Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.
New York Times: Is locavorism really the best solution to feeding your family -- or even your nation -- from a historical context? The New York Times investigates this question and others (Is the Colombian Exchange of crops, pests and fertilizers the most important historical event since the death of the dinosaurs?) in this fascinating article on the globalization of agriculture. This week's must-read post.
Food Republic: Chefs Seth Siegel-Gardner and Terrence Gallivan continue their series on The Worst Idea In The World (a.k.a. opening a restaurant) over at Food Republic with the fifth installment, a post on the idea that different isn't always bad and -- in fact -- can help you grow (as a chef and as a human being).
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Homesick Texan: If you enjoyed reading about the Hatch apple pie that Nick Hall found at Central Market earlier this week, Lisa Fain has a recipe on her blog for how to make your very own Hatch apple cobbler at home.
The Mighty Rib: Frequent commenter Fatty FatBastard has cropped up as a contributing writer over at The Mighty Rib, run by former EOW contributor Kevin Shalin. Fatty's most recent listicle is certainly apropos to his moniker: the top 10 discontinued fast food items.
CultureMap: This rather innocuous article on Mexican restaurant chains stirred up a hornet's nest, and we're still trying to figure out why. While it certainly bears arguing whether or not Houston is the best city for Mexican food in the United States, you can't argue that national Mexican chains like On The Border will never stand a chance against our homegrown chains.
Slate: In this series of articles from 2005, Slate's David Plotz recounts his long, strange trip through America in search of the nation's best barbecue. "If you want to see hatred, just put a Texan and a North Carolinian in a room and ask them who makes more righteous barbecue," he wrote. (And if you're the impatient type, his entry on Texas barbecue is the fourth essay in the series.)