Bookmarks, July 25, 2021
Some interesting items you may wish to peruse during your spare time. This week: “good” junk food, innovations in Jewish bakeries, the sad state of the insect world, and basil recipes.
6 salty Canadian snacks to try right now
There is a campaign in the US to boycott Frito-Lay because of the poor working conditions alleged by employees. The Canadian Frito-Lay operation is separate, but, as this article notes, “practicing potato chip nationalism always yields tasty results.” I can’t speak for all of these snacks, but I do agree with Que Pasa tortilla chips, which we eat almost exclusively because they are just the right thickness and are far less salty than others. I’ve also gained a newfound appreciation for Hawkins Cheezies, which are absolutely superior to Cheetos. (Click through to the article about Hawkins, a cool little story.)
“So what to do? If you absolutely can’t swear off Miss Vickie’s, we understand (and, once again, Canadian Frito-Lay workers aren’t on strike). But if you’re still salty about supporting Frito-Lay right now, here are six of our favourite Canadian chips, cheezies and popcorn.” Chatelaine
The Jewish American bakery renaissance is in full swing
I love reading about the revamping of traditional recipes and adaptations that incorporate local ingredients. Key lime pie hamantaschen sounds tasty and beet-cured smoked trout is very intriguing.
“Judaism isn’t a monolith, and neither are today’s Jewish American bakeries and delis. We live in a world where Chicagoans can feast on cinnamon-scented churro babka from Jewish-Mexican bakery Masa Madre, and it’s a delicious place to be. A new wave of chefs and bakers are creating nostalgic foods with a focus on using local ingredients, beloved regional flavors, and progressive labor practices.” Food & Wine
The insect apocalypse: ‘Our world will grind to a halt without them’
While the plight of bees rightly gets lots of attention, the health of other insect populations does not. Humans’ overuse of pesticides and overzealous development are having a devastating impact on insects, and that should worry all of us, if for no other reason than the fact that insects are essential to our food systems. This article ends on a hopeful note with ideas about how we can change course and, in the interview with the author, the value of “tiny” but positive actions.
“Few people seem to realise how devastating this is, not only for human wellbeing – we need insects to pollinate our crops, recycle dung, leaves and corpses, keep the soil healthy, control pests, and much more – but for larger animals, such as birds, fish and frogs, which rely on insects for food. Wildflowers rely on them for pollination. As insects become more scarce, our world will slowly grind to a halt, for it cannot function without them.” The Guardian
43 Basil Recipes So You Can Eat and Drink It At Every Meal
I have a bumper crop of basil, as I do most summers. And, as in past summers, I have few ideas for what to do with it. Enter this recipe collection from Bon Appetit. The Summer Bolognese will be first on my list, and I’m sure the Grilled Potato Salad will be high on my husband’s.
“Yes, you should be making copious amounts of pesto with your summertime basil. But this sweet herb is good for a whole lot more than sauce. These 43 basil recipes prove it. From a teeteringly tall green salad with those gorgeous green leaves tucked between each layer to a warm dressing you’ll want to drizzle over all your summer veg to a cold shrimp and noodle dish that’s as refreshing as a dip in a pool, these basil recipes make use of the season’s No. 1 herb.” Bon Appetit