I’m a big fan of interesting foods so this article on NY Times about ‘wildcrafters” people who forage for food in a specific manner, was a gem to read. These people don’t search primarily on private and (with permission) for feral plants that you would never think of eating. Crazy plants like toothwort, cornelian cherries, brown jug, creasy greens, sweet cicely, pineapple weed and licorice fern. Chefs in New York and around the world are taking these plants as a sort of challenge such as Momofuku Ssam who serves a fruit leather made of tart, floral Russian olive berries with a roasted porcini and duck liver mousse. “It gives you a creative boost,” Mr. Miller said. “For me it was like rediscovering the first time I cooked a piece of fish.” Definitely an inspiring article for people who love to try new things.
Increasingly, in an era when truffles are farmed and Whole Foods sells fresh porcini, the ingredients that chefs seek are not the ones anyone can order; they’re the ones that few have ever heard of. They are the most unusual, not the most expensive. And even if they’re plentiful, they’re exclusive: you need either to know where to go and what to gather, or who to call.
You can also see a really nice photo gallery as well by clicking here.
Looking at these photos again I wish there was a video that accompanied the article and photos that looked just like the photos. It would be great if NY Times dabbled more into premium video, that’s something I would pay a regular subscription fee for.
Thanksgiving is usually a time of gluttonous eating, but this may take the cake. The video features what’s called a TurBacon, which is a bird in a bird in a bird in a bird in a bird in a pig. To be specific, this is a turkey, duck, chicken, cornish hen, quail, 10 lbs of bacon and a 20lb pig, all wrapped up together into on intense meal. This is entirely disgusting but fascinating at the same time. I’ve shown this to a few people so far and they thought it was absolutely disgusting. I, on the other hand, think this would be delicious and I would try it in a heratbeat… though my heart my stop after a couple of bites.
My buddies over at OMFGco have been quite busy lately with their newest endeavor Spirit of ’77, a brand new sports bar in Portland. I think the bar has been open for maybe a week now but all my homies up in Portland have been raving over the place saying how much fun it is. I’m ultra-impressed by that giant Spirit of ’77 sign they installed and if you look behind the bar, it’s a custom made basketball style floor. These guys should be incredibly proud of what they’ve done with the space, it looks amazing. If you’re in the Portland area be sure to stop by and say hi, they’re having Happy Hour from 4 to 6 tonight.
Spirit of ’77
500 NE MLK Jr Blvd.
Portland, OR 97232
The thing really keeps me writing is finding innovative little projects like this one from Gareth Hughes called 2 Sugars. This is simply a concept that he created but I thought it was so clever I had to share. The idea is simple, a lot of people have to get coffee or tea or drinks for their co-workers but it’s often difficult to remember what everyone wants. Enter 2 Sugars which allows you to easily create users and then input what each one of them wants by simple clicking the options on the screen. There’s even the tiny detail of shaking the screen to clear your order, which could be really fun or frustrating. Either way I think Gareth needs to make this app a reality, don’t you?
Creating simple but memorable branding is difficult. Putting enough style and character into something without it being too precious is a fine line to tread but I think the folks over at Menosunocerouno have done it well with their work for Basanti, a tea brand from Mexico. There’s not much too it, some elegantly written words in chalk on black background, but the gloss of the bags and the matte of the coffee cups make it look quite nice. The effect is also quite nice on the clear cool drink cup with the drink itself acting as the background for the text. Very understated but beautiful at the same time.