A Grocery-Centric Round of Listener Feedback
A few weeks ago, Claire and Erica came clean about the dirty truth that they’re not so into washing produce—and you people had some opinions (and tips!) about that. You also delivered some brilliant ideas for using up a can of chipotle peppers and thoughts on the best GF breads, and we are here for all of it. Keep your feedback coming to firstname.lastname@example.org!
P.S. Of a Kind’s big summer sale is happening now through July 9, with 30% (and more!) off all kinds of amazingness—including this thoroughly wonderful woven tote by Someware. Get it before it’s gone!
We got lots of great ideas about saving what’s left in an open can of chipotles in adobo—including packing them into ice cube trays.
If you need help keeping tracking of why it’s worth it to wash your veggies, just remember the three Ps: pesticides, poop, and particulates (ew). This Time article does a great job of breaking down the best way to banish each. Also, Vejibags are a great way to store damp produce without everything getting all soggy and weird.
Okay, are you ready for the great gluten-free-bread braindump of 2018? Keep an eye out for: Olivia Superfree Mini-Baugette (best if toasted), Franz Gluten Free Great Seed Bread (con: sometimes slightly gummy), Canyon Bakehouse Everything Bagels, Le Pain Quotidien's GF loaf, Joan’s GF English Muffins (an English muffin and arepa lovechild), and The Gluten Free Bakery’s Seedy Sandwich. For a few local winners, seek out Buckwheat Bread at Chambelland in Paris, Adventure Bread at Bi-Rite in SF and Cookbook LA, and Sourdough from Honey Hi in L.A. Whew!
To advertise on our podcast, email email@example.com. Our intro music, “Butterfield East,” is written and performed by The Soulful Saints. Our audio editing is done by Liz Smith, and we record at ShowBriz Studios. Oh, and if you’re into this, you’ll love the story of Erica discovering Italy’s best gluten-free pasta.