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Whole Foods under fire over Black Lives Matter masks | Do you think about these issues when buying meat during the pandemic? | D.C.'s Ben's Chili Bowl stays alive as a haven for resistance

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Happy Friday!
We recently reached out to you regarding joining the community of food enthusiasts already reading The Friday Feed SmartBrief, but it looks like we may have missed your inbox. We understand that food trends change every day and in just these past two weeks, a lot has happened.
Here are the top stories and recipes you missed: Harissa pulled chicken with feta yogurt slaw
Americans' top pandemic wine pick: sauvignon blanc Farro and lentil salad with balsamic apricots

In just a few minutes each week, we'll bring you a snapshot of the need-to-know news from the food world, along with recipes and cooking tips from the experts at The Culinary Institute of America.
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July 24, 2020

FOOD IS LIFE

New this week

(Pixabay)

Quarantine adds beans to the summer spotlight; the sourdough-obsessed evolve beyond rustic loaves Sourdough and summer produce are the foods of the moment, the raison d'etre for home cooks in quarantine these days. Add to that beans and barbecue and you have the four food groups of summer 2020.
Four months ago, supermarkets couldn't keep flour, yeast and beans on the shelves -- people immersed themselves in home baking to pass the time and beans made some feel more prepared for whatever might come. If you haven't found the perfect timing for your beans, try heirloom bean company Rancho Gordo's Steven Sando's technique that involves the movie "All About Eve."
If you're on the sourdough train and looking for other recipes to use your starter in, try this sourdough pizza dough that "waits on you and not vice versa," writes Olga Massov for The Washington Post. Or, take some inspiration from Paris's Boulangerie Utopie, which makes sourdough croissants.
Going back to summer's regularly scheduled programming, the lettuces that come with the season are plentiful and varied. Knowing the best ways to use each type can take your salad game to the next level -- use this guide to 18 popular lettuces. Looking for a new barbecue recipe? Try these Michelada ribs with hibiscus bbq sauce from Esteban Castillo's “Chicano Eats”, one of many new notable cookbooks this summer.

Whole Foods under fire over Black Lives Matter masks CNET (7/20)

Do you think about these issues when buying meat during the pandemic? The Kitchn (7/23)

D.C.'s Ben's Chili Bowl stays alive as a haven for resistance Bon Appetit (7/23)

Feast your eyes: These flower-filled Jell-O cakes are a high art Food & Wine online (7/22)

POLL QUESTION: Did quarantine have you stocking up on food items?

Yes, I stocked up on things like dried goods, canned goods and frozen food.

A little bit, but I also grow my own fresh food now and/or signed up for a CSA.

No, my food shopping habits stayed the same.

Recipe roundup

Grilled zucchini kebabs

(The Culinary Institute of America)

A charmoula sauce made with garlic, coriander, preserved lemon and herbs brightens up zucchini that is grilled until caramelized and tender. CIA Foodies

Strawberry jam crostata Fresh preserves make this crostata appropriate for breakfast. Use any summer fruit you have on hand -- even frozen will work. Fine Cooking

39 tomato recipes to celebrate summer From salads and dips to pies and tarts, this list offers both sweet and savory recipe ideas for this summer's bounty of tomatoes. Saveur

Let's cook

Wings with Asian balsamic marinade

(The Culinary Institute of America)

This versatile, tangy, spicy Asian balsamic marinade is great on chicken, pork or salmon. In this video, chef Barbara Alexander uses the marinade on chicken wings. Find more recipes made with Balsamic Vinegar of Modena.

What's on tap

If there was ever a time for boxed Negronis... That time is now. Brooklyn, N.Y.-based St. Agrestis distillery, which focuses on Italian spirits, has introduced a boxed version of its bottled Negroni. Each 1.75-liter box equates to about 20 drinks, contains St. Agrestis' Inferno Bitter liquor, house-made vermouth and Greenhook Ginsmiths gin and is available for purchase online. Full Story: The New York Times (tiered subscription model) (7/20)

House Wine, Cheez-It partner again, this time with rose

(Kellogg Company)

House Wine and the Cheez-It brand have teamed up to offer a limited-edition crackers-and-wine duo, which comes in a single package containing white cheddar Cheez-Its and House Wine rose. The effort is a follow-up on the success of a similar offering last year; sales of the $29.99 pack began July 23 on House Wine's website and at select Kroger locations in California, Washington and Arizona. Full Story: Food & Wine (7/2020)

Dear celebrities: Please make better wine Certainly some celebs, like Snoop Dogg, put some thought into the quality of what comes out of the bottle. However, other celebs see wine deals as just a cash grab, Esquire's Victoria James writes. Full Story: Esquire magazine online (7/23)

The inside scoop

Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: ProChef SmartBrief and CIA Wine & Beverage Edition

Bill Buford turns to chicken as his new passion project The New York Times (tiered subscription model) (7/21)

Creative rubs, sauces make the most of barbecue season Flavor & The Menu (7/16)

Krug Champagne's 1st woman cellarmaster takes the reins Wine Spectator (7/21)

The future of food

...includes wine tasting with your mask on PennLive (Mechanicsburg, Pa.) (7/19)

...includes KFC fried chicken-scented Crocs Eater (7/23)

...has a robot named Flippy making your burgers Restaurant Business online (7/17)

Your take

What is your favorite way to read about food?

Cookbooks -- I'm all about the recipes!
35.75%
Books about the history and science behind food.
9.93%
Memoirs by chefs and other culinary experts.
4.33%
Articles and newsletters I can read in one sitting.
44.58%
I don't do much food reading.
5.41%

On the menu at the CIA

Your donation can help support future chefs

(The Culinary Institute of America)

More than 90% of CIA students rely on scholarships and financial aid. Now more than ever, future chefs and food world leaders need your support. Will you consider making a donation to the CIA Emergency Scholarship Fund? Donate today.

Feed Your Joy™ at CIAFoodies.com

Classes | Bootcamps | Recipes | Membership

About the editors

Amy Sung

Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world.
The images of the Jell-O cakes in the article above are making me feel feelings I never knew I had for Jell-O. While I'll probably leave this high-art form to Jena Derman, I did just stock up on some giant blackberries from the farmer's market and am eyeing the crostata recipe for this weekend (I'm still waiting on those garden tomatoes to ripen...here's some guidance on how to harvest at peak ripeness).

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The easiest way to avoid wrong notes is to never open your mouth and sing. What a mistake that would be.

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