A Minnesota senator says Chinese honey producers are using nasty tactics to sting the homegrown competition in the US market.
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Previously – Honey? Get off the phone! You're killing the bees.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Warning: things are about to get cheesy.
Tia Keenan is a fromager, teacher and culinary consultant based in New York City. Her work has been praised in numerous media outlets, including 'Cheese Connoisseur,' 'Food and Wine,' 'The New Yorker,' and The Cooking Channel, which just happened to formally anoint her as a "cheese rockstar."
Just in queso you're looking to put together a cheese plate, she's dropped by to help you navigate the cheese counter. Hurry up, ricotta get started!
Five Questions To Ask Your Cheesemonger: Tia Keenan
Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe. Today's contributor, Kay Jones is a Senior Editorial Producer for CNN and five years ago when Hurricane Katrina hit New Orleans, she spent five weeks there, coordinating news coverage. She has returned many times - most recently for coverage of the fifth anniversary of the storm that devastated the region.
Growing up with family in New Orleans, I learned to love Cajun spices early in life. So every time I get a chance to come to the Crescent City, I jump at the chance. Fortunately, I’ve been here quite a bit the past five years and have managed to eat some amazing meals during my time here.
My week started off Sunday when I went across Lake Pontchartrain to visit my aunt and uncle. We decided to hit Rip's on the Lake in Mandeville. They had a huge menu - much bigger than I remembered the last time I was there. I decided on the shrimp and grits off the brunch menu and was not disappointed. The shrimp was grilled to perfection with a few Cajun spices and the grits were creamy and delicious. My family had never had this dish before, and after telling them (more like forcing) to try it, they loved it.
This just in from Esprit Smith, reporting to us from Chile alongside CNN correspondent Karl Penhaul: a full menu is forthcoming, but today, the 33 miners trapped 2,300 feet underground are eating "meatballs in sauce, rice, kiwi, and cheese sandwiches for lunch."
For more on the menu requirements and why certain foods are currently verboten, read Deep dish - what the Chilean miners are eating
CNN Health examines the physical issues the miners may be facing
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