Bulking up at Costco
April 15th, 2011
08:00 PM ET
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A. Pawlowski writes for CNN Travel and she is nuts for Nutella

There’s something deliciously odd about buying groceries in the same place where you can also pick up a flat-screen TV and a $5,000 diamond ring.

Even more intriguing is the magnetic pull that Costco – the chain of warehouse clubs - seems to have on shoppers, if my local store in suburban Atlanta is any indication. On most days, it’s filled to wall-to-wall with bargain hunters stocking up on the giant portions of food that wholesalers are famous for.

Buying in bulk is big.

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April 15th, 2011
07:15 PM ET
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Watch the Green Solutions in Focus: Eatocracy Edition hour-long special hosted by Tom Foreman on Saturday, April 23rd at 3pm ET and see all Earth Day coverage at eatocracy.com/infocus

Previously chef Josh Smith on Five Reasons to Use Local Farmers and chef Alfred Portale on Five Reasons to Shop Locally - Now
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Filed under: Chefs • Earth Day • Feature • In Focus • Local Food


5@5 - Chef Robert Aikens
April 15th, 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.

Apparently, there's a big freaking wedding happening in two weeks between a young chap and lady in love. Oh, and one of them just happens to be the future King of England - no big deal.

As more eyes (and "Harry hunters") turn their attention across the pond for the impending royal nuptials, Anglomania is in full swing - including at the table.

Robert Aikens is the executive chef at The Dandelion in Philadelphia. Aikens also just happens to hail from England, where afternoon tea is steeped in tradition.

Five Reasons to Enjoy Afternoon Tea: Robert Aikens
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Filed under: 5@5 • Bite • Culture • Rituals • Sip • Tea • Think


April 15th, 2011
04:15 PM ET
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Brandon Ancil is a digital content producer for CNN.com

Artisan cheese - it’s not as scary as you may have thought.

“It’s blue, it’s green, it’s furry, and it might smell funny. That’s what people think when they don’t know about artisan cheese.” Says Liz Thorpe VP of Murray’s Cheese in New York and author of ‘The Cheese Chronicles. “But artisan cheeses, which by definition are hand-crafted in small-production, are made in every type of cheese style.”

Nathan Arnold, a cheese maker from Tennessee, knows people can be intimidated by artisan cheese, but he says they'll end up liking it.

“It tastes like our farm. It’s got hints of the open air and grass from around the Cumberland Plateau where we live.”
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