thoughts of food
Upcycling and the cacao fruit.
I am amazed how often I have no idea where the ingredients to my food come from. | learn more
Category: thoughts of food
thoughts of food
Alaska snow crab season canceled.
“An estimated one billion crabs have mysteriously disappeared in two years, state officials said. It marks a 90% drop in their population.” | learn more
thoughts of food
NYC indoor farming startup Gotham Greens raises $310 million.
This seems like a lot of money, but then again food is a big market. This company runs indoor farms close to major population centers, limiting the cost and time spent on transportation. | learn more
thoughts of food
Seeking the microbial edge in hydroponic tomatoes.
“Phil’s project focuses on the root microbiome of hydroponic tomato plants. He wants to establish what’s there, how it is affected by plant management, and how it in turn contributes to plant health and productivity.” | learn more
thoughts of food
The bacterial microbiome of the tomato fruit correlates with flavor chemistry.
Researchers grew five types of tomatoes in soil and hydroponics to see how much bacteria impacted flavor. A lot, it seems! | learn more
thoughts of food
What’s the right amount of garlic?
Why do so many recipes call for a single clove, such a tiny amount of garlic? “One clove is not enough for any recipe, unless it’s a recipe for “how to cook one clove of garlic,” in which case you […]
thoughts of food
Crystal Pepsi and Tab Clear.
A fascinating aspect of the story of a huge beverage flop. “Tab Clear was released at the same time as an intentional “kamikaze” effort to create an unpopular beverage that was positioned as an analogue of Crystal Pepsi in order […]
thoughts of food
An expose on Blue Hill at Stone Barns.
Eater does a deep dive and finds many former employees who throw stones at the restaurant’s “model for the future of food” brand. | learn more
thoughts of food
Chef Boyardee was a real person.
“[Ettore] Boiardi sold his products under the brand name “Chef Boy-Ar-Dee” because non-Italians could not manage the pronunciation, including his own sales force: he was quoted as saying that “everyone is proud of his own family name, but sacrifices are […]
thoughts of food
The pizza lab: why does pepperoni curl?
This is a delightfully thorough lesson in pepperoni. “I’m talking about pepperoni curl. What it is, what makes it happen, and how to maximize it.” | learn more