clock menu more-arrow no yes

Filed under:

Anthony Bourdain Won Another Posthumous Award for ‘Parts Unknown’

Plus, rapper Flavor Flav is opening a Las Vegas restaurant, and more food news to kick off the week

Anthony Bourdain and guests sit around a table during the San Sebastian episode of ‘Parts Unknown.’ CNN
  • Headline of the day, from KIRO 7 in Seattle: “Two men in their 70s get into physical fight over Costco samples, police say.”
  • Iconic rapper, reality television star, and clock aficionado Flavor Flav is opening his own restaurant in the Las Vegas metro area, reports the Las Vegas Sun. Mr. Flav, a Vegas resident, is partnering with local restaurateur Vinny Cimino and will serve deep-dish pizza and fried chicken at the forthcoming establishment, which will appropriately be called Flavor Flav and Vinny’s Pizza and Chicken.
  • In an interview with GQ, we learn acclaimed rapper Tyler, the Creator is obsessed with white-chocolate chip cookies from a particular bakery in Paris.
  • A new study, per CNN, attempts to explain why so many people sleep in 24-hour McDonald’s restaurants in Hong Kong. More than 70 percent of respondents told researchers they have other places to sleep, and they actually had myriad reasons for choosing to snooze at Mickey D’s.
  • And speaking of the Golden Arches, McDonald’s salads have been linked to 395 illnesses in 15 states, according to Fortune. The chain was forced to pull salads from its menus at more than 3,000 locations after it was revealed the lettuce was tainted with the the cyclospora intestinal parasite, which can cause “diarrhea and frequent, sometimes explosive bowel movements.”
  • Indra Nooyi, PepsiCo’s chief executive officer for the past 12 years, is stepping down, according to the Wall Street Journal. The company’s revenue increased 81 percent during Nooyi’s reign.
  • And, finally, there is now a meal-kit service for dogs, reports Business Insider. The Farmer’s Dog, a startup in Brooklyn, has raised a mind-boggling $11 million in funding from venture capitalists. The future is strange.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day