Chicago Keeps its Salt; Chinese Wines Aim High

• It seems unlikely that New York’s ban on excessive salt in restaurant food will extend to Chicago. [Chicagoist]

• The “typical” American eater is a thing of the past. [NRN]

• The maker of Lay’s and Cheetos is developing a “designer salt” with crystals shaped in a way that will allow consumers to ingest less sodium. [WSJ]

• China is producing more high-end wines than ever, but clear labeling is still a major problem. [WSJ]

• After leaving a McDonald’s Happy Meal on a shelf for a full year, a Denver nutritionist was shocked to find that the food did not decompose. [NYP]

• The Department of Agriculture will soon begin spot checking organic produce for illegal traces of pesticide. [NYT]

• An anonymous Midwestern public school teacher is eating school lunch every day and blogging about it. [NYDN]

• In an effort to keep hungry animals out of shelters, animal rights organizations are setting up pet food banks. [NYT]

Chicago Keeps its Salt; Chinese Wines Aim High