The Man Behind India’s Favorite Snack Foods
Like Indian migrants through the ages, I had a contingency plan for homesickness—and it included condiments and ready-to-eat meals by Maiyas. The food company, the brainchild of Dr. Parampalli Sadananda Maiya, is widely credited with pioneering Indian ready-to-eat food.
On The Hunt For The World’s Rarest Pasta
Delicate and impossible to replicate, su filindeu (or the “threads of God”) is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. She’ll make it for you too—if you’re willing to walk 20 miles overnight.
A Vision For Agriculture
Allowing cows out to harvest their own feed and spread their own manure is the most profitable means of producing meat and milk. But, somehow, agricultural science has encouraged farmers to mount a treadmill of increasing yields of milk or meat by increasing the amount of production per unit input.
The Midwest’s “Finnish Triangle” Is A Land Of Saunas And Squeaky Cheeses
A look into the lives, and kitchens, of the Finns who’ve kept their Scandinavian heritage alive for over a century in northern Minnesota. Finns know that the beauty of the North lives in its contradictory extremes: searing sunlight, insulating snowbanks against the house, air so cold it burns your cheeks.
Is The Second Farm Crisis Upon Us?
Farmers across the country are in a state of emergency with dairy and grain producers, new farmers, and farmers of color being hit the hardest. The term farm crisis is synonymous with the 1980s, when the bottom dropped out of the agricultural economy, sending thousands of farms into foreclosure and shuttering businesses.
What Does It Really Cost To Run A Restaurant?
Restaurants have notoriously slim margins. Irene Li, the chef and owner of Chinese-American restaurant Mei Mei in Boston, reveals just how slim they really are.
Carlsberg Beer, Niels Bohr, And The Infinite Pilsner Pipeline That Wasn’t
Carlsberg gifted Niels Bohr, the famous Danish physicist, a home complete with a pipeline that pumped fresh beer directly into his residence. It’s a great story and one that has been reported on by publications such as Forbes and The Guardian. The only problem with the story is that it isn’t entirely true.
Inside The Members-Only Eating Clubs Of San Sebastián
Step into the private kitchens of Basque country’s sociedades gastronómicas, where everything revolves around food. From the three-star restaurants to the napkins-on-the-floor pintxo joints, these culinary clubs, which have been around for about 150 years, still harbor some of the most interesting kitchens of all.
Is Duty-Free Dead? On The Trail Of Travel-Exclusive Unicorns
“Travel exclusive” bottlings have mostly dried up, and so have strange American export releases. And there certainly aren’t rows and rows of “unicorn” bottles just sitting in some far-flung terminal somewhere in the South Pacific.
How Ultra-Processed Food Took Over Your Shopping Basket
Ultra-processed foods now account for more than half of all the calories eaten in the UK and US. These foods are convenient, affordable, highly profitable, strongly flavored, aggressively marketed. But is ultra-processed food making us ill and driving the global obesity crisis?
The Rise Of The “Ghost Kitchen” Could Change The Restaurant Delivery Game
Meet the virtual restaurant, or “ghost kitchen,” a business that distributes meals through apps, but has no sit-down, brick and mortar location. Delivery-only restaurants, run out of low-rent kitchens without a storefront, are shifting the landscape of ordering food online.
What Does Uber Love More: Restaurants or Investors?
Eateries are getting squeezed by delivery apps. Restaurants can enjoy a 69% profit margin onsite, versus just 38% from deliveries. Uber could give up profit to keep them happy, but that’s not what IPO investors want to hear.
Human Anatomy Baked Into Polymer Desserts By QimmyShimmy
Singapore-based mixed media artist QimmyShimmy uses polymer clay to craft baby figures and sugary treats that blend fantasy and reality in interesting and often disturbing ways.
Mars Patents Heat-Resistant Chocolate That Maintains Taste And Shape In Hot Climates
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
The Primal Pleasure And Brutal History Of Sugar
In the Western imagination, sugar is pleasure, temptation, and vice — and in modern history, it is original sin. How a taste for sweetness, developed for survival, became a stand-in for everything good — and evil — about our culture.
Craft Beer Has A Diversity Problem
Dom Cook discovered craft beer by accident. A Bronx father searching for inspiration after the death of his infant son, he picked up The Search for God and Guinness, his eye drawn to “Search for God.” In 2017 Cook launched Beer Kulture, a lifestyle brand that welcomes black drinkers to the craft community.
How To Eat Seafood Responsibly: A Guide From Chef Eric Ripert
In addition to responsibly sourcing fish, Eric Ripert stresses that seeking out freshness and using proper technique will help guarantee success with fish in the home kitchen. Here are a few ways he recommends keeping seafood cookery interesting, delicious, and sustainable.
The Benefits Of Intermittent Fasting
I’ve long thought the human body was not meant to run on empty, that fasting was done primarily for religious reasons or political protest. But it turns out there is something to be said for a daily fast, preferably one lasting at least 16 hours.
Becoming A “Mindful Drinker” Changed My Life
Sober curiosity is spawning both a philosophical movement whose adherents have holidays (Dry January and Sober October) and is creating an industry through sober influencers; nonalcoholic beer, wine, and “spirits”; dry bars; dry events; and sophisticated cocktails without alcohol.
The Price Of Plenty: How Beef Changed America
Exploitation and predatory pricing drove the transformation of the US beef industry – and created the model for modern agribusiness. The industrial slaughterhouse was a triumph of human ingenuity as well as a site of brutal labor exploitation.
An Eco-Friendly, Plastics-Free Way For Supermarkets To Package Vegetables
A handful of supermarkets in Vietnam are attempting to move away from plastic. One of the most-pernicious, least-recycled/recyclable forms is the plastic film that food is often wrapped in. So supermarket chains including Lotte Mart, Saigon Co.op and Big C have started wrapping produce in banana leaves rather than plastic.