Ernest Hemingway Collection. John F. Kennedy Presidential Library and Museum, Boston.
This Paris Review piece by Cheryl Lu-Lien Tan has it all: a dead author, a burger recipe, historical groceries. (That's my actual checklist. It's universal and I face a lot of disappointment.) Tan was inspired to recreate Ernest Hemingway's favorite burger recipe after digging through a bunch of the author's recently digitized personal papers. Head over there for the burger recipe, stay for all the things you'll inevitably disagree with Hemingway about. Oh, "We like avocados but we don't want them every day," huh? Booooo. Inarguably the best parts among a treasure trove of great parts are: 1) a copy of an order from a gourmet grocery in New York, showing Hemingway stocking up on canned pheasants and chutneys and other preserves that must have been hard to come by in Cuba, and 2) the margin note that Hemingway wrote to his staff, as his wife, talking up how busy and important Hemingway was.
You know, I almost passed over this article from the Telegraph, which shares the results of a study on what sort of body language will get you served most quickly at bars. After reading a few paragraphs and finding out the answer (spoiler: don't sidle like a creep; look at the bartender) I was even more ready to move on. But boy am I glad I stuck with it, because eventually it comes out that the whole reason for the study in the first place was to develop a robot bartender named James. They already named the robot. And its name is James. And now you know everything you need to know about buried ledes.
Hey, remember Lay's "Do Us a Flavor" contest? You know, when Lay's said to the American people: "Share with us any flavor you can possibly dream up, and we'll make it!" And the American people were mostly like... "OK, we dunno, cheesy bread? We like cheesy bread." And so the contest yielded a couple of flavors similar to chips that have existed without fanfare for years in other parts of the world (Cheesy Garlic Bread and Sriracha, though the penultimate paragraph of the afore-cited article calls it "Sariachi," which would actually have had some potential), and one that was actually kind of interesting in a "no chance that chip tastes good" kinda way (Chicken and Waffles).
But then Canada got their own swing at this, and Canada doesn't dick around when it comes to snacks, so of course they showed us up by inventing Maple Moose flavored chips. Full disclosure: I've neither seen nor tried these things. And after reading Food Junk's write-up—where the highlights seem to be a sauerkrautish aroma, "notes of cheap hot dog," and a complete lack of discernable maple—I'm only like 45% certain I ever will.
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