• Two state assemblymen from Marin and Cupertino are co-sponsoring a bill, introduced yesterday, to stop harvesting shark fins for food, which is angering a lot of Asian foodies. (Don’t forget that Alice Waters once said she’d want shark fin soup for her last meal, but then recanted.) [Marin IJ, Chron, ABC]
• How to guard against tinfoil ruptures and other best practices for burrito eating. [SFoodie]
• Another Beer Week item: Rich Higgins, owner of Social Brewery + Kitchen and a certified cicerone, discusses the art of pairing beer with food. [Feast]
• McDonald’s in Hong Kong launched a “McWedding” service, where people can marry at the fast-food outlet. Among the keepsakes happy couples retain from their day is a complimentary lingering French-fry smell. [Gothamist]
• Lady Gaga: taking food fetishism “to another level”? [The Stir]
• Mom was right: A recent National Institute of Health study found that those who ate their fiber lived longer. [WSJ]
• A 20-seat mobile food stand called Singapore Take Out will travel the world hawking that country’s cuisine. Count us in! [Scene Asia/WSJ]
• Evidently chefs lose weight the same way as everybody else: smaller portions, exercise, and “re-engineer[ing]” their palates. Hmmm, okay, that last one’s kind of chef-y. [Food and Wine]
