Food FYI: Salt, what cures zombies

By Betty HallockDeputy Food Editor

May 18, 2012 9 AM PT

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SALT STORIES

Mark Kurlansky, author of ‘Salt: A World History,’ talks salt: its importance in the French Revolution, the geological relationship between salt domes and oil deposits, and curing zombies (as in de-zombifying them, not pickling them). [The Smithsonian]

CRASHING BIDEN’S SPAGHETTI DINNER

While campaigning in Ohio, Vice President Joe Biden stops at Naples Spaghetti House and bumps into a Mitt Romney campaign spokesman. Awkward. [The Observer]

STARBUCKS JUICE

Starbucks expands its Evolution Fresh juice bar concept: bottled juices, juices on tap, custom blends and packages for juice cleanse diets. [Nation’s Restaurant News]

OLD VIN JAUNE

A 240-year-old bottle of vin jaune is sold at Christie’s for $49,000. It reportedly has flavors of nuts, spices, curry, cinnamon, vanilla and dried fruits. [Decanter]

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-- Betty Hallock

Daily Dish

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.