our favorite finds from the front lines of food
Happy 2015! We took an break from the blog over the holidays. We rested. We planned. We drank Champagne and ate lots of cookies. Here's a few stories that caught our eye.
A clip (above) from one of our new favorite boards on Pinterest — all food illustrations.
Have you been to visit us on Pinterest yet? Come over.
7 Ways The Utensils You Use Change The Taste Of Food. The shape, weight and color of your cutlery can significantly alter the way you perceive the fundamental aspects of food, from how sweet it tastes to how much you think it costs. (Fast Company)
ConAgra food truck. Where to begin... (Modern Farmer)
Getting bumpsy and poggled: A History of 'Drunk' Words, a new book explains the evolution of synonyms for "intoxicated," including how English got "wasted," "bombed," and "lit." (Atlantic)
A great interview with Ruth Richel on restaurant reviews. (OpenTable)
Foie gras is back on the right side of the law in California. And it's all anyone wants to talk about. (Eater)
Sherry with a Chance of Onion Rings What to expect next year in restaurants, bars, cookbooks and more. (Tasting Table)
Barbarians at the farm gate. Hardy investors are seeking a way to grow their money. "Farmland has been a great investment over the past 20 years, certainly in America, where annual returns of 12% caused some to dub it “gold with a coupon”. In America and Britain, where tax incentives have distorted the market, it outperformed most major asset classes over the past decade, and with low volatility to boot." For more money to flow in, financiers and farmers will have to learn a lot more about each other....Farm investing requires patience; it is ill-suited to flipping and trading. But those willing to climb over the barriers could reap big rewards. The investment thesis is as simple as they come, as Mark Twain realised long ago: “Buy land, they’re not making it any more.” (Economist)
This Icelandic Chef Has Use for Your Marijuana Grow Lights (Munchies — have we told you yet how much we love this food site?)
Let's Talk Chicken — everything you ever wanted to know about your favorite bird, but were afraid to ask. (On Point)
Best armchair travel piece: Profile of The Hunter-Gatherer Chef of the Scottish Highlands (Gear Patrol)
Christmas might be over, but it's never to late to up your baking game. Listen to Science Friday's Cookie Science Secrets (Science Friday)