Here’s a spin on “restaurant week,” which happens in various cities across the country and allows diners to try prix fixe lunches and dinners at participating restaurants for what is usually a fraction of the price: High Road Restaurant Week.
Sometimes when I’m not sure what I’ll be having for dinner, I’ll look in my cupboard to see what I have on hand. The other day, it was pasta and anchovies, and after a quick Google search, I found a recipe for spaghetti with olives and anchovies from Nigella Lawson.
Frozen meals are a 9-billion dollar business in the U.S., one that has reportedly made it into 99% of homes (who are you 1% of people who has never eaten a Lean Cuisine?!) but according to Roberto Ferdman and the Atlantic, sales are down and things aren’t looking so good for the old TV dinner.
Yesterday, a customer from a Manhattan chain restaurant found the head of a lizard in her salad.
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.