Friday Faves No. 100

our favorite finds from the front lines of food

Kenzo Creates Virtual Aquarium Pop-Up In Paris To Raise Awareness Of Overfishing  (Design Taxi)

A Cold One For Everyone: Craft Beer Sales Surged In 2013 (NPR)

Scotland adds sake to its brewing line up. It would be a shame to send it all for export before exploring just how well sake can pair with Scottish meats and seafood. (BBC)

OMG! The question occupying marketers everywhere — what are Milennials eating and drinking? (Bon Appetit)

Carp(e) Diem: Kentucky Sends Invasive Fish To China (NPR)

Wackaging: do we want our food to talk back? You can blame Americans for increasing casualization, but twee is Brit-made (Guardian)

As Commodity Farmers Shift Course, a Library to Collect Their Stories (Civil Eats)

This isn't the first Lego "food" we've covered, but this one comes in a kit, so you can make yourself a KitKat, or maybe a dinosaur if that's more to your liking. (Design Taxi)

Friday Faves — notes from the new gastroconomy, No. 78

weekly round-up of our favorite finds from the front lines of food

 

• Chefs as media celebrities is old news. Now chefs are becoming comic book heroes (see right). "According to the folks at Marvel, 'Fanboys and foodies are very much alike. There are similar mentalities to both kinds of fandom.' Foodies collect culinary experiences—often displayed in digital pictures—oozing with the same glory and excitement found in the eyes of fanboys (geek culture aficionados) who collect comic books." (Food Arts)

• Thursday, August 15 would have been Julia Child's 101st birthday. In her honor, her hometown, Pasadena, is celebrating with the launch of a citywide cocktail competition. (LA Times) This PBS Digital Studios video remix of her sayings from her centennial is still amazing. Bon Appétit!

• This week also saw the Glorious 12th in the UK, the day when grouse shooting seasons begins and the first birds start showing up at restaurants, with preparations ranging from the traditional to the innovative like oloroso-marinated grouse and grouse tandoor-roasted in a fennel seed and star anise marinade. (Flavour First)

• A new app, Drync, lets you scan the label of a wine you're drinking and buy more of it right then. Get the app (Fast Company)

• Ever wonder how sake gets made? The Birth of Sake, a documentary in progress and looking for more crowd funding by Erik Shirai, gives a peak into the ancient process. View a short video about the project (Food Tech Connect)

• Bring on the foodie jobs: Le Cordon Bleu, in collaboration with Southern Cross University in Australia, has launched a new online postgraduate degree, the Master of Gastronomic Tourism. (Edinburgh Foodie)

• In the interest of keeping it super-local, beer can now be made right where so much of it gets consumed: on campus. Newcastle University is to set up the UK’s first student-run microbrewery. (Drinks Business)

Friday Faves — notes from the new gastroconomy, No. 63

weekly round-up of our favorite finds from the front lines of food

• Chickens are keeping their mess to themselves, fashionably, with chicken diapers (right). "'Chickens are a symbol of urban nirvana,' The New York Times wrote last year, 'their coops backyard shrines to a locavore movement that has city dwellers moving ever closer to their food.'" We expect the ironic, 80's-inspired, hipster chicken diaper line any day now.

• A sensible and delicious solution to low meal-cost school lunches: ditch the industrial meat. A New York City school goes meatless. “This is so good,” said 9-year-old Marian Satti of a black bean and cheddar cheese quesadilla served at Tuesday’s lunch, the Daily News said. 'I’m enjoying that it didn’t have a lot of salt in it.'”  

• Culinary students at CIA protested what they feel are weakened standards. “There are students here who understand the work and the discipline...but there are also some who just want to coast and get on reality shows, and we see them getting away with it.”

• A small town in Scotland has launched its own signature menu as a way to support regional cuisine and identity. Huntly, a town of only 4,000 people, has stepped out with this vision. How about "Huntly tattie soup (made with locally-grown veg and short rib or plate beef); Deveron cure trout and mayonnaise made with rapeseed oil; Highland kedgeree (using Moray-smoked haddock, free-range eggs and Fairtrade rice); and Gordon barley risotto with Moray langoustine, mushrooms or rabbit, dotted with Douglas Fir pine oil."

• A nice refresher for your eyes and inspiration for your cocktail menu, a visual sake round-up.