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.
For reasons unbeknownst to us (bathing suit season? too many summer tequila cocktails?), there's been a bit of a juice-cleansing craze lately.
We've said it once and we'll say it again: we're a food blog, not a diet blog - but when some of our most devoted food friends and colleagues have been talking and Tweeting up a storm about kale juice with the same gusto they would about a meal at Le Bernardin, it's hard not to take notice.
Since neither of our editors have ever actually
Guess we can't knock it until we've juiced it.
The Truth About Five Cleansing Myths: Zoe Sakoutis and Erica Huss
With Georgia's new law cracking down on illegal immigration only weeks away from going into effect, the state's governor proposed a new solution Tuesday for growers worried about labor shortages: hiring people on criminal probation.
Gov. Nathan Deal said in a statement Tuesday that he had asked the state's agriculture and corrections commissioners to connect unemployed probationers with farm jobs.
"I believe this would be a great partial solution to our current status as we continue to move towards sustainable results with the legal options available," he said.
Deal outlined results from a recent survey indicating there were more than 11,000 positions available on Georgia farms. Growers in Georgia have expressed concerns about labor shortages since Deal signed a law last month aimed at cracking down on illegal immigration.
Previously - Inmates grow roots as jailhouse farmers
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There are places in this very country where - and I'm not saying this is right or wrong - people think it's a fine idea to put raisins or pineapple in their cole slaw. There are other places where - and I'm not saying this is right or wrong (though it's totally right) - that such behavior would be met with public shunnings and possibly legal action, were they to inflict such an abomination upon the unsuspecting public.
After all, there is only one acceptable way to make cole slaw: the way you ate it growing up.