by Amy Reiter in News, August 30th, 2016
by Amy Reiter in News, August 29th, 2016
Nothing quenches your thirst quite like a tall, icy glass of lemonade on a hot day. And somehow it feels even more delicious and treatlike when that lemonade is pink. It’s not that pink lemonade tastes different — at least, not usually. Still, something about its gently blushing, sky-at-sunrise hue makes every sip just a bit more special.
But did you ever pause to wonder how pink lemonade came to be? After all, lemon juice — even the juice from pink lemons, which do exist — is not pink.
The history-minded people at Smithsonian magazine have recently recounted the tale of pink lemonade’s origins. Or should we say “tales”? Because there are two different versions of how pink lemonade originally got its color — and they both involve the circus.
A brief timeline, with dates plucked from the Smithsonian article:
by Amy Reiter in News, August 26th, 2016
Taking a break from the sun, the sand and the squeals of wave-jumping children to pad over to the saltwater-taffy “shoppe” and watch the complex apparatus do its pully-twisty thing is, truly, one of the great joys of summer.
It also turns out to be one of the great joys of mathematics. In fact, a professor of fluid dynamics at the University of Wisconsin, Jean-Luc Thiffeault, whose field of study mixes mathematics and physics like the air and sugar that are taffy’s chief ingredients, has written an entire research paper — “A mathematical history of taffy pullers” — about the mathematical efficiency of taffy-making machines and the innovations over the years.
In a report on Thiffeault’s research, the Washington Post highlights some interesting tidbits about taffy’s history to chew on. Among them:
by Amy Reiter in News, August 25th, 2016
Most of us, when we conjure the flavor of jams in our mind’s eye (or maybe our mind’s mouth?), probably think of sweet berries and sugary fruits. But a new generation of jams is upon us, and they are more savory than sweet, featuring ingredients like peppers, onions, garlic and herbs.
According to NPR’s The Salt, in 2015 savory jams — some may consider them “spreads” — edged out Sriracha as “the fastest-growing condiment for sandwiches and burgers.” The food blog, citing numbers from menu-trend market research firm Datassential, noted that “bacon jam” showed the biggest sales growth, with “tomato jam” (don’t call it ketchup) right behind, and peppers, flowers and extracts of various sorts finding popularity as well.
Here are five “savory jam” takeaways from NPR’s thoughtful consideration to savor:
by Amy Reiter in Drinks, News, August 22nd, 2016
It may not be (OK, it definitely isn’t) the healthiest thing to serve your kids, but the latest Internet-pleasing food trend to emerge from Australia is pretty much guaranteed to be a hit with them: Fairy Bread.
What, you ask, is Fairy Bread? It’s so basic yet so brilliant: white bread smeared with butter or margarine, then liberally covered with rainbow sprinkles and cut into triangles.
by Amy Reiter in News, August 18th, 2016
Back in the ’80s, wine in a box was pretty much the opposite of a status symbol — an indication that you clearly favored quantity and convenience over quality, when it came to wine. Boxed wines were a bottom-of-the-barrel, bulk affair. (You millennials will have to take your elders’ word for it.) Serious sippers wouldn’t go near anything that didn’t come in a bottle, with a cork.
In recent years, of course, a lot has changed when it comes to wine packaging, and now boxed wines are a different breed than they used to be. That is to say that many of them are actually quite good.
Here are a few things to know about wine in a box — then and now:
by Amy Reiter in News, August 17th, 2016
Ever find yourself at a restaurant feeling frustrated that your tablemates — friends, family, co-workers — are all glued to their phones, texting, emailing or posting images and messages on social media instead of, you know, actually making conversation with the people sitting directly across from them?
A British cocktail bar owner has taken aim at this problem in a big, bold way: by installing copper wire mesh in the ceiling and silver foil in the walls of his establishment in order to block access to the internet. Apparently, this sort of metal-wrapped signal blocker has a name: a “Faraday cage.”
by Amy Reiter in News, August 16th, 2016
Should parents who raise their children on a vegan diet go to prison: si o no?
A lawmaker in Italy is pressing for legislation that will make feeding your child a strictly vegan diet, which precludes the consumption of animals and animal products, including eggs and dairy, punishable by one year in prison. The law proposes steeper sentences for cases where veganism has been deemed to have led to a serious health issue (up to four years) or death (up to seven years).
by Amy Reiter in News, August 15th, 2016
The year 2016 has the potential to go down in history for various reasons. One of them: It’s the year bottled water will outsell soda in the United States for the first time.
The national beverage-preference milestone, which has been on the horizon for a while, stems not only from health concerns about soda — which, Bloomberg recently noted, drove consumption to a 30-year low in 2015 — but also a large uptick in Americans choosing bottled water over tap. Bottled water is valued because of its portability as well as its potability. After lead contamination issues in places like Flint, Mich., Washington, D.C., and Newark, N.J., made headlines, people became concerned about the safety of the H2O flowing from their taps.
Here are a few illuminating numbers plucked from Bloomberg’s recent report about bottled water’s big year:
by Amy Reiter in News, August 12th, 2016
Instagram alert: Social media’s current food-nerd obsession is the avocado bun. What’s that, you ask? Why, it’s precisely what it sounds like: an entire ripe-and-ready avocado, halved and used as a sesame-seed-topped burger bun, with a cheeseburger, onion, tomato, pickles, lettuce and a “secret sauce” tucked between its gorgeous (yet mushy) twin mounds of green.
At what point does a trend hit its limits? That meaty question may be worthy of consideration in light of this: Springbone Kitchen, a new New York City health-food restaurant specializing in “artisan bone broth,” is now selling a bone-broth ice pop.