Esquire: I’m not as big a fan of presidential biographies as some, but I did enjoy watching Esquire throw down in the debate started by the blog Obama Foodorama, which declared 44 the “most beefcentric president in history,” citing his yen for steak. “Of course he likes steak. Who doesn’t like steak?” Esquire asks. We learn that “Reagan ate his well-done, Eisenhower liked his rare, Cleveland ate his with eggs, and Washington had his beef in pie.” But the magazine awards “most beefcentric” to, well, who else? “We crowned the presidential king of beef long ago. George W. Bush may have been many things in office, but the Texan knew his beef.” — James Ross Gardner

Seattle Times: Say what? Just days after Din Tai Fung caused a frenzy with its announcement of a U Village location, this survey says fewer than a third of Seattle-area residents have eaten at a Chinese restaurant in the past 30 days. That frequency, or lack thereof, ranked us dead last among 50 metropolitan areas. – Allecia Vermillion 

Salon: Did feminism kill home cooking and unwittingly promote the convenience-food revolution that's killing us? Emily Matcher takes that on in the yummiest food zeitgeist piece you'll read all month. – Kathryn Robinson

New York Times: Thinking about opening your own grilled cheese/bibimbap/fried hot dog food truck? You might want to think twice According to New York Times columnist Adam Davidson, the food truck business in NYC "stinks," thanks to health regulations, food-worker licensing requirements, and expensive permits, Davidson writes, opening a food cart in New York is "essentially like starting a business in Ecuador"—expensive, time-consuming, and rarely worth the effort. Although New York, unlike Seattle, requires vendors to visit city-approved central commissaries, which provide cleaning services and sell food, every day (one reason "we have an oversupply of hot dogs and knishes and nowhere near enough waffles and falafels," Davidson writes), many of Seattle rules are the same as New York's, making food trucks a potentially burdensome (and not especially profitable) enterprise. – Erica Barnett