• Locavores concerned with “food miles” — how far food travels before it is sold — need to consider that the transportation of local produce is not always more carbon-friendly than that of produce found at the supermarket. [Salon]

• Florent Morellet is excited for his diner to close and to move on to the next stage of his life, but he is mum on details for what will replace the meatpacking-district institution: “Something interesting is going on. I can’t tell you.” [Gothamist]
Related: The 25th Hour of Florent Morellet [NYM]

• Scores, which made its reputation on the sky-high tabs its patrons would rack up, now has its own financial troubles, and now, Scores East could be facing bankruptcy. [NYO]
Related: Scores Hits the Skids

• Are wine lovers just a bunch of easily duped snobs? [NYT]

• Some people love their Greenmarket produce so much that they’ll pose naked with it. [TONY]

• New Yorkers who wait in ridiculous lines for food are displaying a “sheep mentality.” [NYP]

• Burger King CEO John Chidsey explains how the fast-food industry benefits from economic squeezes: “It’s very hard for me to imagine that the economy could ever get so bad that somebody could not afford to go buy a Double Cheeseburger from McDonald’s or a Whopper Jr. from us for $1.” [WSJ]

• Some food experts and wishful thinkers argue that rising meat and corn prices will cause Americans to consume fewer nutritionally questionable products and instead focus on local fruits and vegetables. [NYT]

• On May 31, for $100, you’ll have a chance to taste all the gems of the Upper West Side at the aptly named "New Taste of the Upper West Side." [NYP]

Graydon Carter won’t be taking over the Plaza’s Oak Room, so you’ll still have to head downtown to the Waverly Inn for that truffled macaroni and cheese. [NYP]

Jean-Georges Vongerichten seeks the elusive fifth taste by serving “umami bombs” at his restaurants. [WSJ]
Related: Waiter, There’s a Fifth Element in My Soup

It’s possible that locally grown products have a comparable or even greater carbon footprint than food that travels long distances, so you can stop patting yourself on the back for being a greenmarket fanatic. [NYT]
Related: Local Schmocal [NYM]

The old technique of force-feeding geese with a metal tube was the evil secret behind foie gras. Now there’s a new, gentler method: force-feeding them with a rubber tube. [NYT]

Tom Carvel’s niece is convinced that her uncle, the late custard king, was murdered, and she wants his body exhumed. [The Journal News]

Ouest chef Tom Valenti shows his museumlike 157th Street apartment to the world. [NYP]