Back in April, my sister bought me a couple of boxes of Girl Scouts cookies. I ate the first box quickly, but I waited until yesterday to do something with the Trefoil cookies. I used a whole box to make a cookie pie crust for key lime pie.
Magnolia Bakery’s Birthday
Magnolia Bakery is 25 years old. I first visited Magnolia Bakery in 1999 which was way before I started cupcake blogging. My old manager took me and my colleagues out to dinner in Greenwich Village and he was raving about this bakery nearby. However, I didn’t have a cupcake. I had banana pudding and it was so good. To celebrate its 25th birthday, Magnolia Bakery shares its banana pudding recipe.
Keeping Basil Beautiful
My housemate who lives in a separate unit upstairs is growing lots of herbs and vegetables in the front yard. One of the things is basil. I have snipped a piece of basil a couple of days ago, and it has already wilted. Allison Robicelli shares the best way to store fresh basil.
Reevaluating Food Media
Last summer Ryan Walker-Hartshorn, the only Black woman on staff at Bon Appétit and assistant to the former editor-in-chief, Adam Rapoport, spoke out about her experiences. She talks to The Counter about what she’s doing now as she reevaluates food media.
Stop Throwing Your Food Away
The food waste problem here in the United States could be solved with better communication and labeling.
Researchers have found that “expiration” dates — which rarely correspond to food actually expiring or spoiling — are mostly well-intentioned, but haphazard and confusing. Put another way, they’re not expiration dates at all. And the broader public’s misunderstanding about them is a major contributor in every single one of the factors I named above: wasted food, wasted revenue, wasted household income, and food insecurity.
The Price of Food Is Going Up
And now for something completely different, listen to Gil Scott-Heron’s poem, Whitey on The Moon.
Have a delicious week,
Nichelle
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