After the recall of more than 500 million eggs from a salmonella outbreak this summer, food safety advocates and survivors of foodborne illness will call for the U.S. Senate to pass a bill that has been in limbo since last year.

The groups will release a report Wednesday afternoon detailing the food recalls that have occurred since the U.S. House of Representatives passed Food and Drug Administration reform legislation in July 2009.

Since then, the bill has been awaiting action in the Senate.

Advocacy groups and survivors will call on the Senate to pass the bill (S. 510) when the Senate reconvenes.

CNN Wires has the FULL STORY

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.

Tony Maws is the chef and owner of Craigie on Main in Cambridge, Massachusetts. He was nominated by the James Beard Foundation for "Best Chef: Northeast" in 2009 and in 2010, and was also honored as a "Best New Chef" by 'Food & Wine' magazine in 2005. Along with his work in 17 restaurants, he attributes much of his success to his grandmother and culinary muse Hannah.

If you've been hanging 'round Eatocracy long enough, you'll know we're also big fans of superstar grannies in the kitchen - and Maws is here to explain just why that is.

5 Reasons Our Grandmothers Are (and Always Will Be) Our Culinary Muses: Tony Maws
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Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Today's contributor, Frank Bonanno, is a protégé of Thomas Keller’s The French Laundry and current owner/chef of Mizuna, Luca D’Italia, Osteria Marco and Bones in Denver, Colorado. He was named a semifinalist by the James Beard Foundation for the "Outstanding Restaurateur" award in both 2009 and 2010.

I was invited to break down a fish on a local morning show last week. Why is a chef filleting snapper over a Sterno flame in a brightly lit news room at eight in the morning? Because cooks everywhere want to be more hands on with the proteins they use. They are becoming dissatisfied with Cryovaced, pre-portioned precise shapes. They want to be cutting and portioning their own meats, utilizing the trim, creating rich broth from broken bone. It’s a beautiful thing.

What saddens me, though, is that just as the cooks are becoming more eager to learn basic butchery, culinary schools are not teaching the art of butchery. A chef can come away from a thirty thousand dollar education and never learn how to bone the smallest animals - fish, rabbits, chickens. Some come into my kitchen having never killed a lobster.
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When you're a food editor, many folks assume that your weekday lunch is all about gallivanting about town to linen-topped tables and daily fetes by big-deal chefs, or a meticulously packed, food-snob-approved, fancy-schmancy repast eaten with actual cutlery at an on-site test kitchen.

Bwahahahahahahahaha!

Chances are that our managing editor has fled her desk for three seconds to cobble together a tofu-centric salad bar clamshell container while craning her head around for an Eliot Spitzer sighting in the CNN cafeteria and our associate editor has done her "Bouchon Walk of Shame" back from Thomas Keller's bakery counter downstairs. We wolf it down at our desks and promise ourselves we'll do better next time.

Sink your teeth into today's top stories from around the globe.

• This milkshake brings all the boys to the yard. And guess what? It's got whiskey in it. - New York Times

• Hooked on Phonics for the top ten most mispronounced wines. - Telegraph

• It's a put up party, y'all! When it comes to preserves, yes we can. - Washington Post

• The attack of the snack is spreading to lunch. Does that mean we can call it snunch? - Wall Street Journal

• Consumers are not McLovin' McDonald's cheeseburgers. - Atlanta Journal-Constitution

Eatocracy emceed a Top Chef Masters panel at the US Open this past weekend, and in the course of this, an audience member asked for Chef Rick Moonen's thoughts on genetically modified salmon. The chef, a tireless advocate for sustainable seafood, called the practice "a nightmare," citing the havoc it could cause on an already taxed ecosystem, as well as the fish's questionable viability as an edible ingredient.

He'll share his thoughts in an upcoming CNN Opinion piece, but in the meantime, will you go with the flow or fight the tide of this as yet untested practice?

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

Save the date - September 8 is National Date-Nut Bread Day. The old-fashioned dense, dark and almost gooey loaf gets its nom de plume from the addition of plump, chopped dates and earthy walnuts. Sandwich the unleavened bread with a healthy schmear of cream cheese for optimum compatibility.

In the wise words of Mister John T. Edge, "the damn bread is just about perfect."

What's on TV?
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Steven Weinberger is a Senior Systems/Software Developer at CNN and maintains Kosherblog.net. Follow him on Twitter @KosherDIY.

On the last full week of August, I took my wife and five children on a road trip. We were going to be driving in our minivan for more than 18 hours, across six states. Masochistic? Very few road trips with five children aren't. Our inspiration for this trip? Three letters say it all: BBQ.

We were headed to Memphis, Tennessee to compete in the nation's oldest and largest Kosher BBQ competition.

Kosher BBQ? In Memphis? True enough, in Memphis pork is the undisputed king of BBQ, but at the Anshei Sphard – Beth El Emeth Congregation in Memphis, it's all about beef - Kosher beef briskets and racks of ribs shipped in from a New York distributor to be exact. Fortunately, we arrived at the ASBEE parking lot early Wednesday evening, just in time for meat selection. Determined not to succumb to the exhaustion of the drive, I chose my brisket and four racks of ribs that I would be serving on Sunday and got down to prep work immediately.
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