What We're Reading: September 1, 2015


Ditch plastic for pork and discover the history behind the all-American bloody Mary meat straw. [NPR]


Is organic a synonym for luxury? Sky-high prices and a new study say so. [Quartz


It's tea time! Here's a primer on how to brew the perfect mug of black tea. [Serious Eats


A Happy Meal revamp: one airport in London is offering restaurant dishes that are chock full of mood-enhancing hormones. [CNN


Looking to spice things up? How about ten ways to make za'atar your... Read more >

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Eat this Word: Lapsang Souchong

WHAT? Smoky sipper. Enjoyed a cup of lapsang souchong with your afternoon cookie lately? If you’re like most Americans, the chances are slim. Lapsang souchong is a strong black tea with an assertive smoky flavor that has been likened to the taste of single-malt Scotch whiskey and cigars. Real lapsang souchong hails from Mount Wuyi in the Fujian province of China and is quite rare, but the name is often applied to black and oolong tea leaves of indiscriminate origin that have been treated with smoldering pinewood ash. According to legend, the smoking process was discovered by accident in a small village during the Qing dynasty when a group of soldiers took over a tea factory filled with fresh, unprocessed leaves. By the time the townspeople were able to get back into the factory, they didn’t have enough time to dry the leaves before market day, so they used pinewood fires to

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JBF Kitchen Cam