Humane Society and United Egg Producers hatch plan for egg standards
July 7th, 2011
06:45 PM ET
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Today, The Humane Society of the United States and the United Egg Producers announced in a joint statement that they will work together to urge U.S. lawmakers to craft legislation overseeing the living conditions of the 280 million hens involved in U.S. egg production. This would mark the first federal law regulating the treatment of animals on farms.

Among the proposed standards would be living quarters allowing 124-144 square inches of space (most currently receive 67 square inches, and some 50 million reside in 48 square inches) for each chicken, environments that allow birds to express "natural behaviors" in boxes, scratching areas and perches, and a reduction in excessive ammonia levels in hen houses.

Additionally, the statement called for a cessation of practices that extend the laying cycle by prohibiting food and water levels (a practice frowned upon by most of the industry) as well as an extension of label requirements to inform customers if they are buying “eggs from caged hens,” “eggs from hens in enriched cages,” “eggs from cage-free hens,” or “eggs from free-range hens.”
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Filed under: Animal Rights • Eggs • Food Politics


5@5 - The five C’s of dessert
July 7th, 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.

"C" may be for cookie - but that's certainly not good enough for us.

Before her several year stint at The French Laundry and the opening of her own sweet venture, Platine Cookies, Jamie Cantor was taught at the Culinary Institute of America to build a dessert menu around the five C's: chocolate, citrus, coffee, cheese and caramel.

Incidentally, she was also taught "desserts" is "stressed" spelled backward.

But who wants to stress about making fancy, involved desserts during the long, hot, carefree days of summer? Here are some simple, delicious ways to incorporate the five most popular dessert flavors into your summer entertaining.

The Five C's of Dessert: Jamie Cantor
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Filed under: 5@5 • Baked Goods • Make • Recipes • Think


Do you favor foreign flavors?
July 7th, 2011
04:00 PM ET
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Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.

The first time I ate matzo ball soup, I was sure it was the most exotic thing I would ever put in my mouth, so long as I lived. To Jewish people since time immemorial, it's been the homely stuff of a family kitchen - filling, grounding, comforting and totally quotidian.

To me, a thoroughly unworldly girl celebrating the occasion of her First Holy Communion at a Jewish-French restaurant in Cincinnati, Ohio, it was like a bolt of lightning in the dead of night, suddenly illuminating a previously unseen city in the distance.
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People of America, here's your culinary history on a plate
July 7th, 2011
01:15 PM ET
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After opening more than ten restaurants encompassing Spanish, Greek, Turkish and Mexican cuisines, receiving the prestigious James Beard Award and popularizing tapas for Beltway patrons, Chef Jose Andres has a new role as culinary historian.

"I'm going back to 16th, 17th, 18th-century books, because books to me are a very important way to say, 'This began here on that date and this is the first book that ever published that recipe with corn or that recipe with pawpaw," said Andres gesturing to an imaginary book in his hand.
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Box lunch: Stuffed shrimp and grilled melons
July 7th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Food, race and stuffed shrimp with John T. Edge. - WWNO


  • Blame it on the ah ah-ah-ah-ah-alcohol: Wine might be stronger than its label lets on. - TIME


  • Don't feel melancholy about your grilling repetoire. Try grilled melons! - New York Times


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Filed under: Box Lunch • News


July 7th, 2011
10:45 AM ET
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After opening its doors last year, Eataly has become Manhattan’s newest attraction for Italian food fanatics. However, the gleaming marketplace hasn’t left New York’s historic Little Italy district with empty tables. Both Italian pasta havens are known for serving up authentic Italian food, but the different dining experiences keeps the dough rolling for everyone.

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Missing home cooking? Borrow a grandma
July 7th, 2011
09:15 AM ET
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Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.

“If you have a choice between a three-star Michelin chef and Grandma’s, where you going?” Joe Scaravella asked.

“Well, I’m going to Grandma’s. I’m going to the source."

Scaravella is the owner of Enoteca Maria – a restaurant where, by design, there is no resident three-star Michelin chef. Instead, the kitchen is fueled exactly as Joe said: by an arsenal of local, authentic Italian grandmothers who cook up the specialties of their respective native regions.
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Filed under: Bite • Cuisines • Cultural Identity • Culture • Favorites • Italian • Secret Suppers • Think


Breakfast buffet: National strawberry sundae day
July 7th, 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.

Pretty please, with a cherry strawberry on top? - July 7 is National Strawberry Sundae Day.

Grab a spoon, swipe a straw or just stick your whole face in this cool treat to beat the summer heat.

Although supremely sinful at first glance, the ice cream sundae was invented after several states outlawed the consumption of ice cream sodas on Sundays. (Ahhhhh the good ol' days, when it was deemed devilish to sell ice cream sodas on Sundays!)

Cloak the heaping scoops of ice cream with sweet syrups? And voila! - a totally innocent way to spend your day of rest.

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iReport: Feeding a heart that's hungry for home
July 7th, 2011
08:00 AM ET
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Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.

In 2011, food is no longer tied to a specific location. Thanks to the internet and an explosion of restaurants with food from around the globe (not to mention good old family tradition), CNN iReport's Cultural Census shows that you can eat any kind of food you want without traveling far.
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Filed under: Cooking • Cultural Identity • iReport • Make • Recipes


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