Oola Distillery’s 550-gallon Seattle-made alembic still. Actual distilling happens here.

The Atlantic: I’ve had a number of local distillers—the ones doing actual distilling—take me aside and whisper about the giant plant in Indiana. The one from whence some outfits purchase mass quantities of industrially produced booze, then run it through a filter or add a flavor and market it as a local spirit. So thank you to Wayne Curtis for perfectly articulating the concerns ping-ponging around in my brain. In Washington we’re moving past the “Hey, look! We have local distilleries!” phase and now it’s time to get educated about who’s doing what and which products we actually enjoy drinking. –Allecia Vermillion

The New York Times: Professional paradigm shifter Michael Pollan lays out a fascinating slew of evidence that Westerners aren’t germy enough to be healthy.Researchers now speak of an impoverished ‘Westernized microbiome’ and ask whether the time has come to embark on a project of “restoration ecology,” Pollan writes. “Not in the rain forest or on the prairie but right here at home, in the human gut.” –Kathryn Robinson

The Atlantic: Did you know eating cicadas is a thing? It’s a thing. And with anticipation of the billions of cicadas expected to rise from their 17-year dirt nap across the Eastern Coast this spring and summer, food writers have explored the idea of treating the insects as a delicacy. Atlantic health editor James Hamblin takes his turn by asking, Will they molt in your stomach? (No.) If they could, would cicadas eat you? (Probably not.) Is eating a cicada safe? (Better feast your eyes on the post, would-be bug gobblers.)James Ross Gardner

Seattle Times: The lovely Rebekah Denn makes a point that's entirely correct, but will probably still inspire some debate: Pike Place Market is a wondrous place, but it's not a farmers market in the strictest sense of the term. Here's why. –Allecia Vermillion

The New York Times: Though difficult and expensive, scientist Mark Post is taking a crack at popularizing the lab burger, or meat products made from cultured animal tissue and stem cells. If this catches on, this could mean something for Earth (and the cows). But what does it mean to consumers? In other words, would you eat meat from a petri dish? –Rachel Breiwick