Weekend Reading: A Veggie Burger that Bleeds, The Truth About Comfort Foods, and More
What we're reading, cooking, and clicking this week.
A company called Impossible Foods has done the impossible, using some weird science to create veggie burgers that “bleed” thanks to a vegan substance that replicates the dark-red hue of hemoglobin. What’s next, a burger veggie? Someone should actually make that. Get on it, Impossible Foods. [GrubStreet] —Adam Bookbinder, design director
As a frequent morning eater of oatmeal, it was with great interest that I listened to NPR’s report on the results of last weekend’s World Porridge Making Championship. At this year’s Golden Spurtle (as the event, held in Scotland, is known), competing for Best Traditional Porridge, a kidney doctor from Aberdeen, Scotland beat out a chef and owner of a porridge bar in Copenhagen and Sweden’s Nordic Porridge Making Champion to take top honors. The doctor, Izhar Khan, attributed his win to his spurtle—a special wooden oatmeal-making implement, shaped rather like a miniature baseball bat—hand-carved for him by a patient. [NPR] —Karen Shimizu, senior editor, @karemizu
In May of 2013, we went goo-goo for Dominique Ansel’s cronuts. We waited in long lines for them, tweeted and blogged about them, and a few folks paid upwards of $50 to get their paws on just one of them. Just when we thought the hype had died down, Ansel revealed his closely guarded cronut recipe to ABC’s Good Morning America. Yippee, right? The ingredients are simple enough—butter, sugar, flour, cream—but unless you want to dedicate three days of your life in the pursuit of this irresistable confection, you might be better off getting one straight from the master himself. [ABC News] —Kellie Evans, associate food editor
Time magazine’s upcoming issue is dedicated to exploring “How We Eat Now.” In the package, food luminaries like Michael Pollan, Ferran Adria, and Marion Nestle share their thoughts on the future of food. Rene Redzepi implores food innovators not to lose sight of deliciousness, and Mark Bittman, makes an argument for cooking more at home. Most Americans get at least one-third of their calories from outside the home these days, and most of that is comprised of snacks, pizza, and baked goods. Ok, guilty as charged This weekend, I’ll be heading to the market for leafy greens. [TIME] —Erica Duecy, digital director, @ericaduecy