Weekend Reading: Hats That Look Like Food, Models and Carbs, and More

What happens when Chef Hugh Acheson, a couple of sous chefs, a barista and a sommelier take a trip to the Daytona 500? Well it has something to do with Coors Banquet beer, Budweiser, and dead bears. —Keith Pandolfi PUNCH

Thanks to The Cocktail Chart of Film and Literature, I can add to my movie-nerd cred the knowledge of what everyone from Casablanca's Victor Lazlo to the Simpson's Mo Szyslak drank (a champagne cocktail and the flaming Mo, respectively)—and it has clever line-drawn recipes to boot! —_Kellie Evans_Style It Like You Stole It

A London gallery recently paired up two unlikely things, models and carbs. For one night only, viewers got the chance to gaze at portraits of British icons, like Twiggy and Kate Moss, stenciled entirely from the country's famous salty snacks. —Michellina Jones[Telegraph]

When I read the headline, "The Old and Mysterious Practice of Eating Dirt, Revealed," on NPR's website, I thought it was a joke. Apparently, it is a very real thing dating back millions of years, and is actually a disorder known as pica. Places in Georgia even sell bags of "white dirt," or kaolin; I kind of wish that I had picked some up on my trip to Savannah last weekend to try.—Farideh Sadeghin[The Salt]

I always thought of bitters as something that would just gather dust on my bar cart, but that's changed after reading this interview with Mark Bitterman on Gothamist. Bitterman makes this specialty ingredient more approachable, providing ways to incorporate them in everyday drinks and even salad dressings. He also suggests a good starter kit for those of us new to home mixology. Consider them added to my shopping list! —Marshall Bright Gothamist

Just in time for the weekend, Yahoo Food has posted a round-up of the great food documentaries available on Netflix. The selection is pleasingly eclectic, encompassing both newer films like Jiro Dreams of Sushi and older, art-house flicks like Les Blank's wonderful Garlic is As Good as Ten Mothers. It's a list that makes me want to make like a couch potato till Monday, spring weather be darned. —Karen Shimizu[Yahoo Food]

A team of marine biologists have come up with a radical proposal to help end overfishing: Simply ban fishing in open ocean waters entirely. They hypothesize that giving tuna, shark, and other populations a few years to get their numbers back up will set us up for sustainable seafood harvests for decades—if not centuries—to come. _—Helen Rosner_The Salt