Thursday, October 28, 2010

Small Bites

- Providing healthy food in vending machines creates unique challenges.

- The Atlantic gives us the history of candy and Halloween.

- Harold McGee, a sort of food scientist, shares his advice for home cooks with Terry Gross of NPR's Fresh Air.

- In an interesting experiment, Test Kitchen, a pop-up restaurant in Los Angeles, has chefs cycling through every couple of days, creating a revolving door of menus.

- offers ways to avoid wasting food.

- Blue Hill's New York restaurant begins a menu-free night each month, following the setup of the Stone Barns branch.

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