New York School Lunch Menus Shrinking; Chipotle Now Serving Naturally Raised Beef

This summer, Green Table, a café in Chelsea Market, will sell brown-bag lunches for customers to enjoy at the neighboring High Line park. [Wall Street Journal]

Despite the oil spill threatening the seafood supply, the first New Orleans Oyster Festival, originally scheduled for the summer of 2006, took place Saturday in the French Quarter. [NY Times]

Mill Basin Kosher Deli's Mark Schachner weighed his hot dogs, fries, and burgers against those of Subway, Nathan's, and McDonald's, and found his are cheaper by the pound. [NY Daily News]

The theme of Anthony Bourdain's new memoir, Medium Raw, is that he's a sellout and others (like GQ critic Alan Richman) are full of it. Naturally, Josh Ozersky approves. [Time]

New York City school lunch menus may be shrinking next year, from three hot-meal choices a day to two, or two to one, under a proposal that could save $23.7 million a year. [Wall Street Journal]

Chipotle has announced that it is now using naturally raised beef in its barbacoa. Now all its pork and 85 percent of its beef is raised vegetarian with no antibiotics. [MarketWatch]

Chef Coby Farrow and the Secret Table, a collective of chefs who put on culinary events in closed restaurants, will take over Highbar on June 20 for a summer solstice party. [T Magazine]

Paula Deen's housekeeper has been arraigned on charges of stealing more than $10,000 in jewelry and other belongings from the Food Network star over the last year. [NY Post]

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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