At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.
"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."
An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.
Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the interwebs.
There's a great dive bar in my neighborhood called Jack's where they oven-bake the chicken wings. And they're absolutely amazing. I'm not saying I've had semi-inappropriate fantasies about them. But I'm also not denying it.
Yes. Things continue to be weird at home.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
You don’t need me, or any chef in the world, to tell you the best ways to keep from gaining weight. They involve breakfast, balanced meals and exercise. Instead, I’ve become fascinated with the less obvious ways that chefs and other people who are constantly around food keep from packing on pounds.
Up to half of the world's food is wasted, according to a new report that found production inefficiencies in developing countries and market and consumer waste in more advanced societies.
The British-based independent Institution of Mechanical Engineers said about 4.4 billion tons of food is produced annually and roughly half of it is never eaten.
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