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Meat raffles, endearingly wacky sandwich cookbooks, and more we read and loved this week.
Around the web:
- We don't really know how our ability to taste salt works. [Eater]
- Meat raffles, a time-honored tradition coming soon to a bar near you. [Atlas Obscura]
- For many low-income Americans, McDonald's serves the unlikely role as community center. [The Guardian]
- Old shipping containers are getting new lives as "farms" that can each produce over 48,000 heads of lettuce a year. [Wall Street Journal]
- Once upon a time (in 1907!), a recently-immigrated Muslim man began selling tamales in Wyoming, where he was known as Hot Tamale Louie. [New Yorker]
Some of our favorites from the week on Food52:
- Sourdough isn't the only preferment out there—poolish, biga, pâte fermentée, and sponge are all easier to make (and very, very excellent).
- When it comes to buying milk, should whether or not it's "organic" be the most important consideration?
- A Super Upsetting Cookbook About Sandwiches isn't your usual sandwich cookbook. But it is wonderful and strange and very much itself.
- 12 Filipino desserts to make as soon as you possibly can. (Halo-halo is first on our lists.)
- Where are all the female whole-hog pitmasters?
What are some of the best things you read this week? Share the links (and your thoughts!) in the comments.