— CBS visited Franklin Barbecue this month, talking to customers in line as well as Franklin himself, who recounted the first brisket he ever made. It was "disgusting," he said. He appreciated the line because it meant people really want to be there, and he also shut down any potential expansion ideas.
— Campus Japanese restaurant Daito is now serving sushi alongside its housemade udon.
— Paul Qui shared his recipe for Filipino broken rice porridge, also known as arroz caldo with the Cystic Fibrosis Foundation after his fundraiser earlier this month.
— Lenoir’s Todd Duplechan answered a couple questions for Chefsfeed, including a panic dream about cooking in a tiny space with Swift’s Attic’s Zack Northcutt and his post-work drink.
— Promoter of clean eating Casa de Luz's longtime code and parking woes are in court now. The city wanted the nonprofit to turn the onsite garden into parking spots, which would also mean demolishing the private school too. After the city denied Casa's variance request, owner Eduardo Longoria sued.