This Associated Press story caught my eye last week. How could it not?
Hot dog, bacon and doughnut lovers can get all three foods in one cholesterol-boosting item at this summer's New York State Fair. The Big Kahuna Donut Dog tops the list of unusual items at this year's fair. The offering consists of a maple-glazed doughnut around a bacon-wrapped hot dog.
I had a bad food day Thursday. Not "bad" as in salad vs. cheeseburgers. (I don't think of food that way. It doesn't deserve such moralizing.)
I mean bad as in flavorless. Bad, as in, everything I ate today turned to sawdust in my mouth.
NASA has enlisted a crew to test how astronauts will cook and eat on years-long missions to Mars. The volunteers are learning to make French bread and Puerto Rican white bean stew out of shelf-stable ingredients in a low-gravity environment because you can only eat so much freeze-dried ice cream.
A day of eating in Brooklyn with the Whole Foods foraging team.
Sam Mason, the man who's putting bacon, lime, smoked paprika and coffee flavors into mayonnaise, will soon be bringing his unique flavor profiles to another fat-rich substance: ice cream.
He said he's negotiating a lease this week for a space at Union Avenue and N. 12th Street in Greenpoint, Brooklyn — right across the street from McCarren Park, and the huge, soon-to-reopen McCarren Park swimming pool. What could be sweeter for an ice cream joint?
Heat. Outside, it's making us sweat and making castelfranco and other greens bolt. Inside, in WNYC's Studio 4, the heat of the 60-Second Stir-Fry lightning round of hard-hitting questions is making Brooklyn Grange's Anastasia Cole Plakias and Ben Flanner nearly come to blows.
Walking down Vanderbilt Avenue in Brooklyn one weekend, I did a double take when I saw a little storefront selling mayonnaise. Just mayo? Does the condiment deserve such a spotlight?