Humans Are Becoming More Carnivorous
From Scientific American | A study published recently in the journal Proceedings of the National Academy of Sciences states that the fast-growing economies of China and India are driving global meat consumption. Even though people in other parts of the world, such as Iceland, Mongolia, and Mauritania, have decreased their meat consumption, growing countries continue to force the carnivorous trend upward.
The Best Cookbooks of 2013 According to NPR
NPR has released a list of their favorite cookbooks from 2013, and we're thrilled to see Yotam Ottolenghi's Ottolenghi: The Cookbook, Lucy Knisley's Relish: My Life In the Kitchen, and Michael Paterniti's The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese make the cut. Yotam visited America's Test Kitchen in January and Lucy in April. Their books, while very different from each other, are both full of beautiful images and tell extraordinary stories. This fall, we interviewed Michael Paterniti on our radio show.
Free Burritos for Ugly Christmas Sweater-Wearers in London
From Foodbeast | Chipotle is offering a free burrito, burrito bowl, salad or tacos to anyone who wanders into one of their London-based restaurants wearing a Christmas sweater on any Saturday in December. This promotion will give many British people the chance to celebrate both ugly and resplendent clothing.
L.A.’s Top Chefs’ Favorite Things to Do with Sriracha
From LA Times | Since a judge ordered Huy Fong Foods' sriracha hot sauce plant in Irwindale, CA to partially shut down, The LA Times has taken a moment to honor the bright red, spicy condiment by asking area chefs how they like to cook with it. Michael Voltaggio of ink. restaurant serves it with his pho dish (beef short rib with radish noodles, puffed tendon, and pho broth), while Walter Manzke of the soon-to-open Republique likes to serve it with adobo fried rice. But perhaps Ricardo Zarate, chef of Mo-Chica, Picca, and Paiche, said it best: "I'm actually addicted to sriracha!" If you're looking to make a vehicle for sriracha, allow us to suggest our brand new Pho recipe (which is pretty great without the spicy sauce, too!).
Is Eataly the Future of Food Retailing?
From Forbes | Eataly Chicago opened yesterday to a line of 200 people waiting to be let in. The 63,000 square foot food emporium, of which chef Mario Batali is a partner, is the second location to open in the U.S. (the first is in New York City and there are 15 others outside of the U.S.). The success of the business model has some people wondering if the hybrid model of grocery store/restaurant/takeout service is the future of food retail.
The 44 Worst Types of People in Every Restaurant
From Thrillist | This list has us chuckling at our desks because we all know people who fall into many of these categories of stereotypical, annoying diners. Our favorite is the The Ethnic Menu Over-Pronouncer: "Do you really think that by calling prosciutto 'pra-shoot' that the Italian waiter will go back to the kitchen and regale the chefs with praise-filled stories of the man at table 16? Also, you’re from Wayland, MA."
Edible Gifts: Dark Chocolate and Pomegranate Bark
From The New York Times | In this very sweet video, reader of The New York Times Tim Faglon shows writer Melissa Clark how to make Dark Chocolate and Pomegranate Bark. His annual holiday tradition is to make chocolate bark for his friends and family, always varying the recipe. This year, after hearing that Melissa was looking for sweet homemade gift recipes from readers, he devised a candy just for her.
How to Crack Walnuts Using Only Your Hands
From POPSUGAR Food | If you're looking for way to both get at the nutmeat inside walnuts and impress people at a party, POPSUGAR Food has you covered. This trick for cracking two walnuts at the same time using only your bare hands is handy if you don't have a nutcracker nearby or are eager to prove how strong you are.
Can’t Get A Reservation at a Fancy Restaurant? Order Takeout From It
From Details | It can be difficult to book a reservation at a popular restaurant, and not everyone feels like waiting for an hour and a half to eat at an establishment that doesn't take them at all. While not all fancy establishments will admit it, many offer takeout options. David Chang's Momofuku noodle bar in NYC's East Village, for example, has always packed up its pork buns for those who want them, and Isao Yamada of Ichimura at Brushstroke in Manhattan will put together a takeout bento box for $59. Try asking nicely for takeout the next time you call up a restaurant and are denied a reservation; you might get lucky.
Are There Venomous Spiders Hiding in Your Grapes?
From Modern Farmer | Warning: This is a bit disturbing. But in recent months Americans have been finding black widow spiders in their bags of table grapes. As farmers have been tying to stop their dependence on pesticides they've turned to these poisonous spiders for help combatting bugs. While stopping the use of pesticides is a noble goal, the bite from a black widow is extremely painful and can put you in the hospital for days.