Ivory Coast President Laurent Gbagbo, who is fighting to keep a political title the United Nations says isn't his, on Monday nationalized the nation's two main cash crops, coffee and cocoa, according to state-run television.
In a statement read on air, the government announced that "the purchase of coffee and cocoa from producers and producer groups is done exclusively by the state on the entire national territory."
"The export of products of the coffee-cocoa sector is carried out by the state, by any legal person mandated by the state or holder of an exporter license," the government announced. "Approved exporters get their cocoa beans and green coffee from the state or any legal person mandated by the state."
The Ivory Coast is the world's largest supplier of cocoa beans.
The International Association of Culinary Professionals doesn't just award distinguished cookbooks; it also celebrates excellence in food journalism with the IACP Bert Greene Awards. Grab a snack and get clicking.
2011 Bert Greene Finalists
Culinary Writing about Beer, Wine, and/or Spirits
"Drinking in Islamabad"
For the past 25 years, the International Association of Culinary Professionals has celebrated excellence in the field of culinary publishing with the IACP Cookbook Awards. Behold the finalists for the 2011 honors.
2011 Cookbook Award Finalists
"The Lee Bros. Simple Fresh Southern"
"The Winemaker Cooks"
"Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro"
The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.
Shake that aspic!
We're always thoroughly delighted when readers take us up on our vintage recipe challenges. Y'all came through with the Frank and Corn Crown. While the Aspic supper salad challenge garnered fewer entries, boy did they stand out.
Meet The Stripper Housewife a.k.a. burlesque performer Peekaboo Pointe. Not only is she the "Fastest Tassel-Twirler from East to West," - she's not afraid of a little bit of cold beef tongue.
Welcome to Help Desk - a brand new feature where Eatocracy editors and our coterie of experts will help readers with their culinary conundrums from fixing recipe mess-ups and subbing in missing ingredients to scoring impossible restaurant reservations and hosting memorable soirees. Let us know what you need in the comments below and we'll do our best to address it in a future post.
Q: In the past when making soups I have more often than not opened a container the day after cooking to find a block of swollen, saturated noodles with not a drop of broth left. What's that all about? How do I avoid it? - Pete M., Chapel Hill, NC
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