Links from the Food Universe - Weekly Compilation NO.5/13
March 4th, 2013

News from the food universe that are informative, will make you laugh or simply scratch your head.

Food News

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Ahhhhhh, finally some sun! Most parts of Germany have been covered under cold grey clouds throughout the month of February and this week is supposed to tease us with an early glimpse of spring – bring it on, I say, we are in dire need of some sunshine here! In happy-spring-mood I tried to embellish our home with the first flowers and since I don’t have many dedicated flower vases, I use the next best thing, old food containers of all sorts, which I collected over the years from various flea markets. Wishing you a bright and sunny week before I leave you with some food related tidbits…

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Yes, It’s Longer than You Think - Handy Infographic Helps You Visualize the Shelf Lives of Different Foods (Foodbeast)

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Everything you ever wanted to know about apple varieties.
Our Comprehensive Living Archive of Apples
In its original home, near Almaty in Kazakhstan, the apple can be the size of a cherry or a grapefruit. It can be mushy or so hard it will chip teeth. It can be purple- or pink-fleshed with green, orange, or white skin. It can be sickly sweet, battery-acid sour, or taste like a banana. Preserving this biodiversity can become a massive project, in life and art. (The Atlantic)

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Of course we don’t want to eat bugs. But can we afford not to? - The idea of eating insects disgusts us. But meat is growing ever more expensive. Enter the marketing department… (Guardian).

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5 Food Trends We’re Thankful For: An Antidote To Whiny Food Writer Syndrome - These are the things from the food world that add to our love of the scene, rather than peevish things that annoy us. (LA Weekly)

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Feast – A Thanksgiving tribute to images of food on film
Writer-director Paul Schrader has said that sex and violence are the vicarious pleasures that drive the vast majority of commercial films, and he’s right. But food is arguably just as alluring, and in its way, its appearance on screens—and when it does appear, it’s often as lovingly lit and framed as a reclining nude—might be even more revelatory and pleasurable, because its appeal isn’t solely based on unattainable fantasy. (Museum of the Moving Image)

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If you read only one blog post this week, make it this one from Kelsey.
Back to the island
Something that the majority of people can sink their teeth into. Not the promotion of some pinterestified version of living where we’re all regularly enjoying farm-to-table dinners in the middle of an open field in upstate New York with the sort of friends who look like they stepped out of an Anthropologie catalog. No. Not that life. Quite frankly I am suspicious of any person or entity that sells this hyper-kinfolked idea of honest living or community or happiness. (happyolks)

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I’m not growing tired telling people to use scales for baking, and neither is Stella Parks aka The Brave Tart - Why Weight? (Medium)

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Looking for new ways to incorporate ingredients? Niki Segnit, author of The Flavour Thesaurus, gives you a plentiful of ideas in her Guardian column. (Guardian)

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