Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe.
CNN International sports correspondent Patrick Snell samples the classic pimento cheese sandwich at The Masters golf tournament in Augusta, Georgia - for "work purposes," you understand.
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.
To Betty Fraser, what's old is new (and delicious) again.
Five Ways to Turn an Old-Time Classic into a Modern Day Treat: Betty Fraser
John Kim covers golf for PGA.com
Every year, tens of thousands of golf fans, and millions worldwide, look towards Augusta National Golf Club with visions of Amen Corner, the world’s best players and - pimento cheese?
It’s true. The culinary offerings of The Masters may not rival your five star listings in terms of presentation, seasoning nor taste for that matter, but the fame of the Masters branded sandwiches, sweet tea, lemonade and even their own potato chips make it one of the hottest menu items in town and the price - $1.50 for drinks, $1.50-2.50 for sandwiches, $1 for chips - is always right.
Though pimento cheese and egg salad sandwiches draw the most demand by tradition alone, their barbecue and chicken sandwiches are starting to build quite the following as well. A $10 bill will feed two easily, grab a spot under one of the stately pines near Amen Corner and you’ll have one of the best lunches you could ever hope to have – anywhere in the world.
Follow all the golf action from The 2011 Masters at majorschampionships.com
Read and get recipes - Pimento cheese freeze-out at the Masters
Editor's Note: Robert Sutton is a professor of management science and engineering at Stanford University and author of "Good Boss, Bad Boss." His personal blog is Work Matters.
At about 5:30 on a Friday afternoon a few weeks ago, I was running out the door to get home when I ran into several colleagues sitting in a circle and drinking some Scotch. They invited me to celebrate the end of the week with them, and after hesitating a bit, I joined the little group. Yes, I enjoyed the single malt they gave me, but I enjoyed the conversation much more. These are people I see all the time, but nearly all of our interactions are rushed and task-oriented.
We talked about an array of topics - a sick friend, kids, a cool wireless speaker the IT guy had set up and our preferences for different brands of Scotch. Then we went our separate ways. I was struck by how much the brief interaction affected me. I felt closer to my colleagues, more relaxed from the great conversation and the Scotch, and I felt good about working at a place that allows employees to take a prudent drink now and then.
Read the rest of "Drinking at work: It's not all bad" on CNN Opinion.
Celebrity chef Eric Ripert is using a dosimeter to test the level of radiation in the seafood at his restaurant. Radiation ecologist Dr. Timothy Mosseau says that may be a bit of overkill. Supply chain expert Gene Tanski of Foresight Demand says there's no real way that even affected food could get into the food supply in the U.S. and World Health Organization spokesman Peter Cordingley says he believes that it's a good idea to keep paying close attention.
It's not just the experts expressing opinions about the potential for radiation ingestion following the damage to the Fukushima Daiichi Nuclear Power Station. Our commenters have weighed in as well.
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