Read Up On It – For December 2nd, 2011
We’ve got it all for you this week in Passable’s weekly Read Up On It: from candy making to how to open a bottle of wine with only a shoe.
- This week, the New York Times reviewed Fatty ‘Cue. We don’t generally post reviews here, but reading the opening paragraph describing how they make their very special butter made us want to board a plane to New York. Now.
- If you grew up in Atlantic Canada – or more specifically Nova Scotia – then you probably have memories, good or bad, about chicken bones and barley pops. CBC has this great little video all about the company that’s been making them for almost a century.
- Still on the local tip, The Coast recently posted notes on how to source your holiday feasting locally.
- If you’re feeling really local, check out The Halifax Media Co-Ops’s story about the recent ACORN conference and the rise of the CSA in Nova Scotia.
- Ever wanted to learn how to butcher a side of pork?
This video series from Farmrun is a good place to learn.
- Speaking of videos, Google Talks has been inviting all kinds of chefs to come and talk. Recently, they asked Momofuku Milk Bar’s Christina Tosi to dish about noshing, pastry and why she makes all those tasty crumbs. (I mean seriously, have you had those crumbs? There is a reason this woman uses the words “crack” when describing some of her baking – ed.)
- The Atlantic talks about that lovely thing,the white truffle.
- For all of you chocoholics who have a twinge of guilt when they open up a chocolate that has a suspect record when it comes to child labour (hey, it happens -ed.), NPR has a story for you. Apparently Nestle is trying to fix the problem.
- And finally, that bastion of men’s refinery, Esquire, shows you how to drunkenly uncork a bottle of wine with just your shoe.