News Feed: August 9, 2011
The ups and downs of lobstering in Long Island. [NYT]
Websites for connoisseurs of menu design, candy bars, and more. [Grub Street]
We've read that eating bugs is now trendy, but is it also the new frontier in sustainable cuisine? [New Yorker via Grub Street]
The issues that underlie and threaten reform to the food system. [Atlantic]
David Tanis on saying goodbye to Chez Panisse and writing for the Times. [Eater]
Food meets fashion, and vice versa. [Bon Appétit]
Get ready for more intimate dining: restaurant spaces steadily shrink in New York. [WSJ]
What really goes on in the front of the house. [Zagat Buzz]
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@beardfoundation
Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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