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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Breakfast Buffet
June 21st, 2011
09:00 AM ET
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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.

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.
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'Private' dining in the Denver airport
June 21st, 2011
08:45 AM ET
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In honor of the Broncos' berth in Super Bowl XLVIII, we're sharing this classic post about a Colorado specialty.

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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Filed under: Airports • Colorado • Ingredients • Meat • Offal • Super Bowl • Taboos • Tailgating • Travel


Coffee klatsch
June 21st, 2011
05:00 AM ET
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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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Filed under: Buzz • Coffee Klatsch


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