Bits and pieces: Hurricane Katrina aftermath, Salvador Dali and other food news from the web, 8.30.102
August 30, 2010 by Ashlee Clark Thompson
- It’s been five years since Hurricane Katrina encroached on the gulf coast, an anniversary that network news has observed with specials looking back at the devastation. It’s still hard to watch the footage and think of the misery so many people experienced in the world’s most powerful nation. Though it seems trivial compared to the human toll, the hurricane also changed the food culture of the area. The New Orleans Times-Picayune compiled a list of 13 ways Katrina changed the food culture of New Orleans. Number three was particularly heartbreaking:
Locals’ appreciation for food deepened. “In a very intense, concentrated space of time, people found out what really mattered to them… Food became the most important rituals of our lives.”
- Baby carrots are looking to lay the smackdown on its unhealthy competition. According to this article in USA Today, almost 50 carrot growers will launch a $25-million marketing campaign that “sets its sights on a giant, big-spending rival: junk food.” The plan of attack includes packaging carrots in Doritos-like bags, making carrots available in vending machines and introducing an app featuring people crunching carrots. Crispin Porter + Bogusky is the ad agency handling this campaign, but I’d advise the carrot growers to turn to Sterling Cooper Draper Pryce.
- The Huffington Post has a slideshow that features nine of the world’s most expensive cookbooks. If I had bottomless pockets and exuberant tastes, I’d fancy Les Diners De Gala, a cookbook written by artist Salvador Dali that can fetch as much as $4,400. I’ve been to the Dali museum in St. Petersburg, Fla. If his food was anything like his art, I’d put that cookbook in my rotation.
- Someone call the Man v. Food guy – I have a challenge for him. Owners of a British mail-order seed company say they have developed the world’s hottest pepper, according to a story in the Chicago Tribune. Michael and Joy Michaud created the Dorset naga pepper, which was tested at 1.6 million Scoville heat units. How hot is that? Well, a jalapeno tops out at only 8,000 Scoville units.