The first time I ever had meatloaf, I was 10 years old. I was at a friend’s house for dinner, and when the menu was announced, I was overcome with curiosity. Meat - what? My friend rolled his eyes, disgusted. “Not again,” he murmured before collecting himself. He took the debate to the kitchen floor. A point of parliamentary procedure: Could we have a frozen Mama Celeste's pizza instead? His mother - eggs and meat coating her hands like gory mittens - stopped kneading and announced that if I also didn't want the meatloaf she was making, we could have frozen pizza.
I blurted out "I want the meatloaf!" I then shrugged at my friend, my best friend forever, the guy who I was sure would end up an astronaut exploring the crater and crannies of Mars alongside me - even if his name currently escapes me.
I was familiar with homely staples like mashed potatoes and peas, but what was this "meatloaf," this dish that combined two of my favorite words into one, namely "meat" and "loaf?" The next most mind-blowing combination would have been the words "cheese" and "cake," but my young mind knew that such a godly fusion could never be realized on this plane of existence.
Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe.
New Orleans chef John Besh knows a thing or ten about cooking Gulf Coast seafood, and he's acutely aware that the fundamental elements of his beloved cuisine are in jeopardy.
He told Eatocracy,"I'm not sure what the impact on New Orleans cuisine will be, but I'm worried about it. We have the only indigenous urban cuisine in America, and we have this cuisine because of these coastal communities that are so close to New Orleans. They can feed us these incredible products from the oysters to the shrimp to the great finfish of the Gulf of Mexico."
Every weekday, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.