The Washington Post

Lunch Room Chatter: A shark’s tale

The latest in food news, ideas and philosophy, just in time for your lunch break.

* The long king cake season inspires pastry innovation in New Orleans. (Times-Picayune)

* Chinese traditionalists feel like chum in the California debate to ban shark fins. (NY Times)

* One in five Californians can’t afford to buy the food they need. (LA Times)

* Eat a burger, spend the rest of the day walking off the calories. ( Seattle Weekly )

* The origin of chains: “Alan Stillman opened the first T.G.I. Friday’s at First Avenue and 63rd St. in New York City in 1965 -- partially as a means of meeting airline stewardesses.” (CNN)

* Twenty slogans that are better than the National Pork Board’s new one. (Dallas Observer)

* Lafite Rothschild apparently knows how to entice the Chinese into creating a Bordeaux bubble. (TIME)

* How to get more wood pulp fiber into your diet. (The Street)

* Are culinary schools a crock? (Chow)

Tim Carman serves as the full-time writer for the Post's Food section and as the $20 Diner for the Weekend section, a double duty that requires he ingest more calories than a draft horse.


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