"Holy moley!" is what Cheyenne Terry yelled when she spotted the very large egg roll down the conveyor belt towards her.
In late February, in Yell County, Arkansas, while in the gathering house collecting eggs for her uncle at Tom and Paula Ernst Poultry Farm, Terry discovered the unusually large egg. It reportedly weighs in at 5.4 ounces and measures 3 1/2 inches long.
Terry read about an Iowa man whose hen laid an egg February 18th, weighing in at a whopping 4.1 ounces and the same length.
"That’s a freaking huge egg," is all her uncle could say when he saw her find for the first time. Terry says the egg is nearly four times larger than a normal egg. She is saving the egg at home in her refrigerator and hopes to break a Guinness Book record for the world largest chicken egg.
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Anyone? Anyone? Bueller? Bueller?
OK ... so maybe we're the only ones.
In any event, there's a growing movement of people, aptly dubbed "flexitarians," doing just that - living a predominantly vegetarian lifestyle with the occasional pork chop here and there.
One such person is Chef Annie Somerville of the vegetarian Greens Restaurant in San Francisco, California. She certainly doesn't have beef with folks eating meat - she just thinks you might want to consider doing it a little less often.
Five Reasons to Be a Flexitarian: Annie Somerville
After holding steady for two years, food prices in the United States are rising once again, due to growing demand and tight supplies of wheat, corn and other key commodities.
That means American consumers are being hit with higher grocery bills at a time when gas prices are already starting to dent household budgets. On the bright side, economists say the recent spike in fuel prices isn't yet translating into higher costs at the supermarket.
Still, according to the U.S. government's Consumer Price Index, food prices in January rose 1.8% from the prior year, marking the fastest pace since 2009.
Read the rest of "Why you're paying more for groceries" on CNN Money.
From a colleague of ours:
He hadn't in fact, but I'm not surprised. This chat was coming apropos of an article you'll see here later today, about the increasing frequency of bartenders (sorry - "mixologists") putting their very particular tastes where your mouth is - and not always politely.
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