Food for Thought

Food for Thought

The Diners Dilemma, Social Media Edition

By Christopher Stewart | June 28, 2013

Photo by T. Chay
dining, social media, Instagram, restaurants

Photo: L.Ger

I have a feeling that a large percentage of people, including myself are guilty of the following: You’re out to dinner with friends, the waiter places your beautifully structured dinner plates on the table, and before digging in, like clock work, everyone at the table pulls out a camera phone and snaps a pic of their food…and everyone else’s. Whether it be breakfast, brunch, lunch, dinner, or the snack you picked up along the way, people are obsessed with taking pictures of their food, while dining out. Social media plays a large part in this obsession as well. Read More

Food for ThoughtRecipes

Savory/Sweet Switch: Blueberry-Apple Shrub

By Alexandra Fleischman | June 25, 2013


Blueberry shrub

A sweet, fruity cocktail may seem as overdone, run-of-the-mill, and unexciting as they come. Until you come across a shrub, that is, which turns the sugary boat upside down in a sea of vinegar.

The old-fashioned drink is seeing a renewed hey day this year on cocktail menus and in food media alike. Served with or without alcohol, it retains a dry, sophisticated quality not unlike a restorative. Read More

Food for ThoughtNews

Leafy Greens Have Circadian Rhythms, Too

By Alexandra Fleischman | June 24, 2013


Just like humans, plants respond biologically to the cycle of days and nights, called circadian rhythms. Now, a team of biologists has discovered that even after produce has reached the grocery store, it benefits from cycles of daytime and nighttime lighting.

As reported by Popular Science, the biologists experimented on a member of the mustard seed family, which includes cabbage. They exposed the plants to 12-hour periods of lightness and darkness, and found that they produced a compound called glucosinolates during the simulated daytime. Read More

Food for Thought

Savory-Sweet Switch: Caramelized Croutons

By Alexandra Fleischman | June 18, 2013

croutons, cardamom, sweet crouton, dessert, breakfast
croutons, cardamom, sweet crouton, dessert, breakfast

I served the croutons over Greek yogurt sweetened with apricot jam and fruit macerated in a mixture of lemon juice, sugar, and fresh mint.

Savory and sweet flavors are classic opposites. In this new feature, we take an iconoclastic look at our standard definitions of what comes with sugar, and what comes with salt. In this week’s first installment, croutons were given a sugary makeover, and caramelized cardamom croutons were born.  Read More

Food for Thought

What is Brain Freeze?

By Ashley Beck | June 12, 2013

Rooster Punch Popsicle

Rooster Punch Popsicle

With the summer heat here to stay, brain freeze is something we will come into contact with more often. But what really happens? Surely your brain isn’t actually freezing… or is it? With an ice cream cone in hand (mint chocolate chip, of course), and these questions on the brain, I thought I’d do a bit of research to find out what really goes on when the freeze hits.

As most of you know, brain freeze or “ice-cream headache” occurs when a cold stimulus such as ice cream, popsicle or frozen beverage is consumed too quickly causing a painful headache lasting about 20-30 seconds. But why does this occur? Read More

Food for Thought

By The Numbers: Soft Beverages

By Mac Malikowski | May 31, 2013

Marcus Palmer

Egg cream, Arnold Palmer, Shirley Temple, hot chocolate, ginger tea, peanut milk, lemonade, switchel… The list goes on. While soft beverages, that is to say, non-alcoholic beverages, reign as indispensable staples of civilizations around the world, they do seem to lack the glamour and consideration bestowed on their boozy cousins. Read More

Food for Thought

By The Numbers: Mother’s Day

By Mac Malikowski | May 10, 2013

Mother's Day

This year, Mother’s Day falls on Sunday, May 12th and like many people, this writer will be, at the very least, calling his mom to wish her a good one, especially if I can’t get one of America’s 16,000 florist or 103 greeting card establishments on the phone in time. My mother, like many, definitely deserves a day set aside; a small compensation for her tireless and impassioned dedication to my survival. Read More

Food for Thought

By The Numbers: The Foods We Eat the Most

By Mac Malikowski | May 1, 2013

Cold Brewed Coffee

Livestrong, the digital intersection of food and fitness, has produced a great list of America’s most eaten foods. The survey used the website’s built-in “MyPlate” tool to gather eating data on the some 4.5 million members of the online community. This is about 1.5% of the United States’ population and while it could be argued that these specific users are slightly more food conscious and nutrition-oriented than the average American, I think it stands as an accurate representation of how many of us eat.

Here are the top 5: Read More

Food for ThoughtHealth & Wellness

Top Five Foods to Avoid

By Kendall Kish | April 30, 2013

ice cream, worst foods to eat

Everyday there are new reports on what you should and should-not eat, new diet trends, and new food buzz-words. Of course if you eat a balanced diet of whole grains, lean protein, fruit, and vegetables, it’s okay to indulge every once in a while in your favorite guilty-pleasure food of choice. But there are certain foods that should be avoided as much as possible, and luckily there are plenty of flavorful and healthy substitutions you can make so you don’t have to feel like you are making sacrifices. Read More

Food for Thought

By The Numbers: Food Waste

By Mac Malikowski | April 11, 2013


Like many people who love food, I am guilty of trying to eat a new dish, with new ingredients with a new composition for every meal. I’m just too excited about food to appreciate leftovers. I want to experience it all, in it’s endless permutations. But really, if I live to be 75, I still have about 18,250 lunches left in my life (just lunches!) to try new things and revisit my favorites. Read More


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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger