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Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. https://flic.kr/p/4DMP

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. For the past few month

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. Down here in the South

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. “It kind of stinks you

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. Do you hear that buzzi

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. My husband and I both

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. I feel lucky to

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. If you're at all plugg

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts. I recently took some t

Food Riot will be closing at the end of June. For the next couple weeks, we're celebrating the highlight reel of our favorite posts.

#food riot

25 Signs You Might Be A Cocktail Geek

Morning Grind: June 22, 2014

Our daily morning roundup of food-related fare from around the web.

Twice a day, six inmates milk 1,000 goats on a prison-run farm. They get a base salary of 60 cents per day but most earn $300-$400 per month. The milk is turned into cheese at a different facility, and then sold in Whole Foods and other retail outlets.

WUT.

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The truth? This isn’t the end, but it actually is kind of a big deal. Yes, the artisanal cheese business is relatively small. But imagine if an FDA regulator were to declare, say, high fructose corn syrup to be unsafe, and that it could no longer be used as an ingredient. Big food processors would go nuts. The corn industry might stage a coup d’etat. This was really no different, just played out a on smaller scale.

The FDA should really watch their off-hand remarks.

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The new science of fat is not just based on the experiential evidence that butter and cheese are tastier and more filling than crackers, producing pleasure and satiety and leading people to eat less. It’s also founded on sophisticated—and very disputed—understandings of the behavior of cholesterol, influenced by dietary fat, in the bloodstream.

Nutritional science, man. Always changing.

#morning grind

Before you splurge on that restaurant, you should make sure it's worth the cash. Here's how you can tell.

"Everybody" loves these foods....except me.

Morning Grind: June 21, 2014

Our daily morning roundup of food-related fare from around the web.

Miller says the shift away from GM ingredients hasn’t cut into the company’s bottom line by much, but that’s partly because ice cream doesn’t have a lot of genetically modifiable ingredients. The most common GMO crop in America is Monsanto’s “Roundup Ready” corn, which would only make a trace appearance—it might go into the corn syrup used in making Ben & Jerry’s caramel swirl, for example.

Ben & Jerry’s doesn’t dig GMOs.

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We get putting French fries on a burger because, chances are, they’re getting eaten as a side anyway. But we’re not so sure about the latest topper at Carl’s Jr. — mashed potatoes.

I will eat mashed potatoes on literally any savory dish, so this is fine with me.

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The free oSnap app let’s you take a photo, and then tag a number of smells in the image from a catalog of terms like “zesty,” “smoky,” “tropical,” “caramel” and “jasmine.” (The idea is that new aromas can keep being added, and users can one day download specific smell packs to describe things like coffee.)

Oh that’s…a thing that exists now.

#morning grind

Morning Grind: June 20, 2014

Our daily morning roundup of food-related fare from around the web.

The results of a recent clinical trial suggest that compounds in cruciferous vegetables like broccoli (and kale) prod cells to get rid of certain air pollutants. The intriguing randomized control trial of about 300 Chinese adults found that consuming a beverage made with broccoli sprouts every day for three months lead to high rates of excretion (in urine) of two harmful chemicals: benzene and acrolein.

Good thing I like broccoli.

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Out of all the handcrafted whiskey getting made in Brooklyn, the borough has until now not had a Scotch whisky to call its own. Probably because Scotch has to be made, you know, in Scotland. But now that gap in the market has been filled by Jura Brooklyn, a single-malt Scotch that master distiller Willie Tate says was inspired by the people of Kings County.

Still made in Scotland, though.

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The machine adds a deliciously icy head of frozen beer slushie on top of your beer.

Um, yes.

But the lazy, privileged, expensive frivolousness of brunching is EXACTLY what makes brunch so great. There is nothing practical about brunch. Brunch isn’t quickly fueling up for the day before you barrel out the door. We have power lunches, networking dinners, we even do business over drinks. Brunch isn’t about just eating food because you’re hungry and it’s not about getting ahead at the office. It’s about hanging out with friends or family and eating food that is too expensive, food that loves turning into fat on the back of your thighs WAY too much. It’s about celebrating the fact that it’s a Saturday or Sunday and you’re not at work or getting chores or errands done or bettering yourself in any visible or concrete way, shape, or form. You’re just hanging with people you like being glad to eat awesome food and be alive.

In Defense of Brunch

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