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Weekly Wrap Up- V11

In my WWU (Weekly Wrap Up), I compile some of the latest trends in the food industry, breaking news and cool things of interest. It’s all about the baking, cooking and general shenanigans brought to you live from the world wide web.

Here’s this week’s lineup:

VIDEO: Don’t Send a Man to the Grocery Store

My husband is a wonderful man, but just like many men, their brains work vastly different than a woman’s. So when husband and wife are not on the same page, a trip to the grocery store can turn out really ugly. Sure it’s wonderful when we can laugh this hard when it’s not us. Watch this video.

 

Gadgets: Fabulous, Fun and Funky

This goldfish separates egg yolks. Completely unnecessary and completely amusing. Via peleg-design.com

This goldfish separates egg yolks. Completely unnecessary and completely amusing. Via peleg-design.com

Do you have a gift giving occasion coming up, or perhaps you just want to spoil yourself rotten? Head over to BuzzFeed and gander, ogle and drool over these gadgets that you probably cannot live without. While these are geared towards a twenty-something year old, I think they can bring out the geek or appreciative foodie in any circumstance. Read more.

 

News: The Key to a Better Food World

Connecting the world of farmers, consumers and smart phone users is the new wave of the future (and food). Photo: Florian Kopp/Getty Images

Connecting the world of farmers, consumers and smart phone users is the new wave of the future (and food). Photo: Florian Kopp/Getty Images

Mark Sullivan had a plan to help Austinites eat more local food, but he didn’t plant an urban farm or open a locavore food truck to do so. He built a website. Sullivan cofounded growmingle, a new company that is using technology and digital “mapping” to connect people in Austin’s vibrant local food scene—including farmers, chefs, distributors, advocacy organizations, retailers, and consumers—with one another. Read the full story.

 

Tips: Alton Brown’s Infinite Wisdom

Experiments, lessons and great tips on preparing food is what Alton Brown is good at doing, even on late night television and a sense of humor. Photo by Tracy Leeds/NBC/NBCU Photo Bank via Getty Images

Experiments, lessons and great tips on preparing food is what Alton Brown is good at doing, even on late night television all with a sense of humor. Photo by Tracy Leeds/NBC/NBCU Photo Bank via Getty Images

Alton Brown was one of many pioneers in the growing food culture that has taken a front row seat in our living room. With quite a few seasons of Good Eats under his belt, amongst many TV, radio and internet appearances, this southern gentleman has quite a few things to teach us in the kitchen. View the list.

 

Shenanigans: Best Food Moments from Anchorman

The original Anchorman holds a place in my heart as a solidly great movie, hilarious from start to finish. And, if you’re like me, you have seen about 12,000 times. (Don’t act like you’re not impressed.) But have you ever watched it from a foodie’s point of view? I recommend watching these with three fingers of Glenlivet, with a little pepper, and some cheese. Watch now.

 

Opinion: Salt to Taste

Seemingly noncontroversial, salt to taste is a topic as loaded as a baked potato at a steakhouse chain. POST TYPOGRAPHY/For The Washington Post

Seemingly noncontroversial, salt to taste is a topic as loaded as a baked potato at a steakhouse chain. POST TYPOGRAPHY/For The Washington Post

The next time you’re looking to stir things up, ask food-savvy friends what happens when they are directed to “season with salt to taste.” Everybody’s got an opinion. Recipe writers see the phrase as a nod to individual preference, while that very lack of specificity is viewed by others as a scourge on modern, everyday cookery. Why are some up in arms, while others see it as a way to individualize a dish? Read on.

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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