Wednesday food sections

Today the Washington Post had a very interesting article on bourbons. Or at least it was interesting to me because it introduced me to something I didn't know about bourbons -- anything made with 51% corn in the mash can be called a bourbon. So the other 49% of the mash that is not corn (or more typically 30%, according to the article) is up to the distiller. As a homebrewer there is a lot of appeal in having that wild of flexibility in choosing mash ingredients. Of course until I learn how to weld (and I guess until they legalize it as well), I won't be designing my own amaranth bourbon recipe.

The Post also had an article on a food service company putting pressure on the tomato growers in Florida to treat their farm workers humanely. This is an issue that's been going on a long time. I remember protests at the Taco Bell in the UT food court when I was in school. So it's nice to see someone finally doing something about it. And the food service company isn't exactly being wishy-washy about it. Here's a great quote:

The growers "can do the right thing, and our five million pounds of business can go to them," said Fedele Bauccio, Bon Appetit's chief executive. "Or they can let the tomatoes rot in the fields."

The New York Times had a good article on how meat scientists, on a quest to market some other cut of beef to consumers, came up with the Denver steak.

In personal news - I bought a tri-tip steak, a pork rib chop, and some bacon from Eco-Friendly this past weekend. I seared half the tri-tip and ate it as a steak and I am marinating the other half as fajitas right now. Nikki ate half of the butterflied chop and the other half is waiting for me. The bacon went in the freezer for some future breakfast.