5@5 - Master Sommelier Bobby Stuckey
June 14th, 2011
05:00 PM ET
Share this on:

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.

Looking at a wine list can be a lot like traveling to a foreign country.

You've consulted guidebooks beforehand and are comfortable with the vital, popular words: bathroom, Chardonnay, airport, Cabernet, hotel, Pinot Noir.

Everything appears to be going swimmingly until someone out of the blue throws a new, uncharted term at you - like Dolcetto – and boom(!), you're lost in translation.

If this happens when it comes to wine, repeat after us: Don't fear the sommelier. Folks like Bobby Stuckey want to help you - consider them your own personal tour guide and interpreter.

Stuckey is the owner and wine director of Frasca Food & Wine in Boulder, Colorado. He also holds the title of Master Sommelier - an accreditation  only 112 people in the United States have achieved.

Five Ways to Crack the Code on an Italian-Based Wine List: Bobby Stuckey

Posted by:
Filed under: 5@5 • Sip • Think • Wine

Food in the Field: AC360 photojournalist Neil Hallsworth
June 14th, 2011
03:15 PM ET
Share this on:

Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe.

When veteran CNN photojournalist Neil Hallsworth is packing his gear to speed to a crisis, he doesn't have time or room to pack five-star provisions - let alone assurance that he'll have any way to prepare or store them. There's no telling what accommodations he'll encounter, if the local food is safe to eat, or if the city's restaurants have been left standing.

Putting MyPlate to the test
June 14th, 2011
03:00 PM ET
Share this on:

While writing about the USDA’s new food icon, MyPlate, I wondered if anyone can eat like this consistently.

In its color-by-numbers simplicity, MyPlate is a constant reminder of how far my diet falls from the ideal.  Vegetables on my plate are like Sumatran tigers in the wild – they're verging on extinction.

“Comparing the ideal proportions of MyPlate to those of the typical American diet is like holding MyPlate up to a fun-house mirror,” Health.com wrote.

“Even if Americans hear the message that they need to eat more fruits and vegetables, for instance, MyPlate’s 50% standard may be difficult for many people to live up to."

Read - "Food challenge: Is MyPlate possible and affordable?"

Previously - iReport: MyPlate gets your personal touch

Posted by:
Filed under: Health News • News

Box lunch
June 14th, 2011
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • This summer, restaurants are turning over a new leaf and upping their salad ante. - NRN

  • Is the Oreo embossment a simple cookie design or is there a larger Freemason conspiracy at large? - The Atlantic

  • A rap about shopping at Whole Foods. (And kudos on finding a rhyme for "quinoa.") - Vulture

  • Pinot No. 5: Perfume-shaped wine bottles. - Gizmodo

  • Go on, live a little and eat with your hands. - Eating Well
Posted by:
Filed under: Box Lunch • News

Comment of the day: a mushy moment
June 14th, 2011
11:30 AM ET
Share this on:

In our daily slogs through the mean streets of the internet, it's often easy forget that sometimes things can be, well, nice. When we see them, we like to call 'em out. From comments on our article on North Carolina liver mush:

"Wow. This article brings up the fondest memories I have of my grandmother Mimi. She was born/raised in the south, and I remember many days of my adulthood spent making 'liver pudding' with Mimi and playing cards while it cooked. I love the stuff – the name gives you the wrong idea – it's actually like sausage. All that's in it is liver, pork chops, cornmeal, salt, pepper and cayenne. That's it. She passed away in 2002, but I still have her meat grinder, and from time to time I make the mush with my children and think of my wonderful grandmother." - Buddy from MN

Now don't you feel all nice and mushy inside?

Posted by:
Filed under: Buzz • Comment of the Day • From the Comments

June 2011
« May   Jul »
| Part of