1. ENDANGERED PASTA
Modello’s resident pasta expert Sarah Terpstra loved the BBC’s “The Secret Behind Italy’s Rarest Pasta”, a story about one woman’s effort to make sure that filindeu—which only three women in the world know how to make—doesn’t go extinct.
2. DELICIOUS SCIENCE
Advice columnist Kathryn Borel gave some great advice recommending Wired’s “David Chang’s Unified Theory of Deliciousness.” In the first-person article, Chang describes how a Logic class in University inspires the mathematical foundation of his culinary creations.
3. IMMIGRANT LEGACY
Sparked by a mysterious Instagram post from a Buffalo, New York resident who crosses into Canada for her stir-fried veggies with chicken fix, Tiffany Mayer—author and blogger at eatingniagara.com—set out to tell the story of a trio of gems in “Wonton Way: This History of Fort Erie’s Chinese Restaurants.”
4. ON TREND
Although Forbes’ “How 10 Food Trends for 2016 Will Transform Restaurants” was published in 2015, Sabrina Carr—Modello columnist and co-owner of The Spread—said she was reminded of the predictions all year long because they all became true: “I look to the Forbes food trends annually, and rarely do they miss.”
5. CALIFORNIA READING
Andrew Sainsbury, Masi’s Regional Manager in Ontario, offers up “California Dreaming,” Eater’s profile of Jessica Koslow’s Sqirl—what started as a preserved foods storefront turned into a hotspot that The New York Times called “downright revolutionary.”
5. PICTURE PERFECT PERUVIAN
Peruvian food, Instagram dinner shots, and pop-up restaurants. Author and journalist Corey Mintz hits it all in Toronto Life’s “This new Peruvian pop-up serves food that looks unreal, and tastes just as good.” And some good news: you still have two months to get over to Rush Lane to experience Elias Salazar’s Limon Modern Peruvian Kitchen.