Linksplodge 4/8/10

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  • Above, a miniature, polymer clay cake made by flickr user sk_ from URLesque's round-up of miniature food.
  • Design student Andrew Kim has proposed a new, square bottle for Coke products that is supposedly better for the environment. The shape reduces wasted space during shipping, and the bottle itself is collapsible and biodegradable. [via Inhabitat]
  • Epicurean Musician is a cool new blog that interviews musicians like Ryan Miller from Guster and Chuck Leavell, the keyboardist for The Rolling Stones.
  • Street art group TrustoCorp has been planting their fake products in New York stores, including Bankos Cereal and "Nose Job in a Can," which comes with the helpful instructions: Step 1. Grab Can. Step 2. Smash Face. [via NotCot]
  • A collection of videos from Hot Food Porn's trip to Japan that are completely mesmerizing, including a machine that makes crispy pancakes and all manner of things being grilled.

—Paula Forbes

Eat Like A Man, But Don't Get Fat

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Photograph: Melissa Maples

On the heels of Esquire's meat and chili-filled "Eat Like a Man" section comes this story by Zach Weisberg about how obese people face job discrimination, and how some companies are offering incentives for employees to slim down.

Practicing outright fat discrimination is deplorable no matter who you are, but this can be a particularly charged issue for men. Eating heartily is a classic trademark of being a "real man," a notion reinforced by TV Dinners, and fast-food joints like Hardee's (or Carl's Jr.) and Burger King. In order to be masculine, it seems you have to have the intestinal fortitude of a steel lumberjack, and must eat fatty food, such as burgers and wings. In order to get or keep a job, however, you're expected to stay fit and trim so you don't raise your company's health-insurance premiums.

While Esquire is asking why pushing people to be "healthier" (read: not be fat) is a bad thing, it simultaneously spends precious pages in its print edition on blatantly seductive shots of food and articles about steakhouses in Montana that serve giant slabs of beef on a plate. At least women's magazines are consistent enough to fill their pages with stick-thin models and make you feel bad about eating.

Welcome to the world of conflicting standards, boys.

Rachael Oehring

Zoom and Pan: Food, Inc.

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Welcome to Zoom and Pan, Eat Me Daily's food n' film column. Each week, Soleil Ho of Heavy Table will tear apart a food-centric movie scene and, with luck, decipher the meaning behind all the food porn. This week: Fast Food Nation

When Food, Inc. (buy it) was released in 2009, it seemed to be an appropriate capstone to the decade of mass gastronomic enlightenment that preceded it. It feels like a blur: starting with the publication of Eric Schlosser's Fast Food Nation (buy it) in 2001, the floodgates were thrown wide open for Michael Pollan's The Omnivore's Dilemma, the films King Corn and Super Size Me, etc. Though diverse in voice and angle, they all share the goal of exposing the cracks in the post-industrial culinary status quo.

Food, Inc. treads similar ground, but focuses on the good, the bad, and the ugly of corporate agriculture, citing court cases against individual farmers, high-profile food poisoning cases, and the emergence of organic food in big box stores across the United States. Like many of its contemporaries, Food, Inc. is a documentary that presents an aggressive argument right at the outset, backing it up with anecdotes, talking head interviews, and the narrative guidance of superstar muckraker Michael Pollan.

In order to further its argument, a documentary such as this needs to operate like a well-oiled machine, with its visual and narrative elements paired in the most persuasive combinations as possible. Nowhere is this requirement made more clear than in Food, Inc.'s opening sequence.

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—Paula Forbes

Top of the Food Chain: Sirloin

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Illustration by Laura Williams

Welcome to Top Of The Food Chain, a column from Eat Me Daily's meatiest columnist, Ryan Adams. Every week we'll attempt to demystify the options available in your supermarket, breaking animals down piece by piece so that the next time you find yourself staring at endless Styrofoam containers, you'll be able to make an informed purchase. This week: Sirloin.

I'd like to thank the Mr. Wizard of food, Alton Brown, for introducing me to the sirloin steak a few years back. In an episode of his show called, "Raising the Steaks" (heh) Mr. Brown extolled the virtues of this cut of meat: "The top sirloin, what a bargain. Full of flavor, and very juicy, if cooked properly." Now that's an endorsement!

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ReadyMade's 2010 Food Section ADHD Edition

RM46-Cover-210x276Craft/DIY magazine, ReadyMade, has finally come out with its first-ever special food section. And — surprise! — it is chock full of ridiculous project-recipes, such as cultivating your own honey and fermenting your own apple cider vinegar for honey-vinegar braised chicken, or foraging for wild greens for a salad.

ReadyMade is its own kind of aspiration-porn — like Vogue, except sustainable — and while most of us know we're never going to get around to screen-printing our own wedding invitations on vintage envelopes we found at the thrift store, it's nice to know we could if we wanted to. Although we do kind of want to make our own goat cheese now. Below, crafty hipsters make us feel bad about our pantries.

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'Jerky George Jolicoeur' by Lauri Apple [food art]

beef+jerky-resize Chicago artist Lauri Apple, who has graced this site with her bizarre food art before, has given us another odd drawing. This time her subject is George Jolicur, a 600-pound Florida man who was deemed too fat to be put in jail. Jolicur was arrested after a local shop keeper discovered he was stealing milkshakes and beef jerky by eating most of the items in question and then trying to return them.

Apple was most taken with Jolicur's assertion that it was, "the beef jerky that got [him]." It's always the beef jerky, George. Hit the jump for the full-sized version of the drawing.

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Interview with Shut Up, Foodies

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Since its debut a mere three weeks ago, the blog Shut Up, Foodies has received a lot of attention from those in the food world who can laugh at themselves. At once satirical and serious, Shut Up, Foodies seeks to point out the areas in which food snobs are hypocritical, self-righteous, and just plain ridiculous. We interview the three anonymous authors, Julia Childless, Snacktime, and Meatball, below.

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