thoughts of food

What’s on the menu?

“We’re transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were eating back in the day.” | learn more

thoughts of food

The invention of a new pasta shape

“For the past three years, Dan Pashman of The Sporkful podcast has been on something of a mission: to invent a new pasta shape. All of Pashman’s hard work has paid off with the debut of cascatelli pasta…” | learn more

thoughts of food

Lab-grown rib-eye is now a thing

“A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak. Cultivated using a novel 3D bioprinting technology, the company suggests it now […]

thoughts of food

An ode to Birria Tacos

After reading this, I made it a point to find birria tacos the next day. Delicious! “How birria finally took off in one of America’s best taco cities. A global pandemic, misplaced goat shanks, and fat slabs of Texas brisket […]

thoughts of food

The restaurant apocalypse and DropKitchens

“Drop Restaurant – A Dropshipping model / and or Operating System (Similar to Shopify) for virtual restaurants where entrepreneurs create virtual restaurants from existing kitchens and generate revenue without ever touching a stove.” | learn more