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DRY’s Five Best Finds: August 2013

We come across a lot of amazing stuff on the internet every day and always make sure to pass it along on Twitter and Facebook. However, some of that amazing stuff really rises above the rest. With that, here are the top five things we found and shared in August, which was a particularly interesting month for food.

An Edible Chalkboard Cake Upon Which You Can Actually Write and Draw

Subtle Revelry Chalkboard Cake

Lifestyle and craft blogger genius A Subtle Revelry blew our minds this month with her dessert tribute to that back to school feeling we all get, regardless of age, as the leaves start to turn and the pumpkin spice lattes come back around. Reminiscent of (literally) old school chalkboards, this recipe includes candy chalk that allows you to write anything you want to kick of fall. Give A Subtle Revelry a follow on Twitter – she’s one of our new favorites!

World’s First “Pestaurant” Serves Up Chocolate Dipped Ants and Salty Crickets

Long seen in western culture as being gross, taboo and unpalatable, global food experts state that adopting insects as a part of our diets will help global food shortages immensely. While speaking to this larger narrative wasn’t their intent, pest company Rentokil put on this pop-up shop and offered the goods for free to anyone brave enough to embrace the crunch and sliminess. Sign us up!

Doctors Prescribe Fruits and Vegetables Instead of Pills

With much of the discussion on US healthcare focused on the cost of prescription drugs, Connecticut’s Wholesome Wave is pioneering a program named FVRx – the Fruit and Vegetable Prescription Program – which works with hospitals to give prescription-like coupons to use at local farmers market. The end goal of the program is to help fight childhood obesity, and the program is making steady progress.

An Illustrated Guide to Pronouncing Food Names From Various Cultures

We all know that person – or perhaps you are that person – that suggests jai-rohs (gyros) or foe (pho) for dinner. While there may not be somebody nearby with the heart to explain the mispronunciation, this handy guide provides beautifully illustrated pronunciations of hard-to-say food terms. PS if you ever want to make Seattlites cringe, pronounce it “expresso” on your next visit. Works every time.

An Eco-Friendly Packaging for Eggs That Is Made of Hay

The best ideas in the world immediately make one think “why didn’t I think of that?”, and this genius concept by Polish designer Maja Szczypek has us thinking exactly that. This packaging concept minimizes the amount of paper used to transport and sell eggs and keeps the authentic feel of the farm going all the way to your plate.

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