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- Mast Brothers chocolate bars from The Makers Project by Jennifer Causey; Peter Menzel's book project What I Eat: Around the World in 80 Diets, featured on TIME.com
Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.
- • As a kickstart to the feed, we present this week's food52 Kickstarter project of the week: What Happens When is a temporary restaurant installation in NYC where the restaurant changes every 30 days for nine months. Intriguing, no?
- • Hold on to your apron and commit to scrolling through this fantastic slideshow of a worldwide day's worth of food, drawn from Peter Menzel's book project What I Eat: Around the World in 80 Diets
. (Time)
- • While on a more sobering note, we think it is officially time to throw up a red flag and rethink American food systems when Millions of Americans Can't Always Afford Food. (ABC News)
- • And, listen to this! How 'Italian' Food Became a Global Sensation (NPR)
- • Truly one of life's most essential questions -- we ask you: How can I train my boyfriend to like stinky cheese? (The Atlantic Life Channel)
- • Saveur tips us off to a beautiful soon-to-be-released collection of great British food books published by Penguin -- on the list it goes!
- • We're workin' hard around here and bet you are too. For the insomniac in all of us: Late-Night Infotainment for Insomniac Chefs. (Huffington Post)
- • And, if you don't watch videos and would rather, oh say, read the dictionary, what encyclopedic "cookery" almanac do you use all the time? The blog of The Guardian takes a look at the notion of the cook's bible.
- • In the spirit of behind-the-scenes, we leave you with some eye candy from our local artisanal producers in Brooklyn: The Makers (a photo project by Jennifer Causey).
- Photo by scorbette37/flickr for The Atlantic
4 Comments on Feed52:
Thanks for all of this. What Happens When: brilliant! This gives such an inspirational model of how to fuse so many passions to hook up within a community! It is going to influence some new plans for my teaching in some way, not sure quite yet exactly how, but for this fall working with more honors students.
That is an intriguing thought, Sagegreen. You've given me something to mull over.
Exciting, yes? Wonder what your thoughts will be as a culinary educator! My seminar on tea culture just got approved...and we have folks who authored a book on tea (a James Beard nomination) willing to host our first tea ceremony!
Ohhhhh, that sounds wonderful! I'd be there if I could! I'll keep in touch as thoughts start to percolate. It really is an inspiration to step outside the box. Thank you again for posting it.
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