As long as Eatocracy has been around, we've been evangelizing for heirloom vegetables. It's not just that they're generally bred for exquisite flavor and variety, rather than durability and uniformity; they're also a link to our past and may very well determine the future of our food system.
As Southern chef Sean Brock says, "These ingredients tell stories about families, regions and the lessons we’ve learned from everyone else. They tell history. They tell about time and place. They enlighten us."
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.
First, the dining trend was farm-to-table. Then, it went to roof-to-table. Now, it may be garden-to-bar's turn - at least according to the fine folks manning the libations at the PRESS Lounge in New York City.
Five Ways to Bring the Garden to the Bar: The beverage team at PRESS Lounge
Foster’s iconic slogan “Australian for beer” may soon be plastered over with one in Chinese, Japanese or Spanish.
SABMiller’s unsolicited attempt to buyout Australia’s number one brewer underscored its $10 billion offering as an undervaluation. And that’s knocked the beer goggles off other competitors.
They’re now sidling up to the bar to see if Foster’s is the cool refreshing beverage that could sweeten their portfolio too.
But can you imagine a Foster’s owned by China’s Qingdao, Japan’s Asahi or Mexico’s Grupo Modelo, which makes Corona? It’s possible, but SABMiller says hold on. The world’s number two brewer says it’s still in pursuit and the party’s just begun.
Game, set, munch.
Day three of the 2011 Wimbledon Championships is officially underway - pending the usual rain delays - with Venus Williams, Andy Roddick and world number one ranked Rafael Nadal all scheduled to play today on Centre Court.
For those in attendance, amongst the aces and volleys, the Grand Slam tournament also serves up something else a little bit juicier: strawberries and cream.
Sink your teeth into today's top stories from around the globe.
Zhoushang Village, China - Riding a small rowboat headed home, Deng Jiangyi examined the muddy water all around him - eerily dotted with treetops, electrical poles and flocks of ducks.
"This year's floods were so extreme that almost the entire village got submerged," lamented the 66-year-old farmer. "Everything is gone - everything."
Nearly all of the village's 1,600 residents lost their livelihood - with their crops and livestock under water.
Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.
This may seem like small potatoes to you, but I managed to grow some spuds on my own at home. On a roof deck. In Brooklyn.
I know I shouldn't be admitting this in public, but I'd honestly had no idea how potatoes...happen. Sure, I'd seen seed potatoes at the garden center and had a vague memory of an elementary school project involving sprouting eyes. I pieced together that they need the soil scrubbed from their skin, and that there's some sort of blight-prone leaf, but the mechanics of tater gestation had somehow escaped me.
Live from the Food & Wine Classic in Aspen: Chef Daniel Boulud chats hot trends and chilling facts with Don Lemon, and Top Chef's Gail Simmons weighs in on the country's obesity epidemic.
Previously - Gail Simmons talks pigging out and the price we pay
See all Food & Wine Classic coverage
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today is an éclair to remember - June 22 is National Chocolate Éclair Day!
The origins behind this dreamy pastry are as hidden as the cream in the middle, but it's most likely that the éclair came to be in the 1800s.
French chefs started piping choux dough (also used for profiteroles) into oblong shapes, baking them until hollow, filling them with flavored cream and painting the outside with icing. Well, I do déclair!
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.