Common Weeds Yield Unexpected Meals and Bouquets

“This is the era of the formerly unwanted plant,” Ligaya Mishan writes. The common weed holds no nutritional or aesthetic value in traditional settings, but adventurous chefs and florists are finding a place for weeds alongside traditionally more grand flowers and ingredients. The switch is being attributed to a broader cultural moment—that our perception of beauty is changing. Weeds are an intrusive species that finds …

Link About It: This Week’s Picks

Japan's pizza vending machines, Detroit Design Month, "sextech" patents and more

Detroit Design Festival Grows to Month-Long Extravaganza In 2015, Detroit was anointed as the first-ever UNESCO City of Design in the United States. This honor pertains to their astounding past and the continued revitalization coursing through the Motor City as we speak. In celebration of the award and the abundant creative energy, Detroit Design Core has expanded the Detroit Design Festival from one week’s worth of activities …

From The Ground Up Gluten-Free Snacks

Cauliflower-based pretzels and crackers that actually satisfy

At last, pretzels made for gluten-free and vegan snackers. From the Ground Up snacks are made from cauliflower and cassava flour—the product of a dried and ground cassava root (a tropical root vegetable that looks something like the lovechild of a potato and a coconut). The snacks are delicious (with the mildest cauliflower aftertaste), low in calories and carbs, and, most importantly, service a subset …