Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.

Joy Behar is no stranger to the limelight - not only is she the host of her own primetime show, "The Joy Behar Show" on HLN, she is also a renowned comedian, best-selling author, Emmy Award winner and co-host of ABC's "The View.”

But even if she is a woman running about town from gig to gig, growing up in an Italian-American family taught her to always make time for food - good food at that - and that meatballs are just another way to say, "I love you."
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Mobile food vendors: it's the trend that keeps on trucking. And in San Francisco, iReporter sfphotoguy found two guys who rolled onto the street food scene in a full-sized school bus.

Le Truc owners Blake Tally and Hugh Schick insist they are not running a mobile food business, but a "bustaurant." Huh? OK. Let’s back it up. Tally, a former financial analyst, and Schick, a former private chef for elite venture capitalists, gathered up $125,000 to transform a classic yellow bus into a chef’s dream kitchen on wheels that can also sit twelve for a private dinner. The gleaming, pearl black Le Truc bus is certainly the most stylish of San Francisco’s mobile food trucks. But Le Truc is, as Tally will tell you, a different take on San Francisco’s evolving street/mobile food scene – rather than having to look up on Twitter to find what part of San Francisco Le Truc is roaming, Blake and Schick have negotiated a permanent daytime parking spot for the bus on Brannan St. near Fourth in the SOMA (South of Market) neighborhood.
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See pix of decimated supermarkets and read tales of desperation dining in Snowpocalypse Chow!

Okay...whooo...this one is gonna be short because flakes are reported to start falling here in New York City in approximately six hours, and we still need to run to the store and buy 57 loaves of Wonderbread, 12 gallons of milk, several forests worth of Cottonelle® and oops...the dogs. Mustn't forget about the dogs. Five 20lb bags of Iams chunks should be able to get 'em through 'til the streets are plowed on Thursday, right?

And for heaven's sakes, our poor colleagues trapped out in the hinterlands of Hothlanta. Not only were the intrepid souls who managed to snowshoe into the CNN Center bereft of nearly all food court concessions (though an e-mail *did* go out today reassuring staff that the Dunkin Donuts in the atrium was once again cranking out journalism fuel) - Facebook and Twitter feeds from our colleagues indicate that those who haven't yet gone all Donner Party are subsisting on, like, "bok choy and toast for breakfast" per Jessica Ravitz and "dusty lentils" according to Ann Hoevel.

It ain't just CNN employees laying waste to bakery and dairy aisles, either (though then again...has anyone checked our pal Ali Velshi's pantry?). iReporters James Brierton and Ash Collins snapped the picture above at a Wal*Mart near the University of Georgia in Athens. Some items that appear to perhaps be cracker boxes are huddling together in terror in the top right corner and we can only assumed that they fell prey to the plunderers shortly thereafter.

Bonus round after you answer the poll below - what's the gnarliest or most surprisingly delicious storm-bound meal you've ever eaten? Share details in the comments below and you just might be featured in an upcoming round-up of desperation dining.

Previously – Snow ice cream! and submit your storm story to iReport

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

• In the month of healthy resolutions, fast food chains go on the defensive by bargaining burgers. - USA Today

• The USDA isn't playing by its own rules when it comes to GMO seeds. - Politics of the Plate

• Talk about vintage: A UCLA-led research team has discovered a 6,000-year-old vineyard in an Armenian cave. - Los Angeles Times

• Germany is facing its own egg scare after high levels of dioxin were discovered in the market. - TIME

• Wherein Gael Greene pleas that we never forget legendary food writer Craig Claiborne. - Insatiable Critic

We have a bit of an obsession with biscuits at Eatocracy. To us, they're more than just a tender, flaky, piping-hot, butter-slathered lump of bliss - they're a link to the past and often the people who made them for us.

Your assignment - share your biscuit story. It can be an account of the method you use to make a perfect batch, a remembrance from your youth or - and we're hoping some of you will have the opportunity to do this - following your mother, grandmother or other favorite biscuit maker into the kitchen and recording them as they work their magic.

Get some background on our biscuit fixation and upload your pictures, text and/or video by January 31, 2011 using iReport. We'll post our favorites in a loving tribute to the nation's biscuit makers.

See Assignment Biscuit on iReport

Previously – Lick the screen – a Biscuitville bologna biscuit and An ode to Dad and biscuits

See Eco Solutions and Impact Your World

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.

Sick, sleepy or downright cranky due to the miserable weather? It’s your lucky day: January 11 is National Hot Toddy Day. Today, we warm up from the outside in.

A hot toddy is a heated beverage made with boiling water, honey, cinnamon, cloves, lemon and brown liquor (bourbon, scotch, rye, brandy or dark rum.) It’s long attributed to helping you sleep and making you feel better if you have a cold - even if it is more of an old wives' tale than a bona fide scientific claim, it sure beats slugging down Nyquil, no?

What's on TV?
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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