The New Yorker: Welcome to the year 2367, when all food - in fact, everything on earth - has become gluten-free. - Julia Moskin Wine Review Online: What has the wine writer Linda Murphy "wiping spittle from her chin?" American wineries that give French names to their brands. No more Chateau X and Domaine Y, she pleads. - Eric Asimov Culture: A recipe for making crescenza, a fresh, spreadable Italian cheese that's usually produced in the summer. - Jeff Gordinier Bloomberg Businessweek: Colorado's North Fork Valley has been described as an American Provence, given the bounty from its organic farms, haute wineries, abundant orchards and productive ranches. But now 30,000 acres have been approved for hydraulic fracking, and critics worry that carcinogenic drilling fluids could contaminate the aquifer, and foul Shangri-La. - Glenn Collins The Wall Street Journal: New York City's water is regarded as among the cleanest and best-tasting in the world. Yet Molecule, a shop in the East Village, is running it through a gantlet of ultraviolet rays, ozone treatments and reverse osmosis - and selling it for $2.50 a bottle ... The New York Post: ... To which the food critic Steve Cuozzo says: Feh! (And finds another opportunity to flail what he calls "High Holy Church of Culinary Rectitude.") - Patrick Farrell Chicago Reader: Hornado! (Mike Sula on how they roast a pig in the mountains of Ecuador, and why you want to find some.) - Jeff Gordinier The New York Times: Hordes of 20-something revelers, chicly upholstered tourists, security guards, a velvet rope: the next meatpacking district? No, something much weirder: the much more eclectic, culinarily correct party scene on Wythe Avenue in Williamsburg. - Patrick Farrell JancisRobinson: In the winemaking business, those who perform the menial tasks of cleaning barrels and moving equipment are known as cellar rats. Now, a new Web site assesses wineries from the rat's-eye view. A must if you plan to look for work making wine. - Eric Asimov Harvard Business Review: No one had ever heard of his beer. It was more expensive than other beers. It didn't even taste like an American beer. But 28 years ago, Jim Koch, founder and chairman of the Boston Beer Company, went from bar to bar to sell Samuel Adams Boston Lager - enlisting barkeep after barkeep. Now the company has $500 million in revenues and employs 320 people. - Glenn Collins Details: Rob Willey takes a sip of white wines that are anything but boring. - Jeff Gordinier The Washington Post: Despite the armies of buff bodies marching into London for the Olympics, Britain is waging a losing war against flab. And in the shadow of the stadium, McDonald's, a major sponsor, is building the world's largest fast-food restaurant. - Patrick Farrell Food Republic: A solid report from the just-ended Oxford Symposium on Food and Cookery. This year's theme was Wrapped and Stuffed: empanadas, samosas, shu mai, summer rolls, et al. - Julia Moskin The Jewish Daily Forward: On the pleasures and challenges of making kosher charcuterie. - Jeff Gordinier Grub Street: Anthony Bourdain pulls his usual provocations on a polite Eric Ripert, in a sneak snippet of Mr. Ripert's new YouTube series, "On the Table." - Patrick Farrell