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Taste the Nation explores immigrant stories through the lens of food | Pandemic price swings mean you'll shell out more cheddar for cheese | Forget cold brew, this method is the quickest route to iced coffee Created for {EMAIL} | [Web Version]( Read more. Search less. When Friday afternoon rolls around, we know you don't want to waste time searching for news or digging for recipes. In just a few minutes each week, we'll bring you a snapshot of the need-to-know news from the food world, along with recipes and cooking tips from the experts at The Culinary Institute of America. The Friday Feed SmartBrief lets you take back your Friday so you can focus on your next culinary creation or dining destination -- even if that means picking up a takeout order. While you whip up new creations in your kitchen, The Friday Feed SmartBrief will deliver recipes and news you need to stay connected to the world of food enthusiasts. Sign up and read the latest issue below to get started. [Sign up]( [SmartBrief] 555 11th St NW, Suite 600, Washington, DC 20004, USA © 2020 SmartBrief [Unsubscribe]( June 26, 2020 [The Friday Feed]( [The Friday Feed]( FOOD IS LIFE [SIGN UP]( ⋅ [SHARE](  [] New this week [] Taste the Nation explores immigrant stories through the lens of food Lakshmi with chef Emiliano Marentes on "Taste the Nation" (Dominic Valente/Hulu) [] New show explores diverse US food scene; top somms get new naming rule; some restaurants reverse reopenings Food enthusiasts have been tuning into a new show on Hulu that looks at the food culture of immigrant groups across the US. Hosted by Padma Lakshmi, "[Taste the Nation](" celebrates immigrant stories and looks at how they have shaped the country’s foodways. Lakshmi’s dedication to immigrant rights inspired her to do the show, [she told NPR](. "I wanted to reflect my point of view as a woman, as a person of color, as a mother, but also be about more than just the food. The food is really just the excuse to embed myself," she said. Many know Lakshmi as the host and executive producer on "Top Chef," which recently finished its 17th season. In a piece for [Taste](, writer Danny Chau called the long-running competition "our national sport," adding that it offers a brief escape from our "pandemic-ravaged reality." Part of that reality includes the [reversal of some restaurant reopenings]( around the country as coronavirus cases spike in states where restrictions had been lifted. In the wine world this week, The Court of Master Sommeliers announced that it is [dropping the requirement]( that master sommeliers be addressed as "master." The decision came after wine professionals [spoke out]( against the organization’s lack of consideration for people of color. [] - [Pandemic price swings mean you'll shell out more cheddar for cheese]( The New York Times (tiered subscription model) (6/22) [] - [Forget cold brew, this method is the quickest route to iced coffee]( Serious Eats (6/25) [] - [There are many ways to cook corn on the cob, but one came out on top]( The Kitchn (6/25) [] - [From amaranth to wild rice: A guide to cooking whole grains]( epicurious (6/24) [] POLL QUESTION: What is your favorite type of food show to watch? [Vote]( [Culinary competitions]( [Vote]( [Cooking shows that offer recipes and how-tos]( [Vote]( [Documentary shows focused on chefs]( [Vote]( [Travel shows with a focus on food]( [Vote]( [None, I don't watch many food shows]( [] Recipe roundup [] Chopped steakhouse salad with red wine vinaigrette [Chopped steakhouse salad with red wine vinaigrette]( (The Culinary Institute of America) Maytag blue cheese, briny capers and a bright red wine vinaigrette bring bold flavor to this classic salad. [CIA Foodies]( [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] Chile-coconut watermelon crudo A spicy coconut water marinade elevates sliced watermelon to an elegant summertime appetizer. Bonus: Use the strained spicy marinade in a tequila cocktail. [Food & Wine]( [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] Whole lemon meringue pie bars Adapted from a recipe in Susan Spungen's cookbook "Open Kitchen," these bars keep ingredient efficiency in mind, using a whole lemon vs. the juice of six for intense fruit flavor. [Smitten Kitchen]( [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] Let's cook [] [Maple ginger pork belly with sweet potato waffle]( [Maple ginger pork belly with sweet potato waffle]( (The Culinary Institute of America) This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffles and maple cream. Chef Barbara Alexander from The Culinary Institute of America [shows us how to brine the pork belly]( in ginger beer, and add even more flavor with a rub, glaze and spritz. [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] What's on tap [] [Post Malone's rose: 50K bottles sold in 2 days]( [Post Malone's rose: 50K bottles sold in 2 days]( (Maison No. 9) Some 50,000 bottles of singer Post Malone's French rose, Maison No. 9, sold in only two days in a Vivino presale, with TMZ reporting that demand was so high that it caused the Vivino app to crash. The rose hit store shelves earlier this week for $21.99 a bottle, and is available for purchase online as well. Full Story: [Vanity Fair]( (6/2020), [The Drinks Business online (U.K.)]( (6/22) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] [How actor Kyle MacLachlan became a Wash. vintner]( [How actor Kyle MacLachlan became a Wash. vintner]( MacLachlan (Kevin Winter/Getty Images) Actor Kyle MacLachlan works side by side in Washington state with winemaker Daniel Wampfler to produce Pursued By Bear syrah and cabernet sauvignon. "I purchase all my grapes from growers, and I love learning about what's working best from vineyards in each of the AVAs in Washington," said MacLachlan, who grew up in the state and established his winery in 2008. Full Story: [VinePair]( (6/22) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] - [Podcast: Hard seltzer craze spreads to craft brewing]( Wine Enthusiast Magazine online (6/24) [] The inside scoop [] Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: [ProChef SmartBrief]( and [CIA Wine & Beverage Edition]( [] - [Daniel Boulud contemplates the future of fine dining]( Barron's (free content) (6/21) [] - [Frittata format makes spinach-artichoke dip a main dish]( epicurious (6/22) [] - [Black-owned Provence rose brand aims for inclusivity]( Wine Spectator (6/22) [] SmartBrief Originals: Food industry insights [] [Plant-based meat makers stress safety as growth surges]( Plant-based food companies have seen sales soar during the pandemic and taken proactive approaches to keeping employees safe while ramping up production to meet growing demand. Sales of plant-based meat alternatives were up 148% during the two biggest panic-buying weeks in March, according to the Plant Based Foods Association and SPINS. Full Story: [SmartBrief/Food & Travel]( (6/24) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] The future of food [] - [...could include seafood substitutes made from plants]( Asbury Park Press (Neptune-Asbury Park, N.J.) (tiered subscription model) (6/23) [] - [...has places like The Ritz-Carlton selling canned wine]( Forbes (6/24) [] - [...includes new restaurant gigs like "designated scrubber"]( The New York Times (tiered subscription model) (6/26) [] Your take [] Here are the results from last week's reader poll. [] Did you get caught up in the pandemic baking craze? Yes, and I'm still baking on the regular. 26.15% Yes, but I've toned it down lately. 26.15% No, but only because I couldn't find flour or other ingredients. 10.42% No, I'm not much of a baker. 37.28% [] On the menu at the CIA [] [Elevate your BBQ with homemade condiments]( [Elevate your BBQ with homemade condiments]( (The Culinary Institute of America) Elevate your grilling game this summer by making your own condiments at home. [Get free recipes and tips from CIA Foodies.]( [LinkedIn]( [Twitter]( [Facebook]( [Email]( Feed Your Joy™ at CIAFoodies.com [Classes]( | [Bootcamps]( | [Recipes]( | [Membership]( [] About the editors [] Tricia Contreras Tricia Contreras I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary. I have long been a fan of the brewing-over-ice iced coffee method above, which I've been using even more since the pandemic put an end to my coffee shop habit. [] Amy Sung Amy Sung Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world. I've been a part of the group buying more cheese that the New York Times article above mentions. It started with cheddar, but since the farmer's market opened back up, I've been reunited with my cheese lady and have been using Oaxacan cheese in everything from salads and tacos to grilled cheese and quesadillas. [] Editor's note [] The Friday Feed on Thursday! SmartBrief will not publish next Friday, July 3, in observance of Independence Day. Look out for a special Thursday edition of The Friday Feed SmartBrief in your inbox on July 2 with all the news and recipes you'll need for the holiday weekend. Sharing The Friday Feed SmartBrief with your network keeps the quality of content high and these newsletters free. 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