What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
It’s easy to see why a rocket scientist’s obituary that led with a mention of her culinary prowess set off accusations of sexism. But food is undeniably a powerful marker of identity, as much or more of a statement of who we are as what we do for a living.
Prawns will rub themselves when dabbed with acid. And hermit crabs show stress-related behavior after getting shocked out of their shells. Now scientists find that British shore crabs can learn to avoid an electric shock — a key sign that crustaceans really do experience pain.
Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat.
Jonathan Safran Foer visited KQED’s The Writers’ Block to record a reading from his latest book, Eating Animals. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.
Listen to the reading, Watch the video.