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- Munchies asked a bunch of male chefs “Why There Are So Few Females in Professional Kitchens.” Your stance on gender prescriptivism will probably inform how you feel about their answers: “Good female cooks often quit their work because the boyfriend, for example, finds it hard to be in second place.” “Standing for 12 hours straight is more difficult for a woman, because women are just built differently.” “The woman has to take care of her family.” “You don't ask nicely if you may pass, but you shout: 'MOVE!' Women find it harder to cope with that.” Don’t blow all your outrage yet; there’s so, so much more.
- The protagonist of this week’s NYMag Sex Diary (NSFW; exactly what it sounds like) on NYMag.com includes a cameo appearance from Anthony Bourdain, in fantasy form. Anecdotally, after Bourdain appeared on Eater’s podcast, the Upsell, several of this reporter’s friends told this reporter, without prompt, of their experiences with the globe-trotting food star starring in similar mental movies.
- Whenever a recipe calls for “flaky sea salt,” it’s referring to Maldon, the cultishly beloved French salt whose crystals have a unique pyramid shape. Bon Appetit gives everyone’s favorite bougie condiment the feature treatment in a sprawling, highly enjoyable story that’s equal parts cultural history and salt-obsessed love letter.
- Atlanta is never a good traffic city, but with the collapse of a segment of I-85 recently, it’s become nightmarish. Chick-fil-a is trying to entice people to reduce the number of cars on the road: They’re offering free food to anyone who carpools with three or more others.
- A massive bomb dropped north of the border: "Toronto is now the great Canadian food city,” Joe Beef co-owner David McMillan says in an upcoming issue of Toronto food rag Foodism. “I feel we may have lost the title in Montreal." Wow. Wow.
- Legendary chef Ewald Scholz died on Saturday, on his 86th birthday. The German-born Scholz was massively influential in the Dallas restaurant scene, and is credited with (among other things) founding the city’s best culinary school, and being one of the first chefs to put veal on a restaurant menu.
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