Men's Journal: A 20th-anniversary celebration of the crunchy, slightly citrusy Clif Bar, the best-selling energy bar for serious sports mavens, made of 23 ingredients, including oats, almonds, hazelnuts and currants. The bars pack five grams of protein, five grams of fiber and one gram of saturated fats. Not to mention coriander, ginger and white pepper. - Glenn Collins Cooking Light: If you and the family are hitting the road this summer, you won't want to restrict your dining experiences to skanky highway rest stops. Here's a guide to unexpected gems across the country, from gastropubs in Phoenix to croissants in the Florida Keys. - Jeff Gordinier The Session Beer Project: Is the everyday, lowish-alcohol brew known as session beer even necessary, much less desirable? Lew Bryson defends his turf. - Eric Asimov The New York Times: Broccoli as bogeyman: how an innocent vegetable became the bad guy in the Supreme Court case against the Obama administration's health care legislation. - Patrick Farrell City Pages: A detailed interview with two young, city-raised Minnesotans who took the plunge and started their own farm. - Julia Moskin The Santa Barbara Independent: Apparently a campaign to develop the Healthiest Breakfast in Human History is afoot. Prepare to greet the day with a porridge composed of quinoa, oats, flaxseed meal, apricots and blackberries. - Jeff Gordinier Wine Terroirs: What does old-style plowing look like? Bertrand Celce visits Sébastien Riffault in Sancerre and gets down with the horses. - Eric Asimov Compassion Over Killing: An animal-advocacy organization has persuaded the world's largest restaurant chain, Subway, to offer three new all-vegan sandwiches in a test run at eight stores in Maryland, Virginia and Washington, D.C. The sandwiches, to be served on vegan Italian bread, will appear on the menu under the names Italian Black Bean, Malibu Greek and Sweet Riblet. - Glenn Collins SPD: Thanks to a grant, a magazine devoted to Southern culture is hatching a space devoted to Southern food. - Jeff Gordinier The New York Times: Rescuing the heirloom seeds that helped nourish African Americans in slavery: the long-handled dipper gourd, the white cushaw, the West India burr gherkin and more. - Patrick Farrell Chow: The chef at a wildly popular San Francisco ramen pop-up travels to Tokyo for research. Then things get strange. - Julia Moskin The Associated Press: Craft beermakers in the state of New York are getting a tax break. - Jeff Gordinier Brooklyn Guy: The Brook looks back at how his tastes and attitudes toward wine have evolved over time, and how they haven't. - Eric Asimov LA Weekly: Customized ramen via touchscreen? "Dehumanizing the restaurant process never felt so fun," says Garrett Snyder. But can you tell the machine we want extra garlic? - Jeff Gordinier