Breast milk cheese: The media frenzy

Plus, how to butcher a rabbit, your Guy Fieri primer, and more of this week's must-see food videos

By Thomas Rogers
Published March 12, 2010 6:01PM (EST)
  • The big novelty food story of the week has been New York Chef Daniel Angerer's breast milk cheese -- a dish that he makes from his wife's leftover breast milk. Salon's own Kate Harding argued that the uproar over the foodstuff is much ado about bodily fluids, but that hasn't stopped everybody from Kelly Ripa to food critic Raymond Sokolov from sampling the cheese to great fandare. This week, CNN's Jeanne Moos spoke with the couple behind the cheese, rounded up some of the media reactions, and then tried it for herself.

  • In the wake of the NY Times' controversial rabbit-eating trend piece, we wrote about the ecological and nutritional merits of rabbit meat. Today on the fantastic Food Curated video site, Executive Chef Sean Rembold (from Brooklyn hipster staple Marlow & Sons) demonstrates the simple process for cutting up a rabbit, in preparation for his restaurant's rabbit cacciatore.

How to Cook a Rabbit, Part I: Butchering from SkeeterNYC on Vimeo.

  • This long but lovely video from Michael Gebert visits the now-closed 71-year-old Healthy Food Lithuanian restaurant in Chicago, one of the city's last Lithuanian establishments. Owner Gina Santoski shows Gebert how she makes Kugelis -- a baked potato pudding -- even though she worries her traditional method may attract the attention of the health department. (via Eater)

Sky Full of Bacon 14: The Last Days of Kugelis from Michael Gebert on Vimeo.

  • If, like me, you've been baffled by the meteoric rise to fame of Guy Fieri -- shorts and sunglasses-on-the-back-of-the-head enthusiast, Food Network star, and game show impresario -- Forbes has a helpful primer on the undescriptively self-described "Food Dude".

  • This slow-motion video, of Food Network host Sandra Lee drinking her own vile-sounding concoction of lemonade, heavy cream and vodka, has been going viral this week. The first 55 seconds are a slow buildup, but there's a thrilling payoff at the 1:00 mark.

Thomas Rogers

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.

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