Foodie Round-up 2

Because I consume so much literature and so many photos and videos and podcasts about food, I thought it would be fun to share some of my favorites this week. Happy exploring! Be sure to let me know if I share something you end up loving.

Food Writing

Futuristic Utensils Designed to Help You Eat Bugs

The whole BUGBUG set.

Yeclck! Not my cup of tea. But I do confess to making several teenagers eat bugs once when I was a librarian. When we held our own version of fear-factor, I ordered a variety bugs from a Thailand edible bug company, from thick desiccated worms to crunchy and leggy ants. And yes, I took one for the team and ate one first. Still, I’m not sure I could see myself needing these instruments at any point in my future, despite insects’ praised protein count.

A History of Tupperware!

This article is an interesting look into the background behind the ever-present plastic container sitting under your kitchen counter or in the back of your fridge. Although many foodies prefer glass, there’s some important history tied to the invention of Tupperware, including the advent of the working mom.

The Life-Enhancing Qualities of Cemetery Cider

The Baldwin tree's home, inside Green-Wood Cemetery.

One of the things I miss most about the US, is apple cider. This article is a fun read about the history of making cider from cemetery apple trees. When I was a kid living in Louisville, KY, every autumn, my parents would take me foraging at Cave Hill Cemetery, which was known to have the largest and tastiest chestnuts. We would put on thick shoes to avoid the spiky shells of the chestnuts, grab grocery bags, and load up with as much as we could carry. When we returned home, we would slice open the chestnuts and quick roast them in the microwave. Warm chestnuts are so creamy and delicious. Luckily, in Chile, chestnuts are popular and I’ve found a tasty chestnut spread which helps me relive the flavors of my youthful cemetery foraging days.

Recipes to Try This Week

Sweet and Sour Roast Goose with Autumn Squash and Cranberries

This week’s selection comes from Native America, specifically the Souix tradition. I found this mouth-watering recipe while reading about Chef Sean Sherman, a Lakota chief who is reviving the art of Native American Cuisine. You can listen to the interview here on The Bite Podcast.

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