Serious Eats

Leftovers: Stray Links From Our Editors

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Jam out! [Photograph: Lucy Baker]

If you've never thought to wonder what different fonts would taste like, you're in for a real treat (or, I suppose, what could be your worst artsy fartsy nightmare). Lithuanian design studio primprim unveiled this series for Vilnius Design Week, and it's finally trickled on over to the U.S. of A. They've basically envisioned various classic typefaces as meals, and then built them into three dimensional paper constructs. It's totally weird and kind of great. You can read semi-sensical explanations of each "meal" at Designboom or Foodiggity. —Niki Achitoff-Gray, Associate Editor

As Dennis explained last week in his recap, Taste of Chicago is easy to dismiss, but strangely hard to hate. So it's good news to hear that after a few shaky years, attendance actually went up this year to 1.5 million over its five day run. —Nick Kindelsperger, Chicago Editor

I love Eating Asia, and they started a Tumblr recently that's focused on Turkey. It really makes me want to go back! —Tracie Lee, Developer

Time to preserve summer produce! Over at Food in Jars, a great basic guide to hot water bath canning. —Maggie Hoffman, Senior and Drinks Editor

So I know I'm not "a little one" but whatever, I still really want these airplane shaped spoons. —Carrie Vasios, Sweets Editor

Eater's Greasy Spoons Week has a lot of great stories dedicated to the "affordable, accessible, comfort food-focused restaurants of this city." But I particularly like this interview with Celso Reyes, a veteran weekday line cook at Square Diner in TriBeCa, who has some thoughtful insights on customer habits and Cobb salads. —Jamie Feldmar, Managing Editor

YARD MEAT. CHICKEN TWINS. MALLOW CRIPS. TIGER BEEFS. PORK
DILLINGERS.
Get all these and more from Apple Cabin Foods. Or just read about 'em and laugh your butt off. —Robyn Lee, AHT Editor/Chief Doodler

This is a few days old, but still a touching look into the economy and personalities of New York's illegal churro vendor trade. —Max Falkowitz, NY Editor

About the author: Jamie Feldmar is a noodle aficionado, barbecue lover, and the managing editor of Serious Eats. You can follow her on Twitter at @jfeldmar.

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