NY Times Dining Section Roundup: Edible Magazines, Eggplant La Tavernetta

From the New York Times' Dining Section...

How to Eat (and Read) Close to Home: We love Edible Brooklyn so we're happy to see this network of 33 local food magazines covered in the Times. Do you read the Edible magazine for your area?

Edible Films With Superpowers: Scientists are testing coatings that could make our food supply safer. "Strawberries could be dipped in a soup made from egg proteins and shrimp shells. The resulting film — invisible, edible and, ideally, flavorless — would fight mold, kill pathogens and keep the fruit ripe longer."

In Naples, a Family Affair That’s Oh, So Delicious: The Minimalist goes to La Tavernetta in Naples and comes back with recipes for Eggplant, La Tavernetta Style, Pasta With Potatoes, and Broccoli Rabe (Friarielli).

PLUS...

• On the Road to Farm Aid, the Long, Sweet Way: Farm Aid comes to NYC on 9/9.

• When You're Having Only One: The 64-Ounce Beer: Whole Foods opens a beer room on the Bowery.

Comments (4)

Ah yes, strawberries -could- be dipped in an egg-and-shrimp slurry that is invisible, edible, and ideally flavourless, but that would make strawberries neither vegetarian nor vegan. A plant's fruit that plant-exclusive eaters can't eat.

*slow, sarcastic clapping*

I've picked up a couple of copies of Edible Chesapeake, but it seemed to focus almost exclusively on downtown Baltimore. We have food in the DC area, too! I grew up in the Baltimore suburbs, so I realize that it isn't really all that far away, but I don't think the publishers realize Washingtonians think Baltimore is on a different planet.

Yes, a Slow Clap Award for the shrimp-coated strawberries. Not only not a plant substance, but a common allergen as well! Excellent work.

Horrible, HORRIBLE idea for people with allergies, like myself. I'm simply aghast at the idea.