Why food trucks?
I think in this kind of American moment where every is going gaga over farm to table and the desire to eat locally, food trucks provide that. Also, I think that food trucks and carts are delivering well-composed and well-sourced food served fast so that we don't have to compromise at lunch or late night. They provide an alternative to fast food.
What is the point of a food truck?
Food trucks are small incubators, small restaurants on wheels. Now we have a new generation of young, entrepreneurial cooks that are maxing out their credit cards to open up a food truck and to be their own boss.
What can you say about the backlash from brick and mortar restaurants?
A study published in the journal of Social and Psychological and Personality Science reveals that organic foods can reduce moral judgment. In other words, buying organic can make you a jerk.
If you're familiar with buying organic you may have noticed that the terminology on packages can be a bit, well, cocky. Brand names, like Honest Tea, got the study's author, Kendall Eskine, thinking about the connection between exposure to organic foods and their morale.
The study gathered 60 participants and divided them into three groups. The first group took a look at a series of photos that depicted fruits and veggies that were clearly labeled as organic. The second group looked at comfort foods like cookies and brownies; and the last group looked at pictures of non-organic bland foods like oatmeal and rice.
While you may love the idea of food truck culture, have you ever seriously thought about what it would be like to run your own food truck? Find that, a round-up of our favorite food trucks and more in this week's cover story: Food Trucking.
The main drawback of Modernist Cuisine is not the inconvenience of transporting 40 lbs. of cook book from place to place, or overly scientific content matter. The real pain in the ass is coming up with $456.15 to buy it on Amazon. If you got it like that, and you had your copy pre-ordered last January, more power to you, shawty! But for those unwilling or unable to shell out nearly one month's rent on a cook book, your time has come.
Myhrvold and company are releasing a concise version of their work: Modernist Cuisine at Home. In an arguably more palatable (and more affordable at $140) version of the book, all the essential information contained in the original has been condensed down to 456 pages. Modernist Cuisine at Home includes a 230-page, waterproof Kitchen Manual that reproduces every recipe in a separate, portable companion, and more than 400 new recipes are included, most with step-by-step photos.
Modernist Cuisine at Home is available for pre-order on Amazon and is scheduled for release on Oct. 8, 2012.
I have an odd question that I thought you might be able to help answer: I collect neon signs, and I would *love* to find out whether the old Silver Grill sign is for sale. Might you know whom to contact? I think that the last owners were Stephan Barrani and Sam Scott - I'm not sure if they still own the building, or how to get in touch with them.
Of course, in an ideal world, the sign would just stay there on Monroe Drive where it belongs, but I have a feeling that at some point somebody will take it down, so . . . maybe it could be me!
If you have information, write me, and I will forward it to the reader. Thanks.
Okay. That's out of the way.
I've begun writing a bi-weekly dining column, "Food Porn," for The Georgia Voice, the city's gay newspaper...
More after the jump
Creative Loafing, "The Food Issue"
San Francisco Chronicle, "49 Mile S.F. Food Tour"
Seattle Times, "Feeling the Weight: A Childrenʼs Tale of Temptation, Comfort and Compulsion"
Winners will be announced at the AFJ's annual conference in Sept. A complete list of 2012 finalists can be found here.
For the new establishment, which was originally slated for Alpharetta but will now be located at 408 S. Atlanta St. in Roswell, Holley says he's shooting for a July 1 open date, but that more realistically, the store - which he hopes will be the second of three total, eventually - will open in mid-July. CL caught up with Holley to get the scoop on Ale Yeah!'s forthcoming middle child, his potential suburban customers, and what will happen if Atlanta's craft-brew bubble bursts.
Roswell has several very attractive features: excellent potential customer base, great traffic counts, a centric launching point for the outside-the-perimeter-market that is currently not being tapped (pun totally intended), as well as its proximity to major highways such as 400 and 285.
Other notable vegetarian dishes on rotation? The vegan rib sandwich at 97 Estoria. It's like the environmentally friendly version of the McDonald's McRib. You don't want to jump off a bridge after eating it.
Breakfast is easy. The simple grit bowl from Stone Soup Kitchen, with cheese, tomatoes, jalapeños, and an egg.
I've heard amazing things about the grain bowl at Cakes & Ale.
There have to be more great finds like these waiting for a meat eater like me to stumble onto them. Or, you could just put us on to some of your faves in the comments...
Last August in Los Angeles a food truck named the ZZ Truck hit the streets serving up sliders, grilled cheese sandwiches, salads, and fries. The truck, though offering seemingly normal food, does stand out. The double Z in the truck's name comes from its creator, the western chain restaurant Sizzler.
Sizzler has been around for more than 50 years and can be compared to the typical middle-class steak restaurant. However, the truck’s chef, Chris Rahder, notes that the menu and vibe of the truck is completely different from the restaurant itself. He also admits it is a way for the restaurant to stay alive in a struggling market. According to a Marketplace interview:
“It’s a way for us to help rebuild Sizzler, to propel is up as a marketing scheme, as getting out with people and things like that. So it kind of revitalizes the youth of Sizzler so it’s not just going after one crowd.”
CNN announced today that Anthony Bourdain will be starring in his own primetime show on Sundays starting in early 2013. The show will feature Bourdain on location in various parts of the globe where he will be examining "cultures from around the world through their food and dining and travel rituals."
The show, airing on both CNN and CNN International, is a part of a the channel's effort to strengthen its international programming. Mark Whitaker, CNN's vice president, cast Bourdain as a host because of his enthusiasm for studying other cultures.
"Examining the world through the prism of Tony's unique expertise and passions continues CNN's long-standing commitment to international reporting and to promoting global understanding," Whitaker said.
Bourdain's show "No Reservations" will end as soon as he begins his duties at CNN.
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