Ever wonder how politicos feed themselves out on the campaign trail? CNN Political Team members Wolf Blitzer, John King, Candy Crowley, James Carville and Mary Matalin dish on presidential candidates' food habits from Howard Dean's ice cream pie obsession to Bill Clinton's icky coffee mishap.
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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.

If you can't take the heat, get out of the kitchen - or just don't turn on the stove.

Troy Guard is chef/owner of Tag and Tag Raw Bar in Denver, Colorado - where the latter is mostly serving up, as the name may have indicated, ingredients just the way nature intended them.

Five Reasons Why You Shouldn’t Be Scared to Eat Things Raw: Troy Guard
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Unless you’re grinding peanuts into butter and emulsifying egg yolks into mayonnaise at home, Einav Gefen has probably touched your food in some way.

Since 2008, 39-year-old Gefen has acted as corporate chef at Unilever in Englewood Cliffs, New Jersey.

Unilever is one of the world's leading consumer product companies, encompassing more than 400 brands including such pantry, refrigerator and freezer mainstays as Ben & Jerry’s, Bertolli, Lipton, Breyers, Skippy Peanut Butter, Ragú, Hellmann's, Knorr and Wish-Bone.

Having spaghetti and dumped on a jar of Ragú pasta sauce? Thank Gefen. Cooled down in the summer with a Popsicle®? That’s her team’s doing too. Worldwide, the corporation has close to a 50 percent share of the global grocery market and invests nearly $1 billion every year in research and development – including in the edible category with Gefen as top chef.
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Sink your teeth into today's top stories from around the globe.

• "Fat farm" takes on a whole new meaning when there are lardo massages and mortadella masks involved. - The Atlantic

• Dirty South-Meatloaf Balls, short rib sliders and a taco bus take center stage at the Bonaroo music festival. - Food & Wine

• The Angry Birds folks are self-publishing an egg cookbook and yes, it will be available in app form so that you may better poach, coddle and devil while riding public transportation and, you know, "working." - Paid Content

• Speaking of angry birds, there may be arsenic in your chicken. - FDA

• Be a better drinker and judge the wine by its label. - Grub Street

• Lettuce pray the greens aren't all slathered in slug poo. - A Growing Tradition

Mark Hill is Director of Photography for Turner Broadcasting System, Inc. He really loves coffee.

I know it is hot outside. Really hot. But what can you do? It's still technically spring, but the heat isn't likely to break for another day or two.

We all search for relief in sterile, air-conditioned homes and offices, but is that really the solution that will bring a true smile to your face? I have an idea: have an ice cream cone.

Close your eyes and try to remember the first time someone handed you an ice cream cone on a really hot day. You walked out of the store and the heat of the afternoon sun blasted your face. You held the cone tightly, but gently so as not to crush the delicate waffle that held your scoop. As you gently licked, your tongue burned with the cold and then succumbed to the creamy goodness that is unique to ice cream - and you were happy. Really happy.
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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.

Eating your vegetables has never tasted so sweet - June 9 is National Strawberry-Rhubarb Pie Day.

This lattice-top pie combines the complementary tart flavor of rhubarb with its dear, sweet friend, the strawberry. A favorite in New England and across the Appalachian, this pie is straight-up comfort cooking.

For those of you wondering what rhubarb really is, it's a root vegetable - although there has been some debate that it's actually a fruit. It's also known as that mysterious thing in the grocery store with a red stalk and leafy, green top.
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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Yesterday it was cicadas in the ice cream. Today's taboo is grasshoppers in the tacos - but there's a difference.

While Sparky's frozen critter crisp dessert was invented on a lark, "tacos de chapulines" are a popular cart and bar snack in Mexico City, Oaxaca and even in certain parts of the United States. Devotees cite the cooked bugs' appealing crunch and protein content - said to be twice that of beef.
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