In this week’s Food News, former New York Times restaurant critic Frank Bruni on his guests various dining ticks plus their take on eating out with a critic, school lunches, and Top Chef:
Frank Bruni on his restaurant guests; guests talk about dining with Bruni: This entertaining short essay from Frank Bruni, the former food critic for the New York Times dining section, explores the curious ticks his guests “brought to the table” throughout more than five years of nightly restaurant visits (taking ownership over dishes that were randomly assigned to them; pretending they like to eat, and then moving food around the plate without eating anything at all; expressing disappointment when they can’t order steak). Worth a read. Then check out this multimedia feature, where eight of Bruni’s guests share their experiences at his table in short video clips (if you’re interested in learning more about the life of a restaurant critics, read Ruth Riechl’s Garlic and Sapphires).
School lunches: It’s been 12 years since I’ve encountered a school lunch – chocolate chip cookies, two to a package; tator tots, which were always delicious on the days they were crispy; and pizza with cardboard crust that I never touched. Of course, more than a decade later, things have changed for the better. And as September approaches, articles on school lunches are popping up all over the dining sections of major newspapers:
- School lunch reform: School cafeterias will receive more money than ever in the near future, including a portion of the $1 billion the Obama administration has dedicated for child nutrition in the 2010 budget. The New York Times looks at these reform changes and what they mean for the public school lunch program here.
- Packed lunches: After packing her son a wholesome lunch the night before his first day in the first grade, Monica Eng of the Chicago Tribune learned that he traded his food for chips the next day. In this article, she offers tips for getting your child excited about healthy lunches from home – produce necklaces and bento boxes are my favorite on the list – and how to get them involved in the cooking and planning process.
- Adventurous young eaters: Kenny, my husband, used to work at a nonprofit school where his kids, ages 6 to 10, packed sushi, edamame, and vegetable stir-fry for lunch during the summer camp season (carried in a bento box no less – see the Chicago Tribune article above). Here, The Miami Herald talks about teaching kids to become adventurous eaters. It’s all about getting them to taste different foods at a young age (what children eat at age 2 affects what they eat at 8 or 9, according to one expert).
Top Chef’s Jesse Sandlin: Baltimore magazine talks with Top Chef Las Vegas contestant and chef at Baltimore’s Abacrombie Fine Foods, Jesse Sandlin. She seems positive about her experience on the show. Go Baltimore – it’s time to represent this season!
