'Suspicious Object' Shuts Down Chicago Street, Turns Out to be a Chef Boyardee Can on Wheels
We stan the almost-sentient can of ravioli.
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Palm Corned Beef Is My Favorite Part of Filipino Breakfast
Rich, salty, and fatty, it made our breakfasts of eggs and rice into savory magic.
Puerto Rican comfort food at its finest.
Margarita Galindez Maisonet
How Puerto Rico Will Recover With the Help of Spam, Again
There's a reason certain recipes are part of the Puerto Rican culinary vernacular.
New Jersey Prepper Donates 28,000-Pound Doomsday Food Stash to Puerto Rico
For once, some good news.
How a Grilled Cheese Sandwich Inspired a Gourmet Canned Food Company
The team behind Holland's Coco Conserven produces top-quality rillettes, ribollita, and ragout with local ingredients on a small scale.
German Government Will Require Citizens to Maintain an Emergency Food Supply
In the wake of a string of terrorist attacks, the “Concept for Civil Defense” report outlines a plan that will require Germans to stockpile ten days’ food supply and five days worth of drinking water.
You Could Soon Pay Your Parking Ticket with Canned Food in Tampa
Under the program called “Food for Fines,” a 14- to 15-ounce can of non perishable fruits, vegetables, proteins, or peanut butter would be good for one dollar off your ticket.
Hey, Idiot, Food Banks Don’t Want Your Canned Alligator and Old Vitamins
Processing all of the weird old junk food that people donate (with good intentions or otherwise) costs this Vancouver-based food bank $40,000 a year.
The History Behind Why Hawaiians Are Obsessed With Spam
Hawaii consumes 7 million cans of Spam a year and there are only 1.42 million of us currently living in the islands—let that sink in a little bit. Nonetheless, Spam is both a blessing and a curse to Hawaiian cuisine.
Mark “Gooch” Noguchi
San Franciscans Are Furious at This Artist for Exhibiting Cans Of 'Boiled Parrot'
A closer look at the individual cans reveals that their labels read as follows: “Colorful Sky Rat” and “Boiled Parrot—In Gravy.”
I Dined on Tinned Tuna at London's Canned Food Restaurant
At Tincan, there's no kitchen and no chef. Servers simply decant the contents of tins of seafood onto your plate. It might sound like a gimmick, but Portuguese <em>conservas</em> restaurants have been doing it for years.