Read Up On It – The May 11th edition
In this week’s edition of Read Up On It, we visit Newfoundland via Halifax, we get snobbish about chef snobbery and talk about tuna scrapings, the new “pink slime”.
Image via Haligonia.ca
- I love that this place exists. Haligonia takes a trip to The Newfoundland Store.
- Here’s one I have thought of when I taste things with a wooden spoon. Does the material of the object (spoon/fork/spork) affect the taste of things? Apparently so, according to FT.
- Going to Hamilton? Order a spinach salad, and ask if the spinach was grown there. Probably not, even though there are fields of it, everywhere, or so says the CBC.
- Things just ain’t the way they used to be. Take buttermilk for example. It used to be a tangy drink. Now it’s just nasty, and only good enough for making baked goods. Slate.com seems to think so.
- Some places are happy to serve it your way. But for higher end dining places, not so much. Time’s Josh Ozersky thinks people need to stop taking it all so seriously.
- Remember that whole “pink slime” debacle? At least that stuff was somewhat food safe. Try tuna scrapings. Served raw. Marion Nestle breaks it down over at The Atlantic.
- Some people were also in a bit of a huff about “meat glue”, or transglutaminase. Mother Jones looks into the hype and the hysteria.
- And on a local tip, Local Source just put out a neat little promo-esque video.