Food roundup for april 2

Here’s what’s being written about today in food and dining news:

It sounds like Chipotle might be making some additions to their menu. And, one food critic amusingly reports their initial skepticism (“Chipotle hasn’t changed their menu in fifteen years…”) and talks about the new chicken pozole.

This week’s cooking school secrets is all about the slaughter of animals and how to deal with denial. The author suggests everyone should at least be exposed to the cruel practices that occur so they can form their own opinions. However, we’re guessing he didn’t exactly have skinning an animal in front of children on his mind when he wrote this piece.

On a totally different note, if you’re confused about how much you should be tipping on drinks, Owen Morris gives his thoughts on the tipping debate.

And lastly, if you’ve been keeping up with Short Order’s Beer of the Week, then you’ll want to run out and grab at least one bottle of Great Divide Robust Porter. The review of this beer is more than favorable, and if you’re looking for a robust beer you might as well go with one that declares itself exactly that right on its label.