How fresh is fresh? That’s the question at hand in a lawsuit brought by a group of Wegmans customers in New Jersey who say that just because the store’s rolls are technically put in an oven on the premises, that doesn’t mean they’re “store-baked.” The same group is going after Whole Foods in the lawsuit for similar reasons. [More]
We’ve all got a somewhat innate sense of where to store the foods we eat in our modern cultures — you’re not going to stick your ice cream in the pantry and expect it to stay frozen, or freeze your fresh apples. But what about butter — countertop or refrigerator? Should I really use that “eggs” slot on the inside of my fridge door? Answer us, oh kitchen gods! [More]
These days it seems like if there’s an ingredient in food sold to the masses with even the slightest whiff of controversy around it, someone will root it out and start a campaign to get rid of it. Thus, Subway now says it will remove a chemical from its bread — one that’s banned in Europe but legal in the U.S. — after a food blogger started a petition against it. [More]
Wegmans, the Rochester, N.Y.-based chain that serves as the Platonic ideal of what a grocery store should be, currently has two recalls going. First came a recall of their in-store bread products, and now they’ve recalled bags of flour that may contain little blue balls. [More]
A new vending machine just hit the streets of Paris dispensing freshly baked baguettes. [More]
Ron has a problem that truly speaks to the dilemmas of our day. He wants to get a $5 footlong at Subway, but on a 6″ roll to save carbs and calories. The sandwich artists at his local Subway insist that this is not possible, and that he needs to pay more than the price of a $5 footlong because he is really ordering a six-inch sub with double meat. It’s an exquisite kind of fast-food logic where you pay more and get less. [More]
Turns out that the plastic tags and twists on loafs of bread aren’t just for looking pretty, they are coded to indicate what day the bread was baked on, writes Wise Bread. The most commonly-used code for 5-day a week delivery is is blue for Monday, green for Tuesday, red for Thursday, white for Friday, and yellow for Saturday. It’s a nifty “and now you know” factoid, though it probably won’t save you from getting a stale loaf, because the shelf stockers for whom the code was designed are already doing that for you. [More]
Rejoice Michael Pollan, it’s finally happening: wheat bread is almost more popular than white bread. Consumers are increasingly skipping past the Wonderbread for healthier-looking fare that either has “natural” in the name or whole grains visible through the packaging. [More]
Back in 2007, a man in Northern Ireland opened up a loaf of bread and found a whole, mercifully dead, rat. (The BBC is reporting that it’s a mouse, but it’s either a giant mutant mouse or a rat.) A judge heard the case this week, and fined the bakery ÔøΩ1,000 ($1,653) “plus costs.”
There’s now a whole line of bread products inspired by Ezekiel 4:9″ “Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…” They say the result is something filled with lots of nice proteins and efficient amino acids. Hooray for God bread! It’s like God, in your mouth!
We’ve never really stopped to wonder what sort of compensation we would require if we found small rocks in our raisin bread, but we’re pretty sure that it’s more than $5. Maybe we’re being unrealistic, because when Michael Snyder found rocks in the raisin bread he bought from a bakery in Somerville, Massachusetts, he asked for 5 loaves of bread in compensation and settled for $5 instead.
Back in December the Center for Science in the Public Interest became annoyed with Sara Lee for allegedly misleading consumers about the amount of “whole grain” in their breads. The organization announced its intention to sue Sara Lee over its “Soft & Smooth Made with Whole Grain White Bread,” which claims to combine “all the taste and texture of white bread with the goodness of whole grain,” when actually “there is more water in this product than whole grain,” according to the CSPI.
Christina sent us an update on her schmutzy bread loaf. According to Aunt Millie’s, the mystery gunk adorning the Seeded Italian Bread is “food grade oil.” Mmmmm!
Several loaves of bread manufactured by Sara Lee are being recalled because they are potentially full of small pieces of metal.
Making bread is fun, and kneading dough burns calories. Did you know that when people used to make their own bread everyone had sexy triceps? Even grandmothers had arms that looked good in a tank top. True story.
Sales were falling, and the makers of Brownberry’s Natural Wheat bread didn’t know what was wrong. Blind taste tests were held and the results were in. Brownberry was “too firm and too bitter.” So they changed it.