Have you ever had a cup of coffee made with an AeroPress?
California is in the middle of a drought, and I am now officially paying attention. CNN Money covers Chipotle’s call-to-action:
The restaurant chain, in an annual report, listed drought and global weather change among a long list of business risks faced by the company.
“Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,” Chipotle said in the filing last month.
If the cost of ingredients jumps, the company said it “may choose to temporarily suspend” serving items such as guacamole or some salsas.
Apparently Chipotle uses 97,000 pounds of avocado a day (18,000 tons a year!) — 70 avocados go in a single batch, God bless America. Their commitment to local, organic, and sustainable produce means they’d be greatly affected by rising prices and environmental factors. Since they pledge to use produce from within 350 miles of each restaurant, odds are you Californians would be affected first.
Which means that, as per usual, the fate of our nation lies with renowned Chipotle supplier (!!!) Jason Mraz.
Lunchables, the lunch kit launched by Oscar Mayer in the early ’90s geared towards busy moms who needed give their kids something fast and easy to eat during school lunches, has rebranded the kit as “portable protein packs” for adults. Michael Moss explained the lunch kit origin story last year in The New York Times Magazine in a story called “The Extraordinary Science of Addictive Junk Food.” I don’t think I will be swayed to pick this up at the grocery store, but perhaps the nostalgia will get some of you to pick up a package. [via]
Michael Schulson writes for the Daily Beast, questioning why many of us are eager to dismiss the pseudoscience of Creationism but politely tolerate, or even choose to passively half-believe, all the dietary pseudoscience around health food and products sold in places like Whole Foods.
From Quoctrung Bui and Planet Money comes this fun chart explaining why ordering the larger pizza is worth it.
From Vice (and sent to me from Logan), an interview with a man who has eaten nothing but cheese pizza for the last 25 years and seems relatively okay:
In the future, “scrambled eggs” could be made entirely out of plants, and Asian’s richest, Li Ka-Shing, has so much faith in the company that’s developing the synthetic eggs, Hampton Creek, that he just led a $23 million investment round for the company, Wired’s Ryan Tate reports. The synthetic eggs currently taste a bit blander than real eggs, but cost 48 percent cheaper. The synthetic eggs may be especially important in China due to the country’s fast growing economy and the health scares over avian flu and antibiotics concerns. There are also potential environmental benefits if synthetic eggs take off and we rely less on chickens on factory farms.
I am not a person who has generally eaten breakfast—just coffee in the morning—but I am making an attempt to change that because breakfast is the most important meal of the day, or so they say.
My main reason for skipping breakfast is because my mode of operation is to run out the door in the morning and by the time I’m at the office and sitting at my desk, I’m too involved in work to think about breakfast.
This week, I found a solution: No-bake Energy Bites from a site called Gimme Some Oven.
The thing I love about this recipe is that is just requires mixing a bunch of things in a bowl, refrigerating it, and then rolling them into balls for easy consumption later. “No-bake!”
Earlier this month, one of our favorite food bloggers, Beth Moncel of Budget Bytes, released a new cookbook with more than 100 recipes geared towards helping people slash their grocery bills. Beth and her publisher were kind enough to give us an excerpt of the intro to her book as well as one of her favorite recipes.
Budget Bytes is available at many of your favorite booksellers.
I had just earned a degree in nutritional science for which I’d spent considerable time learning how to create healthy meals on low-income budgets. I dutifully employed the basics, like brown-bagging my lunch, avoiding convenience foods, and cooking meals at home, but it just wasn’t enough. Not only was I bored with the food that I ate, but somehow I always seemed to spend more money and waste more food than I meant to or could afford. Certain that I could do more to ease my money problems, I decided to buckle down and crunch the actual numbers . . . like down to the penny. I had taken many foodservice management courses and, while I didn’t particularly enjoy them at the time, the lessons suddenly flashed through my mind. I thought about how commercial kitchens managed expenses by planning menus, calculating recipe costs, and always repurposing leftovers. Maybe I could do the same thing in my kitchen, I thought. I knew it was going to take some effort and serious dedication, but hey, I love a good challenge and I desperately needed to save some money! I can’t lie—the data geek in me was a little giddy with excitement about the project. So, I started planning, cooking, and calculating.
I initially started with the goal of eating on less than six dollars per day, using Excel to track the cost of every single thing that went in my mouth. It was pure nerdy fun and I was totally into it. The calculations were extremely insightful from the start. I quickly learned which ingredients burned through my food budget and which helped stretch it.
Putting my newfound knowledge to work, I was soon cooking twice as much food for half the cost.
I have many questions about this, namely…
Beloved short story writer and Canadian ex-pat Mavis Gallant died on Tuesday at 91, at her home in Paris.
Mavis left her job as a journalist and moved to Paris to write when she was 28 years old. She published her first short story in the New Yorker when she was 29, and then traveled around Europe writing fiction. Word is, though, she always dreamed of being a pregnant blogger who was rejected from all the MFA programs she applied to. I know! I was as surprised as you are.
California is currently experiencing a severe drought, and some things people take for granted, like free tap water in restaurants are now being rationed.