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.
OK, the lyrics are maybe not spot on when it comes to lauding the proper ingredients, but it will keep the kitchen crew bopping around with a good spring in your step while the table is being laid out!
All about this crazy clear pumpkin pie! Alinea team, you have indeed done it again!
It's turkey season but what about all the turkey tails? Where do they actually go and why don't we get to gnaw on them here? (Smithsonian Magazine)
Love food puns as much as I do? Well, you are in luck. NBC's comedy The Good Place is chock full of background shops sporting names as food puns along the lines of: Beignet and the Jets, Lasagne Come out Tomorrow, The Pesto's Yet To Come and so on and so fourth. For a longer list check it out here. (Nerdist)
Looking for Christmas gift ideas for that favorite foodie? Check out the Inspect a Gadget product reviews to match up who gets the Doughnut Mug, the Penneli garlic peeler or the Bacon Express toaster. Important stuff here. (Guardian)
VINDICATED Rule 47 in Jon Bonné's New Rules of Wine says I can drink rosé any time of the year! This is THE book for the holiday season! (NPR's The Salt)
I have to say I know people who just might wear these....No, no names. Check out the cheesy video. (FoodBeast)
It's never too early or too late for a snack, so crank up that volume on your computer.
“It’s a marshmallow world in the winter
When the snow comes to cover the ground
It’s the time for play, it’s a whipped cream day
I wait for it the whole year round.”
It's never too early or too late for a snack, so crank up that volume on your computer.
The holidays are here and if you haven't made your fruitcake yet it might be too late. But don't worry, here is a catchy little B-52's inspired ode to those rum-soaked, fruit studded doorstops known as FRUITCAKE!
Happy Holidays
They are all nuts,
Citrus peel, lots of stuff,
Add what you feel!
Sticks of butter, cinnamon,
Molasses, lots of dark rum,
Artificial color, artificial flavor,
If your family don’t want it,
Give it to a neighbor!
It’s fruit cake!
It’s fruit cake!
our favorite finds from the front lines of food
Happy Halloween!
Decoding The Food And Drink On A Day Of The Dead Altar "This day is a joyous occasion; it's a time to gather with everyone in your family, those alive and those dead," says Hayes Lavis, cultural arts curator for the Smithsonian's National Museum of the American Indian. (NPR)
DIY destruction: Illegal foragers are stripping UK forests of fungi. “In rural areas, foraging is fine if you are picking for your own personal use. But the difference with Epping Forest is that it is on the doorstep of the millions of people in London and can even be reached by tube train. (Guardian)
How Benu’s Corey Lee Attained the ‘Unattainable’ Third Michelin Star On writing his upcoming cookbook and how that influenced him: "Writing the book and going through the process of writing that book was, I think, really important in the evolution of our restaurant. The moment you start to explain things or articulate ideas that just live in your head, you start to understand them a lot more and I think that's really focused the identity of the restaurant in the past year or two. That book was really a catalyst for the way our food has evolved and the kind of menu that we do now." (Eater)
The Digitized, Home-Delivered Future Of Our Food Supply Will going to the grocery store be history? How the online order and delivery business is reshaping our food economy. (On Point)
Shut Up and Eat : A foodie repents A thoughtful piece on the endless food chatter. "The first time I quit restaurant reviewing, in 1995, I remember thinking that the fascination with food was a bubble: we had reached Peak Food. I may never have been more wrong about anything." (New Yorker)
With candy, you know you're eating sugar. It shouldn't be sneaky. John Oliver, as usual, does a great job taking it to the sugar industry. Via Grist
