Hello!
And hello summer! Download your free summer recipe ebook right here, with recipes by Molly Watson and photos by Erin Scott.
Molly says:
“We offer these recipes to help answer two pressing summer issues. First, what to do with all that glorious produce that tends to pile up after visits to the farmers market (including all the bunches of herbs that are so tricky to resist and often equally tricky to use up). And second, what to bring to the party.
Summer barbecues, picnics, potlucks, backyard parties, meet-ups at the park … summer is the time for casual gathering. These drinks, salads, sides, and desserts were designed to be toted along for the ride or offered to a group if you’re hosting. No quickly wilting salads, no fussy last-minute prep.”
By the way, I'm Bruce Cole, Publisher of Edible San Francisco. Welcome to all the new subscribers this week. If you'd like to hop off anytime, simply unsubscribe. I appreciate you reading (and sharing) this newsletter.
If you're reading this newsletter on your Apple iPhone or iPad, you can download our free summer recipe ebook and then save it to your device by first tapping the box with the up-arrow icon at the bottom of the screen. Scroll up and tap Add to Home Screen and the e-book will be saved as an icon on your home screen. To save the e-book to an Android device, on the File tab, tap Print. If not already selected, tap Save as PDF on the drop-down list and then tap Save. Now tap on Save. Choose a location for your PDF (e-book), enter a new name (optional), and then tap Save.
Let’s eat!
EAT
Nudge, Nudge: If you need a little push to download our summer recipe ebook, we present Molly’s glorious corn cake with berries and cream as a prime example of the deliciousness included. #Protip: if you’re an early riser, preparing this for your family’s breakfast one morning will definitely make you a superhero (at least for one day). Edible Communities
We’d Eat This For Sure: Meera Sodha’s vegan recipe for spaghetti with roast almond and tomato pesto. The Guardian
Deb Perelman’s YouTube: The Smitten Kitten OG has launched a recipe video channel. First up, her favorite blueberry muffins. YouTube
For the Ultimate Vegetarian Sandwich, Take Jarred Artichokes and Fry Them: Yes please. Epicurious
Ever Had a Pea Crab? Apparently, George Washington liked them sprinkled over his oyster soup. Garden & Gun
DRINK
Your Wine Horoscope: We don’t really buy into the horoscope hocus pocus, especially when the stars suggest that Leos pour everybody a generous helping of Jacques Selosse ‘V.O.’ Blanc de Blancs Extra Brut Champagne NV ($400). The Drop
At Least They’re Not Plastic: Glass bottles are the largest source of the wine industry’s carbon footprint. Returnable, reusable bottles may be one solution. The New York Times
Then There’s Wine in a Box: Each box (of wine) costs $65 and holds the equivalent of four bottles of wine, which comes to $16.25 per bottle — a fine bargain, and one that reflects the low costs of the bag-in-box packaging relative to a traditional bottling. In theory, the cardboard box should represent a lower environmental footprint than a glass bottle, cork and foil, too. SF Chronicle
Meet the New Generation of Mexican-American Winemakers: “Inspired by their predecessors’ hard work and achievements, these young pioneers bring new winemaking styles—and a new agenda—as they carve their own path in the industry.” SevenFifty Daily
More Young Women Are Drinking to Cope: Women now drink as much as men and suffer health affects more quickly. NPR
THINK
Knife Skills Are Bulls*it: Same goes for tossing things about in a skillet. The Bittman Project
Sadly, The Salmon Apocalypse is Here: “Hundreds of thousands of young salmon are dying in Northern California's Klamath River as low water levels allow a parasite to thrive and kill off fish.” SF Gate
No choice but to quit: “Priya Krishna chose unemployment over a workplace that didn’t work.” The Counter
Related: Watch Priya Krishna make our favorite rice recipe, Chile Peanut Rice. Bon Appetit
The Decadence of the New Veganism: “The Vegan Discourse is fraught terrain to say the least, filled with pointed fingers and conflicting orthodoxies and priorities: animal rights, Indigenous rights, climate change, labor equity. You could tie yourself up in knots simply following the debate between tofu-heads and anti-soy warriors.” GQ
If a Lobster Smokes a Joint: Will it notice that it is boiling to death? Spoiler: “While significant, because it proves that lobsters can totally get stoned, it’s not exactly proof that they don’t notice they’re boiling to death. It’s also not proof they can even feel pain in the first place.” Deep dive here. Cannabitch
🐽 Porkopolis: “In a world unraveled by COVID-19, the brutality of factory farming demands we rethink our relationship to animals.” Boston Review
6 Things Chefs and Restaurant Workers Want You to Know About Tipping:
Tipping creates a stark wage disparity between restaurant staff
The minimum tip should be 20 percent
You should actually tip more at casual restaurants
No-tipping policies are more expensive for restaurant owners
Diners probably aren't paying enough for their dinners
Restaurant workers are essential workers, so tip accordingly
"I started reading about all the negative things—it's sexist, and racist, and gives too much power to the customer—and I thought, why are we beholden to this system, which seems pretty messed up?" Food & Wine
👀 SPOTTED
ICYMI: We’ve published six EAT.DRINK.THINK. playlists so far this year, composed of songs we like to listen to while cooking dinner. For your listening pleasure:
January | February | March | April | May | June
That’s all for this week.
Thanks for subscribing to Eat. Drink. Think. This post is public, so feel free to share it.
We’re outta here. Be well and take care,
–Bruce
Do you follow us yet?
Instagram: 25K+ followers
Twitter: 53K+ followers
Facebook: 6500+ followers
"Everything will be okay in the end. If it's not okay, it's not the end" –John Lennon
////