Read Up On It – The Meat, Maple & More for November 4th, 2011
It seems like this week, everyone was talking about two things. First, the protection (and praise) of maple syrup. Second, there seemed to be an unabashed love of meat in food writing this week. We here at Passable would like to present you with some of our favorite bits.
- The Atlantic discusses the history of maple syrup in the U.S., and how darker (and cheaper) is often better.
- The Globe & Mail weighs in on protections as to what can and can (and should) not be called maple syrup.
- The New York Times discusses the revival of buying from butchers, and all that entails. Oxtail puns not included.
- Stephanie Pierson, author of “The Brisket Book”, waxes poetic about her favorite subject.
- Think you’re a real carnivore? Well, have you plucked a bird? Hank Shaw gives you tips.
And for something a little different:
- I always love how the bottles of mustard oil I buy from south asian grocers always say, “For External Use Only”. Well, some of us don’t think so.