Los Angeles Times: Not sure how this one got past us for so long, explaining as it does the way hipsters are driving the price of a working-man’s beer through the roof. Where is the justice, when only hipsters can afford PBRs? —Kathryn Robinson

Smithsonian: In “The Gut-Wrenching Science Behind the World’s Hottest Peppers” Mary Roach—of Stiff and Packing for Mars fame—travels to Nagaland, India for the Naga King Chili-Eating Competition. The chili in question is the Bhut Jolokia, or simply the “Naga,” which, measured in Scoville heat units, is 125 to 375 times hotter than a jalapeño, so hot that some contest participants require medical attention. But it makes good curry, too. —James Ross Gardner

The Kitchn: Butter in your coffee? How is this not a Seattle thing yet?—Allecia Vermillion

NYTimes: Mayor Bloomberg introduced New York to a composting plan that will mandate composting food in restaurants. Space has often been a problem for miniature-sized Manhattan restaurants, but soon they're going to have to separate out food scraps in respective bins. Just like Seattle restaurants and residents have been doing for years.—Rachel Breiwick