spenser magazine: Archive

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Weekend Reads

Gizmodo discovers a genius cheese grater business card designed by marketing firm J. Walter Thompson for Bon Vivant Cheese Shop in Brazil. http://gizmodo.com/of-course-a-cheese-store-has-a-tiny-grater-business-car-505465406 American Food Roots covers the inspiration behind an American twist on Filipino...

May 19th

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May 17th

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In Season: Green Almonds

by Adriana Lucci I distinctly remember trying green almonds for the first time. I had just meandered into a farmer’s market in Paris and found myself between two stalls; one vending small cylinders of goat cheese with ash-ripened rinds, the other towers of jarred marmalades resembling stained glass windows as the spring sun shone through them. In front of me was a humble white tent like all the...

May 13th

Mother's Day Reads

Happy Mother’s Day! How to grill blue crab, the resilient crustacean residing in the Gulf of Mexico; from Texas Monthly. Photo: Blue crab in holding tank by Meredith Paige. http://www.texasmonthly.com/story/barbecued-crabs-recipe Should you have to be 21 before you can drink coffee? The Atlantic reports that the U.S. Food and Drug Administration announced a plan to investigate and potentially...

May 12th

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May 11th

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May 9th

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Weekend Reads

For all things Derby Day, including current rack conditions, odds, and updates, we turn to the Daily Racing Form. http://www.drf.com/news/kentucky-derby This week Lucky Peach is posting four James Beard award-winning articles that were originally published in the magazine on their tumblr page. Here’s the first: http://lky.ph/post/49261745544/fuchsia-dunlop-londons-chinatown From Grub Street:...

May 4th

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A little gift for those who take care of others

With everything that’s happened over the past few weeks, we weren’t surprised to see so many people coming forward to give freely to the many charitable causes supporting the victims of the Boston bombing, West, Texas fertilizer plant explosion, and Midwest flooding. Whether it is Boston’s One Fund, the National Fallen Firefighters Foundation on the ground in Texas, or...

May 2nd

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The Global Classroom & Online Learning

With the internet and digital age dictating the current student’s every move, universities worldwide have adapted their model of teaching by incorporating online courses and podcasts. Culinary and food courses are not exempt from this change as chefs and professors are collaborating to create a global classroom for food learning. What’s exciting is that you don’t always have to be an...

Apr 29th

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Weekend Reads

The latest publication from Michael Pollan, Cooked, “surveys how the four classical elements—fire, water, air and earth—transform plants and animals into food.” Check out a write up, interview, and excerpt of the book at NPR. http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked We weren’t the only folks disappointed when Mark Bittman chose to...

Apr 27th

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Watch

Sommelier and winemaker Rajat Parr interviews wine importer and taste maker Kermit Lynch. They talk Burgundy, balance, and natural wines.

Apr 25th

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Science and Food at UCLA with Chef Alex Atala

Professor Amy Rowat leads a popular undergraduate course titled “Science and Food: The Physical and Molecular Origins of What We Eat” for UCLA’s Life Sciences program. The class offers students the chance to learn the origins of food texture and flavor – i.e. why lettuce is crispy, or why different cuts of meat have different textures. The class is punctuated with course lectures by...

Apr 23rd

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Weekend Reads

Via Edible Manhattan: In the East Village of New York City, known for having some of the world’s best tap water, a café just opened up that serves only water. Customers can choose whether they’d like to add flavors, vitamins, electrolytes and other supplements. http://www.ediblemanhattan.com/departments/notable-edibles/a-cafe-that-serves-only-water/ From Lucky Peach: “A look forward in...

Apr 20th

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Apr 18th

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Apr 11th

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Apr 9th

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Watch

We love this simple yet ever so beautiful video from Jennifer Davick about a spenser favorite, Benton’s Country Hams.

Mar 25th

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Mar 17th

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Jan 31st

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Jan 31st

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Jan 27th

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Hey y’all. We’ve spent the last few months diving into how best to grow the spenser community as well as how to forge a stronger online relationship with and for our readers. We’re excited to announce some changes to the spenser format that we think will bring these goals to fruition. Our magazine will now launch quarterly online, but our email subscribers will start to receive a monthly...

Jan 21st

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