What We're Reading - NYTimes.com - Diner's Journal

The New York Times: Though they are undoubtedly more expensive, organic fruits, vegetables and meat aren?t more nutritious than their conventional counterparts, according to scientists at Stanford University. ? Emily Weinstein

The New Yorker: The two men behind Eleven Madison Park often say their inspiration is Miles Davis. But money figures in there, too. (Subscription required.) ? Patrick Farrell

The New York Times: Some tasty answers to a thorny question: What is authentic Taiwanese food? ? Julia Moskin

Outside: The magazine says that Clif Bar (in California) and New Belgium Brewing (in Colorado) are two of the best places to work in America ? Jeff Gordinier

Financial Times: What does a wine critic drink on her summer vacation? Jancis Robinson reports. ? Eric Asimov

The New York Times: Eighty percent of antibiotics sold in the United States goes to animals that people eat, yet producers of meat and poultry are not required to report how they use the drugs. ? Emily Weinstein

Los Angeles Times: While America was one giant vacationland over the weekend, Campbell?s Soup introduced a limited-edition line of four Andy-Warhol-themed tomato soup cans at Target stores, celebrating the 50th anniversary of the pop artist?s first canned-soup paintings. ? Glenn Collins

Bloomberg: The liquor conglomerate Campari has purchased Jamaica?s Appleton rum for $414.8 million. ? Robert Simonson

New York: The beloved Jersey beefsteak tomato is showing up in cans ? not a bad development, but is that really what we want to see as the real thing takes its star turn in the greenmarket? ? Patrick Farrell

The New York Times: A history of New York in 50 objects includes several food-related items, like a 19th-century cookbook belonging to the Lefferts family in Flatbush, Brooklyn; an oyster; and the iconic Greek coffee cup, which has a name: the Anthora. ??Emily Weinstein

Eater: What concerns must a sommelier balance in creating a wine list? It?s not just the characteristics of the food, price and personal taste. Sometimes, the preferences of restaurant investors must be accommodated. Talia Baiocchi interviews Amanda Reade-Sturgeon of Dovetail in Manhattan. ? Eric Asimov

The Wall Street Journal: Vintage Big Mac wrappers. Ronald McDonald figures fashioned from Legos. Packaging for Onion Nuggets, a discontinued product. Online archivists are scouting fast-food ephemera for corporate libraries and museums, sometimes for considerable bucks. ? Glenn Collins

The Guardian: ?I?ll have a dandelion and burdock, please, and make it a double!? In England, a growing vogue for vintage temperance drinks. ? Jeff Gordinier

Hudson Valley Magazine: A burger joint in Troy, N.Y., that?s engineered for hungry night owls. ? Jeff Gordinier

Tokyo Food File: A roundup of the offerings at Tokyo?s 246 Common, a combination of farmers? market and food truck fest. ? Julia Moskin

Wall Street Journal: Oreos, which turn 100 this year, is tweaked for markets around the world, which means green tea ice cream flavor in China and dulce de leche in Argentina. ??Emily Weinstein

National Restaurant Association: Cross-contamination is the food-safety bane of both home chefs and restaurant cooks alike. September is Food Safety Month, so the National Restaurant Association is designating cross-contamination (i.e., never use that raw-chicken knife to cut the vegetables) as one of its premier issues. ? Glenn Collins

Source: http://dinersjournal.blogs.nytimes.com/2012/09/04/what-were-reading-513/

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