Inside The New York Palace hotel's Jewel Suite by Martin Katz.
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Seen & Read: January 23, 2014

Food Arts Staff - January 23rd, 2014

$28,000-a-Night: Hotels Race to Attract Super Rich Clientele, New York Times
For most mortals, a suite at the Four Seasons or the Mandarin would be a dream fulfilled. But apparently there's a market developing to build specialty suites for the super rich that rival Versailles. Take the Jewel Suite, a three story, 5,000-square-foot penthouse at the New York Palace. The entry level rack rate at this level is about $25,000 a night. The one consolation is that this sort of conspicuous consumption provides some income for the 99 percent. —Beverly Stephen, executive editor

Yogurt Joins the Super Bowl Snack Parade, New York Times
Doritos and Pepsi are no surprise. But yogurt at the Super Bowl? Both Chobani and Dannon Oikos are vying for mass-market attention by placing their commercials in front of the masses. "It's a national conversation we want to start," says Chobani founder Hamdi Ulukaya. —B.S.

Demand Grows for Hogs That Are Raised Humanely, New York Times
The demand for pasture-raised pork is growing as consumers become increasingly concerned about humane treatment for animals. Chefs like Dan Barber and Bill Telepan and chains like Chipotle have led the charge, but big businesses like Smithfield Farms and Oscar Mayer are jumping on the bandwagon. —B.S.

A Change in the Kitchen, New York Times
Margaret Happel Perry, President of Les Dames d’Escoffier’s New York chapter, deems this a must-read. —B.S.

You Don’t Have to be Jewish to Love a Kosher Prison Meal, New York Times
An interesting debate has arisen over whether prisoners are entitled to kosher meals. How do we define who qualifies for these meals? —Philippa Riley, advertising and events coordinator