Unpeeled’s favorite food writing of the month.
At the end of each month, we’ll share some of our favorite food writing like recipes, articles, stories, and interesting essays from around the internet. Here is what we loved the most from January.
1. From the New York Times: A Classic Midwestern Dish Becomes a Talking Point in Iowa
Veteran NYT food culture writer Kim Severson‘s feature taught me all about Minnesota “hot dish”: It is not “a” hot dish, it is not a casserole, it is “hot dish.” And it plays a major supporting actor role in 2020 Democratic presidential candidate Amy Klobuchar’s fundraisers.
Grab a statin pill and read all about the campaign staffers in charge of baking it, the Congressional midwestern delegation’s traditional hot dish contest, and get the candidate’s recipe: a gut-busting orgy of beef, canned soup, cheese, and tots.
2. From NPR’s Planet Money: The Trouble With Table 101
This is technically an audio piece, but this is interesting so I am throwing it in. (There is an opening paragraph to read, so that counts, right?)
Listen as Sporkful host Dan Pashman and NPR reporter Sally Helm interview restaurant design expert and consultant Stephani Robson. Stephani advises a small Long Island City restaurant owner on how small design tweaks can translate into big improvements in a restaurant’s bottom line.
3. From Esquire: Planters Killed Off Mr. Peanut in a Pre-Super Bowl Ad. Yes, Brands Have Resorted to Bloodshed.
A hilarious and poignantly passionate take on the death of Mr. Peanut, and a nicely-observed and eloquent opinion/rant about Super Bowl advertising in general.
And speaking of humorous Mr. Peanut-based writing, I give you a bonus: “Nutty” by Paul Rudnick, from the New Yorker’s archive, and one of my all-time favorite Shouts & Murmurs. You’re welcome.
4. From Serious Eats: Everything You Need to Know About Oat Milk
Vicki Wasik for Serious EatsÂ
Oat milk. So hot right now. Elazar Sontag’s article’s title says it all, covering what it is, how to choose it, how to use it in baking, environmental impact concerns, and so much more.
-Lisa Ruland
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