What We’re Reading This Week: October 4, 2016

Bees on the endangered species list, meal kit drama and a new beer from Patagonia—here’s what’s been on the Edible editors’ radar this week.

Photos by Priscilla Chamessian.

Looking for a new Sunday sauce? Edible East End can help. Photo by Priscilla Chamessian.

We’re welcoming two new sister publications, Edible Queens and Edible Bronx!

Bees have been added to the U.S. endangered species list for the first time, and it’s a good thing:
“The U.S.

Fish and Wildlife Service has given endangered status to seven species of yellow-faced bees native to the islands. These are “the first bees in the country to be protected under the Endangered Species Act,” according to the Xerces Society, which advocated for the new designation.”

Kimbal Musk and Dan Barber disagree about the future of food:
Musk envisions an urban hydroponic future, but Barber believes in the power of soil.

Patagonia’s brewing beer:
A new beer from Patagonia Provisions and Hopworks Urban Brewery is made with Kernza (read more below), a perennial grain designed to save water, protect soil and absorb carbon.

Speaking of Kernza, is perennial wheat in our future? The Washington Post reports:
“The grain was Kernza, a new breed of wheat. Unlike the usual varieties, it is perennial, which means it grows year-round rather than being sown each spring. That matters because over time, the plant develops a deep, dense root system that helps to build healthy soil and to keep carbon in the soil, a counter to climate change.”

Looking for a new Sunday sauce? Edible East End can help:
I grew up playing between the rows of corn and tomatoes in my grandfather’s garden, running my hands through the green leaves as my feet kicked up the soil. At 93, my grandfather’s garden is now a single tomato potted plant in his front yard, but the tradition lives on in my parents’ backyard. Every year I watch as my parents harvest buckets of sweet tomatoes, crisp cucumbers, enormous zucchini, and deep green herbs.”

At Extra Crispy, a story of how breakfast can bridge gaps:
“For the first time I could recall, my father stood at the counter where she cooked breakfast on Saturdays. The shock of the switch was daring me to become reacquainted with the part of my own self that coursed through my veins, flowing from an ocean and a continent away from what I knew as home—the West African part. I could easily shift it to the side when I heard my father speaking Igbo to friends on the phone, witnessed him hungrily chomping on kola nuts or panting like a dog after eating yet another bowlful of spicy beef stew for dinner. It was easier to keep a safe distance—but not this morning, in this kitchen, with these sights, sounds, and smells.”

Make the perfect cup of coffee—finally—with help from Beyond Words:
“Do you prefer intensity, a smooth flavor, or a lower acidity level? Did you realize that different brewing methods for coffee influence the extraction process in their own ways? Here is a breakdown of a few inexpensive and user-friendly methods that are currently trending.”

Buzzfeed looks into the “not-so-wholesome reality” of meal kits.
“One person said Blue Apron was the worst job she’d ever had. Others said it wasn’t so bad. But every one of them — even those who mostly liked the job — recalled violence or threats of violence, visits from the police, injuries, high turnover, unfair treatment, or a combination of the above.”

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Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer.