If it’s rainbow going in...?
Yes, the rainbow bagel is real. (And it has a funfetti cream cheese schmear). 5-year-olds everywhere, rejoice!
Image courtesy of The Daily Bite

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@pointsoftoast
If it’s rainbow going in...?
Yes, the rainbow bagel is real. (And it has a funfetti cream cheese schmear). 5-year-olds everywhere, rejoice!
Image courtesy of The Daily Bite
Take your apple crisp to another level
While husband-and-wife restaurateurs Anthony Myint and Karen Leibowitz's earlier successes— Mission Street Food and its Mission Chinese spin-off— started with a playful attitude and a viral bang,...
The Perennial opened! (On my birthday, I might add). I supported their Kickstarter project in 2014 and was pleased to have Anthony Myint at YBCA 100 last fall to talk about his ideas on sustainability. Looking forward to seeing the space and supporting this new food system.
What’s it like to cook in space?
I just finished reading The Martian, which has a long storyline about growing potatoes in space. Here’s Lucky Peach with a story about cooking on the International Space Station.
Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub.
Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start | Civil Eats
I read Elaine Brown’s A Taste of Power in college, a memoir which documents her life and service as the Black Panthers first female leader. She continues to do incredible things for her community in West Oakland around self-sufficiency, self-determination, and empowerment.
Benuhana AKA why I want to be friends with the people behind Lucky Peach
VILD MAD, a Danish education project to explore wild food (via Introducing: VILD MAD | The Feed)
Move over spork, It’s the tritensil! (via 1 | The Spork, Redesigned | Co.Design | business + design)
Can a social mission and business bottom line co-exist? How Ben & Jerry’s Social Mission Survived Being Gobbled Up - The New York Times)
7 Ways to Chop an Onion
7 Ways to Chop an Onion brought some serious tears to my eyes (from laughing, not from chopping) with deadpan lines like “this one will be easy for you if you have a breakdancing background.”
The You Suck at Cooking YouTube channel is NSFW if you can’t play the f-word at your desk, but with gems like the Breakfast Sandwich episode I think you should sneak away and watch it.
American as Apple Pie
The first recipe for American apple pie appeared in 1881 (England’s Queen Victoria requested one from her baker in 1890). Pie rapidly iterated with stone fruit, pumpkin, custards, and cream fillings depending on one’s taste and local availability.
Another early printed apple pie recipe by “Mrs. Fisher”, a former slave who migrated to San Francisco after the Civil War
To cement your expertise for that over-the-grill conversation this July 4th holiday, Eater has a educational roundup of essential pie elements and styles. Or, up your baking cred by bringing Christina Tosi’s Crack Pie to the BBQ, made popular at Momofuku’s Milk Bar.
Image via Bon Appetit
True story: I once licked my grandmother’s fruit-themed wallpaper because I thought it might have been a Willy Wonka product.
John Baldessari's Potato/Lightbulb - Blue wallpaper from Maharam. The print juxtaposes seemingly dissimilar elements to create formal visual relationships. I could see putting up a single wall of this in a kitchen, or outfitting one of those tiny bathrooms under the stairs that do great with loud prints.
What a Lovely Spray!
You knew it would happen. Wilton’s Silver Color Mist is getting a lot of attention on Amazon after Mad Max: Fury Road.
This taste-free formula is Kosher and great for party desserts or your trip to Valhalla, as evidenced by the review below:
My favorite comment so far: My Warboys use this all the time, a real step up from using toxic chrome spraypaint which was causing odd tumors.
(Icon by Hypermorgen through The Noun Project)
Gadget Mania
I can cook pretty much anything, but RICE of all things makes me nervous. I switched to quinoa years ago for the most part because it was easy, took 15 minutes, and has a solid nutritional benefit. But now that I live in a home with a rice cooker, I’ve dreamed the dream of rice again.
The Zojirushi Rice Cooker may have come to my rescue. The various settings allow you to make different kinds of rice, farro and freekeh. Plus, the “Fuzzy Logic” artificial intelligence capabilities of the machine means it can self-adjust to make perfect rice. Looks like scorched rice to accompany that giant jar of kimchi in the fridge may be within arms reach.
Image via Bon Appetit
Breakfast, anytime
I’m just getting over a stomach bug and dreaming of the day I can eat all the lovely and complexly-spiced foods I want. Meantime, feast your eyes on this Roasted Broccoli Rabe Tostada with Avocado, Fried Egg, and Chimichurri from Cannelle et Vanelle.
Foodventure
Two years ago, I met my parents in Spain for a two week adventure. My hit list included: Barcelona’s Boqueria and Cal Pep, the Dali Museum in Figueres, the Guggenheim in Bilbao, Madrid’s Reina Sofia, Guernica and various Mesons (tortilla, champinion, croquetas), finding the best Gateau Basque in Basque country, and eating jamon no less than once each day (skipping was fine if the day included pulpo). Sure, we did city touring on bikes, met up with some extended family in Zaragoza, walked along the aqueduct in Segovia, but my imperatives included the above list.
My Dad and I having a seafood breakfast at the Boqueria. We tried to order a few a la cart items, and the Chef told us we were getting the seafood sampler. It roughly translated to “When I come to your house for dinner, I’ll eat what you serve me. When you come to my house, this is what I serve you.”
As Helen Rosner says in her Afar article, “if recipes were perfect portals to the thrills of travel—we’d never need to leave the house.“ Food brings about a Proustian memory flash. Not only of our own instance of first experiencing it, but also all we know about the place, a lesson in the history of trade routes, farming cultures, technological innovations and regional culture. How best to learn about other cultures than by going (and eating) there?
Churros y chocolate in Madrid
More and more articles are showing that consumers are spending their money on experiences, not things. Psychology research shows experiences bring people more happiness than do possessions. Even waiting for an experience elicits more excitement than waiting for a material good. While I may have a habit for collecting kitchen gadgets, I fully support the Foodventure.
*Toast Points will be published on an irregular basis. The daily habit is falling away as real life sets in. However, I’m bookmarking ideas regularly and looking forward to sharing more recipes, cultural criticisms, pop culture food trends and kitchen ephemera with you.