I'm happy to share that I've been working on creating a new site called GastroBuzz that aggregates tweets from the world of food: from the delicious to the disgusting, the poetic to the profane, and the serious to the silly. It officially launches today.
The site tracks the Twitter accounts of leading chefs, food journalists, authors, and food bloggers. The idea is to provide a place to find your favorite chefs and writers, discover new voices, and track the state of the gastrosphere live and in real time (more on that is coming soon).
The list is a work in progress (and constantly being updated), so if there's someone that you think GastroBuzz ought to be following, we want to hear your feedback.
Fast Company features the work of D-Barcode, a Japanese design firm that creates sophisticated designs out of ordinary barcodes for (mostly Japanese) packaged goods. A number of the ingenious designs have food themes, from a pizza to a pair of chopsticks picking up noodles.
An exclusive design can run as high as $4,000, but the company will license existing codes starting at $1,500 (plus an annual $200 fee).
Reuters India is reporting that the chefs charged with preparing the menus for U.S. President Barack Obama and other world leaders at the 21-member Asia Pacific Economic Cooperation (APEC) meeting in Singapore this week have been told to minimize the use of garlic and onion "to ensure the talks are not an olfactory challenge." Breath mints will also be "readily available."