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
"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.
Sink your teeth into today's top stories from around the globe.
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.
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.
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John Zarrella is CNN's Miami correspondent. He has been covering space shuttle launches since 1984 and today, he'll be at the Kennedy Space Center as Commander Mark Kelly, husband of U.S. Rep. Gabrielle Giffords, launches the Endeavour into space for the last time.
Science was not on the top of sixteen-year-old Mikayla Diesch’s list of careers. “I thought I was gonna be President about a year ago,” Mikayla told me as we stood about five miles from the Shuttle Endeavour sitting on the launch pad.
Quite a bit changed last year for Mikayla and her fourteen year old sister Shannon. They won a Conrad Foundation Spirit of Innovation competition that challenges students to come up with commercially viable solutions to real world problems. The girls’ award came in the nutrition category for developing a nutrition bar. It’s made of oats mainly and, “cranberries, apple pieces, cinnamon and a few nuts like almonds and cashews,” Mikayla says.
At first, Mikayla wasn’t too excited about the project. Sister Shannon talked her into it. “I was like, it sounds fun. It’s different,” Mikayla says, “But, I don’t know if I really want to do it. She’s like, ‘come on you can do it,’ and then we did it. Like, I decided ok I’m gonna do this and it was awesome.”