Search Results for: food

The Top 25 Food Moments From “Seinfeld”

Longreads Pick

Food — from the infamous chocolate babka to the “big salad” — figures heavily in the popular ’90s sitcom, Seinfeld. Eater offers 25 Seinfeld food “favorites, ranked based on their influence on pop culture, accuracy at mirroring real life, and overall hilarity.”

Source: Eater
Published: Apr 17, 2017
Length: 8 minutes (2,004 words)

Who Says Healthy Food Can’t Be Accessible and Affordable?

Patterson stepped out the back door onto a sunny patio where three neighborhood men worked as “ambassadors” — greeters, really, but also unofficial security guards and community liaisons tasked with convincing neighbors that Locol really was for them. Watts has such a deep history of economic betrayal and abandonment, such pervasive skepticism about outsiders making big promises, and such well-founded fear of gentrification — a billion-­dollar “urban transformation” plan has the support of Mayor Eric Garcetti — that acceptance of a splashy new restaurant created by two famous outsider chefs who are not African American was not a given.

Patterson embraced an ambassador named Anthony “Ant” Adams, a 44-year-old poet who was in the middle of telling a visitor about getting shot five times with an AK-47 during a 2007 attempt on his life a few yards from where he was currently standing. Patterson then walked past an ATM/lottery/tobacco shop where floor-to-ceiling bulletproof Plexiglas separated customers from the cashier and inventory. He entered a store called Donut Town & Water, where a young man sold doughnuts, water, and other convenience foods, also from behind Plexiglas. Patterson ordered coffee to go and said, as if exhilarated by the speed and audacity of his own thoughts, “I can’t remember if I told you that Roy and I might start a coffee company, too. We’re bringing back the great $1 cup. The fancy coffee industry is not going to be happy with us. We’re going into institutional food, too. We’re already talking about prisons and hospitals and schools. It all comes back to this question of ‘Why does our society always serve the worst food to the neediest people?’ It makes no sense. And everybody always says, ‘That’s just the way it is, there’s no other way,’ but we are going to prove that whole paradigm is fundamentally false.”

In the California Sunday Magazine, Daniel Duane narrates the difficulty of establishing a new way of serving fast healthy food in the impoverished neighborhoods that the conventional industry has helped trap in a food desert.

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Seven Stories About the Science Behind Fast Food

(AP Photo/Sunday Alamba, File)

I am a pizza apostate. Not only do I use a fork and knife whenever I eat pizza, I also sometimes bypass my normal slice joint for the siren call of deliciously buttered-and-garlic salted crust that only Dominos can deliver.

According to Bloomberg, I am not the only one who can’t resist the Michigan chain’s pies: the company is now worth a staggering $9 billion—its share price has risen more than 2,000 percent since 2010 (outpacing the likes of Google and Apple)—and Dominos has not only been brought back to life, it is now the leading force in the intersection of fast food and technology. As Susan Berfield writes,

Domino’s has always understood the importance of not having to go anywhere. Although you can still walk into a restaurant if you must, there are at least a dozen ways to order a Domino’s pizza in absentia. Some are self-explanatory: mobile apps, Apple Watch, Facebook Messenger. Others need some explanation. To order via Twitter, you must create an online account, save a pizza as your favorite (known as your Easy Order), and connect it to your Twitter account. Then tweet a pizza emoji to @dominos. “We’ll know who you are, what pizza you want, your default location and payment,” Maloney says. “We send a ‘Sounds awesome, are you sure?’ You send a thumbs up.” But if you want to order something other than your favorite, you’re out of luck.

Maloney clears away the remains of our lunch (Pacific Veggie, thin crust) to show me option 12 on his phone: zero-click ordering. “This will freak you out,” he says. “What’s the easiest way to order? When you don’t have to do anything.” One day Maloney and Garcia were in the car with their ad guys, dreaming of how to one-up Amazon’s one-click ordering. Three months later they had their zero-click app, which does require one click to start. “Tap the Domino’s icon to open it and find my Easy Order,” Maloney says. That’s it. “I have 10 seconds before it automatically places the order.” A big countdown clock appears on Maloney’s screen. If he does nothing, his Easy Order, a 12-inch hand-tossed pizza, will be on its way to his home.

While Dominos is at the forefront of our fast food, it isn’t the only company to have paired food science and tech to deliver a product that is utterly craveable. The following are some of the best pieces in the past several years to capture this culinary shift. Read more…

Our Messed-Up Relationship with Food Has a Long History. It Started With Butter.

Longreads Pick
Source: Washington Post
Published: Mar 21, 2017
Length: 8 minutes (2,142 words)

Back in the Kitchen: A Reading List About Gender and Food

I’m notoriously grumpy while grocery shopping. Once, my partner and I got into a fight in the Aldi parking lot because one of the eggs in our carton broke. He does his best to keep us supplied in soups and noodles–simple things I can heat up when I’m anxious and depressed — but I find myself yearning for expensive, fresh produce. As much as cooking intimidates me, I eat constantly — popcorn, apples, Toblerone, peanut butter and crackers — whatever I can find. I scry for news of the downtown market that was promised two years ago. I grow hungry and impatient. The world of food seems impenetrable, a place for people with money and time, and I never feel as though I have either. Read more…

So Many Food Writers Under the House-Made Polenta Sun

“Food has become entertainment,” Meehan said. As David Kamp showed in The United States of Arugula, a chef like Alice Waters can be a product of 1970s counterculture just like any musician. And Waters is much more likely to be available to talk about her motivations.

“Those of us who have pursued this course are on the pleasure beat,” Gordinier told me. “It doesn’t mean we partake of the pleasure the entire time. It means we’re interested in the way culture engages with pleasure, and what the pursuit of pleasure says about us. The defining pleasure of the ’60s was music. To some extent, the defining pleasure of the ’70s was film. The defining pursuit of our time now is food.”

At The Ringer, editor Bryan Curtis examines the rise of modern food writing and the confounding popularity of writing about food. Everyone’s doing it. Why is everyone doing it? Food writing is the new Applebees but at Lonchero prices, and something smells fishy. See? It’s harder than you think.

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Will Write for Food

Longreads Pick

In our post-Bourdain era of Yelp, Instagramability and celebrity chefs, it seems like everyone wants to be a food writer, but how did food writing become the new rock criticism? And is the genre suffering from too many cooks in the kitchen?

Source: The Ringer
Published: Mar 2, 2017
Length: 15 minutes (3,935 words)

Celebrating New York City’s Early Soul Food Celebrity Chef, Princess Pamela

To Taylor, Princess Pamela’s story is a case study in examining who controls narratives of excellence in cooking. For decades, the chains of influence and power in the culinary sphere have remained static and white, and so have those sentries who dictate the worth of certain people’s contributions. (That it took two white, male celebrity chefs to resurrect this book and assert its worth within the literary marketplace only confirms this.) “Food media tends not to focus on black stories and black cookbook authors,” Taylor says. “There are dozens more waiting to be told.”

It is a refrain I hear from countless others: that her narrative’s descent into obscurity is indicative of a greater systemic ill that plagues America’s culinary memory. It is a memory prone to historical amnesia. Look no further than Princess Pamela, a woman no one noticed was gone. It’s as if they weren’t even looking.

At Food52Mayukh Sen recounts the glory years of Manhattan’s best DIY soul food restaurant, Little Kitchen, and tries to understand the final years of its beloved proprietor, who left without a trace.

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From Food Scraps to Profit: The Compost King of New York City

At first, I didn’t know what to make of Charles Vigliotti. You seldom hear the words “wealthy” and “composter” strung together. But as he explained his roundabout path to the energy sector, I began to sense Vigliotti’s commitment to solving some serious environmental problems, even as he lined his silky pockets.

After city landfills began closing in the 1980s, Vigliotti found he was spending too much money directing waste out of state. He began to move away from the trash business and in 1991 established with his brother Arnold a compost company in Westbury, N.Y., that transforms Himalayas of landscape debris — grass clippings, leaves, wood chips — into millions of bags of lawn and garden products. Business was good, but Vigliotti remained restless. In 1999, he opened a compost site in Yaphank, where in 2008 he began dabbling in food waste, mixing scraps from a Whole Foods Market and a small-batch won-ton manufacturer into his formula for potting soils. At this point, Vigliotti wasn’t thinking of food waste as a renewable energy source or a way to reduce the city’s far-flung garbage footprint or greenhouse-gas emissions. It was simply a way to take in more volume and thus make more money.

At the New York Times Magazine, Elizabeth Royte reports on “compost king” Charles Vigliotti, chief executive of American Organic Energy, who has a vision for the future: transforming the food waste of New York City into clean energy — and a profit.

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