On Fried Chicken Sandwiches Doing Battle and Restaurant Critics Harnessing Tech

A selection of Juke Fried Chicken sandwiches | Photo courtesy Juke Fried Chicken.

Check out this kitsch-cool (but forgotten) supper club brought back to life in New York City.

Pumpkin-spiced anything is a sure fire sign that autumn is well on its way but me thinks pumpkin-spiced spam is a bit overkill.

This past week saw the Great Chicken Sandwich Battle of 2019 as faithful fans of Popeyes and Chick-Fil-A took to Twitter to defend their favourite.

The folks at Grubstreet were kind enough to round up some of the best moments from the chicken sandwich showdown on Twitter.

And of course, Helen Rosner of The New Yorker weighed in on the recent release of the new Popeye’s chicken sandwich which set off the social media firestorm in the first place.

Attention all burger lovers! California’s infamous In-An-Out Burger will be making a one-day-only appearance at The Langley Good Times Cruise-In on September 7th.

Ubuntu Canteen’s Myra Maston on career trajectories, great bread and finding new inspiration.

Eater details the profound impact that Trump’s crackdown on undocumented workers is having on the restaurant industry.

And speaking of immigration raids, Canadian Border Services arrested as many as 26 contract employees of the race track this past week.

In Scout’s latest Never Heard of It series, Fernando tries the Sichuan-style roast fish at The Fish Man in Richmond. (It will have you gladly crossing bridges just to get a taste!)

Eating via Instagram honours this week goes to @curiosityandwonderment for capturing the gorgeous menu setup at Dalina.

The Vancouver Sun asked its readers to weigh in on the best ice cream in the city and the people have spoken!

One anonymous critic, two magazines, 30 of the world’s best restaurants.

From National Avocado Day to National Martini Day, national celebrations of food and drink are running rampant while corporate interests are raking in the advertising dollars.

“Whimsical as these days seem, the creation and maintenance of national days are a phenomenon with massive financial implications. Many such days are used—or were even specifically invented—to coax people to talk about products and services. This happens on a scale that traditional advertising almost never achieves. Even spending millions on a Super Bowl commercial cannot command so much favorable attention to a product—given freely and enthusiastically by unassuming consumers who blast it into the timelines of everyone they know.”

The Vancouver Sun’s Mia Stainsby checks out the vegan Vietnamese fare at Do Chay which opened its doors on Kingsway earlier this year.

If you’re a foodie and find yourself frequently dining around town, consider throwing your hat in the ring next time Scout asks readers to identify a local restaurant. (I’m told the next round is later today!)

On the 12 year journey of photographer Jimmy Flike as he documented America’s wild, edible plants.

An interview with New York Times’ California food critic Tejal Rao on her use of technology on the job and the challenges of reviewing restaurants in the digital age.

A controversial food allergy treatment has researchers divided on its safety while waiting on FDA approval.

The BC Restaurant Hall Of Fame will welcome 5 new inductees this fall including Meeru Dhalwala of Vij’s and Barb Finley of Project CHEF Education Society.

On the real life icemen of New York who delivered blocks of the cold stuff  to residents and business owners prior to refrigeration.

Eataly’s first Canadian location is expected to open its doors in Toronto this fall with the potential for expansion into Vancouver and Montreal down the road.

How climate change is forcing the coffee industry to explore bean-free options.

“Unlike lab-grown meat, where animal cells are coaxed into creating cuts of beef, the science behind molecular coffee isn’t quite as clear (and according to Atomo, a lot of their work is still proprietary). But the general idea is that Atomo will create a cup of coffee from the bottom up, using the building blocks that comprise it, including quinic acid, dimethyl disulfide, niacin, 2-ethylphenol, and a handful of other elements.”

Not for the squeamish: This new eatery is serving up a menu full of insects.

Caution: The results of this recent study on the effects of a new class of insecticides on pollinators may sting a little.

Is a hotdog a sandwich? Presidential candidate Pete Buttigieg weighs in on the ongoing debate.

Looking for work in the industry? Check out who’s hiring!

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