What We're Reading This Week

Due to an especially warm winter, we’re not feeling too peachy this summer. [Modern Farmer]

Chef-turned-nutritionist and JBF Award winner David Bouley takes time off to discover how to utilize food’s healing properties in his restaurants. [NYT]

Make drinks like a bartender by adding egg whites to your favorite cocktails. [Saveur]

Is Instagram disruptive or beneficial to the dining experience? A new study tells us whether we should ditch our iPhones or snap away at the table. [Food & Wine]

These kitchen hacks will have you cleaning up one less bowl. [The Kitchn]

Why a vote for Trump is a vote for an eight dollar gallon of milk. [Grubstreet]

Tuna salad just got a makeover with this Hawaiian-influenced cooking technique. [Serious Eats]

Eating green means going green: vegetarians are shown to produce half the carbon dioxide emissions compared to those who eat meat. [VOX]