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.
The Los Angeles Times reports that 55% of 119 fish samples in L.A. eateries were misidentified, according to a nonprofit watchdog organization. (Watch out for red snapper, Dover sole, white tuna.) Also, a profile of Joan McNamara of Joan's on Third; Jonathan Gold reviews Mole de los Dioses; and Tom Colicchio's recipe for salt-roasted fish.
Wolfgang Puck writes about visiting his wife's family in Ethiopia for The Wall Street Journal; two ice cream cookbooks out of San Francisco; Americans want more dark chicken meat; a guide to Seoul's Itaewon neighborhood.
Goodbye cell bars, hello kitchen sink: a chef converts a NYPD van into a food truck, says The New York Daily News. Also, a study says the U.S. may have the saltiest fast food; and a recipe for green pea and ham soup from April Bloomfield.
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In The San Antonio Express News, Chef Andrew Weissman is crowned King Anchovy.
From Associated Press, via The Courier-Journal, oyster larvae in Oregon could be dying due to higher levels of carbon dioxide in the Pacific. That is, global warming.