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.

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.

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]