Chicago Reader: As a nod to "Ghostbusters," a green and minty cocktail flavored (and colored) with pickled okra. - Jeff Gordinier Ecosalon: Summer beckons once again, and so does its unsolved mystery: Why does food always taste better outdoors? - Patrick Farrell The Wall Street Journal: Sweet and savory smoked desserts with woodsy flavors are finding their way from the campgrounds to restaurant menus across the country. Such as the chocolate bread pudding with smoked cherries in Chicago, or those smoked vanilla-bean S'mores in Lexington, Ky. - Glenn Collins Serious Eats: Kenny Callaghan, the (barbecue) pit boss of Blue Smoke, talks about the learning process. - Julia Moskin LA Weekly: A lunch visit with David R. Chan, a man who has dined at more than 6,000 Chinese restaurants, but still has trouble with chopsticks. - Jeff Gordinier The Consumerist: In less than three months, Taco Bell has sold 100 million of its new Doritos Locos Tacos. It took McDonald's about two decades to reach that milestone with its burgers. - Patrick Farrell The New York Times: Disney prepares to announce a volley of efforts to fight childhood obesity: restricting food ads on its TV shows, limiting sodium in its theme-park menus and stamping a new logo, called Mickey Check, on its supermarket products with fewer calories, sodium, sugar and saturated fat. ... Slate: ... Meanwhile, the jury is still out on whether Mayor Michael R. Bloomberg's war on supersized soft drinks is backed up by science. - Patrick Farrell The Economist: No, not global warming - global worming, that's the pressing problem. A very large one. The global overuse of antibiotics against parasitic worms that infest sheep, cattle and other livestock has created drug-resistant worms that are suddenly making animals sick, and making farmers" profits sicker. - Glenn Collins Poetry Foundation: A classic and almost tactile (and recently re-published) Amy Clampitt poem on that edible "oddity" known as the gooseberry (and how to give it noble purpose with thick whipped cream). ... The Guardian: ... And just in case that poem tempts you to make your own gooseberry fool, here is a summer recipe from Nigel Slater. - Jeff Gordinier New York: Firm, crisp and peppery: that is the pre-summer radish of the moment in the Greenmarket near you. Plus a recipe for anchovy-and-garlic sauce that lessens the astringency and boosts the flavor. - Glenn Collins