David Chang’s Opening a Third Restaurant in Las Vegas
by Susan Stapleton on January 17, 2020 at 11:18 pm
Paul Bocuse’s Restaurant Loses Its Long-Held Third Michelin Star
by Erin DeJesus on January 17, 2020 at 5:35 pm
Paul Bocuse in front of L’Auberge du Pont de Collonge in 1992 | Photo by Nicolas LE CORRE/GAMMA/Gamma-Rapho via Getty Images Two years after the chef’s death, his famous restaurant in Collonge-au Mont-d’Or, France gets dinged by Michelin The late, legendary chef Paul Bocuse’s flagship restaurant in France, which had held three Michelin stars since 1965 — the longest current streak of any restaurant in the world — has lost that accolade. L’Auberge du Pont de Collonges, also known colloquially as “Restaurant Paul Bocuse,” will be demoted to two stars in the 2020 Michelin Guide to France, the tire-company-turned-restaurant-rating-system announced, making its rating change two years after Bocuse’s death at the age of 91. A Michelin representative told Agence France-Presse that the restaurant, located in Collonges-au-Mont-d’Or outside Lyon, “remained excellent but no longer at the level of three stars.” “Although we are overwhelmed by the inspectors’ decision, there is one thing that we hope never to lose, and that is the soul of Mr. Paul,” the restaurant responded in a statement. It also noted that its new menu and tasting experience, dubbed “Tradition on the Move,” was unveiled after the judging window for Michelin, and that the “experience will take on its full dimension” when the restaurant reopens after a renovation next week. According to AFP, Michelin’s international director Gwendal Poullennec visited the restaurant to personally deliver the news before the guide is officially released next week, a break from the usual protocol and an acknowledgment of the late chef’s legacy. The demotion was treated as a shocker throughout France: Bloomberg Paris Bureau Chief Geraldine Amiel tweeted that the Michelin news was “the main headline in France this morning.” When the guide drops next week, all eyes will be on Le Bois sans Feuilles Troisgros, in Ouches in central France; it’s held three stars since 1968. • Legendary chef Paul Bocuse’s restaurant loses its third Michelin star [France24]
Trump Administration Sued Over Food Stamp Cuts That Would Affect 700,000
by Jenny G. Zhang on January 17, 2020 at 4:15 pm
Nearly 700,000 unemployed adults will lose SNAP benefits under the new rule, set to go into effect in April. | Photo: LightField Studios/Shutterstock Plus, more news to start your day Trump administration hit with a lawsuit over its plan to remove hundreds of thousands of recipients from food stamps Fourteen states, along with New York City and Washington, D.C., jointly sued the Trump administration on Thursday to block Supplemental Nutrition Assistance Program rule changes that would deny food stamps to nearly 700,000 SNAP recipients. Under current SNAP rules, able-bodied adults without dependents can receive benefits for only three months in a 36-month period, unless they work or participate in a training program for at least 20 hours per week. Historically, states have had flexibility in being able to waive the three-month time limit to ensure that people who are unable to find work in areas with a lack of jobs still have access to food stamps. But under the new rule, the bar will be much higher in order for states to obtain waivers: a county will have to have a minimum unemployment rate of 6 percent, rather than 2.5 percent, to meet the criteria. (The current national unemployment rate is 3.5 percent.) Explaining the new rule, agriculture secretary Sonny Perdue said last year: “Government can be a powerful force for good, but government dependency has never been the American dream … We need to encourage people by giving them a helping hand but not allowing it to become an indefinitely giving hand.” The lawsuit, which was filed by the states of California, Connecticut, Maryland, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, Oregon, Pennsylvania, Rhode Island, Vermont, Virginia, and New York — along with NYC and D.C. — against the Department of Agriculture and Perdue, calls the rule changes “arbitrary, capricious, an abuse of discretion, and otherwise not in accordance with law.” Per the New York Times: The lawsuit argues that Congress rejected stricter requirements for waivers in the 2018 farm bill, so imposing them by executive fiat violates the law. Further, the administration violated the statutory rule-making process by adding elements to the final rule that were not in the proposed rule and by not sufficiently addressing more than 140,000 public comments on the rule, which were overwhelmingly negative, the state attorneys general say. “Taking food off the table from Americans who are already struggling to make ends meet is both cruel and ineffective,” said Eric Angel, executive director of the Legal Aid Society of the District of Columbia, which also filed a federal lawsuit on Thursday to stop implementation of the rule changes. “SNAP benefits are an essential part of the safety net for a large number of people who critically need them.” And in other news… Instacart delivery workers are calling for a national boycott to raise the app’s default tip back to 10 percent. [The Takeout] No one really says “Netflix and chill” anymore, except for, apparently, Ben & Jerry’s, which just announced a new ice cream flavor named after the euphemistic phrase. [Fast Company] Binge drinkers in the U.S. are consuming even more alcohol per drinking session, according to a new study by the CDC. [CNN] One of the (several) people who went viral over the summer for licking ice cream in grocery stores has pleaded guilty to criminal mischief. [News4SA] In light of New York City’s foie gras ban, which goes into effect in 2022, a rural county that includes farmers, immigrant laborers, and local businesses are bracing for impact. [NYT] • All AM Intel Coverage [E]
The Best Drinking Glasses, According to Restaurant and Interior Design Experts
by Lauren Ro on January 17, 2020 at 3:22 pm
Tall, short, clear, and silver options for however you take your water. | Courtesy of the retailer Glass recommendations from the pros, from our friends at The Strategist When it comes to glassware, the sexier vessels — a coupe, a flute, a wineglass — seem to get all the glory. Truth is, though, when it comes to drinking water or juice (or, yes, a G&T), what you really need most is a simple water glass. So we asked a few of our favorite restaurant, beverage, and interior design experts how they take their H2O. Below, our 12 panelists recommend their favorite water glasses, including a few restaurant-grade styles sold in bulk (that you might want to go in on with a friend or two — since you probably won’t need all 72, and when split, each glass ends up being just a couple bucks). Best drinking glasses sold in sets of assorted sizes Duralex Picardie Glass Tumblers, Assorted Sizes (Set of 24) To make things easy, you might want to opt for a set of identical glasses in assorted sizes, so you’ll always have the right one at hand if someone wants water, juice, or a stiffer drink. When it comes to those, Tracie Battle, a senior designer at online interior-design service Havenly, recommends this set of Duralex’s Picardie glasses for their “classic look that will never go out of style.” She likes that they are made of thicker tempered glass, which, according to her, “offers more durability and a more expensive look.” This set includes four sizes and six glasses in each size, so you’ll always have one to grab, whether you’re having a smoothie, iced tea, a shot of whiskey, or, yes, water. $79 from Williams-Sonoma Libbey Polaris 16-Piece Assorted Glassware (Set of 16) Battle also recommends Libbey’s Polaris glasses for their “super-unique shape,” which includes a rounded, weighted base that feels hefty while still being sleek. This set comes with eight drinking glasses and eight smaller rocks glasses, offering the best “bang for your buck, at just over $2 per glass,” she says. They’re BPA-free and dishwasher-safe, too. $35 from Amazon Bormioli Rocco Dailyware Bodega Glasses (Set of 16) This set of Dailyware Bodega glasses from Bormiolo Rocco — which includes eight shorter double old-fashioned glasses and eight taller highball glasses — is interior designer Katrina Hernandez’s choice. She uses the glasses in both her house in the country and Brooklyn apartment. “They’re perfect for water or a cocktail. It’s a set of two sizes, but both are relatively shorter and more modern,” she says. Hernandez adds that they’re thin, but not “scary thin where you feel they could break in your hand at any moment.” She also appreciates the rounded edge of the lip as well. The Bodega is also a favorite style of Julie Mulligan, the owner and designer of cocktail lounge and restaurant Lot 15, because it’s “versatile and low maintenance but still chic.” She says that it’s “great for all kinds of home drinking and serving” and can even be used for displaying flowers. “They have a great smooth lip to drink from and the price is just right,” she adds. $30 from Bed Bath & Beyond Best short water glasses Bormioli Rocco Bodega Tumbler 12-Ounce (Set of 12) If you don’t want to buy the set above, Amazon sells Bormioli Rocco’s 12-ounce Bodega tumbler — which is more or less the same height as the Bodega double old-fashioned glass — on its own in a 12-pack. $30 from Amazon CB2 Marta Double Old Fashioned Glasses (Set of 8) If you’d rather go for uniformity, opt for a single size. And if cabinet space is limited, shorter glasses may be the way to go. The CB2 Marta glass has a similar feel as the smaller Bodega glasses above, and comes recommended by Athena Calderone, the founder of lifestyle blog Eye Swoon. She likes that they have “clean, straight lines” and are “made of ultra-thin glass.” She also says that “the price is deceiving — they look and feel far more expensive than they really are,” adding that they’re “definitely a crazy-good bang for your buck.” Not to mention:“They look as good sitting around on the table as they do on open shelving, which is helpful because that’s what I have at home,” Calderone says. Interior and event designer Ken Fulk is also a fan. $14 from CB2 Duralex Unie Tumbler 7-Ounce (Set of 6) Mullligan’s go-to “for something clean and classic,” are these tumblers from Duralex. She likes that these glasses are stackable, but more importantly, that “they’ve withstood the test of time in my home, which is no easy feat.” Made in France of tempered glass, they’re also dishwasher-, microwave-, and freezer-safe. $18 from Bed Bath & Beyond Libbey Esquire 5-Ounce Side Water Glass (Case of 72) According to Mulligan, Libbey is “an industry standard for style and wearability in the design world.” The petite Esquire side water glass is one of her all-time favorites, and she says that they’re great for the home but also in a restaurant setting. The thin glass, slightly curved shape, and weighted base make it a little more interesting than your standard, straight-sided water glass. Intended for the service industry, these glasses come in a case of 72, which is more than an average household will ever need. But if these appeal to you, consider splitting a case with a family member or friend (or several family members or friends). The cost-per-glass comes out to just a tad over a dollar, which honestly can’t be beat. $90 from Webstaurant Store Libbey Endeavor Rocks Glasses (Pack of 12) Instead of a glass with straight sides, maybe you’d prefer one that has a V-shape, which Paul Malvone, a co-founder of Boston Burger Company, says is better for stacking. “At the restaurant, we prefer a 9-ounce old fashioned Endeavor rocks glass,” he says. “They’re a little better-looking than a traditional drinking glass, and are versatile enough for water or a soft drink, or even a hard beverage.” $44 from Amazon Best tall water glasses Impressions Highball Glasses Libbey 16-Ounce Midtown Cooler Glass Impressions Highball Glasses (Set of 4) The highballs hold more fluid than the Esquire side glasses above, but they have a similar curved look and come in a more reasonable quantity (a set of four as opposed to a case of 72). They’re recommended by Decorist interior designer Katy Byrne, who says they’re her top pick for an everyday water glass. “It’s the perfect weight with an elegant detail that not only looks nice but provides the perfect grip spot,” she tells us. $12 from World Market Libbey 16-Ounce Midtown Cooler Glass (Set of 4) “I use Libbey’s highball glass at home,” says Vincent Mauriello, managing partner at the Gerber Group. “I just think it doesn’t make too much sense to overthink your water glass — it should be durable and not look cheap.” He likes these because they “look and feel elegant,” and because they have a heavy base that, according to him, “makes it easy to carry on a tray, so it’s perfect for breakfast in bed.” $22 from Amazon Boxed Highball Glasses (Set of 8) These glasses are similar to the Midtown style above — but come in a set of eight, instead of four, so you’re paying far less per glass. They come recommended by Byrne, who agrees that you can never go wrong with a “classic and clean” highball. $20 from Crate and Barrel Spiegelau Classic Bar Longdrink Glass (Set of 12) “At home, I use these 12-ounce Collins glasses, which are tall and a handsome vessel for cocktails” says Nick Rancone, the owner of the Twin Cities–based Twist Davis Group of restaurants. While they’re nice enough for serving drinks like a Tom Collins, gin fizz, or even a mojito, Rancone likes these because “they’re multipurpose enough to use for just plain water, too. I like that it can do double or triple duty.” $78 at Webstaurant Store Luigi Bormiolo Classico SON.hyx Highball Glasses (Set of 4) These highballs from Luigi Bormiolo come recommended by Battle: “This set is minimal in style and works well for several different drinks, whether a simple glass of water or a mint mojito,” she says. Battle adds that they’re a great option if you have kids as well: “They are a more durable option without having to sacrifice the look of glass.” $43 at Macy’s Happy Hour Acrylic Highball Glasses (Set of 4) If you’re looking for something even more durable, Battle says “this is an almost identical alternate to the Luigi Bormiolo Classico glass, but is made of a highly acrylic that is BPA, Phthalate, lead and latex free.” They’re another great option “if you want the look of glass but don’t want to run the risk of them shattering,” she adds. They’re also available in a smaller “double old fashioned” style and in a turquoise, which she thinks is “great for summer.” $24 at Pottery Barn Libbey 133 9-Ounce Highball Glass Recycled Highball Glasses Libbey 133 9-Ounce Highball Glass (Set of 36) This stackable highball glass is a favorite of Employees Only co-owner Igor Hadzismajlovic for its convenience. “We use the 9-ounce highball glass by Libbey at home, which is stackable, and is a must for a tiny New York apartment,” he says. “It’s actually the same glass we use at Employees Only, too. They’re thick enough to eliminate breakage, which is especially important for a glass that is most frequently used.” $69 from Amazon Recycled Highball Glasses (Set of 4) Sustainable-living expert Danny Seo, the editor-in-chief of Naturally, Danny Seo magazine, loves these glasses that are made from 100-percent post-consumer recycled glass — or “the stuff you toss out in your recycling bin,” as he puts it. Seo adds that “the organic texture and shape lends well to pairing them with clean modern dinnerware.” And we think the slightly bulbous silhouette is a little more interesting than that of your standard highballs. $32 at World Market Best decorative drinking glasses Anchor Hocking Sweetbrier Juice Tumbler Honey Tall Tumbler Anchor Hocking Sweetbrier Juice Tumbler (Set of 4) If you prefer something with a little more heft and character, consider these glasses from Anchor Hocking, a company that Joshua Goldman, a co-owner of the Los Angeles–based restaurant-and-bar consulting firm Soigné Group, turns to for “great inexpensive and durable glasses.” He likes these 7-ounce tumblers that have faceted sides and a weighted sham. “I started using these types of glasses because they hold enough water to wash something down, but they’re not so big to be obtrusive on the table next to everything else,” says Goldman. $19 from Amazon Honey Tall Tumblers (Set of 4) For glasses with a bit more texture, Battle recommends these from Williams Sonoma, which feature a pattern inspired by honeycombs. She thinks they’d work well in “a more eclectic kitchen space.” Made in Italy, they’re also freezer safe, which Battle points out isn’t common. “Pull these out of the freezer in the middle of summer to immediately chill a glass of lemonade,” she says. $28 at Williams-Sonoma Libbey Glass Awa Drinkware Set in Clear (Set of 16) Another textured option is this set of polka-dotted glasses that Byrne calls “adorable,” adding that they would liven up any tablescape. The set of 16 includes eight pieces of the taller and shorter glasses shown. $24 on Amazon Clear Pressed Glass Highball Glasses (Set of 4) If you’re going for a vintage look, Byrne suggests trying these highball glasses with raised dots and smooth fluting that recall traditional pressed-glass pieces. At $20 for a set of four, Byrne says they allow you to get “the Anthropologie look” at a more affordable price point. $20 from World Market Iittala Kartio 7-Ounce Tumblers in Light Blue (Set of 2) Susan Buckley, the EVP of food and beverage operations at Standard International, told us that “this is the classic tumbler we use at Narcissa,” the restaurant at The Standard, East Village. Like Libbey’s Endeavor glasses, these are also V-shaped and therefore stackable, a feature Buckley calls “a plus.” She also adds that they “sit nicely relative to accompanying wine glasses, have a nice feel when you hold them in your hand, and are strong without feeling clunky.” The light blue hue makes them especially memorable. “We’re lucky to have an amazing tabletop stylist who spent hours sourcing these perfect glasses.” $13 from Finnish Design Shop North Drinkware Pint Glass – Oregon Seo also loves these glasses by Portland, Oregon-based North Drinkware. “I found them when we were in Portland shooting a story about Portland Made for the magazine,” he says. “The glasses have a blown ‘mountain’ at the base, which I think make them fun and handsome.” (The mountains he refers to are inspired by actual mountains, and you can choose from a several different styles when purchasing.) At $50 a pop, they’re definitely a splurge, but that makes them a great gift for someone looking to elevate their drinking experience (including yourself). $53 from Made Here Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.
What the Hell Is Going on Behind the Scenes at McDonald’s?
by Jaya Saxena on January 16, 2020 at 7:44 pm
Photo by Beata Zawrzel/NurPhoto via Getty Images From the race to create a better chicken sandwich to CEO shakeups and Impossible Burgers, here’s all the chaos happening in the shadow of the golden arches McDonald’s has recently faced a slew of controversies and issues challenging its status as the world’s most popular fast-food chain. From changing tastes and trends to various legal battles, it seems the fast-food giant is getting bad press from all sides. For your convenience, much like a drive-thru or a cheaply priced combo meal, here is a brief explainer on what exactly is going down. McDonald’s was slow to adopt plant-based meat While the rest of the fast-food chains have followed Burger King’s lead and jumped on the “meatless meat” bandwagon, McDonald’s is taking its time despite public demand for meat-free alternatives. Finally, news came last fall that the company was testing a “P.L.T.” (plant, lettuce, tomato) sandwich made with a Beyond Meat patty, though the sandwich is only available in Ontario, while McDonald’s assesses whether it merits a larger, multi-national rollout. If McDonald’s ultimately decides to add a plant-based option to the menu, it could still face challenges when it comes to supply. Impossible Meat, creator of the wildly popular Impossible Burger, experienced a supply shortage last spring, partially because of the success of Burger King’s Impossible Whopper. While competitor Beyond Meat says it could meet McDonald’s global demand, it would still need to work on “timing” to make the roll-out successful. For now, McDonald’s isn’t part of the meatless meat revolution, and vegetarians have to stick to fries and McFlurries — neither trendy nor sources of plant-based protein. McDonald’s chicken sandwich woes McDonald’s just can’t seem to get a chicken sandwich to go viral, and no one within its network is happy about it. Franchisees have called for developing a chicken sandwich to be a top priority as they compete with the ever-growing popularity of Popeyes and Chick-fil-A. So far, attempts like the spicy BBQ chicken sandwich and the Crispy Chicken Sandwich have fallen flat. The chain’s inability to create a viral sandwich, no matter how many times it brings the McRib back, reveals a bigger truth about its longevity. The past decade of backlash to foodie snobbery and the rise of lowbrow food appreciation has generally helped fast food’s image, so that now there is a certain cache to being seen with the Popeyes chicken sandwich, or admitting the best hangover cure is a Taco Bell Crunchwrap Supreme. But McDonald’s hasn’t quite managed to monetize the movement, largely because — as the Alpha and Omega of fast food — it has no regionality to fight over or underdog status to defend. That, and its reluctance to get experimental and jump on rising trends until they’re soundly established. McDonald’s wants a hit chicken sandwich? Bring the Indian Chicken Maharaja Mac here, you cowards. CEO Shakeups In 2015, McDonald’s got rid of CEO Don Thompson after years of declining sales and misguided marketing approaches, replacing him with former chief brand officer Steve Easterbrook. At the time, employees hoped Easterbrook would make McDonald’s appear cooler to millennials and turn the company’s finances around. He did indeed implement a number of changes intended to modernize the chain and change the public’s associations, but he was fired for having a consensual sexual relationship with an employee, violating company policy. He was replaced by Chris Kempczinski, formerly the president of McDonald’s USA. Sources tell the Wall Street Journal that under Easterbrook, “some people perceived there was this macho, guys club. That has now progressed to a more open leadership” under Kempczinski, who is said to be addressing the party culture amid the upper echelons of McDonald’s Corp. All those lawsuits The bulk of the issues seem to come from the work culture at McDonald’s, as evidenced by multiple lawsuits recently filed against the company. One is a class action lawsuit that includes damning claims by former McDonald’s restaurant employee Jenna Reis, who alleges that she endured multiple instances of verbal and physical sexual harassment from her manager at a Michigan location. “This class action complaint alleges that the work culture at McDonald’s is toxic… It is McDonald’s institutional failure to address sexual harassment that allows it to flourish,” said attorney Eve Cervantez, who is representing multiple McDonald’s workers. Separately, another former employee filed a complaint with the Equal Employment Opportunity Commission, saying while working at a Detroit store, she was harassed by a male coworker, and then penalized by management after she complained. Over two dozen women in 20 cities filed EEOC complaints against the company. McDonald’s says it has changed its training program, but workers argue that it’s not enough. Another suit alleges similar behavior at the corporate level. Former senior executives Victoria Guster-Hines and Domineca Neal filed a lawsuit this month claiming both Easterbrook and Kempczinski were “overtly hostile” to black employees, purged black employees from executive ranks, and that they were subject to derogatory remarks and threats. The suit alleges McDonald’s “demoted or severed ties” with 31 out of 37 black officers, and that Easterbrook’s plans to change the company’s image included no longer advertising to black customers. “As plain as day, McDonald’s no longer valued African Americans as paying customers under the Golden Arches (where the Company was simultaneously working to re-image the look and feel of its restaurants to reflect a sleeker and more modern image),” says the suit. New labor laws favor McDonald’s, and workers aren’t happy Aside from harassment, an unfortunate mainstay of McDonald’s (and other fast food) employment is low pay. Last year, McDonald’s employees in the UK went on strike to demand guaranteed work hours, a £15 base wage, and earlier notice of shifts so people can make other plans in their free time. McDonald’s workers in the U.S. also organized a work stoppage last year, demanding a $15 an hour wage and the right to unionize, which McDonald’s won’t recognize because restaurant workers aren’t classified as employees of McDonald’s corp, but as employees of independently-owned franchises. Which leads to… Labor organizing in fast food and filing grievances against fast-food chains has been a difficult proposition in America, partially because of shifting rules about “joint employment.” McDonald’s works by franchising its brand to independent owners, who are responsible for hiring, firing, and general management of that location, but at the same time are beholden to McDonald’s corporate management and pay McDonald’s a percentage of sales. If an employee has a complaint about treatment, it must then be decided how culpable McDonald’s the corporation is, or if it’s the sole responsibility of the franchise owner. The Obama administration expanded the rules for “joint employment,” making McDonald’s more likely to be named jointly responsible in private lawsuits. But the Trump administration has been dedicated to rolling back those rules, with the Labor Department recently ruling to narrow the instances in which multiple businesses could be held responsible. According to Bloomberg Law, “By describing a simpler and more limited legal view than the Obama administration advanced, the Labor Department may allow employers to exert more control and influence over independent contractors without the risk of being tagged in federal court as a joint employer, which would put them on the hook for shorting workers’ paychecks.” The ruling isn’t about McDonald’s specifically, but the company did recently avoid being named a joint employer in a class action lawsuit which alleged that employees were “denied overtime premiums, meal and rest breaks and other violations of the California Labor Code,” with the court ruling that McDonald’s had no control over the “day-to-day” aspects of work at the specific location. The Labor Department ruling makes similar court decisions more likely, and worker advocates say it allows corporations to avoid liability. “Too many employers use temp agencies and subcontractors to try to duck responsibility for wage theft,” the National Employment Law Project said in a statement. “Large corporations that outsource jobs will more easily get off the hook for workplace violations, while the typically smaller, poorly capitalized local businesses that provide the workers will bear all the liability.” To say McDonald’s is in any real danger is a reach. It is still, again, the world’s most popular fast-food chain. But considering the above, along with increasing scrutiny of the fast-food industry’s disastrous effects on the environment, the company is certainly in the middle of a rough patch. In the PlayPlace of business, consider this the pee-soaked ball pit.
Behold the Hot Milkman, NYC’s Latest Food World Thirst Trap
by Serena Dai on January 16, 2020 at 7:19 pm
Beloved ‘Great British Bake Off’ Host Sandi Toksvig Is Leaving the Show
by Jenny G. Zhang on January 16, 2020 at 3:36 pm
Sandi Toksvig (right) and Noel Fielding (left) have hosted the Great British Bake Off for the past three years. | Photo: Great British Bake Off/Netflix Plus, Eddie Huang wants to change the dictionary definition of “Chinese restaurant syndrome,” and more news to start your day Another shakeup in the Bake Off tent Sandi Toksvig, one half of the dynamic hosting duo in the Great British Bake Off tent, is leaving the show, she announced on Twitter Thursday. The British-Danish broadcaster is stepping down to focus on other projects, including hosting an upcoming Channel 4 series about adult literacy. “As my waistline will testify, Bake Off is an all consuming show,” Toksvig wrote on Twitter. “Spending time with Prue, Paul and Noel has been one of the great pleasures of my life. These are friendships which I know will continue beyond the confines of television.” https://t.co/UrrKin8a6u pic.twitter.com/LsFDqzoDjs— Sandi Toksvig (@sanditoksvig) January 16, 2020 Toksvig and comedian Noel Fielding became the new hosts of the widely adored baking show after a split in 2016 resulted in Bake Off moving from BBC to Channel 4, and the departures of beloved hosts Sue Perkins and Mel Giedroyc and judge Mary Berry. While Toksvig and Fielding had big shoes to fill, it wasn’t long before the duo found their footing, developing a comfortable and decidedly more surreal-humored rapport that won over even the most ardent Mel and Sue fans. In response to news of Toksvig’s departure, Fielding tweeted: “I feel like Tom without Jerry ! Mick without a Keef … Double acts are rare and magical beast and working with you was a pleasure.” On Instagram, he added: “Thank you for 3 wonderful years! You will always be my favourite Ewok Viking.” View this post on Instagram I feel like Tom without Jerry ! Mick without Keef ! I’m gonna miss you Sandi and our strange and magical double act. it’s been a joy to hang out and muck about in the Tent with you. thank you for 3 wonderful years ! You will always be my favourite Ewok Viking ! x x x x x x x x A post shared by Noel Fielding (@noel_fielding) on Jan 16, 2020 at 4:40am PST Judge Prue Leith, who replaced Mary Berry, shared on Instagram: “I have absolutely loved working with Sandi, she’s been a brilliant host and enormous fun and I am in awe of how hard she works juggling so many different projects. We shall be lifelong friends’ way beyond the tent.” Paul Hollywood, the only remaining star from the previous iteration of Bake Off, said in a statement: “We will miss her but I hope that she will get time to visit us in the tent when we film later this year. She will always be part of the Bake Off family.” View this post on Instagram I have absolutely loved working with Sandi, she’s been a brilliant host and enormous fun and I am in awe of how hard she works juggling so many different projects. We shall be lifelong friends’ way beyond the tent. #GBBO #sanditoksvig #friendship A post shared by Prue Leith (@prueleith) on Jan 16, 2020 at 3:19am PST View this post on Instagram I will miss Sandi, she has done an amazing job in the tent, much loved by all who met her. I wish Sandi continued success in all that she does XX A post shared by Paul Hollywood (@paul.hollywood) on Jan 16, 2020 at 3:32am PST While Toksvig will return to the tent once more for The Great Celebrity Bake Off — a charity event for the organization Stand Up to Cancer — in the spring, speculation about her replacement has already begun. Although some of the possibilities thrown about (Richard Ayoade? Bake Off winner Nadiya Hussain? Maybe even … Mel and Sue again?) are intriguing, it will undoubtedly be hard to find another host so game to make her own short stature the punchline of jokes in the tent. And in other news… Chef Eddie Huang and TV host Jeannie Mai have partnered with MSG producer Ajinomoto to call on the Merriam-Webster dictionary to change its outdated definition for “Chinese restaurant syndrome,” currently listed as: “A group of symptoms (such as numbness of the neck, arms, and back with headache, dizziness, and palpitations) that is held to affect susceptible persons eating food and especially Chinese food heavily seasoned with monosodium glutamate.” [Vice] Fast-food chains are still “failing” on chicken welfare, says a new report by the animal-welfare organization World Animal Protection. [The Guardian] Southern Africa is seeing a record hunger crisis right now, with 45 million people in urgent need of food aid, according to the United Nations. [Yahoo News] Vermont could become the first state to provide universal breakfast and lunch to all public school students, if a new bill goes through. [CNN] Meanwhile, a new bill introduced in the House aims to cut down on food waste in school cafeterias. [Civil Eats] Fun fact: Cheese slices can be dusted for fingerprints. [KMOV] Paris Hilton has a new YouTube cooking show, the first episode of which contains gems like: “Careful if you have long hair, because it can catch on fire.” [YouTube] • All AM Intel Coverage [E]
‘No Passport Required’
by Sonia Chopra on January 15, 2020 at 10:23 pm
Watch episodes and find out more about the PBS show, produced by Eater and hosted by Marcus Samuelsson, here The second season of No Passport Required, produced by Eater and Vox Media Studios for PBS, premieres on Monday, January 20, 2020. The series celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. In each of six episodes, chef and host Marcus Samuelsson heads to a different American city to learn more about how a particular community has influenced the area it now calls home. The series travels weekly, first to Seattle, where Samuelsson meets the immigrant and second-generation Filipinos who are taking charge of their city’s food scene and then to Los Angeles, where the largest Armenian community outside of the homeland resides. That episode is followed by Houston, home to one of the highest numbers of West African expatriates of any U.S. city and Philadelphia, where Italian Americans have thrived for generations. Other episodes focus on the Chinese American community in Las Vegas, which has grown tremendously over the last 20 years, and Boston, where Marcus explores Portuguese-speaking cultures and cuisines from three different locales: Brazil, Cape Verde and Portugal. Full episodes from Season 1 are also available to stream now. Watch the first episode of season 2, “Seattle,” here: No Passport Required is produced for PBS by Eater and Vox Media Studios, part of Vox Media. Stream full episodes on Eater or PBS, or check local listings. Get more information on the show at pbs.org/nopassrequired.
South Philly Barbacoa Chef Blesses Philadelphia With a New Restaurant
by Rachel Vigoda on January 15, 2020 at 10:18 pm
How to Watch ‘No Passport Required,’ Season 2
by Sonia Chopra on January 15, 2020 at 9:54 pm
The show from Eater and PBS — hosted by Marcus Samuelsson — takes a look at food culture across America No Passport Required, the show from Eater and PBS, and celebrates the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. In each of the new season’s six episodes, chef and host Marcus Samuelsson headed to a different American city to learn more about how a particular community has influenced the area it now calls home. The first season premiered on Tuesday, July 10; all episodes can be streamed here. Each hour-long episode of Season 2 focuses on food culture in a different immigrant community in a new city: Seattle, Los Angeles, Houston, Philadelphia, Las Vegas, and Boston. How to watch No Passport Required Season 2 will air Mondays at 9/8C on PBS. The next episode is “Los Angeles,” on Monday, January 20. (Check local listings.) The first season aired on PBS every Tuesday from July 10 through August 14. Online streaming: No Passport Required can be streamed on the PBS Living Prime Video Channel on Amazon for $2.99/month (after a seven-day free trial). Individual episodes can be downloaded on Amazon for $2.99 each, or can be downloaded on iTunes for $2.99 an episode or $14.99 for the season. Stream full episodes online through PBS’s streaming platform on PBS or on Eater. Watch the “Seattle” episode here. On social: Tag @eater, @pbs, and #nopassrequiredpbs if you share clips, pictures, or quotes from the show. Head to PBS to learn more about the show, find character bios, and get recipes to cook at home. No Passport Required is produced for PBS by Eater and Vox Media Studios, part of Vox Media. Check local listings, or get more information on the show at pbs.org/nopassrequired.