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Protein Prices at All Time High; Becoming a Bionic Chef

by Hillary Dixler Canavan@hillarydixler Jun 18, 2014, 4:30am EDT

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<a href="http://seattle.eater.com/archives/2014/06/17/inside-the-wildly-anticipated-damn-the-weather-now-open-in-pioneer-square.php">Damn the Weather, Seattle, WA</a>. — Damn the Weather, Seattle, WA.

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

· Meat, Poultry & Fish Prices Spike to All Time High [NYP]
· How I Became a Bionic Chef [Munchies]
· 'Pink Slime' Is Making A Comeback [NPR]
· The Generational Battle of Butter vs. Margarine [WaPo]
· NY Hot Dog Emporium Papaya King Launches Food Truck [NYDN]
· FDA Set to Pepper Food Firms to Reduce Salt [USAT]
· The Growing Backlash Against Snooty Food Photos [BI]
· Ode to the Classic Paris Bistro [NYT]
· Chef Adam Leonti on Vetri's Evolution [Eater Philly]