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Jen Christensen is a CNN Investigative Producer. She recently spoke with Alice Waters, chef and owner of Chez Panisse, and founder of The Chez Panisse Foundation, which "envisions a school curriculum and school lunch program where growing, cooking, and sharing food at the table gives students the knowledge and values to build a humane and sustainable future."
Chef Waters shared the following statement with CNN.
"50 years ago the President of the United States was worried about the health of this nation. So he inspired a program in the public schools that touched every single child, and it was very expensive to build tracks, to buy equipment and teachers, but it became part of every childs’ experience in school."
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.
Ming Tsai opened the doors of Blue Ginger restaurant in Wellesley, Massachusetts, more than 10 years ago. Since then, he's earned two James Beard Foundation Awards, hosted three Emmy-nominated cooking shows, authored four cookbooks and come October 3, will compete on Season 3 of Food Network's "The Next Iron Chef" alongside our Waffle House-loving friend, Mr. Bryan Caswell.
Before that whole shebang, you'd most likely chance upon Tsai as a young whippersnapper in the kitchen with his mom and dad at their family-owned restaurant, Mandarin Kitchen, in Dayton, Ohio.
And now, even after a Le Cordon Bleu eduction, training under renown chefs and a decade running his own restaurant, Tsai remains convinced that mama really does know best.
Five Things My Mom Taught Me in the Kitchen that I Still Use Today: Ming Tsai
Jessica Yellin is a CNN national political correspondent based in Washington, D.C.
Jennifer Rubell might be the world’s first vegetable butcher.
She slices and dices vegetables, shares cooking tips and generally promotes vegetable consumption at Eataly, celebrity Chef Mario Batali's new Italian food emporium in New York City. Catch her during the noon bustle and you’ll hear her extol the virtues of celery root, watermelon radish, or baby beets and as she chops to customers specifications advising them, "Toss with olive oil, lemon, salt and pepper. Fantastic!"
"In the vegetable butcher area, we try not to give people recipes; we try to give people an approach to cooking," says Rubell.
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