our favorite finds from the front lines of food
photo via Portland Press Herald
Moleche, anyone? Invasive green crabs are scuttling from dilemma to delicacy. A group of Maine fishermen and scientists are getting expert advice from Venice, Italy, to turn a rampant threat to Maine's fisheries into a marketable part of the solution. (Portland Press Herald)
Are Rotisserie Chickens a Bargain? A thorough answer to a curious question of food retailing economics."In most stores, the cooked chickens aren’t any cheaper. They just look cheaper. The per-chicken price favors the deli counter, but the per-pound price favors the refrigerator case." (Priceonomics)
Craft beer makers diversify to spread the love: Stone Brewing plans a craft beer-centric hotel with room service growler delivery and farm-to-table dining in San Diego, California. (Restaurant Hospitality)
That's not trash. Artisanal Food Waste: Can You Turn Scraps Into Premium Products? "Conversations about waste don't have to carry connotations of self-flagellation." (NPR / the Salt)
Ramen outpaces tobacco as currency in US prisons "Cost-cutting measures by private facilities have led to subpar food quality and fewer meals, making noodles a commodity that trades well above its value" (Guardian)
Finger lickin' good? Actually, don't eat KFC's limited edition "fried chicken" sunscreen. (Ad Week)
