If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing – it's identifying up and coming talent from around the country.
Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef.
And this year's winners are:
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.
The eels didn’t manage to slip through.
After a haul turned up last Friday off the coast of Ibaraki Prefecture, with levels of radioactivity double the current standards set for vegetables, Japanese Chief Cabinet Secretary Yukio Edano announced that the nation’s authorities would begin regulating the radiation levels in seafood.
Water samples taken Tuesday from concrete pits outside the reactors at the Fukushima Daiichi Nuclear Power Station showed radiation 5 million times the legal limits – down from a Saturday reading of 7.5 million, according to an official with the Tokyo Electric Power Company, which runs the plant. Groundwater outside reactor No. 6 was similarly affected. The levels dropped steeply just several dozen meters out, but still remained several hundred thousand times above legal limits.
Radioactive iodine-131 is at the center of health experts’ concerns. The element iodine, in its non-radioactive isotopic form, is an essential part of thyroid regulation in the human body. Chronic exposure to its radioactive form, such as iodine-129 or iodine-131, can, according to the Environmental Protection Agency, cause thyroid problems such as nodules or cancer. Iodine-131 loses half its radiation every eight days and is further diluted by active ocean waters. Still – it’s making its way into seafood at levels exceeding those the Japanese government have deemed safe for consumption.
Hybrids and electric vehicles were just the beginning. Next up: the mushroom mobile.
Ecovative Design, a startup in Green Island, N.Y., is collaborating with the Ford Motor Company (F, Fortune 500) to develop a fungus-based, biodegradable foam for automotive bumpers, side doors and dashboards.
"You would be able to compost your car," says Gavin McIntyre, 25, chief scientist and co-founder of Ecovative.
Read the rest of "Car parts made of mushrooms" on CNN Money.
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