• A new federal study found mercury in every single fish tested at 291 streams across the nation, though only a quarter had levels above what the FDA classifies as safe to eat. [NYP]
• High-fiber foods are making a comeback in response to consumer demand. [WSJ]
• New Orleans chef at Stella! takes shark fin’s broth off of his menu after public outcry. [Examiner]
• Italian banks may soon start accepting prosciutto and pricey wine as loan collateral for food producers. [Guardian]
• Faced with falling demand for their product, some tobacco farmers are turning to wine-making. [WSJ]
• Jamba Juice is rolling out a trial menu of food at its Chicago stores. [Sun Times]
• Taco Bell will soon introduce a new breakfast menu. [NYDN]
