Advertisement
Daily Dish

Food FYI: Why we’re crazy for crunchy

By Betty HallockDeputy Food Editor 
Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

CARNAL CRISPY

Fried chicken, potato chips, the exoskeletons of bugs -- an anthropoligst explores why humans love crunchy food. [Chronicle of Higher Education]

Advertisement

MACHINE MEETS POULTRY

The holy grail for creators of robots? Getting one to debone a chicken. [Wall Street Journal]

A BOOST FOR FISH

A comeback of U.S. fish stocks is a testament to scientific quotas. Six federal fisheries returned to health last year, and over the course of a decade 86% of about 250 federally monitored commercial fisheries have not been depleted. [The Economist]

CAMPSITE COOKING

A primer to cooking in the great outdoors. Always bring a shucking knife? [Epicurious]

ALSO:

Advertisement

Here’s what’s rotting at David Chang’s Momofuku lab

Test Kitchen tips: Makeshift panini press

Organic labeling for farmed seafood

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Advertisement