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.
Since we just hit you with a pretty gut-punching interview with Chef Suvir Saran on the subject of HIV/AIDS activism and the disease's impact on the food world, we decided to lighten things up a bit this afternoon with a good old-fashioned food fight courtesy of the original shock jock, Steve Dahl.
Besides being a popular radio personality, Dahl considers himself somewhat of a pizza aficionado - and now, he's throwing down the gauntlet declaring deep-dish Chicago-style pizza the best in all the land. What say you New York?
Five Reasons Chicago Pizza is the Best: Steve Dahl
Editor's note: Read "Hope Survives: 30 Years of AIDS," an AC360° special report.
New Delhi-born Suvir Saran is the executive chef of Dévi restaurant in New York City, where his authentic Indian flavors earned one Michelin star in 2007 and 2008, as well as two stars from The New York Times and three stars from New York Magazine.
He is also the author of "Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes" and "American Masala: 125 New Classics From My Home Kitchen."
This is the first in a two-part interview with Saran on the subject of HIV/AIDS activism, the disease's impact on the food world and his personal life, his identity as an Indian and a gay man and the healing power of a good meal.
Read part two
How did food help you to connect to the community?
After coming to the US, I started studies as a student of the visual arts and also working in retail. Each night I would cook dinners for friends and their friends. Each night brought new faces and new personalities into my world. A large number of those who came into my world in the early 90's were people that had been affected with HIV/AIDS personally and through loved ones. Seeing people one day and then hearing they had gone the next day or week or month, was one of the most difficult things to come to grips with.
Subway is testing a bun made of egg whites, corn starch and tapioca starches for customers with gluten sensitivities at 700 outlets in Dallas and East Texas. The sandwich chain is also offering a gluten-free brownie for desert. The brownie is made of potato starch, cocoa and sugar.
“Gluten-free is something on the radar,” said Les Winograd, Subway spokesman. “There are number of people at Subway who are particularly interested in gluten-free items for their own particular digestive needs. It’s not something that’s unusual to us.”
With Subway exploring a wheat-free alternative, is this a sign that major food chains are paying more attention to gluten sensitivities such as celiac disease?
Read the rest of "Subway tests gluten-free sandwiches" on CNN Health
You knows it's healthier. You know it's less expensive. But sometimes it can be hard to find that extra time after work to prepare a nicely cooked home meal. But as Dr. Mark Hyman suggests, taking that extra 15 minutes to prepare a home-cooked meal can do the world in difference for both your life and the life of your children.
CNN's American Morning has the reasons why: "Home-cooked meals increase family, community health."
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