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Food in the Media

The Wednesday Edition: A Roundup of Newspaper Food Stories

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Wed, Apr 18, 2012 at 11:43 AM

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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.

The New York Times gives us "The Pizza Issue." Also, meet cheese-portrait-painter Mike Geno, who makes Mona Lisas out of Gouda and Manchego.

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.

The Miami Herald investigates the Cuban sandwich's origins (Miami or Tampa?); searches for one in Cuba, without luck.

David Hagedorn begins a home-cooking column for The Washington Post; New York's Green Cart Program brings more than 500 fruit and vegetable vendors to "food deserts."

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.

In The San Antonio Express News, Chef Andrew Weissman is crowned King Anchovy.

The Monterey Herald teaches how to make coffeecake in a coffee cup (via The Chicago Tribune); plus highlights from the Pebble Beach Food and Wine Festival.

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.


Follow Squid Ink at @LAWeeklyFood and check out our Facebook page. Reach the author at dainabeth@gmail.com and follow her on Twitter at @dainabethcita.

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