of the conversation with his pseudonymous companions and recollections and reviews of his opulent and lengthy Victorian dinners. [more inside]
Zero Percent Water. Alan Heathcock visits the Central Valley in California to talk to farmers about the drought, hear their perspective, and see first-hand what the land looks like.
"This is like the gateway drug of the Jewish foods" - Non-Jews try traditional Jewish food for the first time
The art world's food fetish is nothing new, triggering equal parts salivation and repulsion we gorge on so-called 'food porn' every day, saturating our screens with sugar. But beneath that candy-cane filter there's a darker side to our fetishisation of all-things sweet. With their Twix noses, salami decolletage and strawberry laces spewing from donut-shaped carverns, James Ostrer's saccharine-warped creations are delectably disturbing. Born out of a textbook childhood junk addiction, his new series Wotsit All About takes sugar worship to the extreme, sculpting mutated, larger-than-life candy characters from truck-loads of pick 'n' mix favourites. Pushing his sitters to the extreme he smothers them in cream cheese, frazzles and ice-cream cones, the food masks leaving a claustrophic, bitter-sweet taste on the tongue. Interview with the photographer. [NSFW]
The Disney Food Blog offers in-depth news, reviews, and information about food and restaurants in Disney’s parks, resorts, and cruise ships, along with reviews and photographs of and about anything food-related in Disney parks, resorts, movies, and events. Disney food FAQs. Disney food news.
Investment firm Starboard Value is unhappy with Olive Garden— unhappy enough to issue a scathing 294-page PDF enumerating all of the restaurant's sins. [more inside]
"The server comes over to your table after you've finished your cheesecake, carrying a deck of cards. He or she asks you to cut it and pick any card. Each of the cards has a different chocolate flavor on it, such as lime or raspberry. The waiter then asks you to flip over your cheesecake plate – and there, right in front of you, is a chocolate that corresponds to your card.
They do this mind-blowing trick to every single customer who eats there." The 6 Most Pretentious Dishes Rich People Pay Money For from Cracked.
They do this mind-blowing trick to every single customer who eats there." The 6 Most Pretentious Dishes Rich People Pay Money For from Cracked.
Freezer Burns is a youtube show where Gregory Ng reviews frozen food items you can buy in US Supermarkets. Amazingly, the Freezer Burns YouTube channel was nearly at 700 shows when he tried out a Kid Cuisine How To Train Your Dragon meal and you'll have to watch it all the way to the end to see his Come To Jesus moment (previously).
Grub Street Diet asks various notable people to keep a food dairy for a week and then share it with the world. However, when they ask the "poet laureate of Twitter" (previously) author Patricia Lockwood to contribute, things so a little differently.
How to eat: burritos
"It may be categorised as 'street food', but eating a burrito while walking is hazardous. We've all been there: you take a bite from one side of the burrito, which leaves a quivering 'lip' of rice-loaded tortilla on the other, and, like a slow-motion shot in the world's most boring action film, it falls to the ground or down your shirt, before you can whip your head down and around to snaffle it to safety. Then there is the issue of leakage from the bottom of a too-loosely-twisted foil wrap, and also the delicate procedure of prising that, by now sopping wet, last mouthful from the final cup of foil – itself now overflowing with juices – and transferring it to your mouth without any spillage. It's a task that requires focus and concentration. You walk with a burrito once, twice maybe, before you either a) get knocked-down on a busy road or b) realise – standing outside the pub trying to wipe meat juices off your trainers with an old tissue – that eating and walking is a false economy, time-wise.[more inside]
One pound of Almons beat them small, in the beating put in the Row of a Pike 4 dates cut and the yolkes of 4 Eggs temper it with cold water Straine it through a Strainer & make a quart of it Season it with Suger Rosewater Salt pxxxxe beaten Mace When it is Baked scrape suger on
"You may think you know what a snowball is. That conical treat of chunky ice where all of the flavor drips out of the bottom of a paper triangle? Nope, that's a snowcone. That fruity, pureed ice that you have to scrape with a wooden spoon? Nope, that's Italian ice. Or maybe the fluffy bowl of ice with condensed milk on top? Wrong again—that's Hawaiian shave ice ... A classic Baltimore snowball arrives in a Styrofoam cup: shaved ice sloshed with sweet syrup—mostly artificial flavoring and not any of that "real fruit" stuff—and typically topped with marshmallow cream. While the ice is shaved, it's not fine enough to dissolve, leaving the snowball chunky and intact enough to survive humid Baltimore summers." SeriousEats covers Baltimore's delicious regional treat, the snowball. Summertime snowballs have been a staple of the city for many, many years. A little bit of ambient snowball stand audio.
A Four-Year Old Reviews The French Laundry (with very cute photos.): "For our fifth installment, extreme fanciness edition, we took Lyla Hogan (favorite food: 'good ice cream in a hard cone') to what Anthony Bourdain has called 'the best restaurant in the world, period.' (It won that title officially in 2003 and 2004 and is still the #1 restaurant in California and #3 in the country). Lyla is the youngest person to eat a full tasting menu at the French Laundry."
GQ: The Strange and Curious Tale of the Last True Hermit. "For nearly thirty years, a phantom haunted the woods of Central Maine. Unseen and unknown, he lived in secret, creeping into homes in the dead of night and surviving on what he could steal. To the spooked locals, he became a legend - or maybe a myth. They wondered how he could possibly be real. Until one day last year, the hermit came out of the forest." [more inside]
In the wake of the great miracle fruit craze of the late 00's, Francis Lam tested two more obscure taste distorters: adenosine 5′-monophosphate, which blocks the sensation of bitter flavors, and Gymnema sylvestre, a South Asian herb that does the same for sweetness.