New York: La Newyorkina, which sells Mexican ice pops called paletas on the High Line and makes other sweets, has reached its Kickstarter goal to raise funds to rebuild the Red Hook production kitchen damaged by Sandy. -- Maria Newman NPR: A nip of Scotch, perhaps, or some Irish. But how about a glass of English? - Patrick Farrell David Lebovitz: The Paris-based pastry chef investigates a new bean-to-bar chocolate maker in Paris, part of the Alain Ducasse empire. -- Julia Moskin The Wine Front: "The future of Australian wine is a fight against the goddamn phonies": inspired by Holden Caulfield, Max Allen calls on the industry to avoid imitation and cheap aspiration, and to be its most authentic self. -- Eric Asimov The Wall Street Journal: The future of food, according to the Madrid Fusion Congress with its 10,000 participants. Would you eat a classic "field-hand" sandwich with, well, foam of yeast? Girl Farm Kitchen: Sara Barbour offers her spin on Moroccan chicken with preserved lemons and olives .... -- Jeff Gordinier Smitten Kitchen: . . . And from Deb Perelman, a recipe for Italian stuffed cabbage. -- Jeff Gordinier The New York Times: Monsanto goes to the Supreme Court to defend its patents for genetically altered soybeans. -- Maria Newman Wine Spectator: Matt Kramer explains the nature of connoisseurship, a word he says is "virtually forbidden in contemporary wine conversation." -- Eric Asimov The Guardian: For those of us unschooled in the math of dieting, here's a fun study guide to what 200 calories looks like - in beer, eggs, bacon and a host of other goodies. -- Patrick Farrell The Economist: Though it was deeply embarrassing to several food distributors, the British horse meat scandal is not exactly a mad-cow-size disaster, experts say. And whether it's fraudulent - or inadvertent - labeling, it's all about the complex meat supply chain. - Glenn Collins The Chicago Tribune: A fascinating multimedia profile of the Chicago chef Curtis Duffy, including a sad beginning. -- Julia Moskin Smithsonian: The chronicle of Sodium Girl, who has lupus and must follow a salt-free diet yet persists in trying to make bland food delicious. - Glenn Collins The Washington Post: A food writer discovers a more healthful way to cook African dishes that are the basis of many African-American diets, and shares the meals with her parents, who are from Guyana. -- Maria Newman New York: From the Honky-Tonky Double Barrel Meat-Loaded Blast to the Hobo Lobo Bordello Slam Jam Appetizer (featuring "super-saddened Cheez gutted wolf meat"), this parody of Guy Fieri's Times Square menu is almost as big a Twitter sensation as, well, Guy Fieri. -- Patrick Farrell