What We're Reading: May 6, 2015
Maggie Borden
Curds for cash: why really good cheese is so expensive. [Serious Eats]
McDonald’s is taking a break from courting millennials. [FWF]
Could polenta really be as easy to make as steel-cut oats? [Serious Eats]
Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph]
Panera is jumping on the clean-eating bandwagon and ditching artificial ingredients and preservatives. [NYT]
Lager is the next frontier in craft brewing. [Serious Eats]
Is Momofuku’s Ssam Sauce, now available at Whole Foods and online, the new Sriracha? [FWF]