A while back, a Sporkful caller asked us for help with a school project. We can't claim much, if any credit, but it turns out they got an A! Check out their project here, which uses design and technology creatively to rethink the eating and drinking experience. In short, this ain't no normal table. Very cool stuff - best wishes
Part of our vision for The Sporkful has always been to create a clearinghouse for innovations in the field of eating. Some day we hope to bring all this collective knowledge together to found Sporkful University, motto: Ruminate, Masticate, Promulgate. With these lofty aspirations, you can imagine that it's especially fulfilling when we get emails like the one we received recently
From Lindsay in Surrey, BC, Canada.12:40pm: Leftover (from last night) spinach and ricotta cannelloni and leftover (from breakfast) iced coffee. The cannelloni recipe I have is enough to fill a square glass baking pan and an extra rectangular one. The square one we have for dinner, the extra ends up split into leftovers for a few people the next day. I'm
This submission comes from Sarah... 9:48 am, Toronto, Canada. Picture was taken with my iPhone in front of my work computer. It's a carrot muffin I made. Nutritious and delicious! This is the second time that I made them, they were better than the first and way more nutritious than the first time as well. /dan
Brian in Cleveland says he's been obsessed with poutine since our episode, and called on true Sporkful spirit to get the Quebecois dish where he lives: I'm too far from the Canadian border for it to show up on menus, so it fell to me to make my own. While the fries and gravy didn't give me any trouble, it was
Cheese, chili, gravy, salsa, even hot dogs enter the conversation as we debate what to adorn fries with, what type of fries to use and how to top them. (And if you haven't already or just need to bone up, check out our previous episodes on french fry dips and the Canadian gravy-fry-cheese curd delicacy that is poutine. /mark Photo: Flickr