Kentucky poet, agrarian, and simple living proponent Wendell Berry died this week at the age of 92. While not someone who wrote about food per se, Berry did have a tremendous influence on food writers like Michael Pollan and chefs like Alice Waters. Berry's advocacy for small farmers and criticism of modern large-scale agriculture helped to spur the farm-to-table movement of the latter 20th century.

Soft scrambled eggs with kale and crispy quinoa from Food Network Magazine

This was the week for articles about how chefs scramble eggs. Food Republic posted about Thomas Keller's technique, which calls for the beaten eggs to be passed through a chinois to remove the chalazae. This results in silky, smooth eggs. Over at Food and Wine, they reported on Jacques Pépin's scrambled eggs which are so posh, he serves them at dinner parties "in individual spoons with caviar and truffle oil on top."

While the weather around here has been anything but autumn-like, we are approaching pumpkin spice season (whether you like it or not). If you do, head over to Food Network. They tasted 38 different pumpkin spice groceries, and have declared the winners. Top picks include Chobani's pumpkin spice coffee creamer and Bonne Maman's pumpkin spice spread.

Have you ever pocketed a piece of cutlery, glassware, or napkin from a restaurant as a souvenir? According to a survey by UK catering supplier Nisbets, 27% of people admitted to having nicked something from a restaurant, and 94% of restaurant owners said that they had experienced at least one theft. Some eateries have responded by removing the items, such as napkin rings, that are frequently stolen, while others have taken to offering items for sale so people can take home a souvenir without having to resort to theft.

The price of beef in the US is near an all-time high, which is why the President recently announced that the government was suspending tariffs on some imported beef in an effort to counteract the soaring cost. Will this actually make beef prices come down? According to most experts, it won't have much effect. For one thing, the amount that will be allowed without tariffs isn't very large, amounting to only a 2% increase in the beef supply. Experts predict that costs may come down about 25 to 35 cents per pound, but only for a short time.

We've added events to the calendar recently that you should be aware of - and are working to add more in the next few days: