Narratively: A day in the life of a third-generation New York City hot dog vendor. "You really have to be in tune with the cart," she says. - Julia Moskin Ideas in Food: The beauty of leftover frittata. - Melissa Clark Saveur: If you want rendang to rock your world, slow down. - Jeff Gordinier The New York Times: An Egyptian celebration for the start of spring calls for a trademark dish: a heavily salted, aged fish called feseekh, which happens to reek. But Egyptians are not going to change a 7,000-year-old tradition. "Feseekh is Egyptian, and the ancients taught us how to make it," says a clothing merchant standing in line at a fish shop. "They built the pyramids, and they made feseekh." - Maria Newman The Economist: There are an estimated six million American feral pigs, feared by farmers, exurbanites and hikers for their sharp tusks, short tempers and large appetites. Though their numbers are exploding, efforts to eradicate them have fallen afoul of three realities: they are very smart, hunters enjoy pursuing them and they are tasty when cooked with skill. - Glenn Collins Eater: The Manhattan branch of Brooklyn Fare has found a chef - from Boulder, Colo. Jared Sippel, who was recently chef de cuisine at Frasca, also worked at the Michelin two-star L'Oustau de Baumaniere in France, and at Quince in San Francisco. - Melissa Clark Bloomberg Businessweek: The life of a Whole Foods "forager" in New England, scouring the landscape for fresh produce. She's at the tip of the locavore spear for many Americans, but has the company responded to Michael Pollan's criticism that it only supports "organic factory" farms? - Glenn Collins Eater: Here are some hot spots for eating in Queens right now. ... - Jeff Gordinier GQ: ... And here are some great bars for whiskey-drinking in the United States. - Jeff Gordinier National Restaurant Association: Mother's Day will attract some 80 million diners (about a fourth of the American population) to restaurant meals this Sunday, with about 10 percent of these customers (many with children) ordering takeout or delivery meals. - Glenn Collins