I’m learning that a non-zero number of people who subscribe to this newsletter have similar reading habits to me, which... makes a lot of sense. I’ve started being mindful of cataloguing interesting food adjacent things I’ve read to pass along. I’ll probably only do this quarterly — who knows, I will continue to just ‘do what feels right’, as one does.
🌶️ Industrial agriculture continues to flatten the joy and wonder of cooking with plants’ reproductive vessels to its lowest common denominator: consistent, predictable, easily processed. Anecdotally, this fully lines up with my lived experience and is one of the reasons I pretty much only buy serranos when shopping at chain grocery stores — of varying levels of heat, but at least consistently hot.
🍽️ I need more like this menu trends state of the union article in my life. It made me very nostalgic for my pre-pandemic, see your new home country, domestic travel era. It made me reflect on other places I enjoy gawking at menus:
Ruth Reichl has a recurring “Old Menus” segment in her newsletter La Briffe
I recently stumbled upon Vintage Menu Art while seeking inspiration for a zine I have been thinking about (but not working on) for months
A copy of Menu Design in America. 1850–1985 that does not get brought out often enough, due to its heft. Occasionally horrifying — 19th century America, super racist!
🍚 This detailed tteok breakdown spoke to the long-time lover, more recent cook-er, of rice cakes in me. I’m especially unfamiliar with the steamed varieties, and am very much looking forward to tracking some of these down in the near future, most likely the next time I’m in Cali. Then again, who knows — a trip to Korea always seems like it’s one coincidence away from materializing, maybe this is the year.
🧂 Kosher salt is not the universal default for home cooks? I feel like a foolish North American who knows nothing of the world. I don’t know what n is in this poll but I was shocked. I am not particular about most things in the kitchen, I’m happy to adapt to whatever is available, but… I did recently turn down a free box of Morton’s because I’m a Diamond Crystal girl through and through, so I guess I care about salt?
🎰 I love the pizza scratch cards in this branding work so much. Not to Talk About Design on main, but I think this strikes such a great balance of playfulness, visual appeal, and personality in a world where restaurant branding is looking better and better but less and less joyful? Maybe that’s a cynical take, I famously avoid calling myself a designer these days for good reason. I will be stealing this scratcher concept for a zine sometime in the near future, consider this a formal citation.
📅 A friend recently introduced me to the 72 Japanese micro-seasons and I’ve been enjoying occasionally popping in to read descriptions / being more mindful while witnessing Portland’s own transformation from gloomy wasteland to a decidedly magical place (being poetic about the lifecycle of plants is definitely food adjacent).
Lastly, back by popular demand (one request), what I’ve been listening to lately. Special shout-out to Windows, which has quickly become my official plotting / scheming / up to no good background music.
See you in June(?) with more links!
R