There’s a lot going on in the world of food, so Good Food Pittsburgh will give you Something To Chew On in this regular wrap-up of the best food stories of the day.
- Following in the footsteps other a handful of the restaurants (ahem, like Bar Marco), restaurateur Danny Meyer has announced that all of his thirteen restaurants will be going tip free. [New York Times] And check out this awesome breakdown on what it means, cents for cents, by Eater. [Eater]
- Are you a food allergy faker? Don’t be – just be honest with chefs about what you like, what you don’t, and what you want to avoid. [The Boston Globe]
- Is the future of meat lab-grown? It’s worth looking into. [Huffington Post]
- We love our cast iron skillet, and we use it almost every day. There are loads of tips and tricks out there to keep it clean and functional for decades – but these five things are all you need to know. [The Kitchn]
- There’s still a few green tomatoes left at the Farmers Market… and this recipe for fried green tomatoes (with the dish’s history) is divine. [LA Weekly]
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