Economics of Pop-ups; Mexican Fare Goes Avant-garde

• Pop-ups are still popping: The Wall Street Journal breaks down the economics of temporary restaurants. [WSJ]

• Who knew the company that makes those red Solo cups found at keggers was worth $1 billion? [USAT]

• A food revolution is afoot in Mexico, where chefs are daring to shake up traditional fare. [WSJ]

• Sourdough bread can be made from levain, or starter containing “wild” yeast, but it’s somewhat tricky. [Salt/NPR]

• There’s a new breed of ladies who lunch, and it includes avant-garde Japanese fashion designers and other cool people who hang out at the new breed of department store café. [NYP]