Kraft has launched "Salad Frosting" as part of a jokey marketing campaign about the lies that parents tell their kids. Because, y'know, deceit is funny and those kids who already like ranch dressing will be too dumb to recognize that this is the same thing while those who can't stand the stuff will suddenly develop a taste for it because of the "fun" packaging. From the press release:
“Innocent lies parents tell their kids help alleviate the pressures of everyday parenting, and if it gets kids to eat their greens, so be it,” says Sergio Eleuterio Head of Marketing for Kraft, “Simple innocent lies are not only part of parenthood, but a true tactic used by parents everywhere. Kraft Salad 'Frosting' is one lie you won’t feel bad telling your kids.”
According to a recent study, Ranch dressing is the most popular dressing in the United States*** and kids will eat anything with frosting, right? It’s a match made for dinnertime bliss. Now, convincing children to eat salad, broccoli and carrots may be a whole lot easier. Just add Kraft Salad “Frosting.”
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The Council for Education and Research on Toxics (CERT) is a nonprofit that kicked off its mysterious existence by filing a string of lawsuits against restaurant chains and coffee roasters for not posting California Proposition 65 notices (the notices are mandatory warnings about the presence of "chemicals known to the state of California to cause cancer and reproductive toxicity") despite the disputed science behind their demands.
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“Combining the public humiliation of racists and one of nature’s most delicious frosty treats is pure poetry in motion,” writes Kim Kelly at VICE's Munchies, where we also read a disclaimer we'd like to pass on to you: “For legal reasons, we must mention that throwing milkshakes qualifies as assault in some jurisdictions.” Read the rest
California bans eating roadkill in part because it's viewed as a temptation for poachers to disguise their kills as road accidents; but that means a lot of game goes to waste (at least 20,000 deer alone are hit by Californians every year -- some researchers put the number at 80,000), and the animals involved are left to die slow deaths by the roadside.
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CBD-infused snacks could soon join the product line that includes Chips Ahoy cookies, Cadbury chocolate, and Nutter Butter cookies. Read the rest
Christina Ward has a new book out called American Advertising Cookbooks: How corporations taught us to love Spam, bananas, and Jell-O. It's beautifully designed book with lots of color photographs from mid-century food corporation cookbooks that takes a deep dive into the sociological and geopolitical implications of American eating in decades past.
Here's an excerpt (PDF): Good Housewife photo section from American Advertising Cookbooks Ward for boingBoing
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In a New York Times review of celebrity chef Thomas Keller's Manhattan eatery Per Se, critic Pete Wells described the mushroom soup "as murky and appealing as bong water." So now for special guests, Keller's legendary French Laundry restaurant in the Napa Valley serves their porcini mushroom broth out of a blue and green swirl glass bong. From a column by San Francisco Chronicle food critic Soleil Ho:
After dinner, I emailed the French Laundry’s public relations people about the bong. In an email, they responded that it’s something Thomas Keller pulls out for restaurant industry folks because he knows we’d get a kick out of it. (This is true. And Keller knows me from a previous encounter during my past life as a New Orleanian line cook.)
“It is clearly a tongue-in-cheek reference to past writing and is not on the menu,” they wrote, “but regularly prepared for guests as a fun item.” When I pressed them on where the bong was actually from — obviously not Riedel or Zalto — all they would say was that it was “hand blown by an artisan.”
"The French Laundry’s bong course is a brilliant act of artistry" (SF Chronicle) Read the rest
Rishiri Ramen Miraku is on one of Japan's northernmost remote islands, Rishiritō (pop. 5,000), and many people go out of their way to eat its famous charred-soy seaweed ramen. The restaurant, which takes 7 hours to get to from Tokyo by plane, train, and ferry, earned the Michelin Guide's Bib Gourmand award in 2012 and 2017.
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According to this video and article from by The Atlantic, most of the wasabi eaten around the world is horseradish with green food coloring in it. Shigeo Iida, a 75-year-old farmer in Japan, grows the real stuff, and in this beautifully shot video, we get to see him harvest wasabi and make wasabi paste while he waxes philosophical. “Real wasabi, like the ones we grow, has a unique, fragrant taste that first hits the nose,” he says. “The sweetness comes next, followed finally by spiciness.”
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I've been experimenting with curing meat, cause life has been too long already. Prague Powder is the secret ingredient.
While I've tried a couple of different recipes for corned beef I am not ready to recommend one yet. Getting the spice blend right may be a thing of personal preference, but I have to keep working at it. Getting the texture and color right, however, was very simple. I used Anthony's Pink Curing Salt #1.
Curing Salts are not edible on their own. That is why they dye them pink. This is not Himalayan Pink Sea Salt or some other delicacy. Prague Powder (pink salt #1) is a nitrite that inhibits the growth of anaerobic bacteria, thus working to block toxin production and keep meat from spoiling. When added to a brine the curing salts help preserve the meat, and impart that red-pink corned beef color. You'll also find it used in those weird smoked turkey legs at Disneyland and other theme parks.
I'll keep working at it. We have a lot of fun baking rye bread to go along with this favorite.
Pink Curing Salt #1 (2lb Prague Powder) by Anthony's via Amazon Read the rest
Next year, New York City public schools will initiate "Meatless Mondays" as part of their lunch program. Students will be served all vegetarian food for breakfast and lunch. (Note: photo above for illustrative purposes only. Not representative of actual school cafeteria menu.) From CNN:
"Cutting back on meat a little will improve New Yorkers' health and reduce greenhouse gas emissions," de Blasio said at a news conference. "We're expanding Meatless Mondays to all public schools to keep our lunch and planet green for generations to come..."
School leaders in New York said doing this just makes good sense.
"For those who scoff at this notion, I have some simple advice: Look at the science," Staten Island Borough President James Oddo said. "Look at the data. Look at the childhood obesity. Look at pre-diabetes diagnoses. Look at the fact that 65% of American kids age 12 to14 shows signs of early cholesterol disease. Then, perhaps you will embrace the fact that we can't keep doing things the same way, including welcoming the idea of Meatless Mondays."
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Instead of making food out of animals, visual artist Helga Stentzel makes animals out of food. See more of Stentzel's absolutely delightful work on her Instagram feed: made_by_helgal.
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Whether it's fish or not, it's certainly not the fish she was sold. Seafood fraud is quite common, according to envronmental and consumer groups. On the other hand, I hear shamwow is delicious in winter.
Note: The version of the video going viral was obviously ganked by a YouTube reuploader who added obnoxious branding and did not give credit to the creator. So this is just a short excerpt; if you know who filmed this revolting fish dinner, tell me so I can salute them here. Read the rest
Not a surprise: cheese, tomato, flour, water, salt, olive oil and yeast do not really bake up a health risk. Boxes of sugar and corn on the other hand?
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Pizza for breakfast is an American classic. Whether it's cold and taken straight from the box or served after an early morning reheat, it's basically a delicacy all on its own. However, I've never characterized the tradition in any way, shape, or form as healthy. In fact, I'm pretty sure I haven't ever heard 'pizza' and 'healthy' in the same sentence...until now. According to New York-based nutritionist Chelsey Amer, a cheesy, greasy, carb-filled slice is better for you than your favorite breakfast cereal. So, I guess it's time for us all to rethink our a.m. eating habits—and to celebrate.
Amer credits the high sugar content in most cereals for its poor reputation, while The Daily Meal adds the lack of protein and healthy fats are contributing to its "nutritionally bleak" standing. "You may be surprised to find out that an average slice of pizza and a bowl of cereal with whole milk contain nearly the same amount of calories," Amer told the site. "However, pizza packs a much larger protein punch, which will keep you full and boost satiety throughout the morning."
While it still might be a little far-fetched to call your early morning pizza indulgence a healthy option, it's definitely healthier. That counts for something, right!? Amer does credit its protein content and admits, "a slice of pizza contains more fat and much less sugar than most cold cereals, so you will not experience a quick sugar crash."
That's not to say all pizzas, or cereals, are create equal.
The mystery of the glorious fireball emitted by microwaved grapes (featured in my novel Little Brother) has been resolved, thanks to a paper in the Proceedings of the National Academy of Sciences in which Trent University researchers Hamza Khattak and Aaron Slepkov explain how they destroyed a dozen microwaves before figuring out that the grapes were just the right size and had enough humidity to set up standing waves that amplify the microwaves -- and anything roughly grape-sized will do the same.
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Founded with a grant from the from the Bill & Melinda Gates Foundation, Apeel Sciences is a California-based startup that's developed a thin "second skin" for fruits and vegetables to preserve them for longer periods. Avocados coated with Apeel will soon hit shelves in Europe. From Technology Review:
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The thin coating is made from the pulp, peels, and seeds of other fruit and vegetables. These are turned into powder, which gets mixed with water and then applied to produce by spraying, dipping, or brushing. It's then left to dry. This “second skin” acts like a barrier, slowing down loss of water and exposure to air, the main factors that lead to food spoiling. A lemon that might stay fresh for one month could stay fresh for two or more once it’s been treated with Apeel. And because it’s just made from fruits and other plants, it’s also edible.