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Feed52

June 25, 2011 • 2 Comments

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  • how cork is made
  • Photo: wineanorak.com

Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.

• You learn something every day: we always wondered how the bark of a tree was turned into those tiny plugs for our favorite elixir. So that's how corks are made ... (wineanorak.com)

• The story behind our queen of gluten-free (with whom we partnered on this week's contest) as she flourlessly found love. (Gilt Taste

• Ever find yourself ranting on the wasteful 15-second life of takeout containers or bought food packaging? Behold the Austin grocers pioneering a zero waste, package-free system. It's about time we think of the fish. (Good

  • bulk bins  cork factory
  • Photos: Good.com and wineanorak.com

• The bastard child of the poached egg and the over easy, we are obsessed with ruffly eggs. Thank you, Dorie, thank you. (Dorie Greenspan)

• Boy are we thankful for the good ol' First Amendment right about now: A food blogger goes to jail in Taipei. (Taipei Times)

• If the trailer is any indication, A Sustainable Reality promises to be an elegantly produced documentary of ideologically aware food communities springing up all over the country. (Kickstarter)

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Comments (2)

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Just got a chance to look at alla this - can't wait to check out in.gredients and also to ruffle me up an egg!!!

Mcs

over 3 years ago mcs3000

Feed52 is so well done - enjoy reading the intro. to the stories as much as the stories themselves. I can't wait to try Dorie's ruffly eggs w/a side of bacon. In San Francisco, we have Rainbow Grocery, the 1.0 version of the Austin store. The bulk bins area is worth the trip alone. It's where I got most of my ingredients for Merrill's no-bake granola bars. Happy to see more stores encouraging their customers to reduce/reuse.