Grounded Grub Weeklies! 02.04.2020
Hello Grounded Grub Community!
Every week we’re sent amazing articles, books, podcasts and other content from our community. We love hearing from everyone and having these resources, so we decided to start pooling together these recommendations, as well as some of our favorites, and sharing them once a week on Tuesdays. We hope you enjoy and feel inspired to share with us if you see/hear/try something that inspires you in the future!
Today: February 4, 2020
What happened on Grounded Grub last week:
Ben put together a delicious, slightly sweet, very earthy, yet still very familiar Beet Hummus. Find the recipe here.
Hannah took us through her journey of how/why she dropped paper towels from her life and how you can too! Read about it here.
We posted our first Weekly Updates! Check out the article here.
Coming up on Grounded Grub…
Hannah does a deep dive of eating on a budget!
Ben talks about the wealth of reasons, both economic and environmental, that you should be buying your chickens whole. He also shows you how to break one down yourself and how to use every ounce of the bird!
Have any other ideas for things we should cover? Reach out on Instagram, Facebook or email. We love hearing from you and some of our best articles have been from community suggestions.
Media articles of the week:
Is Natural Wine Better for the Planet?, Bon Appetit. This awesome article discusses the complexities of this vast industry and some common threads that run through responsible producers. “Thank god there’s wine,” Madden said with a sigh at the end of our conversation. “Because revolutions are hard.” Read it here.
Can you guess which Americans are most into plant-based meat?, Vox. This article explores a new series of Gallup polls which shed light on the evolving, and sometimes surprising demographics that make up the exploding market of plant-based meat alternatives. Check it out here. Thanks for sending Michael Ross!
A Campaign to Redefine ‘Chinese Restaurant Syndrome’, The New York Times. Debunked by science and largely credited to racist-stereotypes, MSG was demonized in the mid 1990’s and Chinese restaurants were ostracized along with it. Now, organizations are working to beat these stigmas and redefine their ingredients and cultures. Learn more here.
Restaurants are all in on plant-based burgers — except McDonald’s, The Seattle Times. This piece talks about the recent explosion of plant-based burgers in fast-food restaurants, and why one giant of the industry has resisted the hype. Read this piece here. Thanks for sending Sabrina Movitz!
Book of the week:
The Noma Guide to Fermentation - Rene Redzepi & David Zilber
“The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It’s also one of the most illuminating. I’m someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways.”— The New York Times Book Review
Podcast of the week:
Ben is currently listening to the Gravy Podcast by the Southern Food Alliance. Check out this stellar episode from September 2017 by following this link.
“Through the window of food, we glimpse how race, class, gender, faith, and environment play out in the region and across the nation. Gravy tells stories of farmers and food scientists. Of dishwashers and distillers. Of banh mi and barbecue shrimp. Of your grandma’s potlikker and your neighbor’s arroz con pollo. Of the mariachis singing in the fried chicken café. And the punk band playing the vegan joint. This is the South you know, and the one you have not have tasted before.”
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