The Wednesday Wrap: Food News to Go

A Family Affair: Russ Parsons explores the next generation of farmers' markets. [LA Times]

Meat Man: After cooking in the kitchen at Pizzeria Mozza, St. Louis native Mark Sanfilippo returns home to follow his passion for creating and curing artisinal salumi. [St. Louis Post-Dispatch]

Pop Secret? Mark Bittman offers some tips on how to microwave popcorn at home in a simple brown bag--no "special bag" required. [Bitten]

Reducing Their Carbon Hoof-print: The journey from farm to table takes place on a horse-and-buggy when you're heading to a Amish produce auction. [Kansas City Star]
 
Bruni Beat: Even with the caveat that you'll probably never be able to score a reservation, it's three bright shiny stars ("excellent") for David Chang's Momofuku Ko.[NY Times]

--BTP