Read Up On It For October 4th, 2013

This week’s edition of Read Up On It contains roadkill, seeds, barbecue and Frito-pie.  Tasty? Read below and find out.

Image via Gawker/CNN

  • It’s kind of too easy to be mean to Anthony Bourdain. I mean, the guy has been pretty mean to a lot of people, (Paula Deen, anyone?) and is not known for pulling punches.  However, I respect the guy’s work ethic, and a lot of the work he has put out.  His most recent series, Parts Unknown on CNN, is probably some of the best food television out there. Why? Because it’s not just about the food. Food is the framework for the people involved in the story. The show isn’t  just good television, it’s a pretty good journalism too.  But on the latest episode of Parts Unknown, Bourdain goes down to Santa Fe to try that New Mexico fave, Frito Pie. Well, our intrepid author/traveller/host described the dish as “colostomy pie”.   He later recanted. Somewhat. (Via Gawker)
  • If you find yourself driving in Montana, and hit a deer, don’t leave it on the side of the road. Pick it up and take it home for supper! You can now do that, without any problems with the local law enforcement. (Via CBC)
  • Michael Ruhlman talks with a few people about seeds, and the possibilities found therein. An excerpt: “Dan Barber wrote in an email what he thought most important: “That heirloom and heritage breeds, while great, are the past—they represent a moment in time that we stopped and captured. Modern breeders can do a lot better—better nutrition, better yield, and better flavor. They simply need to be asked. Right now, no one is asking them.'”
  • Argyle Street BBQ purveyors, Q, have closed up shop. Expect Onyx, another RCR property, to take over the space. (Via the Chronicle Herald)
  • Intellectual Property.  Copyright. What is their place in the world of recipes, techniques and ideas? The Wall Street Journal asks why you can’t own a recipe.
  • Dark Rye encounters Camas Davis, the brains behind the Portland Meat Collective, and a proponent of whole animal butchery, as well as butchery as a dying art.