Chew on this: What we're reading now

Chew on this: What we're reading now

Two ingredients are in the spotlight this week. One, cod, may soon be in short supply now that New England authorities have limited catch quotas. You may want to take extra care with the other, greens, which are now the primary suspect in many cases of foodborne illness. Meanwhile, New York restaurant operators seek consistency in health department letter grades, New Orleans pop-ups play to sellout crowds and a Slate reporter chronicles the development of a chain franchise.

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