Every Sunday, we'll round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.
Today: Why we all need to pay more attention to changes in the avocado industry, what happens when you pop really old Champagne, and a trick to making perfectly poached eggs.
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Here are 7 of our favorite things we read this week:
- Americans consume roughly 5 times as much avocado as they did 15 years ago, but California's dry spell could put an end to avocados altogether. [Grub Street]
- Blue Bottle Coffee just bought the beloved San Fransisco-based bakery Tartine and has plans to expand it to New York, Tokyo, and Los Angeles. (But don't expect kefir croquette-laden tasting menus out East; Bar Tartine is not part of the merger—you'll have to make the trip to California for that.) [Bluebottlecoffee.com and NYTimes.com]
- Making perfectly poached eggs is hard, but this trick from Julia Child just made it a whole lot more maneagable. [The Kitchn]
- Social consciousness is becoming a trait of high-end chefs, right alongside creativity and an aptitude for knife skills. [NYTimes.com]
- As it turns out, 170-year-old Champagne rescued from a shipwreck tastes "cheesy." [Gizmodo]
- You might want to put that pint of Jeni's ice cream back on the shelf. [NYTimes.com]
- Do you pull over when you see the Hot Light is on? Tim Carman legitimizes our cravings and "guilty" pleasures, reminding us that "some street creatures can’t be tamed." [Washington Post]
Did you read anything worth sharing this week? Tell us in the comments below!
Photos by James Ransom
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