Weekend Reading: Bread Accessories, Giant Pumpkins, Better Sandwiches, and More
What we’re reading, cooking, and clicking this week
Artist Chloe Wise had fashion lovers everywhere scouring the internet for a Chanel bagel bag after it made an appearance at their Chanel No. 5 Soirée. Unfortunately, it's not for sale, but on Refinery29 you can ogle it and all of her other carby creations, from a Prada challah backpack to a Louis Vuitton croissant clutch, and dream. Refinery29 —Audrey Bruno, digital editorial assistant
While touring Blackberry Farm last year, I met six of its most gracious employees. They were Italian. They were jovial. They were furry. And they had tails. I am talking about the Smoky Mountain resort's six Logotto Romagnolo dogs, which were procured from Italy for the purpose of sniffing out the farm's growing crop of Black Perigord truffles, prized by chefs such as Daniel Boulud and Thomas Keller. Read all about East Tennessee's burgeoning truffle crop, and swipe through a slideshow of these ridiculously cute (and, since the truffles they find go for $60 per ounce, lucrative) canines. Garden and Gun —Keith Pandolfi, senior editor, @keithpandolfi
Others have done it before but none so big: Whole Foods has announced that it is going to rate its produce and flowers for sustainability, just like it rates its meat. The program may have a major impact on standards for pesticides on the produce and flowers from overseas. I say HOORAH! New York Times —Betsy Andrews, executive editor, @betsyandrews
Ever wonder "What Happens When Second Graders Are Treated to a Seven-Course, $220 Tasting Meal"? The New York Time's Magazine footed the $1,320 tab at acclaimed restaurant Daniel to find out. It's a sociologist's dream. Among my favorite lines: "It tastes like soap" (said in regard to the Squash Ravioli with Pork Belly "à la Plancha"). New York Times —Marissa Wolkenberg, copy chief
When asked "What is it like to be a female chef?," two-Michelin-starred chef Dominique Crenn chose to unpack the question instead of providing an immediate answer. She explains the difficulty in answering such a loaded question, talks about trying to cheer on other female chefs and educate sexists without bashing her male colleagues, and has a few choice things to say for those who insist on gendered differentiation in the professional kitchen. Munchies —Allie Wist, art associate, @alliewist
Next time you're preparing a sandwich, rethink the way you layer your ingredients. Dan Pashman of the podcast The Sporkful and author of the new book Eat More Better: How to Make Every Bite More Delicious spoke to NPR about his tips and tricks for elevating the sad, limp lunch sandwich, something we should all avoid. The Salt —Laura Loesch-Quintin, assistant editor
I've been flying quite a bit recently and had a discussion with a co-worker just last week about tomato juice being an unlikely top choice for our in-flight beverage. Turns out a sudden craving for it at 10,000 feet is more common than we thought—and there are a few scientific reasons why. NBC —Judy Haubert, associate food editor, @judyhaubert
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