Food! Glorious Food! The Done with Jury Duty for Four Years! Edition

[lsanderson]

An (Edible) Solution to Extend Produce’s Shelf Life
By STEPHANIE STROM

The Freaky Food Chain Behind Your Lobster Dinner

Trilobites
By STEPH YIN

Sinister Shellfish
By C. CLAIBORNE RAY

A Gingerbread City Guards Its Secrets
By BARBARA WHITAKER

In Japan, Sweets Take On an Artistic Role
By MIKI TANIKAWA

A Faster Way to a Stunning Feast
A Good Appetite
By MELISSA CLARK
Recipe: Butterflied Leg of Lamb With Lemon Salsa Verde

Your Best Eats of 2016
By SAM SIFTON

Vibrant Peppercorns (and Their Impostors) Brighten Fish Fillets

City Kitchen
By DAVID TANIS
Recipe: Five-Peppercorn Fish Fillets

An App That Puts Wine Reviews in Your Pocket
Front Burner
By FLORENCE FABRICANT

A Top 10 Wine List Built on Memories
Eric Asimov
THE POUR

A Victorian Toast

Drink
By ROSIE SCHAAP
Recipes: Mr. Micawber’s Favorite Gin Punch | Smoking Bishop

A. A. Gill, Who Gleefully Skewered Britain’s Restaurants, Dies at 62
By WILLIAM GRIMES

Comments

Re: It ain't that hard...

[lsanderson.livejournal.com]

I grew up in the flatlands o' Dakota (North, not that there's much difference other than a few degrees between 'em). Keeping a grocery store in the closest small town was difficult in itself. The only fresh veggie I can remember during the winter is Iceberg lettuce and an occasional green pepper. (Not counting root veggies: taters, onions, and carrots.) WoW, it's apparently up to 750,000 people in the whole state!