Young and Hungry

Quick Feeding: How to Cook Fresh Roadkill and Make Floral Desserts

  • How Low Would You Go? Remember my post earlier this week about eating locally sourced muskrat from earlier this week? Would you eat roadkill? Like a raccoon? Steven Rinella of the Travel Channel's The Wild Within teams up with a San Francisco chef to prepare raccoon. "There are so many strange bones in here. ... Tastes like brisket!" [Y&H, Huffington Post]
  • Too Beautiful to Eat: If you haven't seen The Washington Post's fantastic photo gallery of the process to make Mexican geletina desserts with floral designs, be sure to check it out here, and read Bonnie S. Benwick's profile of the geletina operation at the Canela Bakery in Gaithersburg. It's all certainly less graphic than breaking down a pig's head at Eola! [WaPo, Y&H]
  • Tasty Deal: Over at Bourbon Steak's lounge, if you like good hot dogs and a hearty stout, you should check out the $7 Smoke n' Stout deal through the end of the month. The hot dog is not made with muskrat, but is a "Red Apron half smoke is made with local dry-aged beef and pork, black pepper, white cardamom, garlic, nutmeg, smoked beer and bacon." [Metrocurean]
  • Think of the Children: Whole Foods is installing 500 salad bars in school cafeterias across the country. [Eater Nat'l]
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