our favorite finds from the front lines of food
Fruit squee — the cucamelon! (above) "Tangy, crunchy, and bite-sized—cucamelons are perfect in salads, sandwiches, and fruity salsas. Native to Mexico and Central America, Melothria scabra, or the cucamelon, is also called the mouse melon, Mexican sour gherkin, or “sandita,” meaning little watermelon. Originally part of the Aztec diet, cucamelons are now commonly served in Central America as a delicacy." (James Beard Foundation)
Exploring the soft power of food — What are Conflict Cafes and how do they work? (Eater)
Easily the best thing ever to be served at McDonald’s: Roald Dahl book to be given away with every Happy Meal in the UK. The fast-food chain will offer extracts of Charlie and the Chocolate Factory, George’s Marvellous Medicine and Matilda with its kids’ meals, in a campaign backed by the National Literacy Trust. "The scale of the campaign will reach millions of children, including many who haven’t owned a book before, inspiring them to enjoy reading and improving their life chances.” (Guardian)
The Pumpkin Beer Problem: "Yes, I dislike pumpkin beer. Sometimes I dream of seeing a veritable ocean of the stuff spilled out by Prohibition agents, the orange bottles melted down and reused to make tchotchkes for the Dutch National soccer team. But that’s obviously subjective; the numbers say I’m in the minority in a big way." (Gear Patrol)
The Rise of the Fast-Casual Cocktail Bar — Now that drinkers have grown accustomed to cocktails made with fresh ingredients and top-notch skills, bar-owners are starting to offer them in more casual settings—often right alongside their high-end counterparts. "The first wave of the cocktail movement was about educating the public that a great drink—with quality spirits, fresh juice and expert craftsmanship—was worth savoring in a reverential space. But the paradigm has shifted—now that urban drinkers have become accustomed to properly diluted drinks and fresh citrus, they expect a good drink nearly everywhere." (Punch)
One of the greatest meals in New York is at Di Fara Pizza. Find it. Go. We promise, it's worth it. “Only one guy is supposed to make the pizza,” Dom says. “If there’s too many people that make the pizza, [it’s] no good. It’s very hard to explain.” (Lucky Peach)
