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)

Sing Along Snack: Keep On Eating

It's never too early or too late for a snack, so crank up that volume on your computer.

When you're looking for songs about food, or that use food as a ripe metaphor, the Blues are a gift the keeps on giving. Here Memphis Minnie sings Keep on Eating.

"Every time I cook, look like you can't get enough
Fix you a pot of soup and make you drink it up
So keep on a-eating
Oh, keep on a-eating
Keep on eating, baby, till you get enough"

Friday Faves No. 99

our favorite finds from the front lines of food

6 Kooky Concepts For Foodies Of The Future Innovation consultancy Gravity interviewed foodies all over Europe in an attempt to discover what’s driving the renaissance in food culture "The basic insight? “Food is no longer about physical, emotional, or even social needs. It revolves around self-expression and status.” Like any other mode of self-expression, it holds a mirror up to culture at large. Whether that means buying potatoes that correspond to your net worth on the free market, or getting to know the cow you plan to eat in a few months a little better, well, that’s on you." (Fast company)

We always love seeing American food and drink products celebrated abroad. Sales of Bourbon are booming in London bars and restaurants, fuelled by a spike in American-themed new openings in the capital. “We get a lot of regulars coming in to try our older offerings and single barrel Bourbons – I’ve noticed women taking a particular interest in them.”(Drinks Business)

Beyond the big markets: Six small cities with big local foods scenes, Pittsburgh, St Louis, Cincinnati, Asheville, North Carolina, Boulder, Colorado and Portland, Maine (USA Today)

Snails, snails, snails! Gastropods from land and sea are making headlines. In France, a Quest to Convert a Sea Snail Plague Into a Culinary Pleasure (New York Times)

All Hail the Snail in US restaurants "'The fun part," says Le Pigeon's Gabe Rucker, "is taking the classic flavor pairings and tweaking them.'" (Tasting Table)

Climate change is trying to mess with your breakfast. Sugaring: Inside The Maple Syrup Industry It’s sugar season in the maple forests of the U.S. and Canada. We’ll look at the secrets of the maple syrup industry, and how it’s dealing with climate change. (NPR/On Point)

Sing Along Snacks: At The Codfish Ball

It's never too early or too late for a snack, so crank up that volume on your computer.

It's time for the Boston Seafood Show again (now called Seafood Expo North America). Shirley Temple sends us off in style with At the Codfish Ball.

See you there! This year we're moderating a panel on Sunday from 3:30 - 5 pm: Putting the “Food” back in Seafood – lessons learned from sustainable food systems, featuring Michael Dimin, Founder of Sea to Table, Louisa Kasdon, CEO & Founder of Let’s Talk About Food, and Joshua Brau, Director of Food With Integrity Program at Chipotle. Bring your questions.

"Come along and follow me
To the bottom of the sea
We'll join in the Jamboree
At the Codfish ball

Lobsters dancing in a row
Shuffle off to Buffalo
Jelly fish sway to and fro
At the Codfish ball

Finn-an-haddie leads the eel
Thought an Irish reel
The Catfish is a dancing man
But he can't can-can like a sardine can"

Friday Faves No. 98

our favorite finds from the front lines of food

Supermarket by Karl Lagerfeld: Chanel's Fall-Winter Show Took Place in a High-Fashion Supermarket where even the baskets and mayonnaise jars were redesigned. (The Coveteur)

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US supermarkets say ‘no’ to GM salmon "According to Friend of the Earth, the total number of companies committed to not sell genetically engineered salmon now stands at more than 60 retailers, including Target, Whole Foods, Trader Joe’s, Aldi, H-E-B, Meijer, Hy-Vee, Marsh, Giant Eagle, and now Safeway and Kroger, representing more than 9,000 grocery stores across the country." (Seafood Source)

What the new US serving sizes really mean – in pictures  (Guardian)

Coming Soon To A Wine Near You: Ancient Amphorae Oregon potters turned winemakers are experimenting with the ancient technique (Forbes)

Is Wall Street Eyeing America’s Farmland? And should we be concerned about that?  (Modern Farmer)

Frank Zappa give wine pimples:Grapevine bacteria named after Frank Zappa “This is the first time it’s been found that a microorganism can switch from a human to a plant.” (Drinks Business)

They disappear fast enough from our cabinets, but if you find yourself with a surplus, here's 13 ways to use all those Girl Scout Cookies (LA Times)

Sing Along Snacks: Hot Lunch

It's never too early or too late for a snack, so crank up that volume on your computer.

This week is more of a dance-along snack with the lunch room scene from the 1980 classic, Fame. Irene Cara as Coco sings:

"HOT LUNCH, YEEAAHHH.

Macaroni and baloni, tuna fish, our favorite dish. Hot lunch, hey
If it's yellow, then it's jello.If it's blue,it could be stew, oo, oo."

Friday Faves No. 97

our favorite finds from the front lines of food

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Lego sushi, above, almost good enough to eat.  (via Laughing Squid)

Eco-conscious fast-casual chain Chipotle makes it's TV production debut with a new series, Farmed & Dangerous which "explores the outrageously twisted world of industrial agriculture."

Feel the Churn: a workout that makes butter (The Kitchn)

Trend meets trend as Scottish brewer Innis & Gunn has released a limited edition smoked beer – Smokin’ Gunn – onto the market. (Drinks Business)

Saving an Endangered British Species: The Pub  "New legislation is letting people petition to have a pub designated an “asset of community value,” a status that provides a degree of protection from demolition and helps community groups buy pubs themselves, rather than seeing them get snatched up by real estate developers eager to convert them for other uses or tear them down." (New York Times)

Friday Faves No. 96

our favorite finds from the front lines of food

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Need more milk from your cows? Dig out all your old weepy break-up music. “Everybody Hurts” by R.E.M. Inspires Dairy Cows to Produce More Milk A University of Leicester study proves that slow tunes make cows produce up to 3% more milk. (First We Feast via Culture)

Stick it to The Man and eat the whole apple. Why throw away $13.2 billion? "The core is a product of society, man"  (Atlantic)

This past week we lost a great performer of songs about food when Shirley Temple Black died. We've added Animal Crackers in My Soup and On the Good Ship Lollypop to our Sing Along Snacks collection. In addition to her singing and dancing, millions of children have grown up with her namesake cocktail. You can make one at home. It's just ginger ale, grenadine and a maraschino cherry — parasols are optional.

Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style Said one Chinese patron when trying a fortune cookie: 'Hmmm. This is like glutinous rice....It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.' Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies. When the restaurant staff saw them for the first time, they were so excited, they took photos." (NPR)

Sing Along Snacks: On The Good Ship Lollipop

It's never too early or too late for a snack, so crank up that volume on your computer.

Shirley Temple Black, who died this week at the age of 85, sings one of her most memorable hits, On the Good Ship Lollipop.

Happy Valentine's Day, which, as we all know, is really a holiday about chocolate.

"On the good ship / Lollipop
Its a sweet trip / To the candy shop
Where bon-bon's play,
On the sunny beach Of peppermint bay
Lemonade stands / Everywhere
Crackerjack bands / Fill the air,
And there you are / Happy landings on a chocolate bar."

Sing Along Snacks: Animal Crackers in My Soup

It's never too early or too late for a snack, so crank up that volume on your computer.

Legendary child star Shirley Temple Black died on February 10, at the age of 85. Some of her most memorable movie songs (and our favorites) were about food, like Animal Crackers in My Soup.

"Animal crackers in my soup
Monkeys and rabbits loop the loop
Gosh oh gee but I have fun
Swallowing animals one by one"

Friday Faves No. 95

our favorite finds from the front lines of food

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Camel Milk Cheese? Why not. ''We have a rich culture of [consuming] fresh camel milk so the cheese could be a way of adding value to the product and valorizing pastoral cultures.'' (Fine Dining Lovers)

The Seeds of a New Generation  Some Midwestern farmers who have been growing feed corn exclusively are switching over acreage to fruit and vegetables, and increased demand for local produce is making it possible. "While an acre of corn is projected to net average farmers $284 this year after expenses, and just $34 if they rent the land, as is common, an apple orchard on that same acre will make $2,000 or more, according to crop analysts. A sophisticated vegetable operation using the popular plastic covers called high tunnels, which increase yields and extend the growing season, can push that figure as high as $100,000. Until recently, farmers in the nation’s heartland could only dream about such profits because there were so few ways to sell their produce locally." And did you know the Department of Defense is helping with DoD Fresh?  We sure didn't. (New York Times)

Georgian chocolate-making kitchen uncovered at Hampton Court Palace "Chocolate was an expensive luxury. Having your own chocolate maker, chocolate kitchen and chocolate room filled with precious porcelain and silver – all this, just for chocolate  – was the last word in elegance and decadence." (History Extra, BBC)

Tweet For Your Supper—And Handbag: Brands, Customers, And The New "Social Currency" What is the value of a tweet? And will kick backs devalue that? (Fast company)

With lobsters in mind, legislator proposes ban on some pesticides “Too many Mainers’ livelihoods depend on having a healthy lobster population not to act.” (Bangor Daily News)

California Is So Dry, Some Diners Won't Get Water Unless They Ask  "The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' " (NPR)

Women chefs, not just a cute side dish: "They are chefs. Not sexy chefs. Not cool chefs. Just chefs. They should be respected for what they do, and the mass media should be challenged to diversify its coverage of the food industry and when it talks about women, do it in a way that honors their work not their looks." (Foodie Underground)
 

Friday Faves No. 92

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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)

Sing Along Snacks: Song Of The Enchilada Man

It's never too early or too late for a snack, so crank up that volume on your computer.

Carmen Miranda, Dean Martin and Jerry Lewis give Song of the Enchilada Man the full movie musical treatment.

"I've got a guy
All over town with a song goes the enchilada man
Come gather round for the song of the enchilada man
And for a treat good eat there's nothing better than
Enchiladas so nice and hot
Enchiladas I got I got"

Friday Faves No. 89

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

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Friday Faves: notes from the new gastroconomy, No. 88

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

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