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Marinate Camembert, Czech-style, for your next low-effort snack Luke Pyenson, The Washington Post Dec. 30, 2020 FacebookTwitterEmail Nakladany Hermelin (Czech-Style Marinated Camembert).Photo by Tom McCorkle for The Washington Post. I m sitting in a crowded pub in Prague. It s warmly lit, cozy and a little smoky. My band has just completed its first European tour, and we re celebrating with our Czech driver and tour manager, David. We re drinking generous mugs of Pilsner, and David is translating the menu as I stumble phonetically through the brand-new-to-me words such as sun-ka (ham) and tla-cen-ka (head cheese; also, colloquially, traffic jam). Before long, the words turn into dishes, which appear on the table, entirely fresh and exciting, and yet, to my Ashkenazi palate, not entirely unfamiliar. The best kind of night. ....
Alice Morgan/Ethan Frisch By far the buzziest food trend of the past two decades is acing the farm-to-table test. You know exactly what you eat. The diet of your grass-fed beef, the labor that toiled over your coffee and chocolate, the names of the farmers who shuttled your bell peppers to the market every Saturday morning all of it becomes essential information, a social responsibility, a marker of your health and wellness (and, of course, socioeconomic status). Preservatives are, apparently, out. “Ugly produce” is in. Sure, you might know about the chicken that laid your eggs and the pig that became your bacon. But when’s the last time you gave a second glance to the bottles on your spice rack? ....