5@5 - Steven Grubbs
May 16th, 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.

Robert Louis Stevenson wrote, "wine is bottled poetry" - but Steven Grubbs, the Wine Director of Empire State South in Atlanta and Five and Ten in Athens, Georgia, thinks you can (and should) kick up the tempo a little bit every now and then.

Five Wines Paired with Rock 'n' Roll: Steven Grubbs

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Filed under: 5@5 • Music • Sip • Think • Wine

May 16th, 2011
03:45 PM ET
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"We eat what we get. It’s not like I can say ‘I’m going to eat something healthy,'" says Joel, a resident of a downtown Atlanta shelter.

For Joel, and other homeless people like him, having a meal does not mean choosing between an organic pear and gorgonzola salad or locally-grown arugula with artisanal cheese. Instead, food options boil down to one thing: sustenance. The food is received mostly by donation, which means it's often cheap, non-perishable, and generally less than healthy.

However, one Atlanta nonprofit, the Atlanta Mission, has recently taken the term “community garden” to a new level by adapting a vacant lot in the downtown area and transforming it into a garden filled with raised vegetable beds. It's tended daily by the very men who inhabit the shelter and whose bounty will benefit the shelter’s kitchen.

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Filed under: Food Politics • Gardening • Hunger • Local Food • Urban Gardening

Box lunch
May 16th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • The FDA should not allow health claims on processed foods like "relaxation brownies." - The Atlantic

  • The AP Stylebook gets invited to dinner. - Poynter

  • As food prices continue to rise, David Chang of the Momofuku restaurant group talks price hikes and maintaining quality. - Bloomberg/YouTube

  • Goodness gracious, great balls of falafel! A 50-pound fried chickpea ball sets a new world record. - LA Weekly

  • A year later, the pay-what-you-want Panera model is deemed a success. - Washington Post

  • Cannibals turn to craigslist. - MSNBC
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Filed under: Box Lunch • News

Top Chef trots into taboo territory
May 16th, 2011
11:15 AM ET
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Producers of the competitive culinary TV show Top Chef Canada galloped headlong into an internet outcry after news spread about an upcoming episode's focus on horse meat as an ingredient. In the challenge, scheduled to air on May 16th on Food Network Canada, contestants were required to cook traditional French dishes, including both foie gras (also a controversially-obtained food) and horse.

Protesters took to the show's Facebook page after promos for the episode aired, flooding the comments with mentions of Top Chef boycotts, links to anti-horse meat websites and advice on how to contact the show's advertisers. A specifically targeted Facebook group called "Boycott Top Chef – Protect the Horses" was swiftly established as a central location to share resources including educational material and contact information for the show's advertisers and the network's executives.

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Filed under: Horse • Taboos • Television • Top Chef

Breakfast Buffet
May 16th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Bienvenue et bon matin (or if it's too early for French, welcome and good morning)!  May 16 is Coquilles St. Jacques Day.

For those of you simply wondering what Coquilles St. Jacques is, this French dish is a scallops appetizer cooked with onions and mushrooms covered in a white wine cream sauce and then topped with grated cheese and broiled until golden.  "Coquilles" meaning "shells" suggests that you serve these scallops on their original home.

But why St. Jacques, and not another?  Scallops were once referred to as St. James shells, and they were worn by pilgrims who went to the shrines of St. James.  St. James was associated with the scallop because supposedly he rescued a knight covered in scallops ... a slippery fate to be sure.  So naturally, there would be a lovely French dish associated with this odd tale.

May 2011
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