There’s a lot going on in the world of food, so Good Food Pittsburgh will give you Something To Chew On in this regular wrap-up of the best food stories of the day.
Three days is all you need to go from fresh Kirby cucumbers to sour pickles with this fool-proof fermenting plan. [Washington Post]
Haven’t made it to a Shake Shack Yet? Make your own version of these gems-of-a-burger with this Fake Shack recipe from Smitten Kitchen. [Smitten Kitchen]
A stirring memoir from a food blog writer – plus lots of recipes. [Forward]
An inquiry has found that one of the most critically acclaimed (and expensive) restaurants in New York City has violated labor laws by adding service fees. [New York Times]
‘Tis the season for grass-fed lamb – and Melissa McCart from Pittsburgh Post-Gazette takes you into the fields to one local farm to check out the scene. [Pittsburgh Post-Gazette]
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