Random Collection of Stuff | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Random Collection of Stuff 

Published June 17, 2008 at 3:40 p.m.

Sometimes, when I'm too busy to post, I keep every interesting food news item I come across in its own little Firefox tab so I don't forget about it.

There are a couple of downsides to this, the most significant of which is that I can't turn off my computer until I suck it up and write a blog post. Since I apparently haven't turned the machine off since May 30th (sorry Don), I think it's time for a food news roundup...

~ The first item that caught my eye was about a beer, made by the Japanese company Sapporo, that will use barley descended from grandpa and grandma barley seeds that spent time on the international space station. They're calling it "space beer," and are planning an initial run of 100 bottles. The biz isn't sure how they will dole out the brew, but don't plan to sell it...for now. I presume they eventually will, and for an, umm, astronomical price.
    I hate this kind of meaningless gimmick. After all, the beer is gonna taste exactly the same as any similar brew. Do you think in the Wright brothers' day, companies made special products from ingredients that had flown on planes?  "Stratosphere beer," perhaps? Or maybe folks could take sandwich ingredients to the bottom of the Mariana trench and made "submarine submarine sandwiches!"
    What I do find interesting on the space beer frontier is this article on the NASA website, which indicates that it may actually be possible to brew beer in a gravity-free environment.

~ But surely the space beer couldn't possibly cost as much as a 17-pound, black-skinned watermelon that was sold for $6,100 at an auction. Less exceptional specimens of the  "Densuke" variety, which only grow on the island of Hokkaido, often go for nearly $200.
    But these babies got nothing on a pair of cantaloupe, which sold together for $23,500.

~ A new book, Sex & Bacon: Why I Love Things That Are Bad For Me, sounds like fun. Here's a Q&A with the author, Sarah Katherine Lewis. What I appreciate most is her stance on pseudo-foods: "You know, fake foods are really like fake orgasms. They don't do anyoneany good at any time. Eating fake food is basically a self-loathing andpointless activity that results in constant hunger..."

~ Although I'm not big on the Stovetop version, I am fond of various types of poultry stuffings. I make a mean one from roasted-poblano cornbread, and an even better, sage-laced version studded with bits of sausage and freshly roasted chestnuts.
    But unlike Simsbury, Connecticut's finest, I've never seen a chicken stuffed with an explosive. Last week, an innocent bystander discovered a "roaster a la pipe bomb" by the side of the road. Luckily, the fowl was detonated by the cops before anybody could be hurt.

I think that's enough for now...time to give my computer a well-deserved nap.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation