I Freaking Love the Apple Database

Lille Allen/Eater

Welcome to Orange Pippin, a fruit enthusiast’s fantasia

Maybe it has to do with the increasingly chaotic nature of the world, or maybe I’m more of a method-oriented person than I thought, but I’ve come to realize that I love a good database. I still use the Food Timeline with regularity, tirelessly scroll through the @depthsofwikipedia Instagram account, and recently, when my friend sent me a link to the apple and stonefruit cataloging database Orange Pippin, I set aside a good hour of my time to really settle in. A website that is “all about apples, pears, plums, and cherries – and orchards where they are grown” with over 700 apple varieties, 2,000 orchards, and user-inputted data and reviews of fruit varieties? This is a website that is — in short — extremely my shit.

I could while away an entire afternoon on Orange Pippin if I tried, … Read more

Publisher’s Platform: Memories of a Naughty and Nice List


I have been thinking it has been some time since I dug into a Naughty or Nice list. Here is one we at Food Safety News put together (with input from readers) in 2009. Reading these brings back a lot of memories, both good and bad. Shoot me an email at bmarler@marlerclark.com with your thoughts on who should be on this year’s list.

After much thought and consideration, here was the Food Safety News Naughty list for 2009:

NAUGHTY:  Stewart Parnell, President of Peanut Corporation of America, for asking for nearly $1 million from his bankrupt business for his own criminal defense fund after shipping peanuts his own tests showed were contaminated with Salmonella that sickened over 700 and killed at least nine. (See “PCA Executives To Divide $875,000,” Dec 11, 2009)

NAUGHTY:  President Obama for NOT appointing a new permanent U.S. Department of Agriculture … Read more

Gifts for the Person Who Knows Food Is Always in Style

Your most stylish friend could certainly use a mushroom shirt or burrata hat. | Eater

The coolest restaurant merch and food fashion to give this year

Whether they’re a devoted regular of a local dive, or they simply enjoy showing their general enthusiasm for foods like shrimp and dumplings, some people just can’t stop wearing their love for food on their sleeves. Luckily, merch options abound for restaurant lovers, and home cooks can take their pick of jewelry, clothes, and accessories emblazoned with the ingredient they identify with most. Plus, if the past few years has taught us anything, it’s that if you love a food brand, there is guaranteed to be a capsule collection of bomber jackets in the not-so-distant future.

For the loved ones in your life who would dress in head-to-toe cheese print if they could, let us help you find their dream gourmand garment. From croissant … Read more

Experts create models to assess Listeria risks in some foods

Scientists have developed formal risk assessment models for Listeria monocytogenes in certain foods.

The models need to be tested and reviewed before being made public, said experts at a meeting organized by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations.

Findings come from a Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) of Listeria monocytogenes in foods in October. The focus was on leafy greens, frozen vegetables, cantaloupe, and ready-to-eat (RTE) seafood. A summary has been released but a full report will be published later as part of the FAO and WHO Microbiological Risk Assessment (MRA) series.

Outbreaks of listeriosis continue to occur globally, with some linked to previously unreported food vehicles, such as leafy greens, melons, frozen vegetables, and ready-to-eat fish.

Data needed for models

Following recommendations from JEMRA in 2021, Codex — an organization that determines international food safety … Read more

Let’s Talk About the WTF Ending of ‘The Menu’

Ralph Fiennes and Hong Chau in a scene from “The Menu.” | © 2022 20th Century Studios All Rights Reserved.

Spoilers ahead for one of the wildest movie endings I’ve ever seen

As The Menu, director Mark Mylod’s chilling send-up of the world of exclusive fine dining, hurtled toward its dramatic ending, something in my brain broke. After almost two hours of being completely terrified — Ralph Fiennes is cold and chilling as chef Julian Slowik, an egomaniac driven to violence by his obsession with culinary perfection at his restaurant Hawthorne — I started laughing uncontrollably. (Note: Major spoilers for the ending ahead.)

Finally, after torturing his guests and letting the woman he sexually harassed stab him in the leg, chef Julian’s vision becomes painfully funny. As his diners watch on in horror, kitchen staffers artfully scatter the restaurant’s dining room with graham cracker crumbs and various sauces. And … Read more