Deep-Dish for the Troops; Pork Rinds Go National

Gino’s East has partnered with DHL to deliver deep-dish pizza to 30,000 overseas troops and VA hospitals in time for the Super Bowl. [EON]

• Famed chef Ken Hom came of age cooking in Chicago’s Chinatown. [Sun-Times]

• High-end pork rinds are popping up on restaurant menus nationwide. [NYT]

• Sichuan buttons, super spicy flower buds, are the hot new seasoning in restaurant dishes across the country. [Salon]

• Domino’s emerged victorious from an independent national taste test pitting its pizza against Pizza Hut and Papa John’s. [NRN]

• Vegetables are the number one food consumed in homes during the Super Bowl. [NYDN]

• Even “pre-washed” salads are full of bacteria, finds a new study. [Consumer Reports]

• Kosher and halal meats are likely not cleaner, healthier, or better for the environment than their secular brethren. [Slate]

• Japanese whiskey distillers are looking to beef up their presence internationally. [WSJ]

• Anheuser-Busch’s new Select 55 is, with 55 calories, the lightest of all light beers. [Chicago Sun-Times]

Food, Inc. is an Oscar nominee for Best Documentary Feature. [Vulture]

• 5.7 million Americans now get weekly food assistance from soup kitchens, food pantries, and shelters, an increase of 27 percent over the past four years. [NYT]

• Two Tennessee men were arrested after stealing $300 worth of snack cakes. [NYP]

Deep-Dish for the Troops; Pork Rinds Go National