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 gives you the background of chef Yotam Ottolenghi and his cookbook Jerusalem; how chef and restaurant owner Thomas Keller overcame his prejudice against soup; and a happy 90th birthday to Harry Nicholas, ex-Navy and the oldest Los Angeles farmers market farmer.

From The New York Times, an article on how to combat vegetable expiration anxiety; ten-year-old Francesca Moreira, daughter of Tocqueville and 15 East executive chef Marco Moreira already has skills in the kitchen; and Eric Asimov gets critical about wine.

At The Wall Street Journal, the affordable luxury that are lobster rolls; America's love of convenience is reflected in the war on Cuties tangerines; and a recap of the MAD Food Symposium where prominent chefs and food academics discussed food industry and culture.

The Washington Post gives you summer sandwich inspiration, rules of Peruvian cuisine explain why seviche must be executed perfectly; and part one of a couple's endeavor to raise a pig for slaughter.

From the Chicago Tribune, Jared Rouben on incorporating seasonal farmers market ingredients into beer at Goose Island's Clybourn Avenue pub; key tips to making large portioned seasonal pasta dishes that stand out; and a recipe for tropical chicken mango salad.

The New York Daily News gives you a progress report on the NYC trans fat in fast food ban; and why a sponsorship deal allows only McDonald's fries to be sold at the London Olympics venues.

At the Boston Globe, cicchetti, the Venetian small plate becomes popular; and an article about how the Community Supported Agriculture program will now offer meat, fish, eggs and chicken.

The San Francisco Chronicle remembers Marion Cunningham, cookbook author and James Beard award winner, for her belief that food could save the world; and a guide to grilled salmon and how to make the most of the fish.

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