“Arrested Development” Recipes, Pigs on Pot, Sandwich Monsters: Eating & Reading

A tasty roundup of the best stuff we’re reading this week.
“Arrested Development” Recipes, Pigs on Pot, Sandwich Monsters: Eating & Reading
A Seattle farmer says feeding his pigs pot plants makes them taste better. Image via Shutterstock.

Ripped From the Headlines

Is there no justice in the world? Leave World Nutella Day alone! [HuffPo] —Tanya Pai

The most I ever got when I was waitressing was a £50 note from an octogenarian who should have known better, but Indianapolis’s CeCe Bruce scored a staggering $446 tip on a $6 check. Why such an arbitrary amount? Because tipping math is hard. [Daily Mail] —Sophie Gilbert

Feeding your pig pot makes the meat “redder and more savory,” according to a Seattle farmer. But what do you feed them when they get the munchies? [The Salt] —TP

I guess an apartment that always smells like fresh doughnuts only sounds amazing on paper? I mean, if Glade made a “fresh fritter” plug-in scent, I’d probably buy the Costco pack. [WCP] —Marisa Kashino

Try This at Home

If this upcoming long weekend means one thing to you—the return of Arrested Development!—Buzzfeed has loads of recipes (corn balls, Mayoneggs, frozen bananas) for your watch party. [BuzzFeed] —Ann Limpert

Lush Life

Just in time for your Memorial Day cocktail hours: the state of the gin and tonic. [New York Times] —Anna Spiegel

Forget home-brewing. Try cubicle-brewing! Every office has that guy making beet saison under his desk. [McSweeney’s] —AS

Fast Food Nation

Ever wanted to see a photo essay on all the different types of people you might find in a McDonald’s? Voilà. “Especially when you go to more of the rural areas, you’ll get the poor, the wealthy, and everyone in between,” photographer Nolan Conway says. “There’s nowhere else to go.” [NYT] —SG

Well, if Dubya Got a Library . . .

This list of things that should go in the proposed Paula Deen museum made me chuckle at my computer screen. But for real, number four is a necessity. [Grub Street] —TP

The Scary Stuff

We all know that maraschino cherries are kind of gross, but they’re even grosser when you see them being made via animated gif. “Gleaming mayonnaise jars full of suck,” this way. [BuzzFeed] —AS

I thought the Seattle Jack in the Box where I nursed 3 AM Long Island Iced Tea ODs as a University of Washington student was the worst restaurant in the world. I was wrong. So. Very. Wrong. [Vice] —MK

Food of the Future

Hopefully the food, guns, and human ears get printed on different machines. [Gizmodo] —MK

Critical Mass

At Huffington Post, Cathy Erway opines on the Village Voice’s laying off of long-time food critic Robert Sietsema. “With the loss of Sietsema, the Village Voice has lost an ardent—even abrasive at times—stalwart of journalistic integrity in food media.” [HuffPo] —SG

Global Bites

If you aren’t watching Anthony Bourdain’s CNN series, Parts Unknown, start now. On the most recent episode, he explored post-revolution Libya’s culinary culture, which includes a burgeoning fast food scene. Fried chicken really does taste like freedom. [WaPo] —MK

Awwwwwwwwwwwwwww

Because playing with your food will never not be fun: sandwich monsters! [HuffPo] —TP

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Questions or comments? You can reach us on Twitter, via e-mail, or by contacting the author directly:
Senior Editor

Marisa M. Kashino joined Washingtonian in 2009 as a staff writer, and became a senior editor in 2014. She was previously a reporter for Legal Times and the National Law Journal. She lives in Northeast DC with her husband, two dogs, and two cats.

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.

Anna Spiegel
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.