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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.

“Small Plates, Smaller Tables” via The Washington Post
The Washington Post asks why table sizes haven’t adjusted to accommodate the small plates trend. It’s an interesting observation from the point of view of diners who are often encouraged to order 2 or 3 small plates per person. As the writer puts it:

“You look down at your table while pretending to study the menu and wonder what kind of Tetris will allow the table to hold four to six plates or serving bowls; two side plates that allow you to “share” each other’s dishes; two sets of silverware; two water glasses; and two cocktail glasses. Oh, and two smartphones, of course. And condiments. Having a bottle of wine or a carafe of cocktails? Need room for that, too.”

Should tables get bigger? Or does the sequence in which small plates come out the kitchen need to be controlled more?

“What Else Are You Going to do With Abandoned WWII Tunnels?” via Science Alert
This is just fucking cool. There is a hydroponic farm in London built 12-stories underground in abandoned tunnels that were bomb shelters for Londoners during WWII. The company is claiming that they can harvest and deliver to restaurants in four hours, which could be a supply chain game-changer for restaurants in that city. Maybe it’ll catch on and spread to other cities around the world?

Screen shot 2015-07-02 at 1.07.11 PM“Dining in a Deaf Restaurant” via OZY
A writer jumps at the chance to dine at SIGNS, a Toronto restaurant where most of the staff is deaf and customers place orders via sign language. What impact does this have on his dining experience? And is it fair to expect the same level of service at SIGNS as other restaurants?

“Two Employees, One Michelin Star” via Lucky Peach
At Take Root in Brooklyn there are only two employees. One covering front of the house and one covering back of the house. Lucky Peach talks to the team (and couple) behind the vegetarian-friendly restaurant about the story of running “the most Brooklyn restaurant in Brooklyn”.

Did you see any really good food articles this week that you’d like to share? Tweet us at @Industry_Press or head to our Facebook page and share the link! 

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.