April 4th, 2011
06:35 PM ET
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From a thriving industry in southeast Asia, the catch might end up on dinner plates almost anywhere in the world.

But you might be shocked to know how these fish are caught. Sometimes the boats are floating prisons crewed by slaves.

In this video report above, CNN's Dan Rivers explores the story of brothers Pheum Dina and Pheum Bolin, who were lured from Cambodia to work on the fishing boats three years ago. They say they were imprisoned on a Thai trawler for 3 months – with no pay and no chance to escape. They were slaves at sea.

Read Enslaved on 'ghost ships' at the CNN Freedom Project

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Filed under: Business and Farming News • Fishing • Food Politics • Human Rights • News • Slavery


Fame Bites - Eva Longoria
April 4th, 2011
06:00 PM ET
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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.

Eva Longoria isn't your average "Desperate Housewife" - in fact, she's anything but.

Not only is she a lean, mean, guacamole-making machine, she owns two restaurants - Beso Hollywood and Beso Vegas - and has a new cookbook, "Eva's Kitchen: Cooking with Love for Family and Friends," out in stores now. She'll also be appearing on Piers Morgan Tonight at 9 p.m. ET on April 7.
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Filed under: Bite • Columns • Cooking • Dip • Fame Bites • Make • Recipes • Staples • Tailgating


5@5 - Aida Mollenkamp
April 4th, 2011
05:00 PM ET
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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.

Are you afraid of ... new food?

If you answered yes, please pleasepleasepleaseplease don't be. There's not an eggplant lurking in the shadows wearing a hockey mask, scout's honor.

Here's our two cents: If an unfamiliar edible ends up not being your thing, at least you can say you tried. The worst thing that's going to happen is that you're not going to like it. As we say in this neck of the woods, "if it tastes good, it is good" - at the end of the day, to each their own.

So if you're feeling brave and ready to venture into the market boondocks with wild abandon, Aida Mollenkamp, Cooking Channel host of “Ask Aida” and "FoodCrafters," is here to help you get started.

Adventure is out there!

Five Ways to Become a Food Adventurer: Aida Mollenkamp
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Filed under: 5@5 • Think


Big Mac attack on the job market
April 4th, 2011
04:35 PM ET
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McDonald's said Monday that it is planning a one-day hiring spree of 50,000 new workers on April 19 for its U.S. restaurants.

McDonald's (MCD, Fortune 500) said that these new "Mcjobs" will include crew and management positions, part-time and full-time.

McDonald's, which has 14,000 restaurants in the United States, said the hires will occur nationwide.

"We're excited to offer 50,000 new jobs, all across America, all in one day," said Jan Fields, president of McDonald's U.S.A.

Read McDonald's to hire 50,000 workers – in 1 day



April 4th, 2011
04:15 PM ET
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April 4th, 2011
03:15 PM ET
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Got a dream in your heart and an itchy Twitter finger? You could win two tickets to tomorrow night's Food & Wine Best New Chefs party in New York City. No, seriously – it happens.

Way back in '09, when Ms. Sarah LeTrent was a college senior, she followed Food & Wine's Editor-in-Chief Dana Cowin (@fwscout) as she Tweeted clues to that year's inductees (they're revealed at the party) and had more correct than anyone else. She won the tickets, flew her Tarheel carcass to New York and walked on up to Kat Kinsman, who had Tweeted as @slashfood that she'd be wearing a green and black dress, should anyone care to say hello.
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Lunchtime poll – cooking your books
April 4th, 2011
01:00 PM ET
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One of the loveliest presents I've ever gotten is a place to put my cookbooks. This may have been, in part, a measure of self-preservation by my husband (he's neat and I'm decidedly not), but I could not have been more touched by the effort to which he went building shelves to accommodate my frankly ridiculous collection.

It's since overflowed the bounds of the four levels, spilling out in messy stacks from the hobnailed shelves. During the week they remain largely untouched. Douglas and I get home late and generally ravenous and on the nights we don't opt for a quick call to Red Hot Szechuan or a taco jaunt, we go with the tried and true. Either one of us could roast a chicken, grill a fish, saute vegetables to toss with pasta or compose an elaborate salad with our eyes closed. It's not terribly ambitious, but it is mostly from scratch and certainly doesn't necessitate a consultation of the manual.
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Filed under: Books • Buzz • Cookbooks • Lunchtime Poll • Think


Box lunch
April 4th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Despite recent disparaging claims against food dyes, we think colorful food tastes better. - New York Times


  • Make a statement at your outdoor party with conical charcoal. - Gizmodo


  • Holy stromboli! Sbarro has filed for Chapter 11 bankruptcy protection. - Bloomberg


  • In South Carolina, eating locally is apparently only allowed to go so far. No raccoon for you! - The Gurgling Cod


  • A day in the (eating) life of a horse jockey. - Telegraph
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Filed under: Box Lunch • News


April 4th, 2011
10:30 AM ET
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