via PBS (Mind of a Chef)
While the majority of restaurants in the city have been awarded “A” grades, grades below that can influence restaurant-goers’ eating decisions, with some restaurateurs saying even a “B” rating can stigmatize their business, impacting their bottom line, including their real estate decisions.
via Commercial Observer
Fifty-nine foods are immortalized as emoji. Can someone eat only their real-life counterparts—and survive?
via The Atlantic
But until several years ago, the simple Mason jar was more likely to be found in the nooks of grandmothers’ pantries than on retailers’ shelves. It was salvaged from near extinction by businesses eager for a homespun aesthetic in a sturdy, affordable package — many of them hoping to lure the millennials who have fetishized the jars in photographs on Instagram and Pinterest.
Although New York City has long had a clearly defined and ubiquitous style of pizza, the city’s appetite for the dish knows no bounds.
via Eater NY
We think of factories producing iPhones, IKEA flatpacks and Infinitis, and as ID’ers we have an idea of what those production lines look like. But chances are you’ve never been inside a factory that makes cakes and desserts.
- m’du - nijalo weekend
- chiskop - zonke bonke
- nite jewel - hounds of love
- allo darlin’ - romance and adventure
- literature - new jacket
- tanya morgan - rock the bells
- betty davis - they say I’m different
- julia holter - don’t make me over
An infographic beautifully maps out 15 traditional tea recipes from around the world, paying homage to the 4,000-year-old beverage.
What is a tour rider, anyway? Why do bands have them? And what happens if their demands aren’t met? As part of Soundcheck’s How To Be Smarter About… series, Jack Skippy McFadden, talent buyer for Austin City Limits Live, fills us in about what he does to keep artists happy backstage.
via WNYC Soundcheck
The Japanese government is using ramen for soft power - or rather, al dente power - abroad but at home it’s falling out of favor
via The Washington Post
As summer begins to wind down and so does the enjoyment of mid-year delights like lobster rolls and fried clams, we wanted to bring your attention to some of the lesser-known but equally savory gems while there’s still some time left. We sent 10 writers on the hunt for more offbeat summer experiences all around the country. Here’s what they found.
Illustrator and designer Akihiro Mizuuchi designed a modular system for creating edible chocolate LEGO bricks. Chocolate is first poured into precisely designed moulds that after cooling can be popped out and used as regular LEGOs.
I spoke with Wymond Miles of The Fresh & Onlys about cooking and eating in the Bay Area, including how to cook pho, get the best produce, and find the most delicious burritos.
Check out his San Francisco food recommendations on our Food Map.
(Full transcribed interview after the break)