homeaboutarchives + tagsshopmembership!
aboutarchivesshopmembership!
aboutarchivesmembers!

kottke.org posts about food

An Online Collection of Mexican Cookbooks (1789-Present)

posted by Jason Kottke   Feb 17, 2020

Mexican Cookbooks

The University of Texas at San Antonio maintains a collection of over 2000 Mexican cookbooks dating from as far back as 1789 and a selection of those is available online.

UTSA’s Mexican Cookbook Collection is comprised of more than 2,000 cookbooks, from 1789 to the present, with most books dating from 1940-2000. In addition to broad general coverage, the collection includes concentrations in the areas of regional cooking, healthy and vegetarian recipes, corporate advertising cookbooks, and manuscript recipe books.

A guide to the entire collection is available or you can just dive in to the digitized content. (thx, megan)

Pasta Making Machines Are Mesmerizing

posted by Jason Kottke   Jan 31, 2020

The machines that cut the pasta at Brooklyn pasta company Sfoglini are mesmerizing to watch.

I predict that a 10-minute super slow-motion film of this pasta cutter would easily win best short film at the Oscars.

Milk - White Poison or Healthy Drink?

posted by Jason Kottke   Jan 27, 2020

When humans domesticated barnyard animals (goats, sheep, cows) starting around 10,000 years ago, they stumbled upon one of the most amazing schemes of all time. Instead of relying on the few human-edible plants scattered around for their energy needs, humans could raise animals that ate the plain old grass that was growing anywhere & everywhere and converted it into ultra-nutritious and energy-rich superfoods like meat and milk. Land back then was plentiful and the scheme allowed humans to produce many more calories with less effort using an energy source (the grass) that they didn’t otherwise have much use for.

But how does milk fit into the picture these days? It’s still a superfood that’s very beneficial to people in many parts of the world where adequate nutrition isn’t available from other sources. But as Kurzgesagt explains in this video, our land use has changed in the past 10,000 years, and cow’s milk production is a major source of carbon emissions (when compared to foods w/ similar nutritional value):

And don’t forget to check out the list of sources they used in producing the video.

“World Travel: An Irreverent Guide”, an Upcoming Travel Guidebook by Anthony Bourdain

posted by Jason Kottke   Jan 16, 2020

World Travel Guide Bourdain

Just before be died, Anthony Bourdain began work on a travel guide with his long-time assistant and coauthor Laurie Woolever. The book was to distill the lessons learned from his life of travel as a TV personality and celebrity food enthusiast. Based on their conversations, Woolever is completing work on World Travel: An Irreverent Guide, which will be out in October.

In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places-in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.

Supplementing Bourdain’s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place.

Here’s a brief taste of the kind of advice you’ll find in the book:

Skip the touristy spots, he said: “If you spend all that time waiting to get into the Eiffel Tower, you’ve completely wasted a day”; and forget the concierge: “They’re going to send you to the place with the clean bathroom. Some of the best meals I’ve had, you need a hazmat suit to go to the bathroom.”

You can preorder the book on Amazon.

McMillions, an HBO Documentary on the Massive McDonald’s Monopoly Scandal

posted by Jason Kottke   Jan 13, 2020

In July 2018, I posted about the FBI investigation into the multi-million dollar McDonald’s Monopoly fraud.

For years, Jerry Jacobson was in charge of the security of the game pieces for McDonald’s Monopoly, one of the most successful marketing promotions in the fast food giant’s history. And for almost as long, Jacobson had been passing off winning pieces to family, friends, and “a sprawling network of mobsters, psychics, strip club owners, convicts, drug traffickers”, to the tune of more than million in cash & prizes.

In early February, HBO is airing a five-part documentary series on the investigation called McMillions:

Hosting Christmas Dinner for 50 Strangers

posted by Jason Kottke   Jan 13, 2020

Inspired by his holiday solitude in a new place last year, Brad Lancaster decided to host a Vancouver Christmas dinner for people who were going to be alone that day. Word got out, donations poured in, and he ended up hosting 50 people for a baller holiday dinner.

Impossible Foods Announces Their New Impossible Pork Product

posted by Jason Kottke   Jan 07, 2020

Impossible Foods is expanding from faux beef to faux pork. Impossible Pork is their newest product made entirely from plants that is engineered to look and taste as close to the real thing as possible.

From the press release:

Impossible Pork is delicious in any ground meat dish, including spring rolls, stuffed vegetables, dumplings, wontons or sausage links. Like ground meat from pigs, Impossible Pork is characterized by its mild savory flavor, adding delicate depth and umami richness without being gamey or overpowering.

Although they don’t specifically connect the dots, Impossible Pork seems to be the base for another new product of theirs: Impossible Sausage, which is debuting in breakfast sandwiches at Burger King later this month. (I mean, you can’t make sausage without pork, right?!)

In a review of Impossible Pork for The Verge, long-time vegetarian Elizabeth Lopatto says it’s mostly a success, calling it “a savory base of protein for a lot of foods that traditionally call for pork”.

Thanksgiving Dinner Served on the L Train

posted by Jason Kottke   Nov 26, 2019

File this under “I Love NYC”. On Sunday night, riders on a Brooklyn-bound L train were treated to a full Thanksgiving dinner, courtesy of some of their fellow straphangers. For more than 20 minutes, a group of riders dined and passed out plates of turkey, collards, stuffing, squash, and mashed potatoes to other folks in the car. Here’s a 21-minute chunk of the action:

They started the meal with a prayer and everything. An onlooker said of the event:

It was a 7 PM Sunday L from union square and was not crowded at all. They said it was an inclusive gesture to emphasize no one should go without food on Thanksgiving. They were loud but not rowdy or a nuisance. They even handed out plates to everyone in the car — I got one and the turkey was a solid 7/10 and collard 8.5/10. I’m glad I got to experience something like this. Makes a great story!

There were even MTA employees amongst us but no one objected.

Here’s a shorter video with some of the highlights:

(thx, johana)

Neutron Stars and Nuclear Pasta. Yummy!

posted by Jason Kottke   Nov 13, 2019

The latest video from Kurzgesagt is a short primer on neutron stars, the densest large objects in the universe.

The mind-boggling density of neutron stars is their most well-known attribute: the mass of all living humans would fit into a volume the size of a sugar cube at the same density. But I learned about a couple of new things that I’d like to highlight. The first is nuclear pasta, which might be the strongest material in the universe.

Astrophysicists have theorized that as a neutron star settles into its new configuration, densely packed neutrons are pushed and pulled in different ways, resulting in formation of various shapes below the surface. Many of the theorized shapes take on the names of pasta, because of the similarities. Some have been named gnocchi, for example, others spaghetti or lasagna.

Simulations have demonstrated that nuclear pasta might be some 10 billion times stronger than steel.

The second thing deals with neutron star mergers. When two neutron stars merge, they explode in a shower of matter that’s flung across space. Recent research suggests that many of the heavy elements present in the universe could be formed in these mergers.

But how elements heavier than iron, such as gold and uranium, were created has long been uncertain. Previous research suggested a key clue: For atoms to grow to massive sizes, they needed to quickly absorb neutrons. Such rapid neutron capture, known as the “r-process” for short, only happens in nature in extreme environments where atoms are bombarded by large numbers of neutrons.

If this pans out, it means that the Earth’s platinum, uranium, lead, and tin may have originated in exploding neutron stars. Neat!

What Killed City Bakery?

posted by Jason Kottke   Oct 24, 2019

Last week, the beloved NYC eating establishment City Bakery closed its doors due to financial troubles.1 Rachel Holliday Smith dug into what happened for The City. It sounds like the company over-expanded, couldn’t get out of the debt it took on, and got into a series of increasingly bad lending situations.

One of those bad deals was borrowing $75,000 from a financial services firm called Kalamata Capital Group and promising to pay back $105,000. That’s a 40% interest rate, firmly in loan shark territory. But this is the bit that really got my eyebrows heading north (especially the bit in italics):

In a statement, the chief operating officer of Kalamata Capital Group, Brandon Laks, said the company “is truly sorry City Bakery decided to close” and stressed that many Kalamata Capital Group employees loved the establishment.

He said KCG made amendments to the funding agreement as City Bakery struggled and “without KCG’s capital and amendments, City Bakery would have closed, and jobs would have been lost, much sooner.”

“Unfortunately, many small businesses close and it is a risk KCG takes when we help fund and support these businesses,” he said.

Let’s be clear here: City Bakery was primarily a place for folks who can afford $5 croissants, but this is one of those instances where capitalism has become deeply disconnected from the people it’s allegedly supposed to benefit. All those KCG employees that loved City Bakery? Meaningless bullshit. A local lender that wants to invest in the community and its businesses doesn’t charge 40% interest. City Bakery needed some solid financial advice, a plan for getting out from under their debt (if possible), and a loan with decent terms. All KCG did was give City Bakery more rope to hang themselves and called it “support”.

Update: A couple people have pointed out that we don’t know the length of the loan and so cannot calculate the annual interest rate. Even so, as the article details, these “merchant cash advance” loans are under increasing scrutiny for being predatory:

As the Duncans soon learned, tens of thousands of contractors, florists, and other small-business owners nationwide were being chewed up by the same legal process. Behind it all was a group of financiers who lend money at interest rates higher than those once demanded by Mafia loan sharks. Rather than breaking legs, these lenders have co-opted New York’s court system and turned it into a high-speed debt-collection machine. Government officials enable the whole scheme. A few are even getting rich doing it.

  1. I was in NYC last week and City Bakery shuttered on the very day I was going to wander over for one of their chocolate chip cookies, my #1 all-time favorite cookie.

An Online Collection of Colorful Fruit Crate Labels, 1920s-1950s

posted by Jason Kottke   Oct 17, 2019

Fruit Crate Labels

Fruit Crate Labels

Fruit Crate Labels

Fruit Crate Labels

Fruit Crate Labels

From the State Library of Florida comes a collection of more than 600 crate labels used by the citrus and vegetable industries from the 1920s to the 1950s.

To help give Florida fruits and vegetables an edge, growers looked to the booming produce packing industry in California, where advertisers were already using bold, elaborate labels to catch buyers’ attention. Florida companies began designing their wooden shipping crates and paper labels based on this successful model.

Paper crate labels were used in Florida from the late 1800s until the 1950s. The earliest paper labels were fairly generic and often didn’t include a brand name. Starting in the 1920s, advertisers began developing more complex marketing strategies, aiming to entice buyers with colorful brand names and imagery.

What an amazing variety of design and typographic styles. There’s also some questionable imagery in there as well: Mammy Brand, Dixieland Brand, Brave Vegetables, Indian Chief, etc.

See also The US Government’s Trove of Beautiful Apple Paintings. (via @john_overholt)

Breakfast, Lunch & Dinner, David Chang’s new Netflix series

posted by Jason Kottke   Oct 11, 2019

Despite some reservations (a little too bro-y for one thing), I really enjoyed David Chang’s Netflix series Ugly Delicious. So I’m happy to see that he’s got a new series coming out called Breakfast, Lunch & Dinner. The trailer:

In this one, he’s traveling the world with some non-food celebs: he hits Los Angeles with Lena Waithe, Marrakesh with Chrissy Teigen, Phnom Penh with Kate McKinnon, and Vancouver with Seth Rogen. Will watch.

What’s Weirder: Glenlivet’s Tide Pods or Le Creuset’s Star Wars Collection?

posted by Jason Kottke   Oct 07, 2019

Last week we saw two absolutely incredible product introductions, and I’m having trouble picking a favorite. First, there were Glenlivet’s cocktail capsules that immediately reminded the entire internet of Tide Pods.

Glenlivet Pods

And then there was Le Creuset’s Star Wars collection of cookware, including a Darth Vader dutch oven, R2-D2 cooker, a Han Solo in carbonite roasting pan, and a “hand-painted, special-edition Tatooine™ Round Dutch Oven, inspired by the desert planet with captivating binary sunsets”.

Star Wars Le Creuset

Star Wars Le Creuset

People, we are living in a true golden age.

25 Fun Facts About Food from Gastropod

posted by Jason Kottke   Sep 27, 2019

The Gastropod podcast turns five years old this month and to celebrate they’ve compiled a list of 25 of their favorite fun food facts from the show’s archives. Here’s the entire list with links to each of the shows (shared with permission):

1. The Mafia got its start in the 1860s, in the lemon groves of Sicily. At the time, growing lemons was the most lucrative form of agriculture in Europe, thanks to scurvy and the British Navy. (Museums and the Mafia: The Secret History of Citrus)

2. Using gold (or gold-plated) cutlery makes food taste sweeter. (Episode 1: The Golden Spoon)

3. Olive oil is fruit juice. (Green Gold: Our Love Affair with Olive Oil)

4. Saliva is filtered blood. (Guts and Glory)

5. The enamel on our teeth is the hardest tissue in our entire bodies — at 95 percent mineral, it’s basically a rock. (The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet)

6. The invention of forks changed the shape of our jaws. (Episode 1: The Golden Spoon)

7. Medieval nuns used to get high on saffron, to help them get through their prayer marathons. (Meet Saffron: The World’s Most Expensive Spice)

8. In the absence of kitchen timers or affordable clocks, recipes in the earliest cookbooks gave timings in the form of prayers, like two Lord’s Prayers or four Hail Marys. (Cooking the Books with Yotam and Nigella)

9. True wasabi (most wasabi in the U.S. is just colored horseradish) has a flavor “window”: it has no taste for the first five minutes after being grated, then the flavor explodes — but it fades after another ten to fifteen minutes. You have only a few minutes to enjoy wasabi at its peak! (Espresso and Whisky: The Place of Time in Food)

10. The word “avocado” comes from the Nahuatl word for testicle. (Ripe for Global Domination: The Story of the Avocado)

11. The word “cocktail” comes from the practice of putting a piece of ginger up a horse’s butt to make it cock its tail up, and seem younger and friskier. (The Cocktail Hour)

12. Jell-O was originally sold as a patent medicine that was good for hair and nails. (Watch it Wiggle: The Jell-O Story)

13. The earliest recorded recipe for ice-cream was flavored with ambergris, which is a salt- and air-cured whale excretion (no one is quite sure whether it’s vomit or poo). (The Scoop on Ice Cream)

14. New York City’s first soda fountains used marble scraps left over from building St. Patrick’s cathedral to produce their carbonation. (Gettin’ Fizzy With It)

15. The superiority of New York City’s bagels has nothing to do with the city’s water. (The Bagelization of America)

16. Donald Rumsfeld was the man behind the launch of Nutrasweet. (Sweet and Low (Calorie): The Story of Artificial Sweeteners)

17. George W. Bush and a trade deal involving Harley Davidsons were the reason that the Indian Alphonso, the so-called “king of mangoes,” can now finally be imported to the U.S. (Mango Mania: How the American Mango Lost its Flavor — and How it Might Just Get it Back)

18. Jack Daniel learned how to make whiskey from an enslaved African, Nearest Green, who went on to become the company’s first master distiller. (The Secret History of the Slave Behind Jack Daniel’s Whiskey)

19. The first pasta machine was designed by Leonardo da Vinci. (Remembrance of Things Pasta: A Saucy Tale)

20. In England in the 1600s, a special breed of dogs were used to turn spits of roasted meat in front of the open fire. These turnspit dogs are now extinct; their closest relation is thought to be a corgi. (Hotbox: The Oven from Turnspit Dog to Microwave)

21. In America in the early 1900s, the pawpaw was voted the native fruit most likely to succeed, ahead of the blueberry. (Pick a Pawpaw: America’s Forgotten Fruit)

22. The story that carrots are good for eyesight was World War II military disinformation, spread by the British to prevent the Germans from realizing that the Royal Air Force were shooting down so many enemy planes because their cockpits were now equipped with radar and red lighting. (How the Carrot Became Orange, and Other Stories)

23. Mustard became spicy over the course of a 90-million-year evolutionary arms race against caterpillars. (Cutting the Mustard)

24. Plants can hear themselves being eaten. (Field Recordings)

25. A raw human male contains, on average, 143,770 calories. (Cannibalism: From Calories to Kuru)

My Recent Media Diet, the “Is It Fall 2019 Already?!” Edition

posted by Jason Kottke   Sep 24, 2019

Every month or two for the past couple of years, I’ve shared the movies, books, music, TV, and podcasts I’ve enjoyed (or not) recently. Here’s everything I’ve “consumed” since late June. I’d tell you not to pay too much attention to the letter grades but you’re going to pay too much attention to the letter grades anyway so… (p.s. This list was shared last week in Noticing, kottke.org’s weekly newsletter.)

Fiasco (season one). Slow Burn co-creator Leon Neyfakh explores the Florida recount in the 2000 Presidential election. My key takeaway is not that anyone stole the election but that any halfway close election in the US is fundamentally unfair, can easily be swayed in one direction or another, and violates our 14th Amendment rights. I didn’t enjoy this as much as either season of Slow Burn…perhaps it was too recent for me to emotionally detach. (B+)

The Impossible Whopper. All the people saying that the Impossible patty tastes just like a real burger have either never tasted meat before or don’t pay a whole lot of attention when they eat. It’s the best veggie burger patty I’ve ever had, but it sure ain’t beef. (B)

American Factory. Completely fascinating and straight-forward look at what happens when a Chinese company takes over an old GM factory in Dayton, Ohio. Give this just 5 minutes and you’ll watch the whole thing. (A)

XOXO Festival. Always a creative shot in the arm. (A)

Norman Fucking Rockwell! I tried with this, I really did. I don’t think Lana Del Rey is my cup of tea. (C)

The Handmaid’s Tale (season 3). The show’s producers noticed how much critics praised Elisabeth Moss’s emotional closeups and now season 3 is like 80% just that. Way too much of a good thing. Still, there’s still a good show in here somewhere. (B+)

Do the Right Thing. Somehow still bold and controversial after 30 years. But I confess…I am not sure exactly what the takeaway from this movie is supposed to be. (B+)

Tycho’s 2019 Burning Man Sunrise Set. Always a treat when the latest installment of this series pops online. (A-)

Spider-Man: Far From Home. It was fine but I kept waiting for an extra gear that never came. (B)

Existing Conditions. The drinks here are very precise and well-balanced. Hit ‘em up if you miss Booker & Dax. (B+)

In the Garden of Beasts by Erik Larson. Excellent and rhymes with the present in a number of ways. I previously shared a bunch of my highlights from the book. (A)

Keep Going by Austin Kleon. A timely little book. (A-)

Stranger Things (season 3). The best part of this show is the 80s nostalgia and they overdid it this season. (B)

Weather. Tycho switched it up with this album by adding vocals. I hated them at first but they’ve grown on me. (B+)

Apollo 11. The first time around I watched this in a terrible theater with bad audio and didn’t care for it. The second time, at home, was so much better. The footage is stunning. (A)

Apollo 11 soundtrack. Love the first track on this. (A-)

Ex Machina. Still gloriously weird. (A-)

Planet Money: So, Should We Recycle? I don’t 100% agree with their conclusions, but it was interesting to think that recycling might not be the most efficient use of our resources. Pair with an earlier episode on how recycling got started in the US. (B)

Chef’s Table (Virgilio Martinez). Central sounds absolutely bonkers. I hope to make it there someday. (B+)

Silicon Cowboys. Compaq took on IBM in the personal computer space and won. The first season of Halt and Catch Fire was inspired in part by their story. (A-)

Once Upon a Time in Hollywood. Needed more plot. (B)

To Kill a Mockingbird. I listened to this on audiobook and am convinced that Sissy Spacek’s narration made it like 20% more compelling. (A)

Metropolis II. I could have watched this for hours. (A)

redwoods

Redwood trees. (A+++)

The Dahlia Garden in Golden Gate Park. One of my favorite places on Earth. (A+)

Mindhunter (season 2). I love this show. (A)

The Clearing. Not the strongest true crime podcast but still worth a listen. (B)

5G. On my phone (iPhone XS, AT&T), anything less than 4 bars of “5GE” basically equals no service. And there’s no way to revert to LTE. (D+)

Atlanta Monster. Started this after watching Mindhunter s02. Too much filler and poor editing in parts. When they started talking to a conspiracy theorist who has been brainwashed by the convicted killer (or something), I had to stop listening. A pity…this story could use a good podcast. (C)

Booksmart. Second viewing and this may be my favorite movie of the year. So fun. (A)

I’ve also been watching Succession and rewatching all five seasons of The Wire (to test a hypothesis that with the hindsight of the past decade, the fifth season is not as outlandish as everyone thought it was at the time). I’ve slowed way down on listening to Guns, Germs, and Steel on audiobook and reading SPQR — both are interesting but not holding my attention so I may end up abandoning them. I watched the first episode of the second season of Big Little Lies when it was first released but might not finish the rest of it; the reviews of this season have not been great.

Past installments of my media diet are available here.

How Does Waffle House Stay Open During Disasters?

posted by Jason Kottke   Sep 03, 2019

Waffle House is prepared to make you breakfast at all hours of the day in any kind of weather. The restaurant chain is so widely respected for its severe weather preparedness that a former director of FEMA started using their stores as an indicator of how bad a particular storm or disaster was:

The “Waffle House Index,” first coined by Federal Emergency Management Agency Director W. Craig Fugate, is based on the extent of operations and service at the restaurant following a storm and indicates how prepared a business is in case of a natural disaster.

For example, if a Waffle House store is open and offering a full menu, the index is green. If it is open but serving from a limited menu, it’s yellow. When the location has been forced to close, the index is red. Because Waffle House is well prepared for disasters, Kouvelis said, it’s rare for the index to hit red. For example, the Joplin, Mo., Waffle House survived the tornado and remained open.

Annie Blanks recently visited the “Waffle House Storm Center” in advance of Hurricane Dorian’s predicted landfall in Florida.

When any of the stores are in danger of being hit by severe weather, so-called “jump teams” are activated to be ready to deploy wherever needed.

Jump teams are made up of Waffle House contractors, construction workers, gas line experts, restaurant operators, food providers and other associates who are assembled and ready to go wherever needed at a moment’s notice. Their purpose is to help relieve local Waffle House operators and employees who need to evacuate, be with their families or tend to their homes when a storm hits, and help make sure restaurants are able to open quickly after a storm or stay open during a storm.

On Twitter, Blanks shared a photo of the four different pared-down menus that Waffle House prepares for disasters.

Waffle House Menus

(via @LauraVW)

The King of Fish and Chips

posted by Jason Kottke   Aug 22, 2019

In the 1960s, Haddon Salt built up a small empire of fish & chips shops in North America — they eventually had more than 500 stores. That attracted the attention of Kentucky Fried Chicken, then flush with cash after their IPO. And then…

An initial Google search revealed that this shop was the last gasp of a once-sprawling fish-and-chips empire with hundreds of locations that started with an immigrant’s secret family recipe, flourished into an eight-figure deal with Colonel Sanders and ended in collapse.

It took several years and the research help of friends to track down Mr. Salt. We found him in a remote retirement community in Southern California’s desert. The rest you can see in the film before you.

For every icon there are those who were almost famous. And perhaps they, even more than their conqueror, have the lessons we need to hear.

See also when Colonel Sanders badmouthing KFC: For the Colonel, It Was Finger-Lickin’ Bad.

Le Corbuffet

posted by Jason Kottke   Aug 20, 2019

Le Corbuffet was a series of performances by artist Esther Choi that sought to bring together food with notable artists and designers, along with a healthy dose of puns. A cookbook based on the project will be out in October: Le Corbuffet: Edible Art and Design Classics. Here’s the page for Quiche Haring:

Le Corbuffet

Other dishes include Rhubarbara Kruger Compote, Shigeru Banchan Two Ways, Yokonomiyaki, Rem Brûlée, and the Robert Rauschenburger. Here’s the full menu/table of contents:

Le Corbuffet

Says Choi about where the idea for the project came from:

In 2014, I stumbled across an elaborate menu crafted by László Moholy-Nagy. The multi-panelled bill of fare was for a dinner held in tribute to the Bauhaus founder and architect, Walter Gropius, in 1937. Inspired by the menu for Gropius’s dinner, and the questions that it raised about the elitism of cultural production, I decided to conduct a social experiment a year later.

Lovely and Relaxing Videos of Traditional Countryside Life in China

posted by Jason Kottke   Aug 20, 2019

Li Ziqi is a woman who lives in Sichuan province in China with her grandmother, preparing food and making clothing from scratch without the use of modern technology (mostly). Her YouTube channel has more than 5.7 million subscribers. In this video, she makes a purple wool cloak for the winter:

Her practice of shooting the videos herself, her reliance on traditional techniques, and her editing style is strongly reminiscent of the Primitive Technology channel — her videos are meditative in the same way. I watched this video of her making jam this morning and was left both hungry and relaxed, an unusual combination:

(via @juririm)

The Restaurant of Mistaken Orders

posted by Jason Kottke   Aug 19, 2019

The servers at The Restaurant of Mistaken Orders, a series of pop-up restaurants in Tokyo, are all living with dementia, which means that you might not receive what you ordered.

All of our servers are people living with dementia. They may, or may not, get your order right.

However, rest assured that even if your order is mistaken, everything on our menu is delicious and one of a kind. This, we guarantee.

“It’s OK if my order was wrong. It tastes so good anyway.” We hope this feeling of openness and understanding will spread across Japan and through the world.

At the first pop-up, 37% of the orders were mistaken. This video explains a bit more about the concept and shows the restaurant in action.

The Racial History of Soda in America

posted by Jason Kottke   Aug 14, 2019

In 2013, University of Virginia historian Grace Elizabeth Hale wrote about “the long and often fractious history of soft drinks, prohibition laws and race” for the NY Times.

Coke’s recipe wasn’t the only thing influenced by white supremacy: through the 1920s and ’30s, it studiously ignored the African-American market. Promotional material appeared in segregated locations that served both races, but rarely in those that catered to African-Americans alone.

Meanwhile Pepsi, the country’s second largest soft drink company, had tried to fight Coke by selling its sweeter product in a larger bottle for the same price. Still behind in 1940, Pepsi’s liberal chief executive, Walter S. Mack, tried a new approach: he hired a team of 12 African-American men to create a “negro markets” department.

More here at The Atlantic:

Elsewhere in the soft drink industry, though, the oversimplification of target consumers has had its questionable if not altogether offensive moments, too. Mountain Dew, for instance, originally based its entire brand around making fun of poor Appalachians, also known as hillbillies. In the late 40s and early 50s, its label featured the official Mountain Dew mascot “Willy the Hillbilly” and the slogan: “Ya-Hoo! Mountain Dew. It’ll tickle yore innards.” (The name of the soft drink, of course, refers to the Southern slang for moonshine.)

In a not-very-convincing rebuttal to Hale’s article, Coke’s “Chief Historian” argues that the company has always been America’s “most inclusive drink” and more oddly, that Coke has never contained cocaine, which Snopes handily debunked. (thx, caroline)

Making Food from Carbon Dioxide & Water

posted by Jason Kottke   Aug 13, 2019

Using a concept from NASA, a Finnish company called Solar Foods has figured out how to manufacture protein from carbon dioxide, water, and electricity. They call it Solein.

A company from Finland, Solar Foods, is planning to bring to market a new protein powder, Solein, made out of CO2, water and electricity. It’s a high-protein, flour-like ingredient that contains 50 percent protein content, 5-10 percent fat, and 20-25 percent carbs. It reportedly looks and tastes like wheat flour, and could become an ingredient in a wide variety of food products after its initial launch in 2021.

It’s likely to first appear on grocery shelves in protein shakes and yogurt. It could be an exciting development: Solein’s manufacturing process is carbon neutral and the potential for scalability seems unlimited — we’ve got too much CO2, if anything. Why not get rid of some greenhouse gas with a side of fries?

The production of food (and the protein contained in meat in particular) is responsible for a large percentage of our planet’s changing climate, so if Solein pans out, it could be a huge development. It will be interesting to see if the wizards or prophets win the battle to “fix” climate change…Solein is one hell of a salvo by the wizards.

Zero-Waste Cooking

posted by Jason Kottke   Aug 12, 2019

Nolla is a zero-waste restaurant in Helsinki, Finland.

At Nolla there is no waste bin in the kitchen nor can you find any single use plastic in the restaurant either. No produce wrapped in plastic, no cling film, no vacuum bags. Every detail from staff clothing and napkins to tableware has been thought of. Even the gift cards are made of compostable paper that has poppy seeds in them.

We don’t produce waste nor do we cook from waste.

We work directly with suppliers to rethink, reject and control packaging while at the same time sourcing local and organic produce, which are the core of our menus.

See also WastED, a pop-up series conceived by Blue Hill’s Dan Barber where dishes on the menu were made of so-called waste food.

And if you would like to use less plastic in your own home, Trash Plastic offers a bunch of tips to make that happen.

The Best Supermarket Beer

posted by Tim Carmody   Jul 26, 2019

This is a fun one; over at The Takeout, they did a fantasy draft where each of the writers picked his/her favorite supermarket beer (i.e., a beer widely available at a supermarket or convenience store).

Number one overall is a favorite beer of mine: Negra Modelo.

Supermarket Beer.png

The back and forth here is nice:

John Carruthers: Good. I’ve had #1 since two seconds after you sent this topic to me.

The very first pick, and my face of the franchise, is Negra Modelo.

Kate Bernot: That would have been in my top 3. Damn.

JC: I’m not real hot on regular Modelo, but man if the dark version isn’t almost perfect 7-Eleven beer

It’s light enough to be refreshing, but has a little more character than a lot of macro beers to keep you interested

It’s a sort of Vienna Lager, owing to the German brewing influence on Mexico’s beer culture

KB: Also a great food beer.

JC: It’s great with the free chips and salsa at a sit-down Mexican or Tex-Mex place

Honestly my idea of “I just want to sit down and order a beer and have it get here fast” perfection

Bonus: the folks at The Takeout interviewed some of their favorite brewers to find out what THEY liked to get when they’re feeling cheap and breezy. Their answers might surprise you!

That’s My Jazz

posted by Jason Kottke   Jun 17, 2019

That’s My Jazz is a short documentary by Ben Proudfoot about world class pastry chef Milton Abel II, who reminisces about his father, Milton Abel Sr., a world class Kansas City jazz musician. The film is a tender and moving rumination on their relationship and the balance between achieving greatness in the world and being present in the lives of your loved ones.

Help This Guy Name His Cheerios

posted by Jason Kottke   Jun 12, 2019

Cheerio Names

Brian McMullen is giving names to all of the 3,501 Cheerios in his cereal box and is taking name suggestions on Twitter. (via sam potts)

My Recent Media Diet, The “It’s Not Life or Death, It’s Just Tacos” Edition

posted by Jason Kottke   May 24, 2019

I keep track of every media thing I “consume”, so here are quick reviews of some things I’ve read, seen, heard, and experienced in the past two months. I never wrote a proper report on my trip to Mexico City, so I put some of the highlights in here. I’m in the middle of several things right now. On TV, I’m watching Our Planet, In Search of Greatness, Street Food, Chernobyl, The Clinton Affair, Reconstruction: America After the Civil War, and This Giant Beast That is the Global Economy. I don’t normally watch 19 different things at one time, but life’s felt a little scattered lately. For books, I’m listening to Guns, Germs, and Steel by Jared Diamond on audiobook and I’m making good progress on Robert Caro’s Working (highly recommended).

The Silk Roads: A New History of the World by Peter Frankopan. Hard to summarize but there’s certainly something interesting on almost every page. (A-)

Fleabag. Bitingly funny and poignant, a real gem. (A+)

Skyscraper. Die Hard + the Sherlock Holmes story A Scandal in Bohemia + #sponcon for Big Duct Tape. I love a good disaster movie. (B+)

Mexico City. Great food, vegetation everywhere, beautiful architecture, culturally fascinating, super walkable/bikeable/scooterable. I am definitely visiting here again as soon as I can. (A)

Puyol Taco Omakase. Delicious & fun & a great experience, but I’m not sure the food was obviously so much better than some of the best street food I had in Mexico City. I had this same experience in Bangkok years ago…street food is tough to beat when there’s a thriving culture of markets, carts, and stalls. (B+)

The National Museum of Anthropology. One of my new favorite museums in the world. The only thing possibly more impressive than the collection is the architecture of the building. (A+)

Teotihuacan

Teotihuacán. I had high hopes for this archeological site and I was still blown away by it. (A+)

AirPods. This is my favorite gadget in years, the first real VR/AR device that feels seamless (and not like a Segway for your face). The freedom of wireless headphones feels similar to when I first used a laptop, wifi, and dockless bike share. (A+)

Homecoming. So many things to love about this, but one of my favorites is the shots of the audience watching Beyoncé and the rare moments when she watches them back: “I see you.” And also the way they put a cohesive show together while showcasing individual talents and styles. (A-)

Homecoming: The Live Album. Come on, a marching band playing Beyoncé hits? That this works so well is a small miracle. (A-)

Avengers: Endgame. I liked but didn’t love it. It was like the ST:TNG finale and the Six Feet Under finale mashed together and not done as well. It also seemed too predictable. (B)

Avengers: Age of Ultron. Now that the Thanos narrative arc is complete, this is an underrated installment. (B+)

Casa Luis Barragán. This was like being in someone’s creative mind. The layering of the garden reminded me of Disney’s use of the multiplane camera in the forest scene in Bambi. (B+)

Gelatin Sincronizada Gelitin (NSFW). I was skeptical of this art performance at first — a bunch of half-naked people painting on a moving canvas using paintbrushes coming out of their butts — but it ended up being a really cool thing to experience. (B+)

Game of Thrones. I’m not quite as critical of the final season as everyone else seems to be. Still, it seems like since the show left the cozy confines of George RR Martin’s books, it has struggled at times. (B+)

Wandering Earth. Based on the short story by Liu Cixin (author of the Three Body Problem trilogy), this disaster movie is a little uneven at the start but finishes strong. (B)

Halt and Catch Fire Vol 2. The music was one of the many great things about this show. (A-)

Running from COPS. A podcast about how media and law enforcement in America intersect to great and terrible effect. (B+)

Eating bugs. I tasted crickets, grasshoppers, and grubs at the market: mostly just salty. I had beef tartare and guacamole with grasshoppers on it. They added a nice crunch to the guac. Wouldn’t exactly go out of the way for them, but they weren’t bad. (B)

Panaderia Rosetta. Did I have one of the best pain au chocolat I’ve ever had here? Yes. Yes, I did. Also extremely delicious: everything else I tried. (A-)

Against the Rules. A podcast from Michael Lewis about what’s happening to the concept of fairness in America. The episode about Salvator Mundi, the supposed Leonardo masterpiece, is particularly interesting. (A-)

Tolkien: Maker of Middle-earth. I have a new appreciation of how much Tolkien did in creating his books: writing, map making, world building, art, constructing languages. (B+)

Frida Kahlo’s Blue House. A striking house with a lush courtyard, but the highlight was seeing Kahlo’s work area much the way she left it when she died. (B+)

Street Food Essentials by Club Tengo Hambre. Mexico City is a huge place with so much to do that I wanted to hit the ground running right away, so I booked this street food tour. Definitely a good idea. We sampled so many different kinds of tacos & gorditas & quesadillas that I lost count. Highlights: huitlacoche quesadillas, al pastor tacos, fresh Oaxaca cheese at the Mercado de San Juan, and the blue corn masa used to make tlacoyos at one of our last stops — probably the best tortilla I’ve ever eaten. (A-)

The Matrix. This came out 20 years ago. I watched it with my 11-yo son the other day and he thought the special effects “held up pretty well”. (A)

Electric scooters. I used the Lime dockless electric scooters for the first time when I was in Mexico City and I loved experience. Easier than a bike and a fun & fast way to get around the city. Cons: the combo of the speed & small wheels can be dangerous and cities generally don’t have the infrastructure to accommodate them yet. (B+)

Paprika. Inventive and visually dazzling. Purportedly an influence on Christopher Nolan’s Inception. (B+)

Oh and just because, here’s a photo I took recently in my backyard that makes it seem like I live in Narnia or The Shire:

Ollie Shed

Past installments of my media diet are available here.

McHive, the World’s Smallest McDonald’s (for Bees)

posted by Jason Kottke   May 24, 2019

McHive

A few McDonald’s restaurants in Sweden started putting beehives on their rooftops to help save dwindling bee populations and it turned into a national sustainability effort.

More franchisees around the country are joining the cause and have also started replacing the grass around their restaurants with flowers and plants that are important for the wellbeing of wild bees.

To promote the idea, McDonald’s constructed what might be their smallest restaurant, actually a fully functioning beehive just for the bees:

Totes adorbzzzz.

Sweet Little Rain, a Coffee Drink Built for Instagram

posted by Jason Kottke   May 14, 2019

Sweet Little Rain

This drink from Chinese coffee chain Mellower Coffee is called Sweet Little Rain. A puff of cotton candy is suspended over a steaming cup of Americano. The heat from the coffee melts the cotton candy, which drips into the cup and sweetens the coffee. It is both a little bit of genius and unabashedly constructed for creating the perfect Instagram moment.

Cooking As A Service

posted by Tim Carmody   May 10, 2019

Alex Danco looks at some short-term and long-term trends and concludes that we may be on our way to a future where most of our cooking is outsourced to other parties.

As Cooking As A Service expanded from [less than] 10% to 25-30+% of our eating, we grew to consume and expect a far greater selection and variety of food compared to when we did all our cooking ourselves. Our consumption choices around what food we eat gradually pivoted from “What am I able to cook for myself” to “Is this exactly what I want to eat, yes or no?” Once you transition into “is this exactly what I want, yes or no” territory, it’s very hard to go back; it becomes a part of the standard of living that we expect….

From a couple of anecdotal conversations I’ve had with restaurant managers about this, it seems like once you open yourselves up as a restaurant that can be found on the delivery apps, a huge percentage of your kitchen volume switches over to fulfilling those orders, and your front-of-house costs get hung out to dry as increasingly unnecessary. Flexible, modular kitchens that are available for rent for any chef who wants to cook in it, and that have easy access to delivery cars and which pay for no front-of-house extras seem pretty obviously like the next iteration of back-end Cooking as a Service, and I wouldn’t be at all surprised to see them pop up everywhere soon enough. If they can collectively bring down the cost of outsourced cooking another 20-30%, I think the economics start looking pretty compelling for outsourced cooking (including delivery) to effectively pay for itself out of the savings incurred by paying for ingredients and cooking equipment in bulk. At that point, kitchens start to truly become optional.

What I think is compelling about this argument (and it’s worth reading in full) is that it isn’t driven by a single mover: e.g., delivery apps, or supermarket prepared foods, or fast food, etc. It’s a whole suite of cultural transformations that are changing all at once, but all moving more or less in the same direction, towards less cooking being done in the home.