May 12th, 2011
07:15 PM ET
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Across the South and lower Midwest, floodwaters have covered about 3 million acres of farmland, eroding for many farmers what could have been a profitable year for corn, wheat, rice and cotton, officials said Thursday.

In Arkansas, the Farm Bureau estimated that damage to the state's agriculture could top more than $500 million as more than 1 million acres of cropland are under water.

"It's in about 10 feet of water," Dyersburg, Tennessee, farmer Jimmy Moody said of his 440 acres of winter wheat, which was to be harvested in the coming month.

Other farmers in Mississippi, Missouri, Tennessee and Arkansas rushed to salvage what wheat they could ahead of the rising water. As for corn, farmers who were able to get into the fields during a soggy planting season in late March and April are seeing their crops in some cases under several feet of water.

Read - Millions of acres of farmland flooded; Louisiana braces for onslaught

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Filed under: Business and Farming News • Disaster • Environment • Farms • Flood • News • Restaurant News

5@5 - Sally Camacho
May 12th, 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.

Writer Ernestine Ulmer is popularly attributed to the phrase: "Life is uncertain. Eat dessert first."

We're no Family Radio, but we'll agree with the first part - especially after recent injuries sustained by one of our own. The second part, however, we've got our qualms with. We love banana cream pie as much as the next person, but there's also something a little bit unsettling about the notion of an éclair before the escargot.

We're more in the same camp of thought as Sally Camacho, the pastry chef at WP24 in Los Angeles, California. She's certainly not advocating eating your sweets first - but she's certainly not advocating skipping them either.

Five Reasons to Eat Dessert Every Day: Sally Camacho

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Filed under: 5@5 • Think

Fare play: peach upside down cake
May 12th, 2011
03:45 PM ET
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Ashley Strickland is an associate producer at In her previous job as a traveling sports photographer, she picked up plenty of souvenir recipes that she'll be sharing over the next few months in her new Fare Play column.

Eating isn’t always on my mind, especially when I'm focusing on the task at hand. When I was working as a sports photographer over the last two years, this happened six days out of every seven. The phrase "starving artist" definitely hit home, but every once in a while during my travels, food was what drove me.

in February 2010, my adventures took me from my college town of Athens, Georgia across the state to Elberton (“Granite Capital of the World”) to pursue a community journalism project. I was hot on the trail of a tip that might turn an assignment into a sports shoot; the Brock University rowing teams had driven 15 hours down from St. Catharines, Ontario to participate in a one-week training camp on Lake Russell.  I didn’t know them, they didn’t know me and they had no idea I was about to show up.

I knew the first time head coach Peter Somerwil cracked open his cabin door and I smelled an heavenly aroma drifting from the oven, he had to be cooking comfort food.  I needed to know more so I could make it for myself later.  He shrugged in reply and said he was making a peach upside-down cake. Oh, Lordy.

It became a quest, not only for sports photography, but a fabulous recipe as well. 

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Filed under: Baked Goods • Canada • Cooking • Fare Play • Make • Recipes

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

  • How the Cowardly Lion transitioned into a Lay's potato chip icon. - New Yorker

  • After 200-plus episodes, Alton Brown bids adieu to "Good Eats." - Serious Eats

  • Lady bawls over new In-N-Out burger outpost. That's one special sauce. - Consumerist

  • Prison meal or school lunch? You be the judge. - GOOD

  • In today's fun listicle news, roles you can imagine auditioning for at Whole Foods. -McSweeney's
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Filed under: Box Lunch • News

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