Esquire: The magazine names Milwaukee - the one-time beer capital of the nation, and still a drinker's paradise - the Bar City of the Year. The drinks correspondent shines a well-deserved spotlight on Cream City icons like the century-old Wolski's Tavern and the wonderful (trust me), dimly lighted time capsule Bryant's Cocktail Lounge. Order a brandy old-fashioned. ... - Robert Simonson Esquire: ... And in the same roundup, Tom Junod remembers drinking a martini on Ninth Avenue with a Mafia don. - Jeff Gordinier NPR: OK, now I'm curious. Birch sap syrup? - Julia Moskin The New York Observer: As the grumbling about last weekend's Great GoogaMooga festival keeps rumbling on, the chef Eddie Huang says enough already: The biggest problem was holding the thing in Brooklyn, which can never be satisfied. ... Civil Eats: ... And the rancor continues over Thomas Keller and Andoni Luis Aduriz's comments in The Times last week that their first job is creating tasty food, not saving the planet. Paula Crossfield likens the two chefs to dinosaurs; their argument "sounds even staler than the day-old bread at Bouchon Bakery." - Patrick Farrell Bloomberg Businessweek: Spam, the junk e-mail, is hardly a popular term at the Minnesota headquarters of Spam, the tinned pork product. Indeed, this article is an in-depth chronicle of the travails of the Hormel company to survive "the greatest marketing challenge in its 75-year history," the association of its premier brand with the universally negative connotation of the word spam. - Glenn Collins Garden and Gun: Kim Severson on fried pies with a dash of moonshine. - Susan Edgerley Brooklyn Guy: The Brook does Austria, or rather he attends a gathering that celebrated the myriad, undervalued wines of Austria and drinks very well. - Eric Asimov Elizabeth Minchilli in Rome: Straight out of Italy, here's a fine idea for your Memorial Day feast: Wrap spring onions in pancetta and then char them over a hot fire. - Jeff Gordinier Jun-blog: The photographer Jun Belen is working his way through a stunning alphabet of Filipino food. He started with Achuete Oil a year ago, breezed past Calamansi Sorbet and Pork Belly Binagoongan; now he's up to Sawsawan. - Julia Moskin Palate Press: A round-table discussion on - what else? - alcohol levels in Santa Barbara County wines. - Eric Asimov The Washington Post: The high-end Curaçao category, once dominated the orange liqueurs Cointreau and Grand Marnier, is getting mighty crowded. - Robert Simonson The Economist: For the first time, American beef, bacon, soybeans and fruit can enter Colombia duty free - and thousands of foods and products can enter the American market tariff free from Colombia - thanks to a new week-old free-trade agreement. But wait: Colombian chicken producers are already howling that American chicken will undercut their chicken at half the price, and that the United States does not honor poultry hygiene certificates from Colombia. That precludes any imports. - Glenn Collins Westchester Magazine: Julia Sexton on how Blue Hill at Stone Barns is transforming the bologna sandwich into "a poetic ode to lunchmeat." - Jeff Gordinier The Wall Street Journal: Men are moving into the kitchen at home, writes Daniel Duane, hinting that part of the fun (for him, anyway) is escaping less appetizing chores. - Patrick Farrell Discover: Be forewarned: This piece about brain tapeworms could be the most disgusting thing you'll read all year. And the takeaway? You might not want to undercook your pork. - Jeff Gordinier