Weekend Reading: Chilled Soup for No-Cook Dinner, The Feiring Line, and More

What we’re reading, cooking, and clicking this week

• Around this time of year, when my kitchen is even hotter than the heatwave outside, the only kind of "cooking" I can muster is chopping and blending. This week I think I'll add Green Kitchen Stories' beautiful chilled avocado soup [pictured] to the no-cook dinner rotation. —Cory Baldwin

• I've been enjoying wine writer Alice Feiring's lively blog and newsletter, The Feiring Line, which is packed with zestful, and intelligent commentary on the wines and winemakers of the world, interwoven stories that might range from the memories triggered by the scent of violet in a wine to the mild trauma of outhouses in the highlands of the Republic of Georgia. —Karen Shimizu

• Mon dieu! The BBC reports that only 17 percent of French adults are drinking wine daily—down from nearly 50 percent in 1980. How to get them back off the wagon? Flavor vin rouge with cola, according to one French winemaker. "The puritanical view of French things is not realistic," French restaurant expert Fred Sirieix told NPR's The Salt. "We're changing with the times." —Lauren Rothman

• Lately in New York City, the oppressive heat outside has felt a bit like the ninth circle of hell. As such, it was a breath of cold, fresh air to come across Olga Khazan's recent piece in The Atlantic, "On Getting Drunk in Antarctica." Researchers in the South Pole spend nine winter months in complete isolation—it's too cold for planes to fly in and out. So they stock up, of course, on good liquor. Her piece is an interesting look on the bizarreness of living—and drinking—in the pitch cold darkness of the south pole. —Sophie Brickman

• I'm a big fan of the longreads on Narratively, and this week stumbled across this profile on "the only soup kitchen with a five-star chef": St. Bart's, where Chef David Garcelon, the Director of Culinary at the Waldorf Astoria in New York, works with the community organization Crossroads to give homeless people meals that go beyond processed, industrial food. —Laura Sant

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