The Weekly Stripe – 30.04.21

Restaurants have reopened for outdoor dining and food has definitely been on the brain! Here in London reservations must be weeks in advance in order to shiver in the cold with your mates and order from an app. All this talk of restaurants has us thinking about social bonds created around a shared table and the culture of dining out. This week we explore the power of food from all angles – the good, the bad, and the fish fingers.

The Weekly Stripe – 30.04.21

This recent article in the New York times reveals the man behind the curtain of the renowned Willows Inn in America’s Pacific Northwest. It takes a look into the lies, charades, and desperation associated with modern fine dining.

The Weekly Stripe – 30.04.21

Ever travelled to a country and been surprised at what they considered ‘breakfast’? Are you a Weetabix or an eggs type of person? Or maybe ham slices or chocolate sprinkles on toast? Salmon with rice? This photo story shares 20 images of different breakfasts around the world. Warning: don’t view on an empty stomach!

The Weekly Stripe – 30.04.21

This article from The Atlantic dives into the resilience and power of the fish stick, known this side of the pond as the fish finger. Invented during the cold war along with veal sticks, ham sticks, and eggplant sticks, only the fish stick has withstood the test of time.

The Weekly Stripe – 30.04.21

This short story by famed author James Salter is NSFW, that is, unless you want to be sobbing at your desk. Known for his ability to capture love, loss, and the human condition, “Last Night” is about a beautiful dinner between man and wife…or so it seems.

The Weekly Stripe – 30.04.21

This list would not be complete without a recipe tossed in. This tiktok video has started a cultural phenomenon known as the “tiktok pasta” that even famed New York Times food columnists have embraced. Speaking from experience, it is delicious, but the 15-second delivery of a recipe is the true phenomenon worth exploring.