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Meet & Eat: Joe Yonan, Washington Post Food Editor and Cookbook Author
We've become so accustomed to divvying recipes up to fit a solo meal, or just Tupperwaring the leftovers. How often do you see a recipe that says "serves one"? Subtext: you're eating alone?! That's why Washington Post food editor Joe Yonan started his "Cooking for One" column for the paper awhile back. The idea to write Serve Yourself, our Cook the Book this week and not to be confused with the John Lennon song, came out of the column. We talked to Joe about writing the book, the challenges of shopping for solo cooking, and if this project made his social life suffer significantly.Fewer Waiters Going Penless These Days
[Photograph: Samsara in Wikimedia Commons] A paean to old-school waiter badassitude in the Washington Post as the paper reports that fewer waiters are going pad-and-penless these days. Instead of memorizing customers' orders, the new generation of wait staff has to jot it all down. Why? An increase of finicky demands from diners, larger party sizes, and "a generation that seems less comfortable with memorization." Says Richard Weber, a longtime waiter at the Palm in D.C.: "I've always gone by memory — it just feels more professional that way. Sometimes you have to go into the walk-in cooler and scream, yeah, but usually I can keep it all straight without too much trouble." Too bad. I've always been amazed when...Video: What's in 'Washington Post' Dining Critic Tom Sietsema's Fridge
When you eat 12 to 14 meals a week out in a restaurant, your fridge gets a little ignored. For dining critic Tom Sietsema the few contents include: peanut butter, bottles of bubbly, M&Ms souvenirs from the White House, and oatmeal with flax seed. (Wait, oats need to be refrigerated?) He also keeps a stash of his top-secret pseudonym credit cards in a fridge drawer. Hint to Washington D.C. restaurants: Sietsema is the one paying with cold cards! Sadly we never get to see his face in the video. The camera crew does a pretty impressive job zeroing in on his hands and black jacket sleeve only. Take a fridge tour after the jump....'Washington Post' Launches New Food Politics Column
Gut Check is a new column that will, in author Ezra Klein's words, be "a provocative look at the policy and politics of the plate. It's about the high cost of cheap meat, and whether eating local actually makes any sense, and why the world might be better off if Congress dissolved its agricultural committees." In the inaugural installment Klein reviews Food Inc. and talks to Eric Schlosser, who consulted on the film....What Foods Would You Fight For?
Photo from the Washington Post The Washington Post has a great piece from Jane Black (occasional Serious Eats correspondent) about the “Sardinistas”—a group of fishermen and biologists near California’s Monterey Bay, dedicated to elevating America’s perception of the lowly sardine. "We want to value what these fish can give to us from an ecological standpoint and a health standpoint,” sardine fanatic Mark Shelley tells Black. “And we think there are real ways to enjoy them." In service of the sardine, Shelley and others are planning to produce a new line of canned sardines, raise awareness about their health benefits, and re-brand the fish in the American marketplace. It’s an uphill battle, but one that the “Sardinistas” are passionate about....Meat Cards Redux
A few weeks ago, we brought you Meat Cards—business cards made of beef jerky, with your information laser-etched in. But Joe Yonan at the Washington Post went ahead and got a batch. The result? Each card is "surprisingly delicate," he writes, and "a little hard to make out in parts." But it looks pretty great in his bacon-patterned wallet....Two Sides of the Same Coin
Photographs: Wikimedia Commons, Washington Post Two items out of Sustainorgania are making the rounds on the food sites today. The first, more attention-grabbing one, on The Atlantic Food Channel, has Bill and Nicolette Hahn Niman (of Niman Ranch fame) calling on the Obamas to become chicken farmers. "The idea may sound far fetched, but is it, really? At the dawn of the 20th century, chickens were literally everywhere." The Bay Area ranchers would like to see "a flock of egg-laying hens for the White House grounds." This comes, of course, on the heels of the news about the new White House vegetable garden. As Eater cleverly put it, "Give those locavores an inch and they'll take a mile.... Also...In Videos: 'Cash Cows and Cowboy Starter Kits' on Bill Moyers Journal, PBS
The Bill Moyers Journal teamed up with the PBS series Exposé: America's Investigative Reports to follow the trail of Washington Post reporters who uncovered more than $15 billion in "wasteful, unnecessary, or redundant expenditures" that went from Washington to America's farmers. With grain prices skyrocketing and the federal deficit out of sight, this would seem the moment to cut back on those tens of billions of dollars that taxpayers shower on milk producers, cotton and rice farmers, and growers of corn, soybeans, wheat, and sugar — subsidies that keep coming whether they're needed or not. Our farm policies frankly are a ramshackle, a costly mess — a monster jerrybuilt by politics. What was supposed to be a temporary financial...WaPo Peeps Diorama Contest
For Easter, the Washington Post decided to have some fun and so they held a Marshmallow Peeps Diorama Contest. They expected about a dozen or so entries and got over 350 from across the US and beyond! The grand prize winner was freelance graphic artist and photographer Charles Johnston, who spent two weeks working on his Peeps Are A Girl's Best Friend (above); the WaPo staff was "rendered speechless by the diorama's meticulous craftsmanship -- from Marilyn Monroe's sculpted hairdo (made of clay), to her curve-hugging pink papier-mache dress (her rump is made of a whole Peep), to the fine details of the tuxedoed Peepmen, each made of 61 pieces (their toes are coat hangers bent into L shapes,...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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