Umami Bites: We Unleash Our Best Pulled Pork, Figure Out What Natural Means on Food Labels, & Reveal the Best Places to Watch the Solar Eclipse

By Mark Hinds  |  Updated April 22, 2021  |  0 Comments 

I’ve been doing some research over the past few weeks about the solar eclipse that will be traveling across the United States on August 21st and was blown away by people’s accounts of what it is like to be in the middle of a total solar eclipse.

In Where to Go and How to Watch This Year’s Solar Eclipse I break down some of the best places to experience the 2017 eclipse along with some tips for photographing an eclipse.  The biggest thing I learned from my research is that if you can swing it see the eclipse from somewhere in the path of totality. Every description I read talked about how awe-inspiring it is to see a total eclipse and how different a total eclipse is from a partial eclipse.

We love making pulled pork, especially when we’re feeding lots of people. Over the years we’ve made dozens of versions of this recipe and all of them have been good, but recently we figured out a secret that makes this recipe the best Pulled Porkwe’ve ever made.

Speaking of learning how to make something better, in Fall in Love with Grilled BBQ Chicken we break down how to make plump, juicy BBQ chicken on the grill that’s as good as any chicken you can get from your local BBQ joint.

Labels at the grocery store can be so confusing; it seems like every box says it has something to help you live a longer, be happier, and get lots of good loving.  In a lot of ways, the most confusing word is natural, because marketers are so clearly playing on your preconceived notions of the word. To find out What the WordNatural Really Means on Food Labels read Eileen’s latest piece.

If you’re in the mood for delicious food that is simple to make at home try our new Buttermilk Biscuit recipe, that’s even better when you use White Lilly Flour.  We also have a healthy Blueberry and Honey Smoothie recipe that is packed with blueberries, honey, and greek yogurt.

Lots of restaurants around the country are wrestling with how they pay their employees and whether or not they should move away from tipping.  For Dan and the folks at Butter making this change often feels like Jumping Off a Cliff.

To finish up, we have a couple of delicious summer recipes and a book for gardeners who like a good nip every now and then. If you’re looking for an easy pasta salad try Orzo Salad with Tomatoes and Basil, it’s a simple salad that makes a great summer side dish.

We could say lots of nice things about Great Summer Gazpacho, we could talk about how tasty it is or how it is chocked full of healthy vegetables, but the best thing we can say about it is that we keep a fresh batch in the fridge pretty much all summer long.

If you’re a gardener, like to spend time at the farmer’s market or just someone who likes a good cocktail, we highly recommended The Drunken Botanist, which is Amy Stewart’s exploration of the vast array of herbs, flowers, trees, fruits, and fungi that humans have transformed into alcohol over the centuries. The book is a great read with lots of ideas for inventive drinkers.

Recently, we installed a new comment system on Umami and we would like to encourage you to leave comments and rate your favorite recipes. The new system lets you leave comments directly on Umami or on Facebook or Disqus, depending on which platform you like to use to tell the world exactly what they should think.

Looking ahead we’ve got some interesting stuff about BLT’s, a trip to the edge of the Boundary Waters Canoe Area, and your local hive’s favorite cocktail.

Umami Bites is our somewhat regular newsletter that we try and send out every couple of weeks with all sorts of tasty recipes and interesting stories.  You can check out past issues here and sign up for future issues below.

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

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