Food & Food Culture

1:18am

Fri August 2, 2013
The Salt

Massachusetts Revives The Lost Art Of Making Sea Salt

Originally published on Fri August 2, 2013 9:08 am

The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt.
Courtesy of Heidi Feldman

"Look for a house, barn, paddock, barking dogs and screeching peacocks."

Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.

She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.

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3:17pm

Thu August 1, 2013
The Salt

What Poisoned Pomegranates Tell Us About Food Safety

Originally published on Thu August 1, 2013 3:48 pm

The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak.
Food and Drug Administration

Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making hundreds of people sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were linked to an outbreak of hepatitis A.

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2:03pm

Thu August 1, 2013
Found Recipes

Zwetschgendatschi, A Mouthful That Captures The Perfect Plum

Originally published on Thu August 1, 2013 3:48 pm

Zwetschgendatschi is the Bavarian word for plum cake. The dessert uses Damson plums, which are only in season for a few weeks each year.
Courtesy of Gesine Bullock-Prado

If it's early August, it must be time for Damson plums. Gersine Bullock-Prado — a Vermont-based pastry chef and author of Bake It Like You Mean It — has a special place in her heart for them.

"They're not like your normal plum. They're not round. They're oval and very dark purple, almost black."

When barely ripe, the plums are firm, tart and olive green, Bullock-Prado says. "[They're] just these lovely little orbs of joy."

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1:57pm

Thu August 1, 2013
The Salt

Move Over, Dippin' Dots: 5 Futuristic Ice Creams

Originally published on Fri August 2, 2013 1:01 pm

Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin.
Agence VFC Relations Publics

When Dippin' Dots emerged in 1987 with the slogan "Ice Cream of the Future," its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.

But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.

Lunar Ice Cream

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10:41am

Thu August 1, 2013
The Salt

Where In The World Are There No McDonald's?

Originally published on Thu August 1, 2013 1:03 pm

Chinese consumers have 1,075 McDonald's locations to choose from, but the variety inside the restaurant isn't exactly top of their tastes-- KFC does much better business here because Chinese diners prefer white meat over beef patties.
felibrilu via Flickr

Recent news out of Vietnam intrigued us here at The Salt. Ho Chi Minh City is set to get its first McDonald's sometime in the next year, according to the company.

It seems Vietnam is ready for the iconic American food, and McDonald's is confident that Vietnamese consumers now have enough disposable income to get hooked on shakes, burgers and fries.

That got us thinking about the global reach of one of the world's most iconic food companies.

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