What We’re Reading: October 15, 2013

Keeping track of the food world, let alone the East End food world is a big job. We at Edible always have our ears to the ground for what’s going on locally, but as they say, you’ve got to think globally and act locally. Here’s what has crossed the radar of staff members for our four titles, Edible Long Island, Edible Manhattan, Edible Brooklyn and, yours truly, Edible East End. We’d love to hear what you’re reading too. Tell us on twitter @edibleeastend.

This vivid film was made by New York based Erik Shirai. You can see more of his work here.

Amy ZavattoFood in Jars
If you’re looking to cling to the end-of-season fruits and veg, then this blog is my pick for an excuse to buy a big, fat overabundance of plums and tomatoes.

Gabrielle LangholtzHow Our Stone Age Bodies Struggle to Stay Healthy in Modern Times — NPR
Engrossing interview with Daniel Lieberman, professor of evolutionary biology at Harvard University, on why we have evolved to gorge on sugar, fat and salt whenever we come across it… and why our ingrained instincts are falling afoul in the era of the all-you-can-eat buffet. 

Marissa FinnStop Junk Food Giants From Taking Over Nutrition Programs — Change.org
Dietitians for Professional Integrity started this petition because the professional organization that represents them “has been hijacked by junk food companies.”

Brian HalweilThere’s a Major Foodborne Illness Outbreak and the Government’s Shut Down — Wired
I continue to be fascinated by the #shutdown consequences for eaters.

Lauren WilsonBraising Beef With Asheville’s Firefly Farm — Asheville Citizen-Times
Spent the week back home in western NC and came across this gem of a bœuf borguignon recipe from one of my dad’s farmer friends. Seasonal eating at its best.

Eileen Duffy: Why Won’t McDonald’s Lead? — The New York Times
Mark Bittman keeps an eye on everyone and his blog is worth checking out. This time he starts with the painfully obvious knowledge that executives at McDonald’s don’t let their children eat their fast food.