What’s With the ‘Snow’ at Atelier Crenn?; Frommer’s Ranks Airport Food

• Regarding all the “snow” at Atelier Crenn, and how it’s made. [7x7, Earlier slideshow]

• Some further discussion of the battle between brick-and-mortars and food trucks at the hugely popular Munch Monday events in Santa Rosa. [BiteClub]

Commonwealth chef/co-owner Jason Fox discusses his favorite spots for dim sum. [7x7]

Gitane’s bar manager Alex Smith named a ‘bartender to watch.’ [SFoodie]

• A review of Gabrielle Hamilton’s new cooking memoir, Blood, Bones & Butter. [Bay Area Bites/KQED]

• Frommer’s just released its list of the top ten airport restaurants, including Deep Blue Sushi at New York’s JFK and Legal Sea Foods at Boston’s Logan International. SFO’s new Terminal 2 food court hasn’t opened yet, so, yeah, it’s not on there. [USAT]

• Well, this is disgusting: A Pennsylvania pizza shop owner is accused of “food terrorism by mice” after he allegedly released the vermin into two competing pie parlors. [NYDN]

• As if there weren’t enough bad news about global food security these days, there’s now a rapidly spreading “wheat rust” disease affecting crops in eastern and southern Africa. [ABC News AU]

• Yo, yo, everyone’s bidding for a 50 percent stake in Yoplait, including General Mills and Nestle. [RTT News]

What’s With the ‘Snow’ at Atelier Crenn?; Frommer’s