Leftovers: Uni Scavenger Hunt, Voodoo Doughnut’s Dirty Laundry, and More


Voodoo Doughnut’s famous maple-bacon doughnut [Photograph: Robyn Lee]

If only I could make this news alert flash neon! Because the folks over at io9 have cast hilarious, alarming light on the (albeit only maybe) existence of sexually transmitted food poisoning. Of course, that fact doesn’t really get to the heart of the issue. Namely, there are people in the throes of food poisoning having sex?? —Niki Achitoff-Gray, Associate Editor

Like absinthe, Jeppson’s Malort is flavored with wormwood. But unlike the green fairy, Malort doesn’t temper any of the plant’s bitterness, instead preferring to let it all hit your tongue like a sucker punch. It’s bizarrely popular in Chicago, even if the vast majority is consumed on dares. Still, if you thought Malort was too bitter before, you probably don’t want to try it now. The Chicago Tribune found out that while the recipe hasn’t changed, the wormwood sourced by Jeppson over the past few years was rather mild. Well, that’s over now, and the new wormwood is apparently strong stuff. Just remember this information when someone calls for a round of shots. —Nick Kindelsperger, Chicago Editor

Here is an amazing comic of the maple syrup heist. —Tracie Lee, Designer

This old Saveur article shares how Campari is made. (Well, at least the part of the method that’s not top-secret.) Thanks to Michael Ruhlman for mentioning it here (along with a cocktail recipe). —Maggie Hoffman, Senior and Drinks Editor

Veuve Clicquot, if your customers can’t tell the difference between these two labels, you’ve got more problems than a tiny wine company. —Carrie Vasios Mullins, Sweets Editor

I love Peter Meehan’s writing, I love Japan, and I love uni. Therefore, Peter Meehan writing about his quest for transcendent uni in Hokkaido is pretty much tailor-made for me, even if Meehan winds up writing about plenty of non-urchin foods, too. —Jamie Feldmar, Managing Editor

Voodoo Doughnut in Portland is the busiest and wackiest doughnut shop I’ve ever been to. And according to this behind-the-scenes feature at Willamette Week from someone who worked at Voodoo Doughnut for three months, it’s “perhaps the most ruthlessly efficient business in Portland.” Highlights include: why you shouldn’t smile on the job, how to tell which doughnuts are the freshest, and the room with piles of cash. —Robyn Lee, AHT Editor

Florida is now under a court order to offer kosher meals to inmates, but they’ve already been inundated with requests from gentile prisoners and the Department of Corrections is concerned because kosher meals cost four times as much as a regular meal. A fascinating, touchy topic. —Ben Fishner, Ad Ops Admin

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