5@5 - Five reasons to buy from your local 4-H
June 21st, 2011
05:00 PM ET
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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.

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
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Filed under: 5@5 • Food Politics • Local Food • Think


June 21st, 2011
03:30 PM ET
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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.
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June 21st, 2011
12:10 PM ET
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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

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Filed under: Buzz • Cuisines • Dishes • Fair Food • iReport


Box lunch: Proper bread behavior and bottarga
June 21st, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Never butter an entire bun at once, and other proper breadiquette. - Huffington Post


  • Mario Batali, John Besh and other notable chefs share their favorite time-honored tastes of summer. - Food & Wine


  • A shocking new report shows ocean life is "at high risk of entering a phase of extinction." - BBC


  • Shoot for the stars and go broke? Le Lesita hands back its first Michelin star to cope with the economic strains of fine dining. - Telegraph



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Filed under: Box Lunch • News


June 21st, 2011
09:30 AM ET
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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.
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