Loading...
Food in Newspapers

The Thursday Edition: A Roundup of Newspaper Food Stories

Comments (0)

By

Thu, Mar 24, 2011 at 7:07 AM
click to enlarge FLICKR/DUBH
  • Flickr/dubh

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes from. Surf away. Just remember that spilling your macchiato over your keyboard is a lot more expensive than spilling it across newsprint.

At the Los Angeles Times, food blogger Bill Esparza considers the new wave of local Salvadoran restaurants; a former punk rocker makes jams; and 1 star for Firefly in Studio City.

The New York Times considers the meatless burger; a review of Jonathan Waxman's new cookbook, Italian, My Way; and celebrating Phagwah, a Hindu holiday, in food.

The backyard pig roast moves indoors; and "Munch Madness," or the NCAA tournament in 64 Boston restaurants, at The Boston Globe.

"The Kojo Nnamdi Show," an award-winning radio show, covers food as a cultural force; and a recipe for Chinese gambling rice, at The Washington Post.

At Chicago Tribune, more adventures in airport food: Eating sushi at Chicago's O'Hare; and Bill Daley gives us an elegy for Elizabeth Taylor in food.

New York merchants say rules governing opening restaurants are crushing their businesses, at the New York Daily-News.

At the Kansas City Star, a yoga teacher finds peace in simple foods.

Wolfgang Puck does hospital food: Puck opens his first restaurant in a hospital, a new WP Express in Cleveland, from the Cleveland Plain Dealer.

At The Denver Post, Showtime! molecular gastronomist Ian Kleinman plays with his food at a Denver commissary; and how you too can enter the fourth annual Denver Post Peeps diorama contest.

Related Content

Now Trending

Slideshows

  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.