It’s Friday afternoon, and that means it’s time for me to give you a little weekend reading from around the Web. Here are a few food related items that I thought might interest you.

First of all, I want to remind you that you have a say in who MNN’s next 40 chefs under 40 will be. We’re looking for your suggestions for chefs around the country who support local farmers and practice sustainability. You can nominate a chef in the comments here.


New York Times writer Jennifer Steinhauer hits home with me with her observations about kids and our culture’s obsessive need to provide them with snacks all the time for their scheduled activities.

Not a month goes by without someone somewhere asking me to serve up some snack for an event that one of my children will attend and that, generally speaking, will not last more than 90 minutes.
Click here to read the full piece.


The other day I mentioned that one of the food trends cited at the Winter Fancy Food Show was gluten-free. Seems gluten-free is a trend in beverages, too. The Detroit News reports that gluten free-beer, in addition to organic beer and wine, is trendy this year.

Good news for those who require gluten-free foods: More beers will be made with millet, rice and buckwheat rather than wheat and barley.
Click here for the full story.


I’ve been in a soup-making mood lately, and this piece with eight hearty vegan soups and stews caught my eye over at Eat.Drink.Better.

Often, folks associate a vegan diet with light, salad-based meals. Not that I’m dissing on salad — sometimes there’s nothing better than a big bowl of raw veggies topped with tasty dressing. At this time of year, though, when you can’t feel your toes and fingers, something with a little more substance is in order. Here are some great vegan recipes to get you going! 
Click here for the recipes.

Enjoy your weekend!


Image: Matt Callow


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