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.
Behind every great chef, there is a great knife - and behind every great knife, there is a great knife-maker. That's where Joel Bukiewicz cuts in.
Bukiewicz is the owner and operator of Cut Brooklyn, where he artfully crafts high-carbon supersteel into handmade kitchen knives for professional and recreational cooks in New York City and elsewhere. Consider him the Hattori Hanzō of the knife world.
He's even loaned one to our managing editor Kat, who says his knife is the best she "has EVER used" - and she's no paid shill. It may have nearly sliced her thumb off – but boy, was it a clean cut!
Kitchen mishaps aside, Bukiewicz is here to enlighten us on how to slice and dice with the best of 'em. Shall we edge onward?
Five Ways to Get the Most Out of Your Kitchen Knives: Joel Bukiewicz
Take sugary drinks and soda out of items eligible for purchase through food stamps, New York officials said Thursday.
New York City Mayor Michael Bloomberg and Gov. David Paterson urged the U.S. Department of Agriculture to exclude sugar-sweetened beverages such as sodas and sports drinks from food stamp eligibility, because of their effects on obesity. Under the New York proposal, city food stamp recipients would not be able to buy soda using food stamps for two years.
“This initiative will give New York families more money to spend on foods and drinks that provide real nourishment,” Bloomberg said in a press release.
The Big Apple has been the vanguard in many health initiatives – banning trans fats in restaurants, proposing the end of smoking in outdoor public areas and requiring calorie counts on the menu.
CNN Health has the FULL STORY
"When the public kicks up, when the public wants more, when the public demands to know where stuff comes from and how things are made - you watch what happens," said chef and healthy food crusader Jamie Oliver.
"Because ultimately, business will always win. Money will always win - and they’re happy to sell you rubbish or they’re happy to sell you good stuff. Ultimately, the public has to decide."
Chris Cosentino is a chef with a mission near and dear to our hearts (and kidneys, and livers...). Says he, "If you are willing to kill an animal, you should be willing to eat all of it."
We've made no secret of our deeply fond feelings toward offal, but realize there's an ick-factor to overcome for many folks. The "Gut Man" explains why he thinks you oughta have the stomach for eating the whole animal.
We're in a bit of a mood this week. Monday, we polled our reading public on restaurant flaws they just can't stomach. Tuesday, it was irksome grocery store shoppers. Wednesday, we kvetched about party poopers.
Today, to paraphrase Jean-Paul Sartre: hell is other people - especially if they're seated at the banquette next to yours. Company can make a meal memorable, but not always for the right reasons. We've all been privy to couples' squabbles, the over-served, the insufficiently parented, the overly affectionate - the list goes on.
Whose behavior puts you off your pommes frites?
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