 We asked via iReport for your stories of that person, place, book, restaurant or dish that made you sit up and start to see food as more than just a three times a day chore. You eat every day, and you've got a story to share. Every so often, we're sharing the most hunger-inducing and heartfelt ones right 'chere. iReporter Joshua Estrin has some pretty fancy friends, including Top Chef Masters contestant and MasterChef Judge Graham Elliot of Graham Elliot restaurant in Chicago. Elliot's dad - a Navy diver who sounds like the coolest guy ever, would add food coloring to bowls of pancake batter so the family could sit down to a rainbow feast. And it didn't stop there. iReport has the FULL VIDEO  Bronco Wine founder Fred Franzia talks about how he started selling bottles of "Two-buck Chuck" to Trader Joe's. While Fred Franzia is indeed part of the Franzia Brothers' table wine legacy, the family sold the brand name in 1973 and he has no ties to the boxed wine. CNN Money has the FULL VIDEO  We've got a friend and frequent dining partner who looks human to the naked eye, but we're convinced that she must be part fish, genetically speaking. Girl simply can NOT get enough water at a restaurant, and becomes incensed if after a couple of sips, a server isn't there, topping up her glass. We may have a slug or two if our tea or soda runs out, but there's a good chance our glass may even sit there, untouched. When it comes to restaurant water, are you a camel or a carp?  Sink your teeth into today's top stories from around the globe.
 Since 1974, Ray's Candy Store has been satisfying New Yorkers' taste buds 24 hours a day, 7 days a week. When the business was poised to fall victim to the economic downturn, Ray's friends, neighbors and customers rallied together to help save this neighborhood institution. CNN Money has the FULL VIDEO And see Ray get some divine intervention from Reverend Billy and the Church of Life After Shopping Choir.  I was 9 years old when I first had chocolate for breakfast, breaking into a jar of Nutella one morning and spreading the sweet, rich, velvety contents on a slice of bread usually reserved for strawberry jam. It’s been a love affair ever since. I live for dessert, so Nutella - a hazelnut and cocoa spread that's been around since 1963 - is my favorite indulgence and vice. Few days go by when I don’t dip a spoon into the smooth mixture that melts on warm toast and coats the roof of my mouth with chocolaty happiness whenever I take a bite. There’s a price to pay, of course – all that deliciousness comes with 100 calories and more than 5 grams of fat per tablespoon. But the company that makes Nutella insists the breakfast spread can form a part of a balanced meal "when used in moderation with complementary foods." Moderation? Forget about it.  We've been so egg-centric in our coverage this past week, it would be easy to think that's all we do, but we've got much more on our plates. Get to know us. And have you experienced the joy of 5@5 or the Lunchtime Poll? Grab a drink from our (open) bar and get reading. |
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