Spotted last year: José Andrés riding the National Archives' float on the 4th of July.
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Seen & Read: July 4, 2013

Abbe Lewis / July 3rd, 2013

Chef Juan Mari Arzak’s Heirlooms, The Wall Street Journal Magazine
Terrific profile of pioneering Basque chef (and Food Arts Silver Spoon winner) Juan Mari Arzak and his daughter Elena in the Wall Street Journal July/August magazine. "Juan Mari established a new way of thinking about food in Spain…. Because of Juan Mari, chefs like elBulli's Ferran Adrià…could feel liberated to pursue a cuisine without limits." Adrià says Juan Mari is "the most important figure in Spanish cooking." —Beverly Stephen, executive editor

Portion Control, exhibit by Christopher Boffoli at the Winston Wachter Fine Art, New York City and Seattle
Christopher Boffoli celebrates his forthcoming Big Appetites: Tiny People in a World of Big Food, due out in September, with this sneak peak exhibit that runs through July 31, 2013. (The exposition moves to Winston Wachter's Seattle gallery on October 29.) Through Boffoli's vision, food becomes the landscape of a world for his "mini injection-molded friends," rendering images that are at once funny, thought provoking, sometimes socially piqued, and occasionally simply whimsical. Do chefs' dreams look like this? —Kelley McClain, managing editor

Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh
This self-published book, with its tongue-in-cheek subtitle 50 Fresh and Satisfying Recipes That Are Bound to Please (get it?), built from over 57,000 ebook downloads, showcases one of the year’s top superfoods with a sly reference to the recent series of risqué novels. —Gary Tucker, senior editor

Hey Chefs, We're Not Rock Stars, The Guardian
London–based chef Luke Mackay questions feigned Sid Vicious creds touted by so many pros. —Jacqueline Sainsbury, manager, Food Arts online

Au revoir, Mimolette? Fans unhappy as FDA blocks French cheese shipments over mites, The Washington Post
Mimolette—the Gouda-like French cheese that relies on a symbiotic relationship with a mite for its flavor and color—has been banned by the FDA just in time for Bastille Day celebrations. Sacré bleu! —Bentley Weisel, editorial assistant

Eat! Drink! Italy!, Public Television
Restaurateur and raconteur Victor Rallo is debuting his new travel and cooking series, Eat! Drink! Italy! this July 6. When asked what to expect Rallo says, “The show should really be called ‘Eat! Drink! Live! Italy!’ because that’s what Italians do. They live.” —Anastasia Schuchman, editorial assistant

Rising Star, Vogue
Chad Robertson (Baker in the Rye, Food Arts, April 2012) of San Francisco's Tartine Bakery & Cafe tells Vogue he'd like to establish a Tartine Annex in New York City but only do bread, 300 loaves a day, in the July issue. Robertson is super protective of the quality of his loaves, which explains why San Franciscans line up daily to snatch one of the only 240 loaves he produces there. The beautifully photographed and written article credits Robertson for restoring the true meaning of artisanal. —Beverly Stephen

Peanut Butter Almond Chocolate Chip Bacon Cookie Recipe, The Hungry Hutch
Food Arts former intern Aaron Hutcherson shares a mouth-watering cookie recipe with a great substitution for butter—bacon fat. And nothing screams America like bacon fat. —Abbe Lewis, associate editor