Weekly Media Mix: Chicago's BBQ Trend; Scientists Create Human Gelatin; and Kraft Mac & Cheese Gets "Healthy"
Every Friday, The Daily Byte's Weekly Media Mix rounds up some of the week's big food stories.
• Minnesota's government shutdown may cause MillerCoors to suspend distribution across the state. [Reuters]
• The USDA released a report on Tuesday highlighting the growth of farm-to-school lunch programs nationwide. [Associated Press]
• McDain's restaurant near Pittsburgh banned children ages six and younger from dining there this week. [GS]
• Tracking the booming barbecue trend in Chicago and why so many barbecue spots are opening up there this summer. [Tribune]
• The Texas Tourism Board denies paying Bravo to film the next season of Top Chef in Texas. [Eater]
• New York City diners are less than pleased with Restaurant Week 2011. [Post]
• Kraft Foods Inc. releases their new Macaroni & Cheese Dinner Veggie Pasta, which packs a day's half-serving of cauliflower into every serving, in Wal-Marts and Targets across the U.S. [Seattle Times]
• Rooftop gardens across New York City are starting to supply produce to regional supermarket chains year-round. [Brooklyn Paper]
• A report released by the Journal of the American Medical Association suggests that parents of obese children should lose custody. [Eater]
• Scientists in China are developing gelatin derived from human genes rather than traditional animal collagen. [PopSci]
Shame of the Week
• A New Mexico man was indicted Wednesday on charges of publically handing out yogurt tainted with semen. [HuffPo]
• In honor of National French Fry Day this Wednesday, Jon Stewart explores why Americans are so fat. [Daily Show]
The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.