Why Tupperware Rocks & Raw Beef Rules

Steak tartare at Paley's Place in Portland, OR. © John Valls
By Pamela Kaufman Posted November 17, 2014

Here, a weekend's worth of reading about all things raw and cooked, from the glory of beef tartare to the controversial US-China chicken trade. Plus a celebration of the ever-awesome Tupperware.

Here, a weekend's worth of reading about all things raw and cooked, from the glory of beef tartare to the controversial US-China chicken trade. Plus a celebration of the ever-awesome Tupperware.

"The story of the ubiquitous plastic container is a story of innovation and reinvention: how a new kind of plastic, made from an industrial waste material, ended up a symbol of female empowerment." Read more about the birth of Tupperware in Metal Floss.

Raw meat bound with raw egg: How did steak tartare become ubiquitous on every interesting restaurant menu? Oliver Strand explores the question in Vogue.

The USDA has taken the next step in allowing US, Canadian and Chilean companies to send chicken to China for processing; those companies then export the cooked chicken back to America. Bettina Siegel explains the worrisome implications on her blog The Lunch Tray.

There's a serious grey market for Pappy Van Winkle, writer Josh Ozersky says, and he's sitting on a very valuable 23-year-old bottle of the cult bourbon. Plus more on the future of this iconic booze in Esquire.

Who is the Steve Jobs of beer? If you guessed Jim Koch of Sam Adams, you'd be right. For more go to The Atlantic.

Related: How to Cook with Thanksgiving Leftovers
Ultimate Guide to Beef Recipes
Bourbon Cocktails

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