In this new Friday feature, we’ll be rounding up the most interesting, most talked-about, or some of the just plain bizarre food-related videos that have been circulating on the Web over the past week. If you come across anything worth watching (especially if it involves Paula Deen and flying hams), please send us a link at email@example.com.
In one of the more unappetizing food news items of the week, we learned that Dutch scientists had developed a new form of “artificial meat” derived from pig stem cell, which could help reduce greenhouse gas emissions from animal farms — while sounding about as appetizing as bacon-flavored lubricant. On “The Daily Show” Jon Stewart articulates our disgust better than we could ourselves (via NYMag).
I don’t know about you, but every time I pick up my meal at the drive-through, I get completely overwhelmed by the idea of holding multiple (multiple!) food items, separately, in my hands, at the same time — and inevitably end up spilling my super-size soda on the passenger seat next to me while my children look on in terror. Now if only there was some sort of jingoistic, state-of-the-art tray that could celebrate America while helping me avert this disaster … (via Buzzfeed)
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Clara Cannucciari, a 94-year-old living in Skaneateles, N.Y., has a fascinating YouTube stream in which she shows viewers how to make dishes she remembers from the Great Depression. (She recently came out with a cookbook, “Clara’s Kitchen,” on the subject.) Here’s one of her most charming videos, in which she makes autumn apples with sugar and cinnamon:
Fourfour blogger Rich Juzwiak’s odd, flat-faced cat Winston has a complex relationship with food. He really seems to enjoy eating it, but inevitably something goes very wrong along the way (and, sometimes, a lot of food ends up stuck to a wall). This past week Winston developed a hankering for yogurt. Admittedly, the video starts off slowly, but stick with it, because soon things take a dramatic turn for the aww.
Thomas Rogers is Salon's former Arts Editor. He has written for the Globe & Mail, the Village Voice and other publications. He can be reached at @thomasmaxrogers.