Todd Kliman, food and wine editor
• Everything these days is either faux-ironic looks at what liquid nitrogen can do to a tomato, or faux-ironic reminiscences of the trash foods of our youth. This one’s the latter. Esquire writer Tom Junod pens a valentine to cooking with Campbell’s cream of mushroom soup. A Moment of Inspiration
• Oh, Lordy: this Twitter feed from Park Slopers. SMH. LOL. WTF. Reminds me of a piece I did a long time ago, on a bunch of entitled straight-edge punks who lived in a slovenly group house and held deeply meaningful, two-hour-plus conversations in the middle of the work day about the propriety of having paper towels in the kitchen. The Epic Live-Tweeting Of Last Night’s Park Slope Coop Meeting
• This is its own punchline: A 24-hour ATM in LA is now dispensing cupcakes. Sprinkles Launching 24-Hour Cupcake ATM Machine, Sprinkles Ice Cream Confirmed
Ann Limpert, food and wine editor
• All-French-fry diets aren’t just a kid thing. But is extreme pickiness a medical condition? Some psychiatrists think so. Pickiness: The Secret Eating Disorder Nobody’s Talking About
• The best mashup since Whitney/Robyn? Buffalo Chicken Macaroni and Cheese
• In the wake of North Korea’s agreement to suspend parts of its nuclear weapons program in exchange for international food aid, we find out that the late Kim Jong-Il had other ideas. He apparently wanted to bulldoze the country’s mountainous terrain to make it more agri-friendly. Why is North Korea Always Short on Food?
Jessica Voelker, online dining editor
• As a kid, I used to try to trick myself into believing green beans tasted like French fries by dipping them in ketchup and eating them with my hands. Circumstances haven’t improved all that much, frankly, so I’m looking forward to a time when I can get all my vegetables and minerals in cocktail form. Sowing Seeds
• Taylor Swift and Tim Tebow went to dinner together in Century City, and all she got was a stupid latte. People are wondering if there is romance in the (smoggy, Axe-body-spray-smelling) air—but what I want to know is, what’s chicken “pillared”? Taylor Swift & Tim Tebow: Inside Their Dinner Together
• “You can do with iguanas about anything you can do with chicken,” says a chef in Fiji who is serving the scaly, reproductively talented creatures at his restaurant. Oh really, chef? Well, then, I’ll have mine “pillared.” Chef hopes to solve Fiji’s iguana overpopulation
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
