Saturday Food Section: Grocery Store Greenhouses, Chickpea Mayo & More

Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.

• Could the future of farm-to-fork dining involve plucking produce straight out of a grocery store greenhouse? At one German supermarket, this is already a reality. [Food Republic]

• Momofuku’s David Chang isn’t done taking over the world just yet. In fact, he much more planned, including Ando, an app-based food-delivery service serving everything from salads to tofu bowls to cheesesteaks. [Fast Company]

• For a vegan, egg-free take on mayonnaise, try this recipe that utilizes an unexpected ingredient: chickpeas. [Serious Eats]

• Is coffee really getting better, or are we just getting more pretentious about it? The latest Grub Street Podcast explores this—and why better coffee isn’t just about geeking out. [Grub Street]