Food & Food Culture

12:50pm

Mon March 11, 2013
The Salt

Sandwich Monday: Cool Ranch Tacos

One way to identify a healthy meal is if the name of the food is written on the food.
NPR

When Taco Bell released the Doritos Locos Taco last year, taco watchers everywhere knew the Cool Ranch Taco couldn't be that far behind. It's a basic Taco Bell taco, but the shell has been coated in Cool Ranch Doritos dust.

Robert: Does Taco Bell still use the slogan "Run for the Border," or have all the rogue food scientists already escaped?

Ian: Man, this taste really takes me back to that place Nowhere In Mexico.

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9:48am

Mon March 11, 2013
The Salt

Edible Bonsai: East Meets West On These Cookie Canvases

Originally published on Mon March 11, 2013 3:37 pm

Risa Hirai's bonsai cookies are made from sugar, flour, butter and egg. They're completely edible as long as they haven't been on display for too long.
Courtesy of Galerie Tokyo Humanité

Risa Hirai is a Japanese artist who paints detailed images of bonsai trees and Japanese meals. But instead of using paint on a canvas, she works with icing on a cookie.

The 23-year-old is a senior at Tama Art University in Tokyo whose mouthwatering works will be exhibited at Gallery Tokyo Humanite all this week. Assistant director Maie Tsukuda tells The Salt it's the gallery's first cookie exhibit and notes that it's not an ordinary medium for artists.

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3:39am

Sun March 10, 2013
The Salt

Poi: Hawaii's Recipe For Revitalizing Island Culture

Originally published on Sun March 10, 2013 10:00 am

Historians think poi, a sticky, nutritious food made from pounded taro root, has been eaten in the Hawaiian islands since the time of the ancient Polynesians.
iStockphoto.com

There are only about 1,000 people of pure Hawaiian descent left in the world, but island residents are cooking up an idea to keep native island culture from fading away. The key ingredient? Reviving a starchy food called poi.

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4:15am

Sat March 9, 2013
The Salt

Career Suicide Or Lifesaver? Why A Professional Foodie Went Vegetarian

Originally published on Sat March 9, 2013 3:53 pm

Washington Post food editor Joe Yonan has made the decision to go vegetarian.
Cristian Baitg iStockphoto.com

It takes an adventurous palate to be a food journalist, who must sample and judge from a wide world of cuisines. So it's understandable why some chefs and foodies might be suspicious of a food editor who decides to cut himself off from a broad swath of eating possibilities by becoming vegetarian.

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3:47am

Sat March 9, 2013
The Salt

Gluten Goodbye: One-Third Of Americans Say They're Trying to Shun It

Originally published on Mon March 11, 2013 3:47 pm

Michele Kelly, owner of Pure Knead bakery in Decatur, Ga., is one of many businesspeople catering to soaring demand for gluten-free baked goods.
John Bazemore AP

Sure, we know that gluten-free is the Jennifer Lawrence of food trends. But we were still startled to hear that one-third of Americans say they're trying to avoid gluten. Really?

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