Leftovers: Stray Links From Our Editors

20130731-leftovers-ham.jpg

Going ham [Photograph: Kenji Lopez-Alt]

At first, I thought the headline said it all: "Man tries to smuggle turtle onto plane by hiding it in a hamburger." But it turns out the lede is buried here: the real story is that KFC China serves hamburgers?! —Jamie Feldmar, Managing Editor

Just about every neighborhood in Chicago has a street festival, but DNAinfo Chicago explains that people really don't like to pay for an entrance fee for them. That said, the article mostly worth reading because it features the word "antidisestablishmentarianism." —Nick Kindelsperger, Chicago Editor

Saveur, I love you for publishing an article titled How To Smuggle A Ham. Not some ham, not foreign foods or edible souvenirs. A ham. A whole ham? Now all those extra duffle bags look suspiciously hog shaped. Also, I know I shouldn't, but I would totally buy this Mumford and Sons Whiskey. —Carrie Vasios, Sweets Editor

This trip to New Jersey with chef Floyd Cardoz has me craving Indian food something fierce. —Max Falkowitz, New York Editor

An interesting article in Forbes about investigations into whether McDonald's, Wal-mart, and Walgreens are cheating their workers by paying them in pre-paid payroll cards. Workers have to consent to be paid in these cards, which often carry high transaction or monthly fees, but some have reported that they've been forced to use them with no traditional payroll options. With the use of pre-paid cards used for payroll on the rise, it'll be interesting to see where this goes.—Kenji Lopez-Alt, Chief Creative Officer

This is amazing: Techies are writing code to game the reservation system at San Francisco's State Bird Provisions.—Maggie Hoffman, Drinks and Senior Editor

"A Journey Into Our Food System's Refrigerated-Warehouse Archipelago" gives an overview of the network of refrigerated facilities—the "cold chain"—that allow us to eat whatever we want all year long. In her installation Perishable: An Exploration of the Refrigerated Landscape of America, Nicola Twilley writes, "At least 70 percent of the food we eat each year passes through or is entirely dependent on the cold chain for its journey from farm to fork, including foods that, on the surface, seem unlikely candidates for refrigeration." —Robyn Lee, AHT
Editor

This Times op-ed that lends fascinating historical context to the Paula Deen/Dora Charles relationship. —Ben Fishner, Ad Ops Admin

But wait, there's more! Follow Serious Eats on Facebook, Twitter and Pinterest!

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: