MyPlate interpretations from Eric Ripert, Lidia Bastianich, and Bill Telepan. [NYP]
Restaurant rhetoric and philosophy: what does it all mean, anyway? [Guardian]
What to do with cherries, pluots, and all of those other summer ingredients. [Chow]
Is there still room for future culinary innovation? [HuffPost]
Fly fishing, surfing, and playing ping-pong: restaurants that make your experience more active. [Eatocracy]
David Chang on airport amenities and being a travel snob. [WSJ]
Coke: the perfect pork belly marinade? [Gilt Taste]
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