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:
Tip: You’ve Been Eating Watermelon All Wrong
Summer means watermelon. It also means being covered in all that watery goodness when you bite into a slice. But thank this smart man for finally showing us the error of our ways. How we should all be eating watermelon this summer. Watch the video.
Insight: Eating to Nourish the Land
In this NPR interview, Dan Barber author to The Third Plate and restauranteur for Blue Hill at Stone Barns talks about what the farm to table movement means to him. Sustainable reigns supreme in his farm to table movement as he relies heavily on what’s best for the soil, not just what’s local. According to him, farmers, chefs and consumers alike need to take a harder look at what will be able to better sustain us for generations to come. Read more.
News: And the Winner is… SrirachaFor months now there’s been an ongoing battle between Sriracha’s makers, and the Irwindale, California city council. The debate has been over whether Huy Fong Foods Sriracha factory has actually been disturbing the peace with noxious odors of hot spicy peppers. In this article you’ll find out what took place in that meeting, the vote, and rest assuredly the important part- that there will be no delay in Sriracha production. Read more.
Shenanigans: Eat Our Feelings
Emma Jane Gonzalez and Sasha Winters, the two hosts/actresses of Eat Your Feelings share an awesome dynamic concept that is fun, snarky and engaging relating to the role food plays in our lives. Watch the video.
Science: Chocolate for the Heart
After learning about the continued benefits of chocolate, a new study was recently launched to put dark chocolate to the test. Could it really benefit those at risk of heart attack and stroke? While not nearly as fun as eating a chocolate bar, a chocolate pill which will be swallowed and not tasted is the center of this study. Read more.
Product: Coconut Oil Spray
You know you have a good thing when a major food manufacturer starts producing a product that has flown under the radar for some time. Coconut oil is all the rage and Spectrum used to be the only player in town. Now, retail giant Pam is taking to the market with their new sprayable coconut cooking oil. Read on.
School: Science and Cooking
Harvard University’s course in Science and Cooking: From Haute Cuisine to the Science of Soft Matter has been making a difference to academics and culinary students alike. Their collection of rigorous and entertaining presentations includes food we love to cook, and lectures led by keyed in professions and top chefs. Covering topics like the science of sweets, to microbes, misos and olives, it’s a series worth enjoying and cherishing. It’s what education should be, Watch them all.