What Floyd Mayweather Always Eats; ‘Haute Stoner’ Cuisine Emerges

• Floyd Mayweather Jr. brings a bottle of A.1 with him everywhere. [NYP]

• Given the choice between organic and conventionally grown wheat, songbirds prefer the non-organic variety 55-60% of the time. [L.A. Times]

• BP’s massive oil spill has lead to the shutdown of 19 percent of the waters used by Gulf fisherman. [Yahoo! News]

• Pot-smoking chefs are developing “haute stoner” cuisine, encompassing everything from the foie gras poutine at Montreal’s Au Pied du Cochon to Momofuku Milk Bar’s cereal milk soft serve. [NYT]

L.A. Weekly’s Jonathan Gold will introduce the film Udon at L.A. Film Festival, as a movie that influenced his own work. [Variety]

• Arby’s experienced a 15% drop in sales in the last quarter. [Reuters]

• Gordon Ramsay thinks there’s “nothing worse” than a fat chef. [NYP]

• Former Panera Bread CEO Ron Shaich has converted a St. Louis Panera into a “pay what you can” nonprofit cafe. [USA Today]

• Moonshine is newly popular with home and commercial distillers alike. [Time]

What Floyd Mayweather Always Eats; ‘Haute Stoner’ Cuisine Emerges