Food

Pork Rinds Are the Hot Snack of Moment; Nut Roasters Are Disappearing from the City

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Johanna Kolodny is the in-house forager for Print, the restaurant in the new Ink 48 hotel, where she has brought in chestnuts from the forestry department of the University of Missouri and Greek-style yogurt from upstate New York.
[NY Times]

Pork rinds — or pigskins — are becoming the snack of the moment. Once a Southern specialty, pork rinds peaked in 2003, but have been making a comeback in foodie cities.
[NY Times]

The most popular food this Super Bowl Sunday will be vegetables, with potatoes coming in second (both, surely, as vehicles for dipping — the latter in chip form).
[NY Daily News]

Europe is pushing for a ban on the the commercial fishing of endangered bluefin tuna. France is the latest country to say it would back a ban on trade of the fish.
[NY Times]

With imports of pressed caviar (the fish roe product of choice for those who can’t afford fine caviar) banned, Petrossian now makes its own from farmed California white sturgeon.
[NY Times]

Nut roasting shops, once a staple of New York City life, are disappearing. SP Nuts and Candy on Church Street in Lower Manhattan is one of the last.
[NY Times]

Alice Waters talks slow food and Bay Area dining, which she admits is getting “dumbed down” by pizza and burgers. But grass-fed beef, she says, is a step in the right direction.
[Wall Street Journal]

Restaurants in the U.S. continued to close this past year, but the rate of closures is lower than in the spring of 2009, when the total number of restaurants fell 1 percent.
[Nation’s Restaurant News]

Fewer than 1 percent of American farms are organic, according to a recent survey by the USDA, totaling just 14,540 farms and ranches certified organic by the USDA.
[Wall Street Journal]

The National Automated Merchandising Association is pushing new touch-screen vending machines to boost sales. With high unemployment rates, fewer workers buy snacks.
[Washington Post]

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