Before we all lapse into food-related hibernations or family-feud-induced solitary confinement, let's take a minute or two to reflect on the week's food news. After all, we've got a lot of reasons to give thanks.
-Contrary to its previous plans of opening Black Friday, The Dog & Pig Show has pushed its Church Hill opening to Dec. 10. Nevertheless, we've got a quick preview on what deliciousness to expect, and a spotlight on the husband-and-wife team behind the new takeout concept. (Richmond magazine)
-And let's offer a hearty congratulations to the team behind Tazza Kitchen, which is launching a new location in Arlington next month. (Richmond BizSense)
-Looking for the perfect Richmond cocktail? Now there's a handy flow chart to help you choose. (Style Weekly)
-And once more, with feeling, if you're looking for RVA restaurants serving up Thanksgiving dinner, here's a handy list of T-Day meals around town that you don't have to cook. (Richmond.com)
-Did you steal the 10-pound pork butt out of The Barrel Thief's smoker over the weekend? If so, congratulations on being the worst. (Barrel Thief)
-If you need a drink (or two or three) before launching into Thanksgiving madness, Fat Dragon's extending its happy hour to 9 p.m. tonight for the holiday. (Fat Dragon)
And now an event PSA!
-REMINDER: This Saturday is Small Business Saturday, so be sure to stop into your favorite local business and support RVA's vendors and products.
And now for a smattering of (inter)national food links:
-Shout out to Virginia Tech, which is apparently home to the best campus food in the country. (Foodbeast)
-Have you ever wondered what happens to your body when you gorge yourself on Thanksgiving? Here's a scientific explanation, as well as a tip or two to prevent overeating, so you don't end up like that guy in Seven. (Vice News)
-On the other end of the spectrum, let's talk worldwide food shortages. How can we feed an overpopulated planet? The answer could be insects. (The Week)
-Sales of hair nets for beards are on the rise, with "hipster" chefs steadily increasing demand for the product over the last three years, (Complex Magazine)
-And now that we're entering the gifting season, here's a solid round-up of presents for the home cook in your life. (Food52)
Until next time, let the holiday craziness begin!