Daily Break

Last Call: Food Stories You Missed This Week

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Written by Korsha Wilson

Welcome to “Last Call” where you can find some of the best and most interesting articles about food and restaurants that were published this week. Perfect for reading during the commute to work or for discussing over a post-shift drink.

The Chef Who Saved My Life via GQ
A writer in the midst of a rough breakup interviews Jacques Pepin for a simple article about building the perfect kitchen but walks away with a lot more. After the interview, the writer has lunch with the chef and starts to understand how food and drink can be a lifelong source of joy and can bring people back to themselves. A great story about how hospitality coupled with good food, good wine and good conversation can do wonders for a spirit.

One Man Show via The Boston GlobeScreen shot 2015-07-10 at 12.12.53 PM
Jim Chappuis, owner and sole employee of “My Little Bakery” in Duxbury, begins working at 4am every day and works until he sells out of his handmade baguettes, focaccias and loaves of bread. The Boston Globe talks to him about his daily routine, the story behind his bakery and if he has any plans to sell his bread wholesale. Chappuis is sticking to his guns; when customers ask him about making different types of bread or selling to Whole Foods he has one answer for them:

“He’ll point out his storefront sign, which reads ‘my little bakery,’ not, he says, ‘your little bakery.'”

Trash Food via Mashable
Chef Dan Barber’s ‘WastED’ pop-up, that turned fruits and vegetables that would usually be thrown out into a tasting menu, may have ended in March but chefs across the country are now also tackling the issue of food waste. Mashable talks to chefs about what they’re doing to help reduce their waste and gives home cooks advice on how to reduce their waste as well.

Allergen-Free Peanuts and More USDA Research via Modern Farmer
The USDA has found that peanuts treated with an ‘enzymatic solution’ after they’ve been harvested, roasted and shelled, lose 98% of their allergens. They’ve also found that radio frequencies can be used to pasteurize eggs.

About the author

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Korsha Wilson

Korsha is a contributing editor for the Industry Press and a freelance food writer. She loves hospitality and is obsessed with the restaurant world and the people that work in it. She loves salt cod, Old Bay seasoning and french fries.