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• With the help of a group of chefs, some wilted vegetables and a lone anchovy, Tamar Adler makes the case for improvisation in the kitchen. Gilt Taste

• Lots of people dream about leaving the corporate world to indulge their food entreprenurial dreams. When he got laid off from his job as an insurance analyst at AIG, Stephen Carse did just that. Fast Company

• Everyone knows that nothing can compare to a home-grown tomato, but now we know the reason why: In selecting for tomatoes with a uniform appearance, commercial growers also inadvertently choose fruits that have fewer sugars and cartotenoids, giving them a bland taste. LA Times

• Soon you’ll be able to own some of the fancy custom glassware designed for Chicago molecular bar The Aviary—one of the most striking pieces, the “Porthole,” is being adapted for retail sale through a Kickstarter campaign. The Kitchn

• Cassette tapes made of salami, a candy bar that spills out computer keys, and a motorcycle constructed from peppers: visual artist Dan Cretu builds everyday objects out of fruit, vegetables, seeds and other foods and preserves them in a fun photo series. Laughing Squid

Pictured: Illustrator Joe Mills takes on one of our favorite food cities, creating a digital map of Chicago featuring all of the amazing dishes to be had there, from dim sum at Phoenix to oysters at the Publican to tacos from Arturo’s. Behance.net

• It’s always a delight to see the process behind things that are still made by hand. Trollsky Custom Knives has a fascinating video showcasing the making of that most essential of kitchen tools, the chef’s knife:

https://www.youtube.com/watch?v=VUMPy60q6Hk

Youtube

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