This week's tasting menu is started off by Mark Bittman at the New York Times, who toured a "traditional" pig farm in Iowa. Traditional in the sense that they don't use antibiotics, the pigs aren't penned and the crops he does grow are rotated. I'd like to note that farms like these aren't the ones receiving much of the federal farm subsidies. Most of that money goes to factory farms. A pity. Farms like these are doing good things.

The LA Times has a bit on bluefin tuna farming. It will be interesting to see how this unfolds, if it can be beneficial or just as harmful as some large scale salmon farming has been.

The Center for Science in the Public Interest has released their annual Xtreme Eating Awards. And the...big...winners (?) include The Cheesecake Factory with their "Ultimate Red Velvet Cheesecake" at a whopping 1,540 Calories and 59g of saturated fat as well as their Farmhouse Burger (1,530 Cal and 36g sat fat), Coldstone Creamery's PB&J Shake (1,590 Cal & 42g sat fat) and Morton's Porterhouse (1,390 Cal, 36g sat fat) with creamed spinach (330 Cal, 15g sat fat) and mashed potatoes (850 Cal, 34g Sat fat). Definitely remembering why I don't go to chain restaurants anymore right now. Can I just get a shaved brussel sprout salad? Wilted with olive oil, shaved red onion, pine nuts and a bit of feta? Thanks.

Tara Duggan has a thought provoking piece on the fiscal challenges facing new farmers.

And finally, a look at how technology and money fuels the arts. Specifically how it has fueled the culinary renaissance in San Francisco.