weekly round-up of our favorite finds from the front lines of food
- What makes the perfect pig? An Iowa farmer has set out to recreate a rare German breed, as seen in this great New York Times video. His pig won a San Francisco Cochon 555, which the farmer calls "the superbowl of pork." We have to agree.
- NPR looks at how our brains evolved to equate food with love. In primates "sharing food appears to be a way of strengthening the alliance and ensuring future cooperation, he says, not unlike a business lunch."
- A voyeuristic view into strangers' refrigerators. What does your fridge say about you: "For more than four years, photographer Mark Menjivar photographed the contents of strangers' refrigerators for his exhibit "You Are What You Eat," which has traveled to museums and universities across the country. In a short article by Mark Wilson at the Fast Company website, Menjivar said, 'One person likened me asking to photograph their fridge to me asking them to pose nude for the camera.'"
- Steak — the new branded university swag and a grat way to generate revenue after harsh budget cuts. “Schools are looking for new ways to generate revenue, but there is more entrepreneurial thinking in colleges and universities than ever before, too,' said Brian Wansink, a professor of consumer behavior at Cornell and the director of the Cornell Food and Brand Lab."
