News Feed: September 14
Upcoming Beard House guest, Miami's Forge, is a restaurant to try. [Chicago Tribune]
Inside the French Laundry's kitchen. [SFGate]
Michelle Obama addresses the restaurant industry. [WSJ]
Whole Foods implements sustainability-rating program. [Dine & Cook]
Cloned
News Feed: February 23
As bluefin tuna and other endangered species dwindle, sushi restaurants consider underused fish. [Boston Globe] BlackboardEats helps cash-strapped Los Angelenos eat well at a discount. [LAT] A guide to natural and artificial sweeteners. [SF Gate] Mario Batali is getting back behind the stove at his venture, Eataly. [Time] Will New Yorkers finally get a permanent food market at the South Street Seaport? [NYT]News Feed: February 22
California restaurant menus must now disclose nutritional data due to a new state law. [LAT] Beer is unexpectedly booming in Vietnam. [NYT] Warming up with cassoulets, old and new. [Philadelphia Inquirer] Pink salmon is the new darling of sustainable fishing. [Seattle Times] One of the world's greatest collections of cooking utensils resides in a tiny Manhattan apartment. [WSJ] Is deep-dish pizza on the decline?News Feed: February 19
Scripps, the company that brought us the Food Network, will unveil a new cooking channel this May. [NYT] Want to talk like a chef? Here's some professional (and occasionally profane) parlance for your kitchen. [Daily Fork] Great news: El Bulli is not closing for good! Bad news: it will be a million times harder to get a table. [Eater] If Manhattan borough president Scott Stringer gets his way, New York City will have more water fountains, less meat. [Grub Street NY] Celebrate the Olympics with these international recipes. [Atlantic]Pages
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