Cooking Co-ops Thrive; the Lion Burger Saga Continues


A new CSA for the South Bronx lets residents determine what they’ll get, with a chance to own shares in the farm.
[NY Times]

Cooking co-ops, or dinner swaps, are a growing trend, allowing people to provide prepared meals for each other, according to a schedule.
[NY Times]

“Status salads,” like the $55 lobster-and-black-truffle salad at the Four Seasons, are now all the rage among the power-lunching crowd.
[NY Post]

Suckling pig is replacing exotic dancers at foodie bachelor parties.
[NY Times]

The Arizona restaurant at the center of a backlash over its World Cup lion burgers is not quite as interesting as the mom-and-pop butcher that processes the meat.

The local and organic food movement is spreading to hospitals.

British supermarket chain Waitrose is looking to make inroads into the U.S.

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