Read Up On It
This week’s list is rather sweet, with stories about soda, elderflowers and even deep-fried Trix. Welcome to summer.
- Speaking of summer, that means it’s time to get those mason jars out and get ready for making preserves. Hank Shaw looks at how to preserve garlic and argues that the preserved stuff is better than fresh.
- And then he goes on to talk about making elderflower fritters. Also, I know a guy who says he has a field full of edlerflowers and all I have to do is go and pick them. Maybe I will now.
- Another thing to put in your cocktail other than hooch? Scents. The New York Times looks at the world of essences and tinctures.
- Remember how people demonised Big Tobacco during the 90s? Well, now it’s Big Soda’s turn. The CBC looks into how soda companies are being targeted for targeting younger consumers.
- Speaking of crazy and sweet,someone in the U.S. decided it might be a good idea to deep-fry Trix Cereals. Really?
- I don’t know what to think of this one. A server at a chain restaurant took to her Facebook wall to kvetch (okay, she bitched) about a shitty tip she got. The response was soon on Reddit and someone sent the link to head office. Now she’s fired.
- The issue of copyrights and patents has always been a strange one when it comes to food. People borrow, use (and misuse) ideas, techniques and recipes all the time. But someone in Vegas wants to patent a cut of beef. Slate looks into it.
And it’s been kinda hot out. Here are some boozy slushies you can make at home. Now. Like right now. ‘Cause it’s the weekend.
