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A skewed list of the world's best restaurants, what makes wedding toasts great, and more we read and loved this week.
Around the web:
- Local food is a good idea—by many accounts and figures, a really good idea. But is always it a good idea, or "safer," as it's often purported to be? (Maybe not.) [Harvard Business Review]
- Our food revolution is a well-intentioned and important one, but one that's been heavily capitalized upon and, says Heather Havrilesky, snake-oiled: "Food is not everything." [The Baffler]
- Farmers have been modifying food for thousands of years! So what's the big deal about GMOs? A helpful guide. [Quartz]
- We didn't know we wanted a history of revolving restaurants—but it turns out we really, really did. [Lucky Peach]
- Hey! Editors of the World's 50 Best Restaurants list! Where are all of your women, your non-European restaurants and chefs, your accessibly-priced restaurants? (Ahem, not on this year's list. Nor on last year's. Nor the year before's.) [Eater]
Some of this week's favorites on Food52:
- Come for the photos, stay for the inspiring, helpful, reassuring wedding (or any!) cake-decorating tips.
- A food editor's father offers some (sort of) sage advice on cooking—and how to do it, and what it means.
- A wedding is a lot of things—among them, a very large dinner party. Which is a helpful reminder to think about food waste and minimize it.
- Why to elope. (Now we all want to.)
- Five tips for giving a great wedding toast, starting with It's a toast, not a roast. We couldn't have said it better, Tad Friend.
What are some of the best things you read this week? Share the links (and your thoughts!) in the comments.