The Washington Post

Lunch Room Chatter: Tearing down the pyramid

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

* The new food “pyramid” will apparently not require a computer and Internet access to understand. (The Atlantic)

* A history of the food pyramid (and other incarnations) in one easy, clickable graphic. (WaPo)

* D.C. school officials must now spill the beans on how much food manufacturers pay in rebates to stuff their junk down kids’ throats. (The Slow Cook)

* “Once, we had to combine hunting skills and luck to eat meat, which could supply then-rare nutrients in large quantities. This progressed — or at least moved on — to a stage where a family could raise an annual pig and maybe keep a cow and some chickens. Quite suddenly (this development is no more than 50 years old, even in America), we can drive to our nearest burger shop and scarf down a patty — or two! — at will.” (NY Times)

* Food trucks, from coast to coast. (Chicago Tribune)

* “Rough taste aside, the speckled nature of this mustard looks like exfoliating scrub, which probably tastes better.” (Dallas Observer)

* Daniel Boulud: “I think restaurants definitely move in cycles, but they are much shorter than a normal generation. It’s not a 20-year cycle; I would say it has a five-year cycle.” (WSJ)

* You could save an acre of habitat by reducing your food waste. (Grist)

* More ways to get chocolate into your daily diet. (Serious Eats)

* Looking for the perfect summer wine for a muffuletta? Here it is. (Epicurious)

Tim Carman serves as the full-time writer for the Post's Food section and as the $20 Diner for the Weekend section, a double duty that requires he ingest more calories than a draft horse.


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