John Mariani's Virtual Gourmet for November 3 looks at Irish Cream liqueurs (scroll down a little past half-way). According to the article, two new products to look for are Bailey's light, and Briscoe's pareve kosher version. Briscoes hasn't revealed how they achieve the creamy texture without dairy.

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Salon.com: "Geeks who go low-carb see it as more than just taking off pounds -- they're reengineering the human organism, overclocking their own bodies."

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I haven't gotten around to reading it all yet, but the Boston Globe ran a series on changes in the New England fishing industry this past week.

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Sundance Channel airs two restaurant documentaries this month: Eat This New York (schedule) and American Waitress: New Mexico (schedule). Amanda Hesser previewed the former.

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NY Times: To Perk Up Pasta, a Jolt of Espresso. Can I get my pasta decaf?

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A couple of angles on an expected FDA ruling: Wired, BBC, and NY Times. Looks like cloned meat is coming our way.

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