Chicago Reader: I've been reading up on the James Beard journalism nominations to get inspired, including this piece by Chicago's Mike Sula, the food writer whom I want to be when I grow up. Here he ponders the idea of eating a city-dwelling squirrel: "Would eating a Dumpster-diving rodent addicted to cold pizza, hot dogs, and tomatoes be any worse than eating a battery chicken that lives its life in a square-foot space sustained on slaughterhouse waste and antibiotics?"—Allecia Vermillion

Vancouver Sun: Washington may have its own screwed-up liquor law issues, but apparently Vancouver's ban on happy hour is sending some bargain-minded Canadians down to Seattle to drink. Specifically at the Brooklyn. See, things could always be worse…but at least their health care is free. —AV

Washington Post: Is this the future of street food? A Washington D.C. operation known as Fojol Bros. is converting former municipal buses into dining cars and hopes some rather revolutionary practices will take root as a result. —Christopher Werner

Esquire: Remember those really expensive knives you got for Christmas this year? It's probably time to sharpen them. If you're too scared to try a stone, Esquire has a handly infographic about honing rods. A word to the wise: The rods are good for getting a quick edge not a sharp knife for life. —Dameon Matule