Rachael Ray and EVOO, Lab-Made Meat, and Ruth Reichl: Eating & Reading

Every week, we'll let you know what the Washingtonian food staff is reading in the blogosphere and off the bookshelves.

There’s more where EVOO came from. Photograph courtesy of

Sophie Gilbert, assistant editor and Sophie at the Stove blogger:

• Mmmm. Scientists finally found a way to make the Big Mac even more artificial. Care for fries with that laboratory-grown hamburger? Burgers From a Lab: The World of In Vitro Meat.

• Is this why my Pret coffee is now 18 cents more? That's a dollar a week! Say it Ain't So for a Cup o' Joe: Price of Coffee Beans Climb.

• I'm pretty sure that "EVOO" and "stoup" are annoying enough to ban Rachael Ray from having any more catchphrases, but Funny or Die doesn't agree: Rachael Ray Gets a New Catchphrase From Funny or Die.

• The USDA finally caught up with chefs and now says that pork is safe to eat at 145 degrees Fahrenheit. Just in time for Memorial Day grilling: USDA Lowers Pork's Minimum Cooking Temperature to 145 Degrees.

Kate Nerenberg, assistant food and wine editor:

• Boston chef Tony Maws of Craigie on Main, who just won the James Beard award for Best Chef: Northeast, talks to Eater about his philosophy on cooking ("I'm not afraid to put a bone on the plate. I'm not afraid of making people use their fingers. I'm not afraid of there being fat and gristle in a dish, because it adds flavor."), the unromantic side of owning a restaurant ("Definitely file under 'be careful what you wish for.' "), and life after the Beard win (" . . . it doesn't change anything. My joke is that I wish I could wave that medal above my leaky pipe or something and make the problems go away."): Tony Maws on the Beards, Boston and Why Chefs Cook.

Gilt Taste, the new Web site from the Gilt Groupe with former Gourmet editor-in-chief Ruth Reichl at the helm, launched recently in beta form. Grub Street interviewed Reichl about the new project and its great roster of writers. I was immediately drawn to this article on lobster rolls because—let's be honest—you're living under a rock if you haven't read about lobster rolls in Washington recently. And of course, wherever Ruth Reichl goes, the hilarious and crude Ruth Bourdain follows: Guilt Taste.

Esquire's John Mariani confronts the term "locavore" head on, saying it has jumped the shark ("Locavorism has, however, gone beyond its Kumbaya moment and become a media tool."): Locavore Movement in the United States.

Ann Limpert, food and wine editor:

• Sam Sifton's hilarious, acid-trippy take on El Bulli: El Bulli Is the Greatest Restaurant in the World.

• Frequent Washingtonian contributor Kelly DiNardo surveys the food situations at summer festivals like Bonnaroo and Austin City Limits. Not sure that 20 years ago Perry Farrell would have ever thought that Lollapalooza-goers would be snacking on Graham Elliot’s truffled popcorn and lobster corndogs: How to Eat Like a Rock Star.

Rina Rapuano, assistant food and wine editor:

• My friend and fellow food writer Amy Rogers Nazarov just posted this moving piece on food and adopting her son: What to Eat When You're Adopting.

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Ann Limpert
Executive Food Editor/Critic

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.