Links We Love: Bake Sales, Leftovers, and More
A look at what we’re reading, cooking, and clicking this week.
• Enemy Kitchen, a food truck concept by artist Michael Rakowitz serving up regional Iraqi cuisine, has officially hit Chicago. They'll be parking at local museums and army recruit centers, in the hopes of creating and encouraging active conversation about the state of the war today, through food. The Art Newspaper
• Help fight child hunger by getting involved in the Great American Bake Sale! All proceeds will go to Share Our Strength, a national organization dedicated to combatting child hunger through providing more free lunches for kids, making food stamps easily available, and much more. Interested in hosting a bake sale, or finding one near you? Their website's got you covered. Great American Bake Sale
• The mystery meat phenomenon known as pink slime has been making waves in the food industry as of late. Following the steps of major food supermarkets and fast food chains such as McDonalds and Taco Bell, New York is banning the ground beef and filler combination from all public schools as of next Fall. New York Daily News
• A coffee-averse food writer goes on a full-blown coffee endeavor, discovering the intricacies of the artisanal coffee world. Washington Post
• Consistently high food costs have compelled more and more people to stay in. Recycling leftovers and repurposing them into new, exciting dishes has officially become the norm. Wall Street Journal
• Despite their abundance, mullet, a fish found in Florida, is not a popular option for most, who pass over it in favor of more popular fish such as red snapper and yellowfin tuna. The folks at Perennial Plate take a closer look at the super sustainable, and healthy mullet. The Perennial Plate
• Finding the perfect wine and food pairings may be a simple matter of matching aroma molecule structures. PopSci.com
Photo: Bake sale platter by 3liz4/Flicker
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