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Cartoon by Francis Walsh. For more: http://nyr.kr/13D83q4
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Cartoon by William Haefeli. For more: http://nyr.kr/Xt9nXj
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Cartoon by Liam Francis Walsh. For more from this week’s issue: http://nyr.kr/13lnvXz
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Should Coke and Pepsi Be Worried?→
Joshua Rothman explains why, even without becoming massively successful, SodaStream— the make-your-own-soda company— could post a significant threat to Coke and Pepsi: http://nyr.kr/ZHmyIe
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Shouts & Murmurs - Sorry About That Horsemeat…
Dear Customers (likely of some other supermarket by now):
We let you down. We sold you “beef” burgers with as much as thirty per cent horsemeat in them. Sort of. As it turns out, when we looked into the situation—as we’d promised you we would—we discovered that the “horses” that provided “meat” for the “burgers” in question were not themselves all members of the animal family Equidae…
A grocery store explains exactly what happened to its customers: http://nyr.kr/11BV5c1
(Source: newyorker.com)
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Cartoon by Barbara Smaller. For more: http://nyr.kr/V58KDO
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Michael Specter on environmentalist Mark Lynas, who for years “clung to what can only be described as a religious conviction that genetically modified foods were unnatural,” but last week announced how he discovered that, “one by one my cherished beliefs about g.m. turned out to be little more than green urban myths.” Continue reading: http://nyr.kr/Wt3mG5
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"Paris, as always, is swarming with Americans, and these days it’s also swarming with hamburgers. Oddly, though, it’s not typically the Americans who are pursuing the perfect burger on the perfect bun with the obligatory side of perfect coleslaw… It’s the Parisians themselves, rich and poor, young and old, who are crowding into the ever-expanding list of burger joints…"
— Robert Gottlieb on some of the player’s in Paris’s war for the best burger: http://nyr.kr/QtxdBl(Source: newyorker.com)
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For this week’s Food Issue, the duo TrujilloPaumier spent two days photographing the markets, restaurants, and cuisine of Oaxaca for Calvin Trillin’s piece “Land of the Seven Moles.” “Oaxaca is a culinary explosion of past memories. When enjoying a chile relleno in the market, I can hear my sisters and mother talking; my mother questioning my sisters if they have put enough piloncillo or canela in the atole, or her calling Eva for more leña. These memories are confronting and familiar beyond belief,” Joaquin Trujillo, who spent his childhood in Ermita de Guadalupe, Mexico, told us. … Brian Paumier told us, “To eat in Oaxaca is eating how the Tolteca ate a thousand years ago—nothing has changed much but the introduction of European livestock. I am always first in line for the culinary time machine called Oaxaca.”
For more from the photographers, and a selection of their photographs: http://nyr.kr/Y1cSYx
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Cartoon by Ariel Molvig. For more: http://nyr.kr/UXbmyE
