A Sunday Full Of Food

 Foodies  should rejoice. The New York Times Sunday Magazine is another issue dedicated to food and cooking. However it's not exactly a typical magazine chock full of recipes and tips. There are some interesting and thoughtful articles dedicated to food around the world.

Spoiler alert - don't read if you want to be surprised tomorrow morning.

The magazine section is a gamut of all sorts of contributions. One that stood out is the piece written by Times food writer Mark Bittman. He researched the new wave of American fast food - vegan and actually healthy. There are some upcoming fast food joints that are going to be offering tasty and quick meals. There is going to be a vegan cheese burgers made with soy and served on a bed of kale at Veggie Grill. This chain is going to rival Burger King and Mickety D's for flavor, price and outweigh it in nutrition and healthiness.Mr Bittman also  explores an all natural version of Applebee's called LYFE(with this Mr.Bittman also offers healthy recipes for bean burgers, sweet potato fries and shakes)

Other interesting and foodie centered articles revolve around the Black Forest village of  Bairersbronn, written by Nicholas Kulish.It stands out because its'restaurant in the Hotel Bareiss has the rarefied distinction of earning seven Michilin stars. It reflects the Nouvelle German cuisine that is way different that the usual heavy comfort food fare of the region.Although traditional Black Forest food is pure heaven this restaurant creates a lighter, airier fare. Another article worth reading is the one by Marnie Hanel that deals with meat sharing in Portland, Oregon. People go in and share whole carcasses of cows and pigs  to get the ultimate in farm directly to the table dining.

Tomorrow's Sunday Times Magazine is a definite must read. Pick it up and enjoy the variety of thoughtful and provocative pieces that will make any foodie drool. It's on the same high entertainment level as their crossword puzzle!