Farm-to-Bar Cocktails; Sugar Crisis Looms

• Get ready for farm-to-bar cocktails as more bartenders start growing their own ingredients. [Gourmet]

• Some major food companies are charging that the U.S. could “virtually run out of sugar” if import restrictions aren’t eased. [WSJ]

• The increase in home cooking has lead to a surge in popularity for cooking classes. [WSJ]

• Changes are afoot at the Box: Simon Hammerstein has let the house band go and brought in a new host. [NYP]

• After much work on reduction, lead levels in the White House garden are now astonishingly low. [NYT]

• Dans Le Noir, a Paris-based chain of dining-in-the-dark restaurants, is scouting for a space for its first New York location. [NYP]

• Food companies like Tyson and General Mills are concerned that they may end up paying a lion’s share of the cost for climate-change legislation. [WSJ]

• Saul Bolton’s forthcoming Prospect Heights gastropub the Vanderbilt will offer everything from boudin blanc to fried-pig’s-head terrines. [Metromix]

Farm-to-Bar Cocktails; Sugar Crisis Looms