But First, The News: Week 1, For Foodies

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Happy Pi Day! A slice of key lime pie with a blueberry coulis and lemon sorbet. August 2014 at 1910 Public House, in Lilburn, Ga.

Happy Pi Day! Happy National Potato Chip Day! Happy new blog post series day!

That’s right. Today’s the start of a new blog post series! I said in a previous post, that one of my goals was to incorporate more news articles into this blog. And so,  starting today that’s what I’m doing. Every week, I’ll be tackling a different topic and giving you at least five news briefs to consider. Each news brief may come in different formats: some may be short articles and others may be links to interesting content with short descriptions.

This week we’re focusing on food news. Enjoy!

Bob’s Burgers Cookbook

What’s better than a cookbook? A Bob’s Burgers-themed cookbook featuring  “actually edible”  recipes for 75 of Bob’s very punny Burgers of the Day.

According to Mental Floss, show creator Loren Bouchard and blogger Cole Bowden partnered up to bring you just that, and it’s called “The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers.”

The recipes actually come from Bowden’s blog, “The Bob’s Burger Experiment”. In it, Bowden puts together recipes for each “punderful name from Bob’s Burger of the Day chalkboard.”

A few of the recipes featured in the upcoming book include: Bleu is the Warmest Cheese Burger, Bruschetta-Bout-It Burger and the Sweaty Palms Burger (comes with Hearts of Palm).

From the looks of such recipes as season four’s   Caper Magic To Yourself Burger”  and “The Six Scallion Dollar Man Burger”  from season five, it seems that Bowden’s recipes really will encapsulate the spirit of Bob’s trademark creativity and willingness to experiment with bold, new flavor combinations.

The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers” is slated to be released on March 22.

Beer Internship

Love craft beer and traveling? Then World of Beer has an internship for you.

The national craft beer tavern chain rolled out a new promotion earlier this month in which beer lovers are encouraged to apply to be one of three Drink It Interns, according to Food and Wine.

WOB’s website details the duties the intern will be expected to perform once selected, some of which include: writing blog entries, photography,  social media promotions on a wide variety of platforms and most importantly, the fun part, “travel[ling] to domestic and international locations to meet brewers and attend beer festivals.”

You can apply online via the Drink It Intern website  and there’s also an option for applicants “to move their application to the top of the pile” by attending live auditions held at certain World of Beer taverns.  

Applications will be accepted until March 26th. The summer-long internships will begin in late-April.  

Video of the Week: Food Edition

This week’s Video of the Week comes from INSIDER food (Business Insider). The video features a Japanese dish called katsu ika odori-don or “active dancing squid rice bowl”

The dish, according to the video, contains squid that is no longer alive but has muscle tissue that can still move on its own when it comes into contact with sodium, which can happen when soy sauce is drizzled on to the squid.

You can view the video here. 

It’s Pi Day…and National Potato Chip Day! 

Junk food lovers rejoice! You get two food holidays for the price of one today! To celebrate, here are some fun links to honor two of your favorite foods.

  1. Pi Day
  2. National Potato Chip Day

You’re welcome. You now have enough to celebrate all week if you wanted to.

Podcast of the Week: Food Edition 

This week’s featured podcast is an episode of Slate’s “Working,” a podcast series in which each episode focuses on the details of interesting and unique jobs by interviewing a person who is in that line of work.

The episode is called “How Does a Freelance Chef Work?” In it, Slate’s L.V. Anderson conducts a fascinating interview with freelance chef Santana Benitez.

You can listen to the podcast here. 

I hope you’re all having a lovely start to the week. I’ll see you next week with a new topic.

 

 

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