Real Simple: Need that nudge to give your fridge a thorough spring cleaning? You'll find it here, in this magazine's exhaustive guide to how long food truly lasts in the refrigerator, the freezer and the pantry. - Jeff Gordinier The Daily Beast: More than a few California winemakers are producing weed wine, real wine fermented with marijuana, for their own consumption, of course. Mike Steinberger discusses. - Eric Asimov Whisky Advocate: The liquor conglomerate Beam Inc."s recent acquisition of Cooley distillery, in Ireland, may result in Cooley's cutting back on contracts to private whiskey labels, many of which depend on the distillery for their whiskey supply. - Robert Simonson New York: Wine labels, known for their flowery prose, are starting to go into full-disclosure mode and list ingredients: tartaric acid, bentonite, beet sugar, isinglass. The result can be more unnerving than assuring. - Patrick Farrell Nation's Restaurant News: The Internal Revenue Service has given Americans the gift of another day to file income taxes (on Tuesday, since April 15 fell on a Sunday). Therefore, the nation's restaurants are giving a good accounting of themselves - with themed deals and promotions. Think: extended-happy-hour discounts on Tuesday from Benihana's RA Sushi. Cocktail promotions from McCormick & Schmick (i.e., "The Rummy Refund"). And slushes and drinks from Sonic Drive-In that are half-priced, so customers, the company says, "can take their first deductions of the year." - Glenn Collins Travel and Leisure: "Hawaii's next wave is cresting not in the fine dining rooms of Waikiki, but in an ever-growing number of roving food trucks, farmers"-market stands, plate-lunch diners, guerrilla pop-ups, surfers" haunts, barbecue pits, and hyper-creative hot dog and hamburger joints," writes Peter Jon Lindberg. "Suddenly, out of the blue, Hawaii is one of the most exciting places to eat in the country." - Jeff Gordinier Smithsonian: Next time you dial up that abalone pasta recipe from Fishtech.com, meditate on this: Abalone divers die of exhaustion, of heart attacks, or from becoming entangled in kelp, and can be prey to great white sharks. And by the way, nonfarm-raised abalone are overfished and sensitive to rising atmospheric carbon dioxide levels. - Glenn Collins The New York Times: Pisco is getting a makeover in Peru. - Jeff Gordinier Decanter: Andrew Jefford laments the fact that so little great red Bandol is made in Bandol. Instead, the Provençal region is intent on providing the seaside tourist trade with oceans of rosé. - Eric Asimov The New York Times: Rosie Schaap expounds on the allure of drinking in the afternoon. Persuasive, but she's not much help in figuring out what to do with the rest of the day, after you get snockered. - Patrick Farrell Outside: Among the dishes Nick Paumgarten sampled on a ski trip to the Troll Peninsula in Iceland: ptarmigan soup, lumpfish roe, whale sushi and homemade dandelion wine.- Jeff Gordinier The Wall Street Journal: Wolfgang Puck voyages to Ethiopia and experiences the pleasures of raw beef and ceremonial coffee. - Jeff Gordinier Wine Doctor: After the 2011 vintage, Château Latour will no longer present its wines en primeur, the system of selling them before they are finished. Instead, Latour will hold the wines until it believes they are ready to be consumed. - Eric Asimov Afar: Bruce Aidells on the majestically salty and round New Orleans sandwich known as the muffuletta, which he calls "the perfect marriage of bread, filling, and condiments." - Jeff Gordinier The Wall Street Journal: The owner of the Food Network, Scripps Networks Interactive Inc., is taking on OpenTable with a restaurant reservation service of its own. Called CityEats, it's started in Washington and Philadelphia. (Subscription required.) - Patrick Farrell Girl Farm Kitchen: Spring salad (with asparagus, feta and eggs) paired with a poem by Mary Oliver. - Jeff Gordinier The Huffington Post: Brazilian meat pies, the "Sweeney Todd" way. Not for the squeamish. (Via Grub Street.) - Patrick Farrell