Locally, the big news is that Bravo has finally raided the Seattle restaurant scene for contestants for its next season of Top Chef. Nancy Leson reported that Ashley Merriman of Branzino and Robin Leventhal, former owner of the much-missed Crave, were picked to join 15 other cooks in Las Vegas (so sorry, guys) for season six. It looks like this year's cooks are more focused on local and seasonal and less on culinary pyrotechnics. I'm actually considering resubscribing to Comcast.
For all of you who have traveled to Greece and seen nary a gyro like the ones you eat for lunch every week, David Segal at the New York Times writes about the origins and mysterious contents of gyros. A cluster of Greek Americans in Chicago may or may not have invented gyros in the 1960s, and a cluster of factories there still produce most of the nation's processed-meat cones. There are pictures. Which you may not want to look at.
In the LA Times food section today, Andrea Nguyen describes a dozen or so Vietnamese herbs and their many uses. Once only seen in backyard gardens, many leser-known herbs are making their way into Asian markets now, and so Vietnamese American cooks can either recreate dishes from the Old Country or find new uses for them. (Thankfully, the newspaper has created a photo gallery.) I've spotted most of the herbs at 99 Ranch, H Mart, and especially the Viet Wah markets in the ID and Rainier Valley.
This one's a couple weeks old but still fascinating: At the Riverfront Times, Aimee Levitt profiles Allison Burgess, a Missouri woman who has invented a meat substitute. Apparently, it's not as simple as forming blocks of tofu into the shape of T-bones. Faux meat is hardly new; the author's novel twist is to pit fake-meat fans against no-processed-food advocates.