Stream of Reading (Prepare to be Forwarded) – An Archive of What I'm Reading
Image: Wikimedia Candy corn is garbage food, and it’s terrible for you, too. Still, as per tradition, millions of Americans purchased hefty bags of the stuff over the weekend to hand out to trick-or-treaters and snarf when their loved ones weren’t looking. For most of us, a handful of candy corn is more than enough…
GIF Illustration: Sam Woolley On Thursday evening, food replacement startup Soylent halted sales of its Soylent 1.6 powder amidst reports that it was making customers sick. Two weeks prior, the company paused sales of its latest product, the Food Bar, after Gizmodo reported that several customers had experienced nausea, vomiting, “uncontrollable diarrhea,” and severe dehydration…
In-N-Out Is Crushingly Disappointing In-N-Out Is Crushingly Disappointing Patrick T. Fallon/Bloomberg/Getty Images Patrick T. Fallon/Bloomberg/Getty Images Everybody loves In-N-Out. Anthony Bourdain called it the best restaurant in Los Angeles. Walter Sobchak is addicted to its toasty buns (they ease his temperament). It draws people in from highways like moths to a cheese-covered flame and has…
How do you make a recipe exciting? BuzzFeed figured it out. “The world of recipes had not been reinvented beyond a list of text and an image forever,” BuzzFeed Entertainment Group President Ze Frank said on the latest episode of Recode Media with Peter Kafka. Chocolate Chip Banana Monkey Bread FULL RECIPE: http://bzfd.it/2d4aeeN Posted by…
Blackcurrants were outlawed in America in the early 1900s because they spread a fungus that killed white pine trees. Shutterstock/twinlynx The blackcurrant, a small, tart berry, that when married with sugar can be made into jams, sauces, syrups, fruit drinks, and purple candy, is popular across Europe. But most Americans struggle to describe its flavor….
At a pivotal moment when Asian Americans are fighting for visibility and facing gross misrepresentation in mainstream media, New York City’s Museum of Food and Drink (MOFAD) is seeking funding for its first-ever cultural exhibition, Chow: The Making of Chinese American Cuisine, which explores the history of a cuisine 170 years in the making as…
The man pictured below, the one arming himself with a head-missile made from a menu, is sometimes known as “Yukio Uchida.” If you meet him in person and ask for his name, he’ll tell you it’s Mark Kagaya. The one and only. If you ask him how he got to where he is now, he’d…
It’s supposedly 97 degrees and I’m grossly sweating through my shirt on a rooftop in the middle of Manhattan. From where I’m standing, New York City is all floating buildings and blue skies; no sidewalks overcrowded with tourists bumbling past self-important men in suits rushing to wherever they have to get to. All around…
For most people, turning 35 is kind of depressing. 40 is right around the corner, the hair’s starting to go, and it’s no longer acceptable to pull Call of Duty all-nighters (the cutoff is 34, everyone knows that). But for Lynsi Snyder, turning 35 will undoubtedly be the best day of her life. Because when…
As experienced pros are replaced by passionate up-and-comers, will diners notice a change in seasoning? If I hadn’t gone to cooking school or spent six years working in Toronto kitchens, I wouldn’t be who I am today: a writer, not a cook. Cooking is a wonderful art, skill, trade and craft. But as a career,…