food

Why Does Every New Restaurant Look Like A Factory?

Jun 29, 2016

For the past few years, my friends and I have noticed two trends when dining. First, seemingly every high-end menu rebukes factory farming with an essay about locally sourced pork belly, and second, just about every one of these restaurants looks so much like a factory — with exposed light bulbs, steel details and brick walls — that I'm constantly looking over my shoulder for the foreman.

Today Walmart announced that it was going to require it's suppliers to follow a standardized food "sell by" date guideline. That's because nationally there are no federal labeling standards for food other than baby food. Confusion over when food is spoiled and when it is fine has led to tons of food being wasted every year.

Celery: Why?

Jun 13, 2016

Celery, the mild-mannered straight man of the vegetable world, packs a puny six calories per stalk and — in my opinion — about as much flavor as a desk lamp. Yet despite its limitations, the fibrous plant has featured in Mediterranean and East Asian civilizations for thousands of years.

The paradox puzzled me enough that I called a bunch of specialists at the intersection of botany and anthropology to pick their brains. They shared their best guesses about how celery sneaked into our diets.

For an "authentic" Mexican meal, why not cook up crepes?

¿Que qué?! You ask. Hear me out.

Flickr/Hungry Dudes (CC BY 2.0)

San Antonio chef Johnny Hernandez will join the likes of Nora Pouillon, José Andrés, Bobby Flay and Mario Batali as one of the many honorable guest chefs to serve at the White House.

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