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.
Uh - what exactly is a 4-H, you say? Well, we're glad you asked.
4-H Clubs - an acronym for "head, heart, hands and health" - were originally set up by the United States Department of Agriculture to train the rural youth of America in hands-on skills like agriculture and raising animals.
Essentially, the goal was to make public school education more connected to the country life, while fostering a sense of community and personal responsibility.
The programs have since expanded to more urbanized areas and focused in on overall nutrition and well-being, but a number of clubs still get their hands dirty by helping raise and sell livestock to the likes of locally-driven chefs like Kelly Liken.
Kelly Liken is the executive chef and owner of Restaurant Kelly Liken in Vail, Colorado; she was also a contestant on "Top Chef" Season 7.
Five Reasons to Buy from Your Local 4-H: Kelly Liken
You say Food & Wine Classic in Aspen, we say the Food, Wine and Moonshine Classic in Our Happy Place. We chat and quaff with the makers of Ole Smoky Moonshine - and somehow manage to keep all our faculties intact.
iReporter Chris Morrow checks in from the San Diego Fair to say, "Fair food is gearing up and the new kid on the block is Fried Kool-Aid. Chicken Charlie's travels from fair to fair creating and frying up the ever so popular twinkies, brownies, oreos, ribs, and now Kool-Aid. Its like a beignet from Cafe Du Monde in the French Quarter with cherry Kool-Aid mixed in. Pretty addictive!"
Submit your own fair food story and sample more iReports from around the globe.
Also fried? Bull testicles at the Denver airport
Sink your teeth into today's top stories from around the globe.
Live from the Aspen Food & Wine Festival: After a long night on the line, sometimes chefs like Chris Cosentino, Susan Feniger and Sang Yoon just need to kick back with a little bit of crunchy goodness - and don't skimp on the salt, says Michael Chiarello.
Don Lemon and Eatocracy's managing editor Kat Kinsman chat about Aspen celebrity sightings, overlooked ingredients and the snacks that chefs crave when they've got a wicked case of the munchies.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Everything is just peaches and cream - June 21 is National Peaches and Cream Day.
As much as we like to say (or sing) this unique phrase, there is no definitive peaches and cream dessert - it can be whatever you imagine so long as the slight tang of ripe peaches and sweet mounds of whipped cream are involved.
The server cupped his hand to the side of his mouth and whispered, "Those, um, are oysters from the mountains, you know."
I nodded, slightly gravely, and thanked him for his thoughtful euphemism. I know full well what Rocky Mountain oysters are, and seeing as I was encountering them on a menu in Terminal C of the Denver International Airport, they seemed a somewhat safer bet than their maritime counterparts.
So I went ahead and ordered the deep-fried bull balls.
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