Yesterday's New York Times Magazine has three good articles. In Dining by Satellite, Mark Bittman writes "[b]etting on name-brand restaurants with absentee chefs is often a gamble that doesn't pay off." Michael Ruhlman looks at an agent for chefs in The Secret Ingredient. And my man Michael Pollan finally has something that's not Times Select with Mass Natural, about Wal-Mart going organic. Whoa!

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