Big Food Cuts Salt & Sugar; Jonathan Safran Foer’s Top Meat-Free Picks


14 must-haves for your holiday spread include Murray’s Cheese’s artisanal charcuterie and cheese board; Steve’s Meat Market’s smoked ham; Sahadi’s olives, nuts, and dried fruit; and Moishe’s Bake Shop’s jelly doughnuts, mixed rugelach, babka, and Hanukkah cookies.
[NY Daily News]

Hotel Griffou’s Christmas tree went up in flames during a packed dinner sitting last Thursday. According to a source: “There was a candle nearby, and suddenly the tree went up in flames… It was contained pretty quickly, so there was no need to call the Fire Department.”
[NY Post]

Jonathan Safran Foer’s favorite vegetarian meals in Brooklyn include Olive Vine’s falafel and baba ghanoush; Park Slope Taqueria’s Berkeley vegetarian burrito; and Bonnie’s Grill’s “f–king great!” veggie burger.
[Brooklyn Paper]

Campbell Soup has pledged to cut the amount of sodium in its SpaghettiOs canned pastas by up to 35 percent. General Mills, which makes Lucky Charms, Trix, and Cocoa Puffs, plans to lower the amount of sugar in its cereals marketed to children.

Neapolitan pizza is now protected be the EU. To be called Neopolitan, a pizza must be made from durum wheat flour, sea salt, fresh yeast, and topped with genuine buffalo mozzarella, and San Marzano tomatoes, which grow on the plains south of Mount Vesuvius.


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