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 caf. [NYP]