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Inside King Arthur Flour
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But as soon as a truckload of 8,600 bags were unloaded at the company’s fulfillment centers, they were flying out the doors to customers, leaving the company out of stock until the next truck came in. It was the same pattern at grocery stores. As far as most consumers could tell, there was no flour anywhere, at any time, even though about half a million bags a week were being sold.
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Who Eats On Tv
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The goal of Salt, Fat, Acid, Heat, according to Nosrat, is to get home cooks cooking, but the show breaks new ground in so many other ways: through its revival of the instructional cooking show format in a TV era when travel documentaries dominate; through its unprecedented casting of women and people of color as culinary experts; through its focus on the ‘grannies’ who historically perform so much domestic labor uncredited; even through its radical vision of unalienated labor and food production.
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Alison Roman, Bon Appetit, and the Global Pantry Problem
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Not long ago, you could see this playing out on the menus of hip restaurants across the country. At AL’s Place in San Francisco, squash tahini was served with burrata, sumac-galangal dressing, pickles, and dukkah; in LA, there was preserved Meyer lemon and lacto-fermented hot sauce in Sqirl’s sorrel pesto rice bowl, and a ‘Turkish-ish’ breakfast of vegetables, a sumac- and Aleppo pepper-dusted egg, and three-day-fermented labneh at Kismet. Over in Nashville, Cafe Roze put a turmeric egg in its hard-boiled BLT and miso ranch in its barley salad.
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The mystery of the lost Roman herb
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In fact, Roman cuisine wasn’t at all like Italian food. It was all about contrasting sweet with salty and sour foods (they liked to eat fishgut sauce, garum, with melon). Instead Rowan compares it to modern Chinese food. ‘If it was edible, they were eating it nothing was off the table,’ she says. — The mystery of the lost Roman herb, Zaria Gorvett in BBC Future