Read Up On It For March 15th, 2013
Read Up On It returns with local stories, fatty foods on restaurant menus, and the art of aging canned goods.
Image via Artnet.com
- First on the local tip: The Chronicle Herald reports that the Alderney Market keeps getting bigger and better with more and more options, including certain vendors being open seven days a week.
- Over at Haligonia, Hilary Beaumont looks into the changes – past, present and possibly future – at theSeaport Market. The CBC reports on the start of those changes.
- Australia’s Sydney Morning Herald takes a spin around Halifax with Local Tasting Tours. I have to admit, I’ve been on these tours, and it’s a neat little trip.
- Former Haligonian, ex-Noma and previously from Momofuku, Daniel Burns is opening up a new spot in Greenpoint called Tørst. Now this is a place for beer drinkers. Grub Street takes a peek inside and at the menus, both food and drink.
- A sustainable lobster fishery? That’s what the CBC reports that people are trying to do in Atlantic Canada.
- Kimchi and wine. Sounds like an impossible pairing. But over at Zester Daily, a former editor of Wine & Spirits magazine and a recent kimchi cookbook author argues that they have more in common than you may think.
- This one’s a little late to the game, but if you can’t find a copy of the recent issue of Lucky Peach, Slate has you covered with a great op-ed by Harold McGee on why you should age your canned goods.
- Speaking of food in a can, The Atlantic looks at how really, convenience foods don’t really save that much time.
- Also from last week, the Globe and Mail interview Michel Roth, a Michelin starred chef who is looking to improve airplane food.
- Bon Appetit looks into the significance of Sriracha, and their editor makes a plea to maybe, just maybe, turn down the copious amounts of meaty fatty goodness on chef’s menu. Someone get me some carrot sticks.
- Saveur goes to Chengdu, in Sichuan province. Readers across the globe become envious.
- And finally, The Perennial Plate dishes with dabbawallas, the ultimate delivery boys.