What We’re Reading

Joshua bright for The new York Times

National Restaurant Association: There’s no escaping the pizza and chicken wings now. some 48 million Americans are expected to order takeout or restaurant-delivery food on Super Bowl Sunday, Feb. 5. and 12 million will visit a restaurant or bar — primarily families with children, or adults between the ages of 18 and 34. — Glenn Collins The Washington Post: “Everything has to be perfect or it is not accepted.” a sushi master laments the decline of traditional Japanese sushi in the United States. why? Cultural issues, for one thing, along with difficulties in training and immigration. — Eric Asimov

The Awl: On the evolution of Chinese food in the United States, from a cost perspective. — Julia Moskin

Slate: Take that, tofu! a vegetarian makes the case that the no. 1 meat substitute shouldn’t be bean curd, but (believe it or not) gluten. for those who can eat it, he argues, the wheat product is a far better and tastier protein source. — Patrick Farrell

The Village Voice: new York is finally getting a craving for chilaquiles. — Jeff Gordinier

Food and Environment Reporting Network: Another reason other countries reject American meat exports — a drug that makes pigs meatier but has sickened or killed more of them than any other drug. — Nick Fox

Bon Appétit: One more food rule: Don’t put your cast-iron skillet in the dishwasher. “It’s in the book of Leviticus,” says one skillet maker. a handy pictorial guide to cleaning that thing (including the somewhat biblical use of salt). — Patrick Farrell

The Gray Report: if you think you are allergic to sulfites because red wine gives you headaches, you’re wrong, W. Blake Gray asserts. — Eric Asimov

Girl Farm Kitchen: a random conversation on a train leads to a recipe for Vietnamese garden spring rolls. — Jeff Gordinier

The Daily Meal: Colman Andrews is reporting in daily from Madrid Fusion 2012.

The new York Times: The Obama administration announces its new rules for the federal school lunch program, doubling the amount of fruits and vegetables children are served, and requiring that all grains be whole grains and all milk be low fat. All the same, the tomato sauce on pizza counts as a vegetable. — Patrick Farrell

Matching Food and Wine: for all you people recovering from Robert Burns Night celebrations (or still planning one), the burning question remains: which whisky goes best with haggis? — Eric Asimov

LA Weekly: Is it time to start lining up for fried fungus tofu? — Jeff Gordinier

Fast Company: Celebrating a manufacturer, Spindrift, in Charlestown, Mass., that eschews superheated concentrates and syrups in its refrigerated $2.50 sodas — made from fresh fruit juice, cane sugar and carbonated water. Just in time, because Americans now drink an average of 50 gallons of soda yearly, much of it sweetened by health-challenging high fructose corn syrup. — Glenn Collins

The new York Times: a federal push for tagging the ears of cattle to better trace outbreaks of disease has run afoul of ranchers in the West. many were already suspicious enough of Washington; they say the plan threatens their proud tradition of branding cows. — Patrick Farrell

NPR: The nation’s top agricultural antitrust official resigns after his efforts to fight agribusiness monopolies failed. — Nick Fox

Mother Jones: Dow is marketing a corn that is resistant to its herbicides and can be bred with Monsanto’s Roundup-resistant corn to let farms use more herbicides to fight Roundup-resistant weeds. The result, says Tom Philpott, will be even more weed killer will be poured on farms. — Nick Fox

YouTube: The award-winning poet Kevin Young recites a couple of his food-loving odes — one to pork, the other to boudin. — Jeff Gordinier

What We’re Reading


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