Nosh Pit Reading List
Bear meat, mystery meat, and hot Dr. Pepper.
Slate: Home cooks will be grimly transfixed by one man’s account of turning an SUV encounter with a black bear into 60 pounds of dry-aged, pan-seared, stir-fried, ground-with-a-touch-of-onion dinners. Hard to say which is more startling—his DIY initiative or the fact that he served bear ragout over angel hair pasta to a guest. —Kathryn Robinson
Seattle Weekly/InvestigateWest: Stop what you're doing and read this account of a select group of fishermen who own a slice of federal fishing quotas, but rent out the right to catch those fish to "America's newest sharecroppers"—for a steep share of the profits. —Allecia Vermillion
This week's This American Life looks at the phenomenon of doppelgängers; specifically, is that "calamari" you're eating really squid, or might it be made of … sliced hog rectums (AKA bung)? The show treads lightly on cultural questions (dog and horse meat, for example, are perfectly acceptable in many cultures while Americans tend to consider eating Fido or Black Beauty abhorrent), but it does suggest a larger point: If we're willing to shovel mystery taco meat, pink slime, and extruded chicken into our gullets, what's so awful about bung? —Erica C. Barnett
Serious Eats: Give hot Dr. Pepper a chance. No, seriously. Apparently heating up this age-old soda transforms it into a "thick, sweet tea," and used to be kind of a thing in the 1960s. This guy says it's better than you think. —AV
Buzzfeed: The promise of an impossibly cute little girl named Rino gobbling up every dish her mom makes for her was too much to resist for this all-things-cute addict. But there is a takeaway of substance from this cute indulgence, which flies in the face of the notion of little kids as picky eaters. Favorite frames: when she tenderly lifts her baby brother's hand away from her food. Unless it's your own child, I don't know that you can be happier watching another person eat. Oh yeah, and her mom also shows how to make lots of dishes from scratch, like japchae and pad thai. —Ariana Dawes