The Instant Pot Is a Phenomenon—And People Are Using It in Unexpected and Creative Ways

If you are having trouble viewing this email, [click here.]( April 19, 2017 Top Food News [The Instant Pot Is a Phenomenon—and These Cooks Are Using It in the Most Creative Ways]( Perhaps you've heard by now about the Instant Pot, a slow cooker, rice cooker, food warmer, pressure cooker, sauté pan, and yogurt maker all rolled into one slightly unwieldy programmable metal contraption. Over the last few months, this kitchen gadget has garnered a lot of attention. Bon Appétit [claimed]( it "will change your life." But there's one group that applies exceptional creativity to the Instant Pot. ([Mother Jones]() Shocker: Trump just appointed a chemical industry honcho to protect us from chemicals. ([Mother Jones]() Today's special: cereal with a pesticide glaze. Six controversial chemicals now in the hands of Trump's EPA. ([Mother Jones]() From America's salad bowl to its "cannabis bucket." California's pot industry goes big. ([New York Times]() Remember the McDonald's Playplace? Yeah, it's not really a thing anymore. Here's why. ([Eater]() —ADVERTISEMENT— One Great Tidbit Bon appétit. [Kristian Septimius Krogh]( Support hard-hitting journalism. If you value what you read from Mother Jones and want to see more of it, please make a tax-deductible [one-time]( or [monthly donation]( today and help fund our unrelenting, nonprofit journalism. This Week in Podcasts Modern coffee snobbery has roots in the San Francisco Bay Area. (I know, shocking, right?). As Bite guest journalist Alexis Madrigal reports, by the early 1900s European importers, especially Germans, had control over the trade of high-quality Central American coffee. But then World War I hit, and American entrepreneurs swooped in. Hear it on Mother Jones' Bite, episode 29: "[What a Podcast About Shipping Can Teach You About Coffee](" Brogrammers talk biryani. Silicon Valley's Kumail Nanjiani has some opinions about how to make it right. ([The Sporkful)]( Always be tea partying. A tea sommelier spills all. ([A Taste of the Past]() Exclusive to Newsletter Subscribers "My father remarried when I was in my twenties," writes journalist Ariel Levy, "to a gregarious woman with red hair from the South named Jennie Lee, who gave me an amazing recipe for pork tenderloin." Levy's new memoir, [The Rules Do Not Apply](, is a powerful look at a writer who thinks she has it all—a successful marriage, a family, an exciting career, the freedom to do whatever she chooses—but then it all explodes. Early in the book, Levy gives readers a taste of her own upbringing, and the recipes passed down to her. Here's Jennie Lee's easy recipe for pork tenderloin, as Levy writes on page 37: "You marinate the meat overnight in equal parts orange juice and soy sauce with a few smashed garlic cloves, some brown sugar, and a teaspoon of ginger. Then you put it in the broiler for twelve minutes on each side, and smear apricot preserves all over it while it's cooking—people think it's a complicated glaze and get very impressed." That's all, folks! We'll be back next Wednesday with more. —[Maddie]( and [Kiera]( Questions/concerns/feedback? Email [newsletters@motherjones.com](. Hungry for more food news? Follow Mother Jones Food on [Twitter]( and [Facebook](. Did someone forward this to you? [Click here]( to sign up to get more Food for Thought in your inbox! —ADVERTISEMENT— Food for Thought comes to you from Mother Jones, an award-winning, nonprofit investigative journalism organization. [Donate]( [Mother Jones Store]( This email was sent to {EMAIL} by newsletters@motherjones.com Mother Jones | 222 Sutter Street, #600 San Francisco, CA USA 94108 [Advertise]( | [Edit Profile]( | [Email Preferences](