$7 for Corn Flakes? Cereal Gets Makeover at Kellogg’s Store in Times Square [The New York Times] In a brave new world of breakfast food, replete with to-go bars and microwaveable sandwiches, companies like Kellogg’s and General Mills have seen their cereal sales decline over the past decade. Now, in hopes of helping its customers to rethink cereal, Kellogg’s plans to open a branded boutique in Times Square on Monday, charging Manhattan prices — as much as $7.50 — for bowls of Frosted Flakes and Raisin Bran. The cereal will be garnished with foodie flair — like lemon zest and green tea powder — to help justify those prices. “It’s all about honoring tradition but looking differently at a bowl of cereal,” said Anthony Rudolf, who will operate the store, called Kellogg’s NYC.
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)
Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"
"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
Beer Brewing Cinemagraphs from Dogfish Head brewery and NYTimes. Sam Calagione of Dogfish Head Craft Brewery and the duo that popularized the term "cinemagraph" share some moving pictures chronicling parts of the brewing (and juice-making) process. More cinemagraphs at this repository, and in other food-related cinemagraphy on the gilt taste category headers.
Back to the Land — an illustrated essay about giving thanks and food and joy and life and things to ponder and such by Maira Kalman. [more inside]
Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
How far away from work do you live? How much of your pay gets used up to get you to and from work, get you around town, and pay for where you live? As gas and food prices continue to rise, "affordability" has become a more critical notion for everyday Americans. The Center for Neighborhood Technology developed their Housing + Transportation Affordability Index, which aims to help better inform renters and owners about the relationship of transportation options to where one lives.