So-called yellow grease, or the fat leftover after frying, is a key ingredient in producing biofuel. The price of the grease has risen 230 percent since 2000, with the passing of government mandates for renewable fuel. Restaurants are a prime source of large volumes of used cooking oil. While operators can directly sell their grease, thievery of these oils is on the rise, with activity expected to heat up in the warmer months. (Bloomberg)

After reviewing Danny Meyer’s recently reopened Union Square Cafe in New York City, New York Times restaurant critic Pete Wells offers readers his take on hospitality from the customer’s perspective. (The New York Times)

John Mackey’s grocery chain is stocked with plenty of fresh produce and a variety of plant-based protein packaged foods. But the now-vegan didn’t embrace a plant-based lifestyle until he was in his 20s. Mackey describes his journey in a new book. (Food & Wine)

Pizza is typically an inexpensive affair. But Sofia Pizza Shoppe in New York City is taking the opposite approach with a six-slice pizza called the DoughDici, priced at $38 per pie. What makes the pizza’s price tag so high? A number of the ingredients are high quality and imported from Italy, and the dough is allowed to rise for a lengthy 12 hours, giving it a soufflé-like texture. (The New York Times)