The Guggenheim to Get a Food Cart; Pringles Go Multigrain
Mississippi is the most obese state in the country for the sixth year in a row, according to the seventh annual "F as in Fat: How Obesity Threatens America's Future" report. New York tied for 36th place with Florida and Idaho. [NY Daily News]
The Guggenheim Museum is seeking permission from the city's Landmarks Preservation Commission to install an upscale food cart outside its Fifth Avenue entrance. [Crain's]
The Flatiron District is getting a new restaurant. Zio, a contemporary Italian, has just signed a 15-year, 5,000-square-foot lease at 11 West 19th Street. [NY Post]
Layne Mosler's blog, Taxi Gourmet, chronicles the year-long stint she spent eating out based on New York City cab drivers' recommendations. [Wall Street Journal]
A New York pet food company, Feline's Pride of Elma, is recalling some of its frozen raw food for cats and kittens because of possible salmonella contamination. [Consumer Affairs]
A new type of Pringles is made with several grains, as well as potatoes. The ad campaign for them includes a charity donation for hungry children and pairing suggestions. [NY Times]
Tom Chadwick's bar Dram, in Williamsburg, employs a roster of all-star bartenders from such prominent cocktail bars as Death & Co. and Flatiron Lounge. [Diner's Journal]
Walgreen is testing the market for chilled foods, such as sandwiches, fresh-cut fruit, soups, and wraps. Meals like chicken Marsala and General Tso's chicken may be next. [Wall Street Journal]
White House chefs Cristeta Comerford, Bill Yosses, and Sam Kass are all over the TV, on shows like Iron Chef, Top Chef, and The Biggest Loser. [AP]
Little globs of oil have been found underneath the shells of barely hatched blue crabs near Biloxi, which is dangerous because they could be eaten by fish and birds. [NPR]
Have a restaurant tip or other food-related news? Send it to email@example.com.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.