According to Science Writer, Drinking Won’t Make You Gain Weight
From Daily Mail | According to a new book by science writer Tony Edwards, drinking a reasonable amount of alcohol won't make you gain weight. Citing many different studies over many different decades and lots of statistics, Edwards makes a compelling argument for indulging in the occasional alcoholic beverage.
When Thanksgiving Meant Going Out to Eat
From Smithsonian | When you think of Thanksgiving, you probably think of a home-cooked meal in a cozy house. But it wasn't always so: Celebrating at home gained in popularity due to the combination of Prohibition and the Great Depression. Prior to that, those who could afford it would rather go out to a fancy Thanksgiving banquet at a luxury hotel or restaurant rather than cook the feast themselves. But the trend of dining out may be coming back in style: In a 2011 survey, the National Restaurant Association found that 14 million Americans ate at restaurants on Thanksgiving that year.
What Christopher Kimball is Listening to, Reading, and Watching
From The New York Times | Our very own Christopher Kimball recently told the New York Times about some of his favorite activities. These included listening to BBC podcasts, hunting rabbits, reading My Lunches with Orson by Peter Biskind (one of these pastimes involves sandwiches).
What the Most Expensive Case of Wine Ever Sold at Auction Tastes Like
From Quartz | A case of 1978 Romanée-Conti Burgundy sold for $476,280 at auction this past weekend in Hong Kong. At what comes out to over $6000 a glass, it better be pretty good, right? Sotheby's head of wine, Serena Sutcliffe, describe it as thus: "Glorious raw black truffles bouquet – wild! Incredible taste, rich, young and untamed. This wine should be censored."
What Thanksgiving Foods Can you Bring on Planes?
From ABC News | If you're traveling by plane for Thanksgiving this year but still want to bring your signature pumpkin pie, all is not lost. Most cakes and pies are fine as carry-on items, and you can even carry on a turkey if it's packaged appropriately in ice or dry ice (though we think buying it or ordering it ahead of time at your feast location might be easier). All liquid and gel-like items you want to bring along must be checked.
The World’s Oldest Wine Cellar Uncovered
From The New York Times | Archaeologists have discovered what they think could be one of the world's oldest known wine cellars near what was once a banquet hall in the 75-acre Tel Kabri dig site in Israel. The ruins of the city that was once there, settled by the Canaanites, dates back to about 1700 B.C. Forty cracked jars were uncovered, and though they were empty of wine, they still held many clues as to how the ancients produced the alcoholic drink.
Why Don’t We Eat Turkey Eggs?
From Slate | Why don't we eat turkey eggs anymore, a food that was once a staple of North American menus? Turkey eggs are now far more expensive than chicken eggs due to turkeys' laying cycles, the increased amounts of food it takes to feed the bigger birds, and the more space they require. But you can still find them: Many turkey producers sell eggs for $2 to $3 each.
Famous Chefs’ Thanksgiving Disasters
From Serious Eats | Anyone who cooks often enough has their fair share of cooking disasters (and if they say they don't, they're probably lying). Famous and highly skilled chefs aren't immune to mishaps, either, and several of them share their biggest Thanksgiving blunders here. From turkeys that flew out of the oven (not literally), to guests who didn't show, these stories may help ease any Turkey Day anxiety you're battling.
Infographic: America’s Turkeys Have Gotten Super Fat
From The Huffington Post | While a big turkey is great for feeding more people at Thanksgiving, super-sizing our turkeys has given the birds themselves a bevy of health problems. If the current trend of increase in weight continues (the average turkey weighed 16.83 pounds in 1960, as opposed to the 29.17 pound bird of 2010), turkeys could weigh 40 pounds by 2020. Here are all the ways we've reengineered our birds.
Why the World’s Food Supply Depends on Morocco
From Global Post | Morocco is home to 75% of the planet's known reserves of phosphorus, a compound that is an essential ingredient in commercial fertilizer. While there's been political strife over what nation actually controls these reserves, the United States is the biggest importer of Moroccan phosphate, and Mexico, Australia, New Zealand, and Lithuania are also big customers (Canada has also recently begun to import it as well).