Across the country and right here in New York City, libraries are fighting budget cuts and pressure from big online sellers and the growth of digital reading. Public libraries are one of the greatest things this country has ever done, but what does a library for the 21st century look like?
MacKenzie Filson says it's time to start eating in the library. She highlights libraries around the world that have set up local bars and restaurants. These locations are leaning into their mission as more than just repositories of knowledge but as community gathering places, too. Not only is it delicious, it's increased library membership and overall book lending.
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If you are like me, you may have thought the George Foreman movie coming out this weekend was a joke the first time you saw it. But while the famous boxer and pitchman is getting the big-screen treatment, Aaron Goldfarb reminds us that his grill was the gateway for a lot of '90s kids to start cooking.
It may not be "food-related," but the best food fact I learned in the past week is that the owner of Cheesecake Factory is maybe in a cult? This 2017 Fader story has the rough details—plus involves a fun local land-use dispute.
Adam Reiner argues that we need to stop making "best restaurant" lists. Counterpoint: arguing over pointless and arbitrary things is one of life's great joys.
Vulture is doing God's work with a comprehensive list of videos and GIFs of Tom from Successioneating.
I don't just need more shrimp burgers in my life, I need one in my face RIGHT THE HECK NOW.
"I get the sense, Sally, that you think my videos would behave like brand gremlins if installed at B-Dubs—antagonists from some perceived "outside" hellbent on eroding your bottom line."
I'm just saying that invading Belgium has never gone poorly for anyone, and it's time we consider it.
Jaya Saxena explores the world of bars with live streams. I'm lame enough that, in my more nostalgic moments, I watch the live stream of the OUTSIDE of one of my favorite Cape Cod bars.
The New York Times calls Los Angeles a doughnut town, which sounds like a burn but is actually the best on-the-ground food reporting about Los Angeles the Gray Lady has done in a long time.
Get great cookbooks, at a great price—for a great cause! Available for a sliding scale price that starts at $1, the Cook (Almost) Anything Humble Book Bundle supports No Kid Hungry and features $400+ worth of digital cookbooks full of expert kitchen hacks and easy-to-learn recipes from around the world.
COOK:
My swelling sinuses signal that spring has sprung. It's time to unleash our pent-up culinary fury on the early vegetables. If you get to the farmers' market early enough to grab some spring onions, let them be the star and fry them in chickpea flour for an unmatched snack.
Give your asparagus some oomph with a hot mustard vinaigrette.
David Lebovitz says to serve radishes with a compound butter made from their own stems, so I serve radishes with a compound butter made from their own stems.
And ANY time of the year is a good time to serve corn flake cake for breakfast.
André Mack is a sommelier, wine educator, bourbon maker, restaurateur, and all-around food polymath. He's also behind one of my favorite restaurants: & Sons ham bar in Prospect Lefferts Gardens. He and Matt have a wide-ranging conversation about all of his projects and how they are tied together by an overall love of craft.
I hadn't heard of Andrea Hernández before listening to Matt's interview with her, but I immediately subscribed to her industry-essential newsletter Snaxshot. This is a great conversation about the down-and-dirty world of groceries and packaged goods.
Last week Matt sat down with New York Times restaurant criticPete Wells. He was lucky enough to grab him the same day Wells's massive "100 best restaurants in NYC" feature dropped online. They talk about the list and the week-to-week pressures of restaurant reviewing. This conversation was catnip for me.
If you aren't subscribing to the TASTE Podcast on Apple Podcasts, Spotify, or Amazon, click that button now. It's the best way to ensure you won't miss an episode, and we have so many good ones in the works.
This Italian YouTuber explores the top five croissants in Paris. It's worth your time.
Did I watch an entire Shark Tank segment just to figure out what "Souper Cubes" are? Yes, yes, I did.
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Follow along with our cooking (and let us know about your cooking) on Instagram. You can follow us at @taste and see what the editors are up to at @mattrodbard, @elorasharon, and @alizarae.
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