PrintSunday Reading
Slate debunks the New York Times' "scaremongering" story about mercury-tainted sushi. [Slate]
The Observer's Susan Smillie travels to the South and discovers that "things really differ state to state..." and is baffled by shrimp and grits for breakfast. [Observer Food Monthly]
Mark Bittman, who is not a vegetarian, writes about the environmental impact of meat consumption: "beef generates 24 times more CO2 than vegetables and rice." [NYT]
Question: Is there a difference between brown and white eggs? Answer: No, they're just more expensive. [Chow]
On Friday, Serious Eats' Pizza Weblog Slice survived an Internet thrashing due to its exhaustive list of regional pizzas. Seems as though everyone has something to say about their local pies: read the many comments over at Slice, Digg, Fark, and Boing Boing.
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4 Comments:
I think Phase II of the Slice Survey should include an updated list of regional styles, a community-recommended "who's best," a sampling of the top 2-3 of "who's best" in each style, and a report, accompanied by extension documentation, tasting notes, and infographics on the size, weight, and structural components of each type of pie. Oh, and a chart displaying properties across all styles. Perhaps if we average them all out we'll find the most "United States" style of ALL pizzas.
kathryn at 11:45AM on 01/27/08
Adam's piece is to be commended.
It is the singular bit of informational writing listed above that has not been hashed and rehashed over time in any number of forms that say exactly the same things.
"Mercury-tainted". "Regionality". "Wooo hoo I'm surprised by Shrimp and Grits." "Meat consumption takes a big toll." "Brown and white eggs." Please. I am falling asleep. Same stories. I've been reading them for about thirty years and wonder how many years they were being written about before that.
I guess the value in them might be that there may be people, younger people, who have not read them before written by their generation of respected sources. Sort of like starting on the surface so that other commentary can be given as in book reports. "I read one thing by so-and-so" without bothering to look behind, before, around.
I say someone should just do a Spark's Notes for foodwriting. Have it all in one place. Then people can exchange the approved information and nod knowingly at each other, glad that they've passed the test.
Karen Resta at 12:52PM on 01/27/08
Regarding eggs... I try to buy brown eggs. Maybe I am misinformed, but I think white eggs all come from the same breed of chicken. Since most eggs sold in the store are white, I choose brown eggs as a biodiversity issue - brown eggs come from a different breed. If the white egg-producing leghorn breed were ever stricken with a virus, etc, we would need those brown egg girls!
freddy at 1:03PM on 01/27/08
Overall that article by Mark Bittman was interesting, though I was saddened that it perpetuated the myth of the prius - despite research showing that from cradle to grave it is less efficient than a hummer. Those batteries and the other materials it is made of aren't environmentally cheap. Or indeed, that just 'on the road' there are about 5 cars more efficient than it. As I recall top of that list was the diesel jetta. Drive a prius to save your pocket (perhaps, though the cost of replacement batteries hasn't yet been counted, nor the resale market), but don't pretend you're saving the environment.
Still, as a non-vegetarian, I am horrified by the amount of meat people eat. I have 6 oz per month of red meat (there still is no better cure for iron deficiency). Maybe three times that much of white meat, and the same again of fish. Given that there are many others like me, some people must be packing away amounts hard to conceive!
sarahdlr at 9:34AM on 01/28/08