An update on Bryant Simon, the fellow who’s studying Starbucks from around the world in order to write a book about the company. An observation from Britain: “Starbucks is dirtier in Britain. Americans have been taught to do part of the labour, and they clean up after themselves. In the US, part of Starbucks’ appeal is its cleanness.” 2006 New Yorker piece about Simon and his Temple University page. (via bb)
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kottke.org posts about food
Steven Shapin reviews the history of vegetarianism, from Pythagoras to Hitler to organic Zambian green beans. “Recent epidemiological studies suggest that adult vegetarians tend to have lower blood pressure, lower cholesterol levels, lower rates of obesity, and, more controversially, higher childhood I.Q.s — though vegans tend to have lower I.Q.s than their carnivorous peers, and the nature of the links between vegetarianism, health, and I.Q. is unclear.”
Is Food Network doing subliminal advertising during its shows? This video shows a McDonald’s ad that was displayed for only one frame during a recent episode of Iron Chef America. (via the grumpiest)
Update: Additional information from my inbox: “Thank you for pointing out that Food Network one frame commercial! They do this _all the time_ and the technique was driving me batty: not only is it annoying, I didn’t know if anybody noticed/cared. There is at least one other channel (either HGTV or TLC) that does that exact same thing.” (thx, alex)
Update: Michael Buffington writes: “You sure the single frame ad isn’t a case of local market cable ads getting dropped onto the national feed? When I had cable, I’d see this all the time. A single frame for some well known brand suddenly hijacked by Cal Worthington and his 500 used cars.”
Interview with Jill Youse, who started the International Breast Milk Project because she has excess breast milk that she wanted to donate to African babies in need. “Breast milk has this fascinating aspect to it. It’s not something you look at in your freezer and say, ‘Mmmm, boy, I’m hungry.’ It’s kind of gross, but it’s also kind of cool, and there’s this element of pride to it. It’s got this ick factor and this awe factor. So I had my baby and I had my breast milk, and I thought that donating seemed like an easy thing that I could do.”
Why is meat the most shoplifted item in America? “So, more innovation is required in the battle against meatlifting. Meat-sniffing dogs pop to mind, though some shoppers might object to having a Doberman nosing around their crotches in search of stolen steaks. But you know what they say about civil liberties in a time of crisis.” That must have been a fun article to write.
Tremble funnyman Todd Levin dons the Non-Expert’s hat over at The Morning News to explain how to buy wine. “FANCY SERIF FONT + PARCHMENT LABEL + SOMETHING YOU KIND OF REMEMBERED FROM THE MOVIE SIDEWAYS + $12-$16 PRICE TAG = SUCCESS”
From the June 2000 Esquire, what Julia Child has learned. “There is nothing worse than grilled vegetables.” (via ag)
How the newspaper gets made: 1. The Washington Post runs an article on Dec 24, 2006 about how the New Yorker picks its cartoons, which article mentions in passing that several of the magazine’s cartoonists gather weekly at a Manhattan restaurant. 2. Three weeks go by. 3. The NY Times publishes a piece profiling said weekly gathering of the cartoonists at the Manhattan restaurant.
Profile of “radical chef” David Chang and his restaurants, Momofuku Noodle Bar (one of my favorite restaurants) and Momofuku Ssam Bar, an Asian version of Chipotle. After a vegetarian customer threatened to sue Chang for not offering vegetarian broth, he took all but one of the veggie options off the menu. “We added pork to just about everything[…] Fuck it, let’s just cook what we want.”
Whole Foods’ stock is going down, but maybe it shouldn’t be. “The whole idea of good food and gourmet eating has begun to transcend the PBS-store bag toter.”
Food manufacturers are greenwashing their packaging, using homey organic colors and themes to sell food that isn’t even necessarily organic or healthy. “Start with a gentle image of a field or a farm to suggest an ample harvest gathered by an honest, hard-working family. To that end, strangely oversize vegetables or fruits are good. If they are dew-kissed and nestled in a basket, all the better. A little red tractor is O.K. Pesticide tanks and rows of immigrant farm laborers bent over in the hot sun are not.”
Shopsin’s, who closed their beloved eatery in the West Village last month, has updated their web site with plans to open in a stall at the Essex Street Market on the Lower East Side. (thx, janelle)
Quirky West Village eatery Shopsin’s finally closes for good. Once more, with feeling: the Shopsin’s menu and Calvin Trillin’s classic piece about the restaurant in the NYer.
Update: James Felder wrote a nice remembrance of eating at Shopsin’s on its final day for Serious Eats. (thx, adam)
TSA travel tip: cheesecake is not a gel. “So, as you’re traveling for the holidays, if you should feel the urge to surprise a loved one with a piece of cheesecake or some other gelatinous food product and are questioned by the TSA, make sure you remind them about the ‘LaGuardia Cheesecake Precedent of October 2006’ and claim your right to bring that cheesecake on the plane with you.” Consider this a companion piece to the security theater article from earlier in the week.
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