What We're Reading This Week

What does the new poké trend mean for sustainable seafood? [GrubStreet]

New research suggests that chocolate does more than just satisfy your sweet tooth. [MUNCHIES]

Take a break from winter stews and roasts with these classic, vibrant Puerto Rican dishes. [Saveur]

What does “cage-free” really mean and how will corporations make the transition? [Eater] 

Food activist Michael Pollan invites Netflix into his kitchen. [Modern Farmer]

A shift in museum cafés: from French fries to fruit salad. [NPR] 

Understanding where $15 artisan chocolate bars really come from. [First We Feast]

NASA challenges the next generation of engineers to design food for astronauts. [MUNCHIES] 

Stay on top of the food scene with these quirky yet beautiful magazines. [Bon Appétit] 

Eager to eat at the healthiest restaurants in the country? Find out who makes the top list thanks to a new partnership between Tasteful and REAL Certified. [Market Wired]