• Staying sober a challenge in the alchol-heavy hospitality industry. [New York Times] I found the personal stories in this article very interesting.

• Treehugger proposes a weekday vegetarian diet [Treehugger]

• Ever wonder why lemon makes milk curdle? It involves protein, negative charge and bondage (er, bonding). [The Kitchn]

• Also from The Kitchn: Tip: Use Cinnamon Sticks As Skewers when grilling fruit. Now I want a barbecue just for that purpose.

• Creating satisfying food is central to home cooks and chefs — as well as to companies that have produced foods that have helped lead to the obesity epidemic. Mark Bittman on Making Food Satisfying. [New York Times]

• In his article Bittman links the article “How the Food Makers Captured Our Brains“. It’s fascinating. Quote: “[Kessler] offers descriptions of how restaurants and food makers manipulate ingredients to reach the aptly named ‘bliss point.’”

• New Web Search Tool Shows What Pesticides are on Your Food

• According to this newsletter, the average child gets 5+ servings of pesticides in their food and water each day and the pesticide Atrazine is so toxic it is banned in Europe, but it is used so widely in the U.S., that it is found in 71% of the U.S. drinking water. (Thanks to my mother for forwarding me the newsletter. I went to the online archive so that I could share it with you.)

• One woman’s changing relationship with food and what she’s learned in the process of doing so while getting healthier. [In The Raw] There’s some great tips in there. The theme of conscious eating comes up (in my life) again and again I forget to exercise it, in part because I eat while doing other things. She touches on multitasking while eating.

• “Flapjack Fiasco” [This is Why You're Fat]

• Food porn: Grilled Cheese with Fresh Cherries [The Kitchn & Rachel Ray]

• Torontist on Toronto’s a la Carte food cart program. Not all good news.

• Meghan weighs in on milk and advises you not to drink conventional milk. [Making Love in the Kitchen] Milk bad. I know this and yet I can’t seem to give up cheese even though avoiding cheese would fit the reason I rarely eat meat.

• Food industry propaganda: New Organic Logo Will Provide More Opportunities For Organic Producers. [Canadian Food Inspection Agency] “Canada’s Organic Products Regulations (OPR)…set out rigourous standards for the certification of products as organic by accredited certification bodies. Products that meet the production requirements and contain at least 95 per cent organic content may be labelled as “organic” and feature the new Biologique Canada Organic Logo.

No links for tomorrow likely because I’ll be away from a computer all day. However, I do need to write a post about Food Share’s open house from last weekend. I’d forgotten.