Korean Tacos gain momentum. There are several things I like about this trend. First of all, I just personally think the fusion of Korean BBQ with Mexican garnishes just plain works. It’s like twins separated at birth, and when you get them back together, you realize that there’s something in their DNA that makes them fit. Second, I love the movement towards healthier fast food, a la Chipotles, Garbanzos, Wahoo’s Fish Tacos. And third, you gotta love the groundswell of well-appointed restaurants and pedigreed chefs taking their craft to the streets. In Denver, we’ve always had Biker Jim’s Gourmet Dogs, but lately he’s been joined by GastroCart and the Steuben’s Food Truck. ‘Cause let’s face it — Americans are never going to stop eating fast food, but at least now we can feel good about it.
Pez Cycling interview with Willy Balmat. This won’t mean much to 99% of you, but Willy’s been a hero of mine forever. A very distinguished chef in the traditional sense, having worked at some major restaurants around the world over the year, what makes him special is that he’s been the team chef for professional bike teams for a quarter century. And not just any old teams, but 7-11, Motorola, US Postal, Discovery, Garmin, and now Cervelo. What a career, and what stories he must have.
Beat the heat with a handful of ice cream recipes, from the Atlantic.
Why do we like the food that we like? And specifically, why do we like bitter foods instead of just sweet and savory ones? Paul Bloom discusses that very issue with the editors at SEED magazine and with Ira Flatow on Science Friday.
Ready for August? August is National Catfish Month, National Panini Month, National Peach Month, and National Sandwich Month. For the day-by-day “holidays,” visit Foodimentary.
Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.