Opinion: Embrace the lab burger
August 8th, 2013
05:16 PM ET
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Editor's note: Isha Datar is the director of New Harvest, a nonprofit group founded in 2004 to promote the development of cultured meat.

On Monday, three lucky diners nibbled a $325,000 burger - not in the name of luxury but in the name of science, animal rights and sustainability. The meat was grown in a lab.

This in-vitro hamburger is "cultured" in many different ways: It's the product of human ingenuity, it's considerate of humans, animals and the planet, and it's produced through growing cells.
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August 8th, 2013
12:30 PM ET
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Editor's note: Aktar Islam is one of Britain's premier chefs, specializing in South Asian cuisine. Born and bred in Birmingham, Islam's exposure to British cuisine and the strong influence from his Bangladeshi heritage have shaped his approach and unique style. He has won several awards including the BBC Great British Menu, and his restaurant Lasan won the Gordon Ramsey's Best Local Restaurant award.

Eid in the Islam household was always a very special occasion for me; it was when I'd get to see family and friends and, most of all, I could eat myself silly, gorging on amazing Asian food!

What sticks in the memory most was the build-up; this would begin several days prior to Eid - mum would be busy preparing the sauces and marinades which were invariably rich, vibrant reds and greens. The aromas emanating from the kitchen were so intense that our mouths watered in anticipation as our bellies simultaneously whined "are we there yet?"
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Filed under: Eid • Holidays • Rituals


August 8th, 2013
11:00 AM ET
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Details.com editor James Oliver Cury tackles controversial food-and-drink-themed etiquette issues.

Which industry has the most egregious surcharges? Airlines have added some surprisingly sneaky fees over the years and were recently in the news again for considering charging extra for overweight people. One airline, Ryanair, seems to take pride in its fees and even contemplated adding a cost to use the bathroom. Not that hotels have been kind; $8 water bottles and $40 parking spots are as common as charging for Wi-Fi. But restaurants and bars, in my estimation, have developed the most crafty ways to squeeze profit out of that which was once - and should still be - gratis.

I made a list of every “extra” charge I’ve ever heard of (16 examples came to mind and I’m sure there are more) and separated them into two categories: those that seem warranted (like charging for shaved truffles on an entrée) and those that seem brazenly unnecessary and unfair (like charging extra for ketchup).

Below is my definitive list of potential offenses with reasoned assessments of the fairness quotient of each, based purely on personal opinion.
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