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Musical nutrition and a drink that gives new meaning to the 3-martini lunch

2 min read


This week’s take on quirky food tales includes a look at musician-activist Tom Chapin’s effort to spark nutrition education with a 14-song CD, insightful comments from chefs about the reason there might be a dearth of young talent coming up behind them and a cocktail that makes one columnist wish for the end of a trend.

Chapin put his food philosophy to music on “Give PEAS a Chance,” which aims to spark conversation and educate children about healthy and environmentally sustainable eating. Songs include “The Ultimate Lunchroom,” where lunch is nutritious and grown by students in a school garden, the Chicago Tribune reported.

Chefs spoke their minds in an Eater piece sparked by chef David Chang’s tweet bemoaning a lack of skills in the next generation of cooks. Craigie on Main’s Tony Maws blamed Generation Y’s disinclination to pay its dues, and many chefs seemed to agree that there’s a lack of work ethic that makes too many young would-be chefs want to sous vide before they can properly peel a potato.

High-end restaurants ended some outrageously priced creations that were added to the menu in better times, including a $1,000 bagel topped with truffle cream cheese and gold leaf at The Westin New York at Times Square and a $270 white truffle baked potato at Four Seasons Hotel New York, the New York Post reported. And those that are still available are rarely ordered, including a $1,000 pizza and a $10,000 diamond martini.

Urban Daddy introduced to the public the Grilled Cheese Martini, a comfort-food cocktail that starts with vodka infused with the sandwich. The description is enough to convince editor John Carney that the infused-vodka trend has officially jumped the shark.

What were your favorite food stories of the week? Share them in the comments.