Sausage Fest

To satisfy their late-night cravings, people in Germany are increasingly turning to sausage vending machines, reports the Independent:

“The machines are ‘booming’ outside German cities where shops are less likely to stay open for long hours, according to a survey by the German Press Agency….

“Some butchers’ vending machines sell three or four types of sausages, and punnets of accompanying potato salad – so customers can buy all they need for a traditional hearty German feast.”

Cooking As Therapy

Melinda Lavine explores how cooking can improve one’s mental health:

“Research concludes that cooking and baking can decrease symptoms of depression, anxiety and promote positive mood and self-confidence, said Annie Leusman, MSAW / social worker at St. Luke’s Mental Health Clinic.

“Cooking and baking call for cognitive, physical and socio-emotional processes. It completely immerses you, and it uses all the senses.

“‘When you’re cooking, maybe you’re smelling the garlic, sauteing olive oil. You might taste the soup to make sure you have the seasoning right. You can hear cooking, the chopping of vegetables, the knife on the cutting board,’ Leusman said.”

Gaga for Garbanzos

Yotam Ottolenghi lauds the chickpea:

“In a classroom full of every legume, the chickpea would be sat front and centre, my star student to whom I’d show a certain degree of favouritism. It’s not that the chickpea is any better than its classmates, but, assuming the role of teacher’s pet, it is eager enough constantly to want to please.”

Dilemma of Dining Out

Jen Rose Smith ponders whether it’s ethical to eat at reopened restaurants:

“Months into the COVID-19 pandemic, many Americans are yearning for the experience of eating in restaurants once again. Some have determined it’s worth it. But like so many decisions now, dining out has impacts that go well beyond individual risk-tolerance, because it also endangers servers and other staff.”

Eating Green

The COVID-19 pandemic is pushing some to adopt plant-based diets, writes Swati Chaturvedi:

“The saying, an apple a day keeps the doctor away, holds true. There is an increase in demand for organic food, vegan, vegetarian and other healthy foods as a result of the pandemic. All around us, we see an increasing number of people taking to vegetarianism for reasons such as inner peace, health concerns and their love for the environment.”

G.O.A.T. Food

Medical News Today analyses the Tom Brady diet, also known as the the TB12 Method:

“The Tom Brady diet is a blend of other dietary regimens, such as anti-inflammatory, alkaline, and Mediterranean. It consists of 20% lean meat or wild-caught fish, while the remaining 80% comprises mainly fruit and vegetables, as well as whole grains and legumes….

“There are no obvious risks to this diet. However, as it is quite restrictive, someone may find it difficult to commit to the TB12 Method over the long term.”

Tats and Wraps

The Memphis Flyer profiles Ian and Tay Brown, a couple who opened a health food kitchen inside a tattoo parlor:

“‘That’s something I came up with,’ says [Ian]. ‘Because in all the years I’ve been tattooing, tattoo artists probably eat just very, very bad. I wanted to provide us with something to keep the blood flowing, the mind sharp—low-calorie super foods that keep us going.'”

Going Digital

Farmers markets in Oregon are embracing e-commerce in response to COVID-19, reports KTVZ:

“Farmers markets are an excellent source of local Oregon food, and while most remain open in their physical locations, many markets have responded to consumer demand by also adding online pre-order systems for their shoppers. This is an opportunity for consumers to support local businesses and preserve the farmers market industry, which serves communities across the state.”