To polish rocks, nature uses water, sand and motion.
To polish ideas and identities, we use the same approach
— a mix of inspiration, grit and energy.
It's never too early or too late for a snack, so crank up that volume on your computer.
'Tis the season for folksy kitchen fun. Riley Puckett sings about Sauerkraut from way back in 1926.
"When sauerkraut commence to smell, when ye can smell no better,
We put him in that little barrel, way down in the cellar"
We found this gem in the background of a great New York Times video about fermentation guru Sandor Katz: Sandorkraut, A Pickle Maker
our favorite finds from the front lines of food
This Morbid Artist Serves Her Cake with a Side of Death (like above, and much more through the link made from chocolate) "The chocolate project came about as kind of a natural progression of having switched to an edible medium,” de Vetten explains. “I was reading Dr. Paul Koudounaris’ book Empire of Death and was marveling once again at the painted skulls displayed in the Ossuary of St. Michael in Halstatt, Austria, and it occurred to me that I could make myself one, in chocolate. I hadn’t really thought about if that would be something my customers would want or aimed at selling. It was just something I wanted to own and as I couldn’t have a real one I made one from chocolate." (Munchies)
Astoundingly Realistic Candy Animals Skillfully Crafted Using the Traditional Japanese Art of Amezaiku gives a cuter version of sugar art. (Laughing Squid)
Why your next food porn will come from Ethiopia Really, it's about time. (CNN)
The All-Stars of Stadium Snacks From the best pie in English football to Baltimore’s crab cakes, we serve up the tastiest game-day grub (Mr. Porter)
'Tales' Of Pig Intelligence, Factory Farming And Humane Bacon with Barry Estabrook Good commentary, but not an easy listen. (NPR)
As if you didn't already know that kombucha was up to no good; it's now part of an LA cult bust. (Jezebel)
Is it aliens, or is your microwave talking to you? At one observatory in Australia they were. Rogue Microwave Ovens Are the Culprits Behind Mysterious Radio Signals (National Geographic)
Decaying City Just Wants To Skip To Part Where It Gets Revitalized Restaurant Scene “Sure, we’ll eventually see lobster roll stands and high-end noodle bars popping up on every corner, but that could take years or even decades. Let’s just skim over all the gang turf disputes and burnt-out streetlights and go straight to blocks lined with stores specializing in key lime pies, locally sourced butcher shops, and gourmet empanada places. That honestly seems like the way to go.” (The Onion)
We went into the history vaults for this week's image: Atomic Whiskey. "This whiskey of the future now" the label brags. "Aged 30 days by radiation...This is the world's first whiskey to be aged by atomic materials. It's 30 day process is equivalent to 40 years of standardized 19th century aging." Distilled in Oak Ridge, Tennessee (home of the Manhattan Project). I'd love to see the guys on Mad Men get this account.
French government endorses Burgundy vineyards, Champagne for UNESCO status "'We are different... 'It's not because we are French, it's because of our geology, our climate and centuries of knowledge.'" (Decanter)
A Degree in Beer, Wine, and Kombucha “When I tell people that I'm doing fermentation sciences, they're like, 'Oh, you're just drinking beer.'” (Atlantic)
Artisan toast — now how much would you pay? The $4 slice of toast, a trend started in San Francisco, was probably due for some international mocking. "Is pricey toast a symbol of everything that's wrong with a trend-obsessed food culture? Or are well-made basics worth paying for?" We eat DIY artisan toast in our own kitchens all the time. And if a baker can get people with disposable cash to pay up... (Guardian)
The headline Bringing sexy (cabbage) back flashed in our inboxes this week. Talk about turning basics into hip food. Maybe it's time for trendy kale to take a seat. (Tasting Table)
