We love it when sites we dig do extra-smart stuff, so we were thrilled when our pals at Chow.com offered us a sneak preview of a few honorees in the latest edition of The Chow 13, going live tonight.
Snack on that and let the guessing games begin. We'll share the link as soon it hits our grubby little paws.
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.
Back in the early days of 5@5, chef Anita Lo extolled the unglorified finds of the farmers market. Now, she's back talking the rare breed that is the woman chef.
In case you need a refresher course, Lo is the executive chef and owner of annisa restaurant in New York City. As one of the most esteemed female chefs in the United States, she's been named one of Food & Wine magazine's "Best New Chefs in America" and competed on the first season of "Top Chef Masters," where she finished fourth.
Five Things to Know About Being a Female Chef in a Male-Dominated Profession: Anita Lo
Every so often, 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.
Yesterday's New York Times report on the Corn Refiners Association petition to United States Food and Drug Administration to start labeling the embattled ingredient high-fructose corn syrup as "corn sugar" had Team Eatocracy rolling our eyes so hard they practically popped out and skidded across the floor.
As we've previously reported, a study from Princeton University that suggests high-fructose corn syrup causes more significant weight gain than table sugar and a UCLA study suggests that cancer cells feed off fructose at a higher rate than regular sugar.
Yes, these findings are preliminary and there's still plenty of research to be done, but we personally seek to avoid the stuff as much as possible. Sure, it's a health thing, but frankly, we think it tastes kinda nasty.
And of course, we're making jokes about other names the Corn Refiners Association might have gone with - "The Sweetener Formerly Known as HFCS," "FatMax," etc. Share your suggestions in the comments below, but first: