A collection of recent food stories from across the web.
• Charlie’s Pit BBQ and Yakibob’s and its Oklahoma-style barbecue has reopened. [Colorado Springs Independent]
• The March of Dimes Signature Chefs Auction is this Thursday. Tickets are $200. [Colorado Springs Gazette]
• Farmer-related startups are attracting investment capital, like the $26 million Farmigo has secured. [Forbes]
• What makes Midwestern food Midwestern? “Native American, German, Scandinavian, Irish and more, all the people, original or immigrant, hunted the land.” [Minneapolis Star Tribune]
• In 2014, the NCAA changed the way colleges could provide food for its athletes. “A result has been a veritable arms race in college kitchens …One university went from a food budget of $50,000 in the 2013-14 academic year to $1.2 million a year later. Another college doubled its budget to $2.8 million.” [New York Times]
• Marlborough pie used to dominate tables in the northeast, but its popularity has waned. What is it? [Eater]
• Robber in attempted Waffle House robbery shot and killed by customer. [Charleston Post and Courier]
• The U.S. is in the middle of 20-year boom in Maine lobster supply, but what’s driving the surge and can it continue? [Quartz]
• “Soda companies have an exceptionally complicated relationship to racial and ethnic minorities in the United States.” [Washington Post]
• Beginning in San Francisco, the “fancy toast” trend has hit Denver. One example involves avocado, cashew butter, poached egg and cilantro. [Eater Denver]
