Ann Limpert, food and wine editor:
• Mark Bittman retires his New York Times Minimalist column and moves on to the Op-Ed section. This list of greatest-hits recipes is his parting gift (and the nudge I need to make the pernil already): The Minimalist Chooses 25 of his Favorites.
• A fascinating look at how Chicago chef Grant Achatz figures out exactly where to put that country-ham powder: From Paper to Plate: Recipe Sketches From Alinea and Le Bernardin.
Kate Nerenberg, assistant food and wine editor:
• A sobering look at food in America, through the lens of photographer Jonathan Blaustein: The Value of a Dollar project.
• Two petite women are opening a butcher shop in Los Angeles—reason enough to read this story—but the article digs deeper, mentioning the power of social media and the “gateway sausage” that they’ll sell to convert vegetarians: Lindy & Grundy: Female Butchers With a Sustainable Philosophy.
• Snapping your fingers to get a server’s attention is so 2010. Some restaurants are trying out a new service, TextMyFood, that allows customers to text servers their orders and requests for the check: Chk Plz: Restaurants Try Texting to Speed Service.
• Forget cherry pie. Desserts these days come with soundtracks, instructions, and . . . dirt? High-Concept Desserts From Star Chefs.
Alyssa Rosenberg, Web editor:
• Mixing up street food and classy drinks, a writer shows that Thai food only goes with beer: Busting a Food Myth: Wine Does Really Go With Thai Cuisine.
• Yvette Nicole Brown tells us “we eat in Ohio” and talks eating in Hollywood: Yvette Nicole Brown Talks About Her Size: "I Eat for America".
• Dennis Kucinich’s lawsuit against a Congressional cafeteria, combined with a new movie about the McDonald’s coffee lawsuit makes us wonder if it’s time for tort reform: Dennis Kucinich Sues Congressional Cafeteria Over Olive Pit.
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