Profile: Brian Geiger
The Food Geek
Food writer and culinary culture aficionado Brian J. Geiger maintains a great site called The Food Geek, which features a blog, podcasts, recipes, and loads of helpful cooking tips. The site – which combines Gastronomica‘s thoughtful analysis and Alton Brown‘s geeky wisdom – is published under a Creative Commons Attribution license. Over the weekend, Geiger posted a column entitled “Who owns that recipe?,” which explains why recipes can’t be copyrighted (while the expression of recipes can) and encourages food knowledge sharing as a way to “make a better life for ideas.” Highly recommended for food fans and free cultural works proponents alike.
NoteStreams By Brian Geiger
During the training process for new baristas, students are asked to taste samples from three different stages of the brewing process: one from the first third of the water that goes through the coffee grounds, one from the second, and one from the last.
But what if those individual segments could be sold to consumers? What subtleties and flavor combinations could be explored by splitting a brew into ten stages? Or more?
"Steak Specialists Discover a New Cut of Beef." My initial reaction was that someone used some Tetris skills to see a new way of slicing a cow so that they could pull out some kind of steak that no butcher before had seen. That's the kind of thinking that I like to see from butchers in the 21st Century. On reading the article, I was disappointed to see that they got patents on this method. Re-reading the article, I wondered if it were just a special cut, why would you need the help of a University's agriculture department do 'develop the cut'?"
What's going on here?