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.
Kim Severson is a four-time James Beard award-winning food writer, and former staff writer for The New York Times. Her memoir, “Spoon Fed: How Eight Cooks Saved My Life,” was published in April 2010.
This past July, Severson announced that she is leaving her food writing position at The Times and moving to Atlanta to assume the role as the paper's bureau chief there. Of the move, she writes:
A third generation winemaker, Gina Gallo, shares her tricks of the trade for making it in the wine business.
“It does sound like a wonderful fantasy. 'I want to go make wine! I want to go to Wine Country!" - but it can be a very hard business because it’s agriculture," said Gallo.
Among the keys to success: passion, love, desire and a great mentor.
CNNMoney has the FULL VIDEO
Yesterday evening at a Polynesian bar a few blocks off Las Vegas Boulevard, I hoisted a tiki mug (or two) with a dear old friend. A couple of hours in, I excused myself to the ladies room and as I was fussing over my lipstick in the mirror, a woman lurched in and beelined for a stall behind me. Signs pointed to her...not being well.
Can't say she hadn't been warned. Each drink's potency level is demarcated on the menu; two cartoon skulls means a gentle buzz and five - hold onto your kula shaker. My grand total for the evening was a five, and judging from the distress I overheard - and the bucket I noted the bartender toting over to the dark dais where her party had been whooping it up - she netted out at a 10+.
One red-eye flight and a bumpy cab ride back to Brooklyn, I'm fresh as a daisy. I cannot imagine this day is being similarly kind to to our wounded Wahine.
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