Acorns are ... cool?
“Okie doke: Acorns are having a renaissance,” says the Independent. Metro asks: “Could acorns be the next superfood trend?” The Woodland Trust announces acorn eating advice; the Guardian, the source of Metro’s cry, reports on acorn foraging courses and acorn tagliatelle. Squirrels all over the country look up from their breakfast, sneer, and move on.
As with so many allegedly nascent food trends that purport to have magically beneficial properties, acorns are old news. Scientific American made a tentative case for “rediscovering” the nut of the oak in 2014; the Hupa, Karok, Miwok, Pomo, and Yurok Native Californian tribes deliberately and meticulously cultivated oak orchards as a reliable food source; acorn-fed pigs are prized in Spain and around the globe; across history, acorns have served as essential nutrition in times of famine or war. But now, they’re cool.
Humans do have to leach acorns by repeatedly soaking them in changes of fresh water to remove unpleasantly bitter, inedible tannins. Squirrels don’t bother — and their apparent renaissance could be attributed to both the growing cache of foraging and the need for cool things to find new things that are cool. Next time a squirrel runs across a London park, nut in mouth, afford the acorn hypebeast appropriate respect.
And in other news...
- American burger colossus Shake Shack trolls the U.K. by hiding its only restaurant that serves breakfast behind airport security at Gatwick.
- Modern Turkish favourite Kyseri will close in Fitzrovia, but owners Selin Kiazim and Laura Christie have new plans for the site.
- Brexit Party leader Nigel Farage likens Boris Johnson’s “oven-ready” Brexit deal to mouldy cheese. Does it smell worse than gone-off milkshake on a suit?
- Chef at 104 Restaurant in Notting Hill Richard Wilkins sent Daily Telegraph critic William Sitwell threatening texts and voicemails. Then he made a complaint to press regulator IPSO that Sitwell was harassing him and misleading readers. He lost.
- A new Singaporean restaurant and bakery will bring third-generation laksa and compelling bakes to Soho.
- Beef fiend The Patate, which serves beef burgers made of beef bourgignon, has taken over former steakhouse Beef and Brew in Kentish Town. [Kentish Towner]
- Supermarket Morrisons goes toe-to-toe with Greggs’ vegan sausage roll in the Hot Item Wars: Winter Edition by launching a foot-long version of its own banger based on plants. Is it compensating? Probably. [Metro]
- A look into the ideal tempo for restaurant soundtracks, which all-too frequently sound exactly the same. [The Takeout]
- Good tweet:
a popular food newsletter i will not be naming at this time referred to scallops as "maritime gummy bears" and i'm so distraught over it— julia reinstein (@juliareinstein) November 4, 2019