Why do Midwesterners eat pork and sauerkraut on New Year’s? A look into regional lucky foods and their origins. [Serious Eats]
Keep your New Year’s Champagne bubbly for up to a week thanks to a new preservation system. [Fork in the Road]
Airports are revamping their dining options with farm-to-table fare. [NYT]
The FDA and EPA raise concerns about nanosilver in our food. [Civil Eats]
Forget the Champagne and prosecco: ring in 2015 with these celebratory cocktails. [The Kitchn]
Our own executive vice president Mitchell Davis offers up his NYC restaurant standbys. [Eater NY]
What will Harold and Kumar think? White Castle unveils veggie sliders. [Grubstreet]
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What We're Reading: September 3, 2014
Pork Cheek Meatballs with Dried Currant Chutney
