Every Friday in Eater's Digest, we call attention to current food stories that align with our sensibilities for natural, local, and organic foods and conscientious cooking. Naturally, we pair each story with a relevant recipe.

This week: Vegan menu options, a bacon shortage, urban farming, and memory-boosting tea.

A crispy quinoa burger (photo by Axel Koester for The New York Times)

The New York Times: Vegan food is fast becoming a prime-time dining option as plant-based foods gain attention not for their lack of meat, but for their own inherently appealing flavors.

Whole Roasted Tandoori Cauliflower with Mint Chutney [My New Roots]

Slate: Much of the world was abuzz this week with talk of a massive bacon shortage. It turns out the point of the (now infamous) press release was meant to encourage the consumption of locally raised pork and shift the all-bacon-all-the-time pork purchasing M.O. to an approach that takes the whole animal into consideration.

Lima Beans and Bacon for Champions [Chez Pim]

Grist: Rid-All Farm is an urban oasis that composts Cleveland's food waste, uses aquaponic tanks to raise tilapia and grow produce in a closed-loop system, and serves as training grounds for others interested in environmentally responsible development.

Coconut-Crusted Tilapia with Vegetable-Mint Salsa [Big Girls Small Kitchen]

Huffington Post: Green tea's health benefits are numerous and well documented, but new research on the powerful leaves continues to crop up. The latest results tout the tea as a memory booster. We'll drink to that!

Matcha Green Tea Malted Milkshake [Joy the Baker]

Did we miss anything? Share your favorite food news from the past week in the comments section below.

Have a tip? Send us links to your favorite new articles on food and cooking at editors@wholefoodsmarketcooking.com. If we feature your suggestion, we'll give you a shout out!