our favorite finds from the front lines of food
Even Victorian orphans are foodies now in satirical spins on classic Ladybird illustrations, like one above. (Guardian)
Bone Broth cocktails are now a thing, at least in LA. "For the broth itself, Melendrez boils lamb neck bones for eight hours then clarifies the liquid, straining it through a coffee filter. Instead of a cocktail glass, the hot savory cocktail is served in a shallow bowl garnished with toasted crostini and bits of asparagus, carrots, and cilantro leaves. Does that make it more soup than cocktail? "If you put a Bloody Mary in a bowl, wouldn’t it be like gazpacho almost?" questioned Melendrez. "I’m just trying to change people’s perceptions about what a cocktail possibly could be."' (Eater)
WTF story of the week — Is Kim Jong-Un Really Opening a Restaurant in Scotland? “North Korea is rich in natural resources and we like the taste of Scotch whisky, so [Scotland and North Korea] can be beneficial to each other.” (Munchies)
Despite their smart phone obsessions, Millennials aren't buying their wine online. (Punch)
Time to buy an extra suitcase for your next visit home, because these are sad times for Brit expat chocolate lovers.
In better news from the UK, the Guardian's video selection was in great form this last week with these two:
Have you tried the full English breakfast detox? (video) which really sums up what we feel about the detox trend. And then there was
Americans try haggis for the fist time (video). Some sophisticated souls are on board, some, think of socks. (Guardian)
The Surprising Science Behind Your Favorite Flavors Did our sense of taste make us human? From evolution to culture, a new book explores the science and perception of flavor. (On Point)
Colorado inmates are turing into farmers. "All inmates have to work, whether that’s in the library, or the cafeteria, or somewhere else—you have to do something to keep yourself busy. And over 1,000 guys are on a waiting list for one of the agricultural programs.”
