Lauren Wilson: Object of Interest — Cheese Powder — New Yorker
The information in this video may not be news for many of us, but something about the visuals (dated ads, slow-mo shots of familiar junk food) make its message all the more relevant to the choices we make about what we eat.
Brian Halweil: Italy’s Emerging Food & Ag Tech Startup Ecosystem — Food + Tech Connect
This piece shows how the nation that birthed Slow Food is using virtual business incubators, group discount platforms and remote field sensors to strengthen its ancient foodsheds.
Betsy Davidson: Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch and Irish Whiskey
After seeing the film Whiskey: The Islay Edition (tasting, too) at the NYC Food Film Festival last October with my bagpiping-husband, I have developed a hankering for the golden liquid.
Eileen M. Duffy: On Thanksgiving the Foodies Should Shut Up — Esquire
In a seasonal classic, Stephen Marche says “Today, your attitude toward pork belly is a clearer statement of who you are and where you come from than any television show you watch or band you follow. Tell me what you know about pasta, and I’ll tell you how much your parents made, how much education you managed, how much is in your savings account.” Hat tip: The Dish.
Gabrielle Langholtz: Fracking Water — It’s Just So Hard to Clean — National Geographic
I loved working with chef Peter Hoffman on his “Cooking With Gas” story for us about what fracking means for the foodshed and the people who love it. Now this NatGeo article looks at a new study on why fracking wastewater is all wet.
Marissa Finn: The McRib — Enjoy Your Symptom — The Atlantic
Ian Bogost claims that the McRib is both a miracle and a calamity that can be understood through a psychoanalytic lens.