A dearth of skilled chefs, an imagined wedding, Southern food, and more we read and loved this week.
Around the web:
- Who owns Southern food? The Southern Foodways Alliance's John T. Edge and chef Tunde Wey discuss. [Oxford American]
- The Great British Bake Off saw a huge fandom in the U.K. and abroad—but flopped when translated to American networks. Why? [The Awl]
- The price gap between food grown conventionally versus organically is closing. [Vox]
- A new intentional community in the suburbs of Amsterdam will grow its own food, make its own energy, and process its own waste—making it completely closed-loop. [Fast Company]
- Many restaurants are suffering from a lack of skilled cooks—but so are many "fast casual" restaurants, like Dig Inn. How will they fix the lack? [Edible Manhattan]
Some of this week's favorites on Food52:
- The editors planned Creative Director Kristen Miglore's wedding—or dreamed they did, anyway.
- Is hydroponic farming the future of agriculture in Detroit?
- Your organic milk might be three times older than conventional milk—but it's not necessarily a bad thing.
- There is now coffee being produced in California, and the farmers think it could change the whole industry.
- Copper countertops are dreamy. So dreamy that maybe it doesn't matter if they're not the most practical.
What are some of the best things you read this week? Share the links (and your thoughts!) in the comments.
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