Read Up On It for September 14th, 2012
This week’s Read Up On It includes everything from coffee to salmon, sustainable seafood, minerality in wines and how to make your own salt.
- When life gives you lemons, don’t make lemonade. Season with them. Slate looks into lemons as the new salt and pepper.
- The New York Times seems to be having a little love affair with Nova Scotia. James Beard Award winning author Joan Nathan explores the southern tip of the province, talks about smoked salmon, and why the “Nova” in “Nova lox” doesn’t always mean Nova Scotia.
- Speaking of seafood from our region, you might want to skimp on the shellfish for a while, or so reports the CBC.
- The Globe and Mail looks into the usage of the term “minerality” in wine, and how it has nothing to do with rocks in the soil.
- Speaking of minerals, Michael Ruhlman looks into making salt at home.
- Too many plums? The Washington Post advises you to make slivovitz, that wonderful hungarian hooch.
- With a lot of talk around sustainability in seafood, Bon Appetit heads to Houston to find a group of fishmongers and chefs who are using up the bycatch in a smart way.
- What does Ron Swanson eat? A lot of eggs, meat and more meat, usually in bacon form. This supercut from Vulture proves it.
- And finally, for the coffee hounds out there, a book for you.
