What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: July 31, 2014

Ribs

 

Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]

 

Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic

 

In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast

 

Fun food factories to visit on your next road trip or vacation. [Food Republic

 

A day in the life of the iconic Planters Nutmobile. [... Read more >

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Sustainability Matters: July 11, 2014

 

A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]

 

From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]

 

The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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Recipe: Peanut Soup with Grilled Peaches

Recipe for Peanut Soup with Grilled Peaches, adpated by the James Beard Foundation

 

Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.

 

Get the recipe here.

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Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

Bacon with Pineapple Jus and Bacon-Salted Peanuts David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

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Recipe: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

Carolina Gold rice soup Chef Shaun Doty’s creamy, porridge-like soup is made with heirloom Carolina Gold rice, enriched with fried quail eggs, and topped with sprinkles of crunchy peanuts and scallions. It's a satisfying bowl of Southern heritage that will warm you on the inside.

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