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, Senior Photojournalist Mark Walz is based in Washington D.C. He covers the White House and has traveled on Air Force One many times.

It's sometimes like a four-star restaurant in the sky, and sometimes like a favorite down-home diner. The food aboard Air Force One offers first class fare with a home-cooked flair.

I recently flew aboard Air Force One with President Obama, on the way to Jakarta, Indonesia, a 6 hour flight. This was the second of four countries the President visited on his globe-encircling trip.

All the meals served on Air Force One are prepared on board, in the galley by Air Force personnel. One of the Air Force flight stewards confirmed that the President is served the same menu as the rest of the plane. The meals come on gold-rimmed Air Force One china, with beverages in glassware embossed with the Presidential Seal. Silverware comes wrapped inside a folded napkin and held together with a Presidential paper ring. Even the drink napkin says, "Aboard the Presidential Aircraft."
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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.

Sometimes, all it takes is a mere photograph to elicit a rumble in the jungle and make us drool all over our keyboard - after all, the term “food porn” exists for a reason. And, one such man responsible for the aforementioned oogling is Michael Harlan Turkell.

Turkell is an award-winning photographer and photo editor of Edible Brooklyn and Edible Manhattan magazines. Along with documenting the unseen lives of chefs  in his “BACK OF THE HOUSE” project, he also hosts a food- and art-centric internet radio show on Heritage Radio Network called THE FOOD SEEN, and photographed “The New Brooklyn Cookbook” and "Clinton St. Baking Company Cookbook."

Now, he's stepping away from the lens in order to share the photography pioneers that forever changed how we look at food - as well as offer his tips on making your own food photos especially drool-inducing.

Five Cookbooks That Changed How We Look At Food, Plus Photography Tips: Michael Harlan Turkell
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Ouch. Ouchouchouchouchouch. Ouch.

Forgive any egregious typos or inelegant phrasing, but I'm currently propped up on a mountain of sofa pillows, trusty whippet wedged under my knees, with my teeth gritted, trying not to whimper too pathetically and about to go out of my mind with want for Cream of Wheat. Yeah, I'm a food editor and probably oughta be keeping up some pretense of all my meals consisting of ethically sourced organic hogget terrine and all manner of complicated grains misted in butter from cows that vacation in Biarritz. But right now, I'm laid up with nasty back spasms and I just want hot cereal.

Bread and butter would do, too - just the generic, but satisfyingly crunchy Italian roll that came with the Papardelle Bolognese my husband and I ordered in the other night. Or eggs, nothing fancy, just very lightly whisked, fried in bubbling butter and flecked with Tabasco - maybe a sprinkle of smoked salt if I don't have to reach up too high in the cabinet.

When I'm down for the count, I go back to the basics. This doesn't mean dull, necessarily - just familiar. To me, the apotheosis of that is Cream of Wheat cooked cement hard, with a dash of hot sauce, crunchy salt and a shaving of whatever hard cheese is in the house - Parmesan, Romano, Asiago. I go savory because sweet makes me feel like an invalid and I'm incredibly bad at being coddled. The hot sauce allows me to feel as if I have a fighting chance, and if there is bread, it's got to be almost cruelly crusty, so I can wage battle against my food, even if the rest of my body is at war with itself.

(And...crap - the whippet just ate my toast.)

A Texas firm has recalled about 2,600 pounds of fully cooked, ready-to-eat smoked turkey breast products because they may be contaminated with bacteria that can cause a potentially fatal disease.

The products by the New Braunfels Smokehouse were distributed nationwide, including via catalog and Internet sales, the U.S. Department of Agriculture said Sunday.
The meat may be contaminated with listeria monocytogenes, the agency said.

CNN Wires has the list of turkey products subject to the recall.

Sink your teeth into today's top stories from around the globe.

• When it comes to the ubiquitous green bean casserole, French's French Fried Onions are the topping of choice. - SFGate

• A new study found that obese adults have a keener sense of smell for food. - BBC News

• A new breed of gourmand is emerging: the foodie fashionista. - Wall Street Journal

• How to drink with the enemy. - Esquire

• Doughnuts get a taste of the double rainbow phenomenon. - Taste for Adventure

Even the most adventurous eaters often give their inner food warrior the day off on Thanksgiving - nothing but the same turkey, stuffing (or dressing!), cranberries, green bean casserole and pumpkin pie they've been eating since childhood. If one of those dishes goes missing, the whole meal just doesn't feel right.

Other families stray away from the standards - some friends of ours have to have collard greens, whiskey sours and banana pudding for the day to feel right, while another family dives into duck - and develop their own must-indulge traditions.

iReporter Joshua Estrin (a.k.a. "Celebbuzzz") caught up Scott Michael Foster, Amber Stevens, Jacob Zachar, Aynsley Bubbico and Aaron Hill - the cast of ABC Family's "Greek" to chat about show tunes, adorable mispronunciations and why there are little buckets of bones all over one cast member's home.

Submit your own "It's not Thanksgiving without..." story on iReport

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

Grab your spoon: November 15 is National Raisin Bran Cereal Day.

Raisin Bran was introduced in the United States in 1926 by U.S. Mills. Since then, a few other brands have gotten their hands in the Raisin Bran pot – namely Kellogg’s, General Mills and Kraft.

Kellogg’s advertises that there are about two scoops of raisins in every box, though the size of the scoops have not been specified.

Either way, the crunchy cereal can be enjoyed au naturale, drowned in milk or baked into cookies or muffins.

What’s your favorite way to eat the Bran?

What's on TV?
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