Time: I’m looking forward to sitting down and watching the new documentary Hey Bartender, which follows two bartenders—one a former Marine—and attempts to capture this moment in the craft cocktail renaissance. For now, I’ll settle for this quickie Q and A with the film’s director Doug Tirola, in which he discusses, among other things, the controversy over the term “mixologist.” —James Ross Gardner

Architectural Digest: It's not news that people are freaking out about Matt Dillon's new Bar Sajor, but this audience is more taken with the fir beadboard, pressed tin, and custom hemlock furniture. —Allecia Vermillion

New Scientist: The United Nations has recently issued a report encouraging people to eat more of one of the most sustainable, environmentally friendly protein sources around—insects. Read this Q and A with the founder of a company that’s set out to comply—with cricket energy bars. “From a water perspective,” he explains, crickets are “a game-changer.”  —Kathryn Robinson

NPR: Shoppers of grillable meats: Expect to really empty the wallet this summer when you throw a steak on the grill. Recent drought, wildfire and wind has caused American pastures to be less than effective in meeting the demands for crops—according to NPR, “There just isn’t enough feed.” Cattle numbers have dwindled to that of 1950s, and prices have shot up almost a dollar in a short amount of time. NPR lays out what we can expect from the beef premium. —Rachel Breiwick