NY Times Dining Section Roundup: Animal Activists, Chicken Wings

From the New York Times' Dining Section...

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Bringing Moos and Oinks Into the Food Debate: While vegetarians and meat eaters still have their differences, animal activism is becoming a mainstream concern as this time line shows.

Taking Wing: Mark Bittman shares a recipe for grilled chicken wings with provencal flavors.

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At Last, Sweet Blackberries Stay the Course: Sales of blackberries are up. Are you buying these new varieties of blackberries -- sweet enough to eat without added sugar? What are you cooking with them? Here's a blackberry buying guide.

PLUS...

Stopping at the Starters: This summer, Alex Witchel is ready to skip dinner and just eat appetizers. She shares a recipe for Prune Restaurant's Shrimp Toast.

That Was Television, This Is Reality: Remember Harold, the Top Chef winner? His restaurant opened and here's the Time's review: "... while show business gave Mr. Dieterle his big break, his handling of it — including his reluctance to hold court in his restaurant, as other chefs do in theirs — makes clear that he doesn't want to be a showman."