Category: food and cul­ture

Auto­mat­ic is a brand new Brew­ery Cat, just report­ing for duty at Crea­ture Com­forts Brew­ing. On Insta­gram, mais oui.

From Whole Foods to Red Lobster: Stores, restaurants sell shrimp peeled by slaves, AP finds

Chicago Tribune

slaves in the farm­ing trades

What con­sti­tutes mod­ern-day slav­ery is often seen as an accept­ed way of doing busi­ness in Thailand’s seafood export cap­i­tal. Shed own­ers say they are pro­vid­ing jobs to poor migrant work­ers. Police may be paid to look the oth­er way.

In the North of England there is a longstanding tradition of eating gingerbread on the anniversary of the attempt in 1605 to blow up the Houses of Parliament. the old foodie

Guy Fawkes Night Cake

Guy Fawkes Night Cake, plus more ideas of where Bon­fire Night cakes came from. spoil­er: not Chris­tian tra­di­tion..

Bran­don Katze is a Dis­tillery Cat liv­ing at Park­side Café in Birm­ing­ham, AL (via Insta­gram)

Anti-Chinese sentiment was rampant in America in the early 20th century—and had been since the latter half of the 19th century, when as many as 300,000 Chinese miners, farmers, railroad and factory workers came to the U.S. Many non-Chinese workers felt threatened by these laborers, who often worked for lower wages. NPR Food

Lo Mein Loop­hole

Deeply embed­ded racism again­st Chi­ne­se immi­grants in the ear­ly 20th cen­tu­ry looks almost iden­ti­cal to today’s hatred of Mex­i­can immi­grants.

Jell-o: the Essen­tial Appalachi­an Dessert

Along with 7Up, a cure-all ton­ic in my mother’s house, Jell-O was a heal­ing food. It was my sus­te­nance on sick days home from school

Why I Quit Ordering From Uber-for-Food Start-Ups

The Atlantic

The food was decent, but the vibes were dystopi­an

Josephine doesn’t pre­pare any meals itself. Instead, it screens home cooks and takes orders on their behalf. On the day I’m writ­ing this, I can get car­rot soup ($11) from Lisa in Oak­land or phở ($13) from Hai in Emeryville. That’s it for tonight. Tomor­row, there’s chick­en and dumplings ($11) from Suzie in Albany or veg­gie enchi­ladas ($8) from Afiba in Fruit­vale. The menu extends out two weeks; Josephine is less “I’m hun­gry now” and more “I expect to be hun­gry on Thurs­day, so I’d bet­ter line some­thing up.”

Change Isn’t Cheap

Lucky Peach

mon­ey in the world of food

Jason Ham­mel, who owns Lula, a main­stay here in our neigh­bor­hood, on the nec­es­sary changes hap­pen­ing in the restau­rant indus­try that need to hap­pen to stop the col­lapse of pub­lic food into a morass of cheap, shit­ty piz­za and burg­er joints.

Dis­tillery Cats bring you Egon, Ray, Goz­er & Venkman from Chicago’s Empir­i­cal Brew­ery via Insta­gram

The Stark Racial Divide In Pay For Restaurant Workers

NPR's The Salt

food for thought

For one thing, Ben­ner tells The Salt, Lati­nos tend to apply for cer­tain types of jobs, like dish­wash­er, line cook and table buser. Like­wise, such “back of house” posi­tions are not gen­er­al­ly tar­get­ed by Cau­casian appli­cants, who more often seek high­er-pay­ing bar­tender and wait­er posi­tions. “We call this the self-selec­tion bias,” says Ben­ner, whose research involved inter­view­ing own­ers and man­agers at 12 Cal­i­for­nia restau­rants, half of which were high-end estab­lish­ments, and close­ly ana­lyz­ing nation­al indus­try data. “Peo­ple may just not see them­selves as work­ing in a cer­tain area.”

original content © 2017 patric king.