Cruelty and the kitchen - BBC News
“In most parts of Europe and North America whales have become iconic, sacrosanct, no more to be killed or hurt than your close relative.”
I kept going back and forth about whether or not to try whale meet when we were in Norway last summer. Ultimately, I never tried it. [...]
‘Cue Country - LA Times
Nice article about barbeque. Originally from the Chicago Tribune]]>
My old boss, Jonathan White of Bobolink Dairy, doing what he does best. (via thesustainabletable and curdnerd)]]>
Katz’s Delicatessen Restaurant Review - NY Times
Katz’s gets reviewed - and does pretty well. Not that it really needs the publicity.]]>
Not a Mother’s Milk - Diner’s Journal
I’m sorry; milk-fed chicken is just weird. Chickens are supposed to eat bugs and worms and grass.]]>
Cork’d Has Been Acquired - Hivelogic
Cork’d, the online wine community web2.0 thingy, has been acquired by a new company headed up by Gary Vaynerchuk of Wine Library TV. More here.]]>
Fette Sau Review - Time Out New York
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Cooking For Engineers - now with Ruby on Rails
Cooking for Engineers updates their “look” and rolls out a brand new publishing system written in Ruby on Rails. I like that this is a food blog that talks about technology.]]>
David Chang’s recipe for sustaining food/business mojo - 37signals
37 Signals on Momofuku. Weird convergence between my two blog-reading worlds.]]>
Momofuku Ko, The Full Reveal - Eater
I’m in love with Momofuku.]]>