News Feed: April 12, 2011
JBF LTD's design tells a story of urgency. [NYT]
David Bouley's Japanese venue opening soon. [WSJ]
Grant Achatz explains his creative process. [Atlantic]
Chicken portraiture. [Atlantic]
S. Irene Virbila reviews six San Francisco restaurants. [LAT]
News Feed: February 22, 2011
Brunch at Prune: the Indy 500 of service. [NY Post]
Kraft unveils liquid water enhancer. [USA Today]
Best NYC sandwiches under $6. [SENY]
French baguette vending machines. [David Lebovitz]
The case for insect eating. [Good]
News Feed: February 2, 2011
American beer, state by state. [Houston Press]
French chefs form culinary lobby. [Reuters]
Cruelty campaign forces UK's Chinatown to remove shark fins from menus. [Bloomberg]
Angelo Sosa to open Asian-inspired sandwich shop. [NYT]
News Feed: December 17
Creative cookie-dough illustrations. [NYT]
The Los Angeles Times narrows 350 reader-submitted recipes down to ten favorites. [LAT]
The history of the nutcracker. [Slate]
Gift these Atlantic-approved cookbooks. [Atlantic]
Harold McGee discusses his latest book, Keys to Good
News Feed: June 22
Another list of must-eat sandwiches in New York City. [Restaurant Girl] Fenugreek: a Mediterranean staple. [Atlantic]
News Feed: October 27
Creative, eye-popping candy art [Saveur] The new "Meatless Mondays" program in Baltimore's public schools has the beef and pork industries up in arms [Atlantic] The truth about stout beers [NYT] San Francisco chefs strive to build better sandwiches [SF Gate]Eat-Q: School Lunch
We've arrived at day 3 of our school lunch trivia week. Think you got yesterday's question about sloppy joes right? You did if you answered D. The “sloppy joe” sandwich—made of ground beef, onions, and sweetened tomato sauce, served on a hamburger bun—is referred to as a “slushburger” in North Dakota, a “yip yip” in southwestern Illinois, and a “wimpy” in northeastern Pennsylvania.
[poll id="6"]
MemorEATS: Barbara Lynch
"My mom used to send me to school with tuna fish sandwiches on Sunbeam white bread. The tuna fish salad was made with pickle juice. I would stick the lunch bag next to the radiator so the sandwich would get nice and warm. I loved those warm tuna sandwiches!" –JBF Award Winner Barbara Lynch, No. 9 Park, BostonPages
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Learn about #CookingUpChange, the high competition to improve school lunch (we're the official culinary partner!): http://t.co/1l1e0eH0Sp
On this week's episode of Taste Matters, Mitchell sat down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Saturday read: dining picks in New Orleans, courtesy of our senior editor, @annamowry http://t.co/dwk9t9W0wW
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