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All We Can Eat
Posted at 12:15 PM ET, 04/19/2011

Lunch Room Chatter: Real men eat tofu

The latest in food news, ideas and philosophy, just in time for your lunch break.

* Those White House Easter eggs don’t boil themselves. (Flickr)

* You can safely make a run for the border again. I guess. (HuffPo Food)

* Real men eat soft tofu. (WaPo)

* Today’s required reading: “So we have something of a mystery. Just when our labor in the kitchen has fallen, we have seen the rise of the gourmet kitchen: the high-end retailers like Williams-Sonoma … the Sub-Zero refrigerators … the $10,000 Viking stoves … the $250 Breville toaster ovens … the Japanese knives with their own display stands. Why are we spending so much money on a place where we spend so little time?” (The Atlantic)

* Hey, fellow allergy sufferers: Back away slowly from the aged cheese. (SlashFood)

* “Mills is said to be convinced that he could ‘save $10 million’ if D.C. Central Kitchen and Revolution Foods replaced Chartwells entirely, but those companies are not equipped to handle more than half the district’s 123 schools.” (The Slow Cook)

* Despite all the treaties, regulations and laws, 40 species of fish could be facing extinction in the Mediterranean. (HuffPo Green)

* A peek into home cooking — and perfect penmanship — circa 1889. (Chow)

* More ways that technology is your frenemy: Your iPhone can now count calories for you. (SlashFood)

* Ramen with tuna fish? Six chefs find creative ways to prepare canned tuna in this Tax Day feature. (Bon Appetit)

By  |  12:15 PM ET, 04/19/2011

Categories:  Chefs, Media, Sustainable Food, Recipes | Tags:  Lunch Room Chatter, Tim Carman

 
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