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]
Mark Russ Federman, the third-generation owner of Russ & Daughters, describes what his last meal would be to Nina Lalli: “We’re all about family and fish. But the meal is really about the herring.” [Eat for Victory/VV]
A new restaurant row has popped up near the site of the old South Street Seaport, and some of the places sound fairly promising. [NYP]
Ramp madness has beset New York; for a few weeks, chefs and gourmands will be obsessed with the green. [Gothamist]
Related: Ramps Signal Spring; Ripe and Runny Cheese Comes Early [Grub Street]
A wriggling dish of still-living octopus tentacles, caught on video at a restaurant in South Korea, and courtesy of YouTube. [Serious Eats]
You can tour all of Latin America without ever leaving New York. But you better have an unlimited MetroCard. [Gridskipper]
