• A few farmers and vineyard owners in Sonoma, convinced the climate is just like Périgord, France, are ripping out vineyards and attempting to start black truffle farms, with the hope of fortune and glory. [Chron]
• The ever-popular Bakesale Betty in Oakland has packaged her ginger-molasses cookie mix, which is being sold exclusively by Williams-Sonoma. [Food Gal]
• Have you heard about the lawsuit a bunch of former students have brought against the California Culinary Academy? They’re kind of pissed that Starbucks barista was considered a legit job placement after graduation. [SF Weekly, Chron]
• Yes, Chipotle uses humanely raised animals for its meat, but U.S. immigration agents have expanded their investigation of Chipotle’s employment practices, since the company has an uncanny knack for keeping its labor costs low. [Reuters]
• Anna Boiardi, granddaughter of the man behind Chef Boyardee, has a new cookbook. Sadly, there’s no recipe for Beefaroni. [NYP]
• Did you realize that the additive cellulose is made out of wood pulp? It is, and it turns out there’s a lot more of it in our food these days. Yum! [WSJ]
• Here’s Mark Bittman’s take on the government’s new guidelines for junk-food makers. In short: They’re not gonna work. [Opinionator/NYT]
• A new Belgian study says that lowering your sodium intake won’t make much difference when it comes to preventing heart disease. [USAT]
