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.
Martin Daraz is the brand ambassador of Highland Park Single Malt Scotch Whisky and fittingly enough, a native Scotsman. Throughout the year, Daraz travels across the United States teaching everyone from connoisseurs to novices, chefs to mixologists about nosing and tasting whiskies with the best of them.
Now, he's stopped by 5@5 to help all of us embrace our inner whisky aficionado. Wham dram, thank you, sir.
5 Ways to Make Yourself a Whisky Connoisseur: Martin Daraz
Editor's note: all week, CNN Newsroom, Rick's List and Eatocracy are teaming up to take a look the effects our dining choices have on our minds, bodies and wallets. Tune into CNN Newsroom daily from 9 a.m. – 5 p.m. ET for on-air coverage and join in the discussion here on Eatocracy. ALL COVERAGE
Susan Chun is a Producer with AC360°. She tagged alongside Eatocracy's managing editor Kat Kinsman to an old-fashioned pig roast.
The first thing I smelled when I arrived at the International Pig Roast was that rich, fatty, meaty scent of roast pork. Not just any old roasted pork, this was a whole hog barbecued by Pitmaster Ed Mitchell. He drove all the way up to Connecticut from his Raleigh restaurant The Pit to cook us North Carolina-style barbecued pork. It smelled so good that even while I was shooting video of that pulled pork cooking on the grill, I couldn't help but reach out my free hand out to steal a piece and eat it.
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor, photojournalist Jeremy Harlan is based in Washington D.C., but he travels. A lot.
Pictured above: death row inmate Hank Skinner
If we’re going to have this discussion, I have to start with Memphis-style ribs. I’d move onto a heaping amount of moist Texas beef brisket. Grilled asparagus. One In-n-Out 3×3 burger with fries, animal-style. A 12-oz dry-aged ribeye medium-rare. Wait, make it rare. What the heck. Wash it down with a cherry lambic and finish it off with peach cobbler and one piece of chocolate cream pie. Did I say one piece? Better make it two.
Over the past year, I’ve covered two executions in Virginia and have interviewed a death row inmate in Texas. At each of those events, one subject that always draws a lot of interest is the last meal request. Next to what a prisoner’s last words were, the most popular inquiry by reporters always seems to be what the person ate before death.
All week long, Eatocracy is partnering with CNN Newsroom and Rick's List to share an in-depth look at the impact your food choices make on every aspect of your life. We're talking about better school lunches, farmers markets, the farm-to-table restaurant movement, the debate over genetic modification and so much more.
Will this make any difference in your life?
We're asking because yeah - we would actually like to help people feel better about what they eat, how much they spend, and (most important to us at Eatocracy) get tremendous pleasure from the food they eat.
In the comments below, tell us the kind of advice you could use, issues you'd like to see covered, and what we can do to make your life more healthy and delicious.
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