Logo
Hotsuto
Menu
All Newsletters
Latest Emails
Categories
Pricing
What's New
Log In
Sign Up
Atlas Obscura - Places Newsletter
0
Food for thought: Our Gastro Obscura newsletter
06-29-2024
For all the latest wonders in the food world.
Email not displaying correctly?
View in your browser
.
June 29, 2024
food For Thought
All the News Fit To Eat
Did you know? We also have a Gastro Obscura newsletter that focuses on highlighting the wondrous foods around the world, including the last mustard maker in Dijon, France, to the sweet and sour origins of Amish soul food. If you’re looking for more food-focused wonder, why not sign up for our Gastro newsletter?
Each Tuesday, you’ll receive a roundup of the best food stories (quite like the Daily!), and each Saturday, you’ll receive the Favorite Things newsletter from our Gastro Obscura editors, highlighting their newest food obsessions. Sign up below! (And don’t worry—you’ll remain subscribed to the Daily for all your daily wonder.)
SIGN UP HERE
→
Dijon’s Last Mustard Maker
On any afternoon in the heart of Dijon, you’re bound to find the Edmond Fallot shop bustling with activity. Tourists fill their baskets with local specialties such as gingerbread or crème de cassis, but they’re mainly here for the mustard. This boutique—a satellite of the nearly two-centuries-old Moutarderie Edmond Fallot—has been part of the effort to restore mustard-making to its rightful place in the heart of the historic city.
Read more
→
Dine Among the Dead
There are plenty of precedents for dining among the dead, from ancient history to festive occasions. But there’s no need to wait for a special occasion to participate in this tradition. There are several restaurants open year-round that operate inside cemeteries, crypts, and crematories—here are nine to start with.
Read more
→
MOSES LAKE, WASHINGTON
Spaceburgers
Every August, the Grant County Fair returns to Moses Lake, Washington. With it comes the fair’s most well-known food: Spaceburgers. Two slices of white bread go in a special sandwich-making machine that seals inside a mixture of seasoned ground beef, sauce, and shredded lettuce. At a blistering 400°F degrees, the machine toasts the bread in a mere 30 to 40 seconds while also crimping shut the sandwich edges and cutting off the crusts, making flying saucer-shaped burgers.
Read more
→
Join The Community
Become a Member Today
Want to take the next step? By joining our membership program, you’ll not only become a champion of discovery—you’ll also meet other like-minded explorers along the way. Our members enjoy insider access to our members-only experiences and events, which includes special behind-the-scenes tours, curious seminars and lectures, and more. You’ll also get $100 credit towards your next Atlas Obscura Trip, alongside other perks. Sign up today!
Learn more
→
Respond To Email