The Sweet Life of a Professional Cannabis Baker; Audrey Hepburn Sells Galaxy Chocolate

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BuzzFeed's Emily Fleischaker talks to a 45-year-old cannabis baker in L.A. who left her job at a nonprofit to bake edibles professionally. The story, told in the anonymous baker's words, is also full of beautiful photography -- rows of cute THC-rich ginger cookies cooling on a wire rack, and wee bud-buttery carrot cakes glazed with cream-cheese frosting. The ex-corporate baker says, "You're not going to overdose with an edible -- it's not really possible." [BuzzFeed]

A lot of special effects went into this Galaxy chocolate commercial featuring the likeness of Audrey Hepburn, produced with permission from Hepburn's estate by Framestore. Unfortunately, the results aren't as "astonishingly real" as the Verge reports. In fact, the technology reproduces a young Hepburn's features in a way that's both familiar and totally alien, like a plot line was lifted from Black Mirror. [YouTube via the Verge]

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Budweiser Tastes Watery, But It's Not Watered Down!

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Anheuser-Busch was accused of watering down its beers and misrepresenting the alcohol content in Budweiser, Bud Ice, Bud Light Lime, Natural Ice and other lines. But after class-action lawsuits were filed in federal court, NPR commissioned a lab to test several samples. The lab found that while the "King of Beers" might taste watery, the alcohol content does in fact match its label. [NPR]

Trappist breweries are traditionally operated by Trappist monks, and Orval in Belgium's Abbaye Notre-Dame d'Orval is no exception. Now, for what may well be the first time in history, a woman will be running the show: Anne-Fran├žoise Pypaert, who has been working at Orval for the last 20 years, will take over as Master Brewer when Jean-Marie Rock retires later this year. [Flanders via @dfroms]

I.B.M.'s artificial-intelligence unit known as Watson is being trained to create "innovative recipes" from a data set based on the chemistry of ingredients and "olfactory pleasantness" (translation: what people say they like). When asked to come up with a healthy Spanish-leaning breakfast, Watson recently suggested a combination of "cocoa, saffron, black pepper, almonds and honey." [NYTimes]

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A Machine That Separates Oreos, Plus 20 Examples of Counterfeit Meat

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Check out this video of the Oreo obsessive David Neevel, a man who loves the cookies but hates the cream filling -- hates it so much that he built a complex contraption (over a period of ".04" years) to wipe the cream from each individual cookie. Naturally, the charming robot and its maker's dry Ron Swanson-esque appeal are another clever bit of marketing from the Oreo brand, which even worked the Superbowl blackout into a successful ad. [YouTube]

The Times tells us about the tinkerers who've been hacking their own soda machines. Though SodaStream and other similar brands are marketed to make seltzer and flavored sodas at home, brainy users like Greg Brainin, director of culinary development for Jean-Georges Restaurants, and Piper Kristensen, a "lab assistant" at the forward-thinking cocktail bar Booker and Dax, are finding other uses for the carbonators. [NYT]


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TED Conference Hosts Best Coffee Pop-Up in the World and More Morning Links

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The coffee set-up at this year's TED conference includes eight roasters and 38 baristas, and the coffee geeks at Sprudge say it might well be "the best multi-roaster pop-up in the world." The conference kicked off yesterday in Long Beach with a day of presentations from TED fellows (including one by Eddie Huang). [Sprudge]

Admit it, you're wondering what McDonald's McFish Bites taste like! General consensus: They're awful. [NPR]

Remember that Times story about chef Jesse Schenker of New York's Recette losing 55 pounds? Now the Wall Street Journal reports on Atlanta-based chef and restaurateur Richard Blais, who apparently went from 230 pounds down to 170. It involved "new eating habits, coupled with a love of running and a woman." [WSJ]

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Candida Cleanse Exposed! And More Balut

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Krash

The Hairpin documents 10 hellish days of the Candida cleanse, during which the writer abstained from sugar, fruit, bread, caffeine, and alcohol. [Hairpin]

This cute list of things created over beer-drinking sessions includes Quidditch, Buffalo wings, and Shark Week? [Mental Floss]

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Cheap Eats and a Fishy Documentary

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Fernandoge
1. The all-star team of food bloggers behind Real Cheap Eats kindly offers us 23 tasty ideas for summer snacking, from pastelillos to lassi pops. [Real Cheap Eats]

2. Mark Hall's new documentary explores the sushi business from many angles, charting its popularity outside of Japan and explaining its impact on global fish populations. [VV; Preview; Q+A with director]

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3 Good Things: Happy Climbing Goats

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George Chernilevsky

[See More 3 Good Things: Insidious Punch | Hungry Vassar Girls]

1. Goats! They're cute, and they love to climb things, like this cool tower with windows and a wooden spiral staircase, located on the grounds of South African winery Goats do Roam. [Atlas Obscura]

2. A brief history of oven temperatures and our desperate, futile attempt to control them. [Slate]

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3 Good Things: Insidious Punch

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1. An interview with Ben Mackinnon of East London's E5, a bakery that delivers sourdough to more than 30 Hackney restaurants every morning. [Cool Hunting]

2. A recipe for Robert Penn Warren's "particularly insidious punch," the one he made to celebrate turning 38, when he could no longer be drafted into World War II. [Paper and Salt, via Page Turner]

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3 Good Things: Hungry Vassar Girls

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Life Magazine
1. Rebecca Federman tells us a bit about what Vassar girls used to eat (A lot of caramels! Thousands of clams!) and shows us how their diets were covered by the press. It's fascinating, and the photos are fun, too. [Cooked Books]

2. Camper English tracks new spirits and liquor products hitting the U.S. market, including Dale DeGroff's Pimento Bitters, Ardbeg Day Scotch, and D'USSE' Cognac. [Shake Stir]

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3 Good Things: Toy Butcher Shops, Jellybots

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[See More 3 Good Things: Cereal Mascots | Human Cheese? | Orbiting Sprinkles]

1. A quick look at the 19th-century craze of miniatures, like toy butcher shops complete with teeny animal carcasses, meat hooks, and bloodstains. [Collectors Weekly]

2. Polly Russell on M.M. Mitchell's 1918 cookbook, Cookery Under Rations, which made attempts to explain the basics of nutrition to an unhealthy Britain, and on Mrs. John Gilpin's 1914 cookbook, Memsahib's Guide to Cookery in India [FT]

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