The Wednesday Edition: A Roundup of Newspaper Food Stories

The Wednesday Edition: A Roundup of Newspaper Food Stories

You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. For now. Macchiato optional.

From The Los Angeles Times, reviews of BierBiesl (lard on pretzels) and Wang Xing Ji (frightening dumplings).

At The New York Times, a 12-year-old goes on a healthy-eating, weight-loss mission and writes Portion Size Me; chefs rock out in the kitchen (check out their favorite playlists here); and neighbors build a friendship through foods left at the front door.

The Wall Street Journal gives highlights from Marion Nestle's new book, Why Calories Count; plus David Chang's favorite restaurants in Sydney, where he just opened Momofuku Seiobo.

Experimental barbecue restaurants; and the versatility of grapefruit juice cocktails, in The Washington Post.

The San Francisco Chronicle says the 100-year-old Sam Wo in Chinatown, recently closed for code violations, could reopen.

Food is a focus at the new History Colorado Center; craft breweries have contributed to Colorado's "explosive" financial growth; and restaurant kitchens transform from sanctums to stages, practically, in The Denver Post.

An attempt to define Las Vegas cuisine in The Las Vegas Review Journal.

From The Associated Press, via The Detroit News, Burger King says its eggs and pork will all come from cage-free chickens and pigs by 2017.

A company in Connecticut adds fiber to coffee, reports the Hartford Courant.

We're not the only city with pop-ups! The Boston Globe gives a roundup of its own.

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