A Knork in the Road by Jane Black (Washington Post): Skip the article and watch the multimedia version of this article on novel silverware designs. The author doesn't give the knork a fair trial -- who doesn't hold their carrots when they cut them? I was entranced by the pretty/ugly Mono Zeug ware (above), modeled on prehistoric eating implements, until I found out that a four-piece place setting costs $225.
Reclaiming True Grits by Bryant Terry (The Root): A cookbook author argues that traditional African American cuisine is much healthier, and tastier, than the modern, instant "soul food" blamed for the black community's high rates of obesity. I wish he'd press his point a little more before starting in on the recipes, but I'm still curious to try his grit cakes.
‘Aha’ Moments Change Chatham Food Owners by Francine Knowles (Chicago Sun-Times): Even though Seattle has more grocery stores per capita than anywhere I've ever lived, I'm still including this little article because it describes a finally moment that I wish would occur in other cities.
Taste: Good for You and Your Budget by J.M. Hirsch (AP/Star-Tribune): Now, this article -- on how to use leftovers and cook the right amount of food -- is interesting purely as a sign of the times. Though our executive branch may be denying it furiously, Minnesotans are apparently feeling the recession. If you're interested in home economy, may I suggest MFK Fisher's How to Cook a Wolf (no relation to the restaurant of the same name)?