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.
As we previously explained, "heirloom seeds come from plants that have remained genetically unchanged and have been open-pollinated (by insects, birds, wind, etc.) for at least 50 – or some say 100 – years. This means no hybridizing with other varieties of plants."
'Maters that have stood the test of time? Let's definitely not call the whole thing off.
Five Reasons to Get Excited About Heirloom Tomatoes: Greg Elliott
The great 19th century Russian poet, Alexander Pushkin was once moved to comment that "Every Georgian dish is a poem."
Anyone visiting the Republic cannot fail to notice what fine hosts the Georgians are. Whether its in a public restaurant or in the home, Georgians take great pride in their gastronomic heritage.
Georgians regularly meet to enjoy a supra - which means feast - where tables groan under the weight of traditional dishes like red bean stew (lobio), dumplings (khinkali) and chicken "tabaka."
Joe Bastianich is a restaurateur, winemaker, author and a judge on the FOX series "MasterChef." An avid runner, Joe has competed in numerous marathons and triathlons and will be tackling his first full Ironman in Kona this October. With that experience in these two worlds, he offers The Chart's Fit Nation Triathlon Challenge community his thoughts on having satisfying meals while training.
Whether you are already athletic and looking to up your game with a triathlon, or are just beginning your journey on the road to getting fit, what you put in your body plays a big role in the performance you’ll get out of it.
We’ve been taught to think of food – especially carbs – as our enemy, and that couldn’t be further from the truth. Food is what fuels our bodies, allowing us to physically push ourselves to reach our own potential for fitness and athleticism. But when we think about a diet to match a healthy active lifestyle, too often we mistakenly buy into the old adage that getting in shape means resigning to a bland and unsatisfying diet of meager proportions. For someone who’s spent their entire life in some of the best Italian restaurants in the country, bland, meager, and unsatisfying just isn’t going to cut it.
Previously - Joe Bastianich's rock 'n' roll dreams
Editor's note: Since 2004, Shmuel Herzfeld has been the Rabbi of Ohev Sholom – The National Synagogue, the oldest and largest Orthodox synagogue in Washington, D.C. His first book will be published within a year, titled: The Relevance of the Torah for our Modern Lives.
The lower house of the Dutch parliament recently passed legislation that would ban ritual slaughter in accordance with both Jewish law, known as shechita, and Muslim law, known as halal. The legislation would require the stunning of animals before their slaughter, an act that is forbidden by Jewish law.
For Jews, this is a very emotional issue that cuts at the core of who we are.
In Uganda, where grasshoppers are regarded as a delicious seasonal snack, the appetite for the crispy critters has created a booming informal trade that has turned some trappers into wealthy men.
"They were just something you found in the grass during the rainy season," explains Ugandan Lawrence Mawanda. "I didn't know they could be profitable."
But 10 years ago on a trip through the Masaka region, the 53-year-old lorry driver glimpsed a row of rusty oil drums lining the roadside and fitted with long corrugated aluminum sheets shimmering under powerful fluorescent bulbs.