Welcome to the weekend! Now’s the time to settle in and catch up on all this week’s food news. Here are top-level highlights of some of the food stories we’ve been reading this week.
- For juicier tomatoes, try storing them upside down. [Serious Eats]
- Just how well does a new foraging phone app work in helping you find wild edibles on your own? [Skillet]
- This patriotic Caprese salad is a creative departure from the usual flag cake. [Food Network]
- Susan Ungaro, the longtime president of the James Beard Foundation, has announced she will be stepping down. [The New York Times]
- From city permitting to office equipment to ceramics, here’s how much it costs to open a restaurant in today’s San Francisco. [Eater SF]
- Top contenders for Nabisco’s #MyOreoCreation contest include Mermaid, Unicorn, Millennial Pink, Coffee, Glazed Donut and (of course) Avocado. [Grub Street]
1 comment
Like Heniz ketchup after they bottle it, I am told they store the full cases upside down, so all of the sauce flows to the top and then when they ship they turn the cases right side up. that’s why it is so slow to come out. Not a wife’s tail, but a supplier told me this, nice trick.