The New Yorker's annual food issue (November 4, 2013) is out, and if you're a subscriber who received the issue and placed it directly on top of the other unread New Yorkers you have stacked neatly in your living room, maybe fish this one out and consider it prime bedtime reading material.
T. Nguyen Coffee and The New Yorker's food issue
You might want to flip first to Lauren Collins's piece on the world of hot chili peppers, and the various attempts amongst "chiliheads" to one-up each other on the Scoville scale. Not only is the article somewhat timely given the current Sriracha saga (Collins notes that last year, Huy Fong Foods sold more than $60 million worth of the sauce), it also covers some fascinating ground, from gender politics ("Chili growing is to gardening as grilling is to cooking, allowing men to enter, and dominate, a domestic sphere without sacrificing their bluster") to scandal ("Yes, Virginia! Peppers can be juiced!").More »