On a recent balmy night in Brooklyn, my husband and I wandered down to the Columbia Street Waterfront for a rare date while our daughter was at Grandma’s house. Without a reservation, the good people at Popina scrounged up a table in their festively lit backyard, where we opened the menus on our phone. I’m pregnant again, so with a heavy heart I looked past the list of regional Italian wines and ordered a Spindrift. It arrived at our table cracked open, with a bright-green straw sticking out. Thick and rigid, the straw was a little starchy to the tongue but definitely not plastic. After commenting to my husband, a food-industry professional, that I had no clue what it was made of, he grabbed it, put it between his teeth, and said, “Honey, I think it’s pasta!” Our waitress later confirmed that not only was the straw made of pasta but gluten-free pasta, in case we were concerned. (Having trekked to Popina for its housemade casarecce, we weren’t, but we appreciated the tip nonetheless.)
Continue reading the full New York Magazine The Strategist article here.