Sandra Lee Swearing, a Bacon Shortage, and a Horrifying Drinking Trend: Eating & Reading

Our tasty roundup of the best stuff we’re reading this week.

The one on the right swears like a sailor. Photographs courtesy of Shutterstock.

Food in the News

All that ice cream and beer adds up on the campaign trail (though not as fast as Apple products). [Politico]—Jessica Voelker

By now you’ve likely caught wind of the looming global crisis facing us in 2K13: the pork—and thus, bacon—shortage. So quit fat-washing that bourbon, folks. [Grub Street]—Ann Limpert

It’s so incredibly easy to hear this in Biden’s voice
(“These Yukon Gold potatoes are brushed with extra-virgin olive oil and
hand-sprinkled with pink Himalayan sea salt, and then José, our prep
guy. . . . Well. Lemme tell you about José.”) [New Yorker]—AL

Round ’Em Up

Bon Appétit has a list of “unexpected ethnic foods” in cities across America—guess people don’t know there’s great Ethiopian in Washington. [BA]—JV

The Fat Chronicles

We’ve heard about vanity sizing on the racks at Banana Republic, but what about when it comes to food? Aradhna Krishna, a marketing professor at the University of Michigan, shows that it not only exists—it has diners eating more. [NPR]—AL

Gratuitous Cuteness

Watch kids try ice cream for the first time. [Grub Street]—JV

Food TV

Sultry domestic goddess Nigella Lawson has a new food show in the UK called Nigellissima. The Guardian’s Sam Wollaston decides to cook along with her, and the results are predictably chaotic. “Where do we even keep our parchment?” [The Guardian]—Sophie Gilbert

Something I never thought I’d say: Sandra Lee actually seems kinda all right. [Eater]—AL

Happy Holidays

Because there’s been a nip in the air, an oldie but an awesome-y from McSweeney’s. [McSweeney’s]—Anna Spiegel

The Swill

Dunkin Donuts and CareerBuilder did a survey to find out which professional types drink the most coffee on the job. The answer was food service workers, which, as someone who waitressed for seven years before pursuing the more intellectually fulfilling but less lucrative path of journalism, I can tell you makes sense for the following reasons: 1) it’s free, and 2) you’re bored a lot. [NPR]—SG

Bringing new meaning to the term “badass” is this horrifying new drinking trend. And I thought having a fake ID in college was risqué. [Eater]—AS

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 Logan Circle.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.