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Mar 19
“From Silk Road to Bunny’s basket, sweet historical tidbits” The secret life of jelly beans - Los Angeles Times

Mar 11

Mar 11
“At Lyon Bakery in Washington D.C., inflation comes down to brioche bread, which is often used to make French toast. Lyon’s baker says that wheat costs have gone up 190 percent over a year ago. Wheat flour costs so much now, he jokes it’s almost like gold dust.” NPR: Understanding the Economics of French Toast

Mar 10

Mar 10
“Every year, city magazines publish their “cheap eats” guides, gushing over $35 Kobe beef burgers, and enotecas with $15 paninis that pair nicely with $60 bottles of Barolo. At GOOD, we’re a little more realistic (and a lot hungrier). So grab a twenty from the ATM and follow our road map to America’s seven best streets for exquisite food you can actually afford.” Goodmagazine - America’s Tastiest Streets

Mar 7

Mar 4
“After the FDA refused to require labels for cloned food, some state legislatures are drafting laws to respond to consumers’ demands” States Move to Label Cloned Food

Mar 4
“The economics of supermarket sushi has always intrigued me. Is it possible they are loss leaders? I’ve seen fairly elaborate sushi/sashimi in supermarkets and the question I have is how much do the (often Japanese) sushi chefs make and what is their level of skill (generally).” How skilled are supermarket sushi chefs and are they lonely? | Ask Metafilter

Mar 3
Authors@Google: Anthony Bourdain

Mar 3

Food Fight

Food Fight is an abridged history of war, from World War II to present day, told through the foods of the countries in conflict. Watch as traditional comestibles slug it out for world domination in this chronologically re-enacted smorgasbord of aggression.


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