News Feed: November 12
Mangalitsa pork is the new kobe beef. [Food Curated]
Spice up your Thanksgiving dinner. [SE]
Single-malt education. [WSJ]
Butter's emergence in Asian restaurants. [WSJ]
The simplicity and craftsmanship of Japanese cuisine. [Atlantic]
News Feed: November 9
Texture's role in our food preferences. [WSJ]
Jump on the vegivore wagon. [NYMag]
Did beer spur the formation of early civilization? [LiveScience]
Gratins for Thanksgiving. [SE]
Taiwanese tea eggs as a taste of home. [Salon]
News Feed: November 8
Will Gulf of Mexico oysters make it in the marketplace? [WSJ]
A camera can make unappealing food drool-worthy. [NYT]
A farmer makes a case to eat the entire vegetable. [Atlantic]
Fry up some chicken skin. [Salon]
On the Menu: November 7 through November 13
Here’s what’s happening at the Beard House and around the country next week:
Sunday, November 7, 12:00 P.M.
Quintessential Brunch
New Yorkers have long said that Neil Kleinberg and DeDe Lahman wrote the book on brunch. Now they really have written the book—The Clinton St. Baking Company Cookbook comes out the day after this event, where they’ll give Beard House diners a taste of the delicious home-style creations that have inspired a devoted following.
Monday, November 8, 7:00 P.M.
Global American Table
With its lively atmosphere and urban energy, Sugarcane Raw Bar Grill has quickly become a must-try destination in Miami’s Midtown district. Timon Balloo, a Michelle Bernstein protégé and Sushi Samba alum,
News Feed: November 5
The Girl and the Goat shows JBF a good time. [TOC]
The merits of wild foie gras. [Hunter Angler Gardener Cook]
Taste-testing coffee beers... [SF Weekly]
...and thinking about coffee's third wave. [Reuters]
Kevin Gillespie's cookbook deal. [Eater]
News Feed: November 2
Grub Street NY talks with new Bon Appétit editor-in-chief and former JBF staffer Adam Rapoport. [Grub Street NY]
Food waste is made into electricity. [VOA News]
The elusive McRib. [AdAge]
Consider a gift of pickled offal for the adventurous foodie in your life. [SE]
News Feed: November 1
Mexico's Day of the Dead and its signature treat: pan de muerto. [SE]
Treasure hunting as a career. [WSJ]
A star of Peruvian cuisine: aji amarillo. [Atlantic]
Danny Meyer on how to properly close a restaurant. [Crain's]
More on Japan’s koshu wine. [Zester Daily]
On the Menu: October 31 through November 6
Here’s what’s happening at the Beard House and around the country next week:
News Feed: October 29
How to handle Brussels sprouts. [SE]
Food matters on the campaign trail. [CNN]
The cult following of In-N-Out. [Press Democrat]
The history of candy as a central component of Halloween. [Smithsonian]
Get to know Wiccan cooking. [Atlantic]
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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