Saucy Magazine

jtotheizzoe: The chemical formulas of various substances used...

Mon, 20 May 2013 07:22:20 -0400

jtotheizzoe:

The chemical formulas of various substances used to mimic plant-based aromas and flavors.

Tastes like science.

Hm.

saralamode: thesleepingfawn: White Mycena mushrooms are...

Wed, 15 May 2013 11:52:55 -0400

saralamode:

thesleepingfawn:

White Mycena

mushrooms are reblog + instant follow

Something about mushrooms.

Because toast.

Tue, 14 May 2013 14:57:54 -0400

Because toast.

lauraolin: theamericanprospect: “I really like your idea. If...

Tue, 14 May 2013 12:19:54 -0400

lauraolin:

theamericanprospect:

“I really like your idea. If we had guns that shot chocolate, not only would our country be safer, it would be happier. People love chocolate. You are a good boy.”

Joe Biden wins at constituent services. This letter, to a Wisconsin second-grader, is so sweet and sad and just right.

People love chocolate.

Since we’re on a political tear today.

npr: Unlike many celebrity chefs, who treat cooking like some...

Tue, 14 May 2013 12:16:43 -0400

npr:

Unlike many celebrity chefs, who treat cooking like some mystical and convoluted ritual, Ina Garten (The Barefoot Countessa) approaches each dish with the nonchalance of someone who could be doing something else. That’s because she could be. Between 1974 and 1978, Garten worked in the Office of Management and Budget at the White House; starting in 1976, she was responsible for the budget of the Nuclear Regulatory Commission and for part of the Department of Energy’s. How Garten went from analyzing nuclear policy to overseeing her own cooking empire is one of the unlikelier stories of American reinvention.

— How Ina Garten went from nuclear policy analyst to beloved chef. Mark Joseph Stern - Second Acts - Slate Hive

Photo: Therealbs2002/Wikipedia

Not going to front, we are big fans of her calm demeanor and attitude.

via kottke. “Slow motion video of kids trying new...

Fri, 10 May 2013 19:37:10 -0400

via kottke. “Slow motion video of kids trying new foods.”

spiritedbrooklyn: crepesofwrath: pith: I mean, whatever...

Thu, 09 May 2013 11:15:03 -0400

spiritedbrooklyn:

crepesofwrath:

pith:

I mean, whatever reading you were at the other night was great and all, but did it feature pesto? I didn’t think so. Sydney Kramer showed that garlic what’s what at May’s DISH event.

Sydney smash.

Sydney smash good.

We have the ~~best~~ smashing-est guests at DISH! Mark your calendars NOW for June 5th, 7pm, Housing Works Bookstore Cafe!

Always nice to see JCN (friend of Saucy mag!)’s gifs, especially about food. And smashing food.

This looks like a great event series and we’ll be signing up to go to the June one -

ultraclay: Spending the day editing photos & going through...

Mon, 06 May 2013 17:01:51 -0400

ultraclay:

Spending the day editing photos & going through the foodieodicals I got @foodbookfair. @acqtastemag @gatherjournal @saucymag @meatpaper & more. (at Saraghina)

Clay is a talented food photographer and friend to Saucy mag. To be added to your shortlist of people to call. We’re still recovering from Food Book Fair!

Saucy is one of ten indie food mags featured in this Paper mag...

Thu, 02 May 2013 16:48:00 -0400

Saucy is one of ten indie food mags featured in this Paper mag piece.

We’re in really great company. Exciting.

FOOD BOOK FAIR: FBF To Announce Foodieodical Participants

Thu, 02 May 2013 08:35:35 -0400

FOOD BOOK FAIR: FBF To Announce Foodieodical Participants:

foodbookfair:

Photo Credit: Valery Rizzo

Hey Everyone,

As May approaches, FBF is excited to finalize the Foodieodical masters who will participate in this year’s Foodieodical bash!

In case you haven’t noticed, Foodieodicals are fast becoming a leading medium among the food publishing community. …

Food Book Fair is this weekend, May 3-5 in Brooklyn, NY. We are really looking forward to being part of this. Saucy Mag is part of the Saturday Foodieodical event from 2-8p at Wythe Hotel. Details.

The whole schedule is over here.

theonlymagicleftisart: (Alan Sailer)

Sat, 13 Apr 2013 07:45:08 -0400

theonlymagicleftisart:

(Alan Sailer)

theawl: artyucko: k USA. Happy Easter Week, sugarfiends...

Thu, 28 Mar 2013 09:27:56 -0400

theawl:

artyucko:

k

USA.

Happy Easter Week, ~~sugarfiends~~ sugarfriends.

mappist: Indigenous Intoxicants by Haisam Hussein at Lapham’s...

Thu, 21 Mar 2013 16:52:50 -0400

mappist:

Indigenous Intoxicants by Haisam Hussein at Lapham’s Quarterly

Great map. Always forget about mandrake (the key shows by aphrodisiac, hallucinogen, etc.)

Kind of related: Just realized there are only a few copies left of Saucy Mag, Issue 3: Dangerous Food.

jtotheizzoe: scienceandfooducla: The Flavor Network Physicist...

Wed, 20 Mar 2013 08:21:13 -0400

jtotheizzoe:

scienceandfooducla:

The Flavor Network

Physicist Albert-László Barabási likes making connections. By studying networks, Barabási and his Northeastern University research group improve our understanding of everything from the internet to human disease.

Now Barabási and colleagues are using networks to learn more about the way we eat. Read more…

This is what everything tastes like. Very cool work.

theatlantic: ‘We’re Probably the Least Food-Filled Food...

Thu, 14 Mar 2013 11:49:32 -0400

theatlantic:

‘We’re Probably the Least Food-Filled Food Magazine Out There’

Four issues in, Swallow aims to be part gastronomical periodical, part coffee-table book, part passport, and part dinner-party argument starter.

Read more. [Image: Swallow]

We’re big Swallow fans here at Saucy, but let’s get that Brillat-Savarin aphorism correct, please. It’s ‘Tell me what you eat, and I will tell you what you are.” In our case, we are greedy devourers of indie food periodicals.

America's Test Kitchen: Complaining Ben and Jerry’s Patrons Get Taken to the Source: “It’s...

Tue, 12 Mar 2013 12:19:31 -0400

America's Test Kitchen: Complaining Ben and Jerry’s Patrons Get Taken to the Source: “It’s...:

americastestkitchen:

Complaining Ben and Jerry’s Patrons Get Taken to the Source: “It’s like a Willy Wonka-type journey into a factory and I’ve got a golden ticket,” said Scott White, one of the Ben & Jerry’s customers who, after having complained about a bad pint of Half Baked, was invited to tour the factory along with sixteen other unsatisfied ice-cream eaters. White and the others were taken to the Waterbury, VT factory so they could weigh in on what specifically didn’t satisfy them and have their concerns directly addressed. Kelly Mohr, a Ben & Jerry’s spokesperson, said the whole endeavor was to show customers how seriously their feedback is taken. We say it’s brilliant marketing, as well.

Agreed.

escapekit: Creativity with Food Malaysian artist and...

Mon, 11 Mar 2013 13:34:13 -0400

escapekit:

Creativity with Food

Malaysian artist and architect Hong Yi will be plating a series of food art in a project she calls ‘Creativity with Food’ on Instagram every day for 31 days in March. Using different food and ingredients, Hong Yi—who also goes by the nickname ‘Red’—will be creating various whimsical food scenes.

noahfecks: A zillion thanks to PDN for including The Way We Ate...

Fri, 08 Mar 2013 12:08:50 -0500

noahfecks:

A zillion thanks to PDN for including The Way We Ate in their well written and deeply researched piece on profitable side projects :)
Paul and i are literally over the moon! XOXO

Saucy Mag adores Noah and Paul and The Way We Ate. Congrats, you two. - KT

4) Saucy’s Kristen Taylor on the Food Seen: Former BBC...

Fri, 08 Mar 2013 11:22:00 -0500

4) Saucy’s Kristen Taylor on the Food Seen: Former BBC and Al Jazeera writer Kristen Taylor talks with Michael Harlan Turkell about putting together Saucy, her quarterly design and story-heavy magazine that focuses on how food brings people together and keeps them apart. On ~~the~~ a most recent issue, “The Handbook of Food Poisoning,” which covers potentially ~~poisonous pufferfish,~~ cyanide-bearing apricot pits, and other deadly foods:

A lot of it is resistance…There are so many beautiful food magazines that are recipe driven, and Saucy isn’t that. I wanted to start with the ways in which we couldn’t eat together, because of a lack of knowledge that we have. Everybody thought that it was going to be a thrill-seeking issue, you know, what’s the scariest most exotic thing you can eat, but that always trends one way but you can’t come back from that. But this is something that I hope people will read and pass around and share and keep, it’s meant to be collectable….We’re always changing in the ways we can eat…it’s hard to say what the common denominator is these days.

Link to the full episode. Thanks, Eater NY!

We are delighted to be part of the upcoming Food Book Fair May...

Fri, 08 Mar 2013 10:58:55 -0500

We are delighted to be part of the upcoming Food Book Fair May 2013 in Brooklyn. Tickets go on sale end of March at Food Book Fair.com

Join what is an awfully interesting and fun event (see the header photo of the guy an inch from his plate?) It’s like that.