— Food & Wine (@foodandwine) July 20, 2016
- I’ve never really been tempted back into the food industry after doing the low-level hard work at its edges. Nick Paumgarten’s review of Damon Baehrel’s home restaurant tempts me. He’s cooking ridiculous, foraged food that may or may not be a complete lie and I’m still not entirely sure if diners are in on the joke or not. I secretly hope his artisanal tree saps are just sugar and water. Maybe the real joke is earnestness.
- What if your influencer is actually a potato?
- Why icecream trucks play a particular tune.
- Why wait for armageddon when you could be immediately eating the food that you had been storing in your bunker? Ironic survivalism is going to be huge.