Any journalism-school veteran would be happy to tell you that there are two types of stories: those with evergreen subject matter, and those of a more timely, newsy nature. We don’t do much in the way of breaking ground here at Itinerant Foodies, so that leaves us with the basics. And now that we’ve been around for while, I’m coming up against a problem that bothers magazine editors and grocery-store marketers alike: How do you put a fresh spin on standard content? For example: Autumn signals a shift from lighter, less-handled food to more substantial, slow-simmered pots of belly-warming fare. All well and good, but you’ve heard it before, no?