What we’re reading: 9/30

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table with baking ingredients

Chefs gaining respect for farming: As the farm-to-plate movement gains traction, chefs and foodies are learning there’s a lot more to agriculture than placing a seed in the ground. “I’ve learned so much dealing with the ups and downs of farming,” Trish Watlington, owner of The Red Door in San Diego, tells the San Diego Union-Tribune. She’s growing for the restaurant on her half-acre farm and, like other chef-growers, is juggling seasonal production and menu plans with gardening realities.

More than a Snickers. C’mon, admit it. You’ve pushed the buttons on a vending machine for that late-night hotel snack or mid-afternoon office munchie. (Let’s hear it for salt & vinegar chips!) But we recently spied an infographic on Food & Wine of some crazy vending machine fare (and not all of it is edible, like Legos!). So the next time you’re in Beverly Hills, be sure to find one of the caviar machines!

A is for apple. It’s prime time for apple picking. If you’re in Ohio, check out this list of apple orchards from Our Ohio. There’s bound to be one in your area.

Move over, PSL. Starbucks is unveiling a soon-to-be fall favorite at North American stores: Toasted Graham Latte. Makes us dream of s’mores and bonfires on crisp autumn nights. Via TIME.

Sugar rush. For families who can’t afford to give their kids breakfast before getting them on the bus each morning, a free school breakfast program is a relief. However, a lot of the food choices offered are high in sugar. Civil Eats has more.

Whole foods, including the fat. The New York Times Well Blog shares that a report on U.S. consumers shows a trend toward more wholesome foods and away from processed foods, including dairy products known to be high in saturated fats, like whole milk and butter.

Don’t put that there! Can you name any foods that should never be stored in the freezer? Epicurious lists 11.

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