Go Fork Yourself: The Micro-Influencer and the Wine Bar, How the Peanut M&M Was Saved and Midwest Fish
Plus: oyster ice cream (would you eat it?), corn sweat (ever heard of it?), food and tourism, my thoughts on knife sharpening and more
Today’s newsletter includes:
tons of recommended reading from around the world of food, from the science behind corn sweat to the story of how scientists saved the peanut M&M from rancid, bad-tasting nuts
my thoughts on food and tourism and knife sharpening
answers to five reader questions, including a story about seafood shipping that might surprise you
Great news, Spilled Milkers: “The Blue Food Cookbook” is available for preorder. It’s a celebration of fish and shellfish and will be your seafood bible.
Preorder it today through Bookshop.org, Barnes & Noble, Amazon or your favorite local bookstore.
There were tons of thought-provoking stories about food across the internet this week, touching on subjects as lighthearted as funky ice cream and as puzzling as the ties between corn and the recent heat wave. We’ll get into all that and more in this week’s video, complete with links to all the recommended reading.
If you have questions you’d like me to answer in an upcoming Go Fork Yourself, ask away! Send me a direct message on Substack, reply to one of my posts on X or comment on Instagram. Paid subscribers can ask questions in the comments section below. You can also email spilledmilk@andrewzimmern.com.
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