Wood pulp. You might not know it, but it’s what’s for dinner, at least if you’re eating shredded cheese, bottled barbecue sauce, and certain fast food. [NPR] —Ann Limpert
Crumbs is closing, but fans can relive the loved/hated dessert’s glory days with this cupcake retrospective. [Grub Street] —AL
In defense of the potato salad guy (the dude who received more than $70,000 on Kickstarter to maybe make a crowdfunded side dish). [New Yorker] —Anna Spiegel
Call it a changing of the saisons: how big-time breweries like MillerCoors can beat craft producers at their own game. [Slate] —AS
How coffee fueled the Civil War. And you thought things got tense at Starbucks during the 8 o’clock rush. [New York Times] —AS
“Crepewurst,” a waffle empanada, and more unusual World Cup food mashups. [Fast Company] —Alison Kitchens
GWAR is opening a restaurant in Richmond. Come for the culinary imaginings of rhythm guitarist-cum-chef Mike “Balsac the Jaws of Death” Derks, stay for the grotesque decor and slight chance that you may get doused in fake blood at the end of your meal. [Washington Post] —Benjamin Freed
This Week in Millennial Food Trends (US Edition): The Olive Garden’s “brand renaissance” continues apace as the Italian chain renovates its restaurants with an “updated design” featuring brighter furniture, color-splashed wall art, and an Etsy-reject restyled logo, to say nothing of new ingredients like kale. Doesn’t the Olive Garden know the best way to entice economically distressed millennials is by doubling down on the free salad and breadsticks? [Eater] —BF
This Week in Millennial Food Trends (UK Edition): Ritz Crackers, which haven’t advertised on the telly in 30 years, are returning to the airwaves with an ad campaign targeting “experience-seeking millennials,” featuring the iconic crackers being shared at raves and music festivals. Because nothing says “young and hip” like sneaking Ritz Crackers on the Tube ride to the latest Shoreditch gallery opening. [Marketing Week] —BF
An interesting look at butcher/trail blazer Nate Anda and how’s he’s changing the meat scene in DC. [Eater National] —AS
