5@5 - Reasons to use endangered ingredients
July 18th, 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.

One might hear the word "extinct" and immediately think of dinosaurs and dodo birds, but some of our more delicious cohabitants might also be at risk.

Shaun Garcia is the chef of Soby's, a restaurant peppered with heritage ingredients, in Greenville, South Carolina.

When he's not in the restaurant, Garcia can often be found on his tractor Lucille working his 7-acre farm, where he grows several types of produce from the Slow Food Ark of Taste list.

The Slow Food Ark of Taste is a catalog of foods that are at risk of extinction - either biologically because of industrialized agriculture or as culinary traditions - and Shaun has made it his mission to preserve and promote them.

Five Reasons to Use Endangered Ingredients: Shaun Garcia
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Filed under: 5@5 • Gardening • Heirloom • Make • Think


Blogger Spotlight: A Growing Tradition
July 18th, 2011
02:30 PM ET
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We're highlighting local and regional bloggers we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.

Meet today's featured bloggers and blog:
Who: Thomas Nguyen Generazio, of A Growing Tradition
Where: Methuen, Massachusetts
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Filed under: Blog Spotlight • Blogs • Think


July 18th, 2011
01:45 PM ET
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"I will never say, 'That's it! We're perfect!'" ever-exuberant chef and restaurateur Mario Batali tells CNN Money. "The first day you think you're done as a chef, you might as well write 'a*****e' across your forehead."

Previously: Scorpacciata – Mario Batali explains it all and Batali in Italian food fight? Not quite.

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Filed under: Celebrity Chefs • Mario Batali


Box lunch: Over-sized forks and oenophilic reads
July 18th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Of wines and words: The best books on wine. - The Browser


  • Large-format meals are so hot right now. - Grub Street


  • Well, that's one way to quit your job at Taco Bell. - WTOP


  • Don't think you're changing the world by shopping at farmers markets, says Jay Raynor. - Guardian
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Filed under: Box Lunch • News


Celebrating 75 years of the Wienermobile
July 18th, 2011
09:15 AM ET
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Fort Oglethorpe, Georgia (CNN) - Driving cross-country in small-bus-size hot dog is kind of a big deal.

Between 1,000 and 1,500 college seniors apply for the 12 posts piloting Oscar Mayer’s six Wienermobiles. Hopefuls have been applying for the position since 1988.

“The lucky dogs who cut the mustard are known as ‘hotdoggers,’ ” said Reese Brammel, a hotdogger who just graduated from the University of Kentucky with a degree in “Economnomnomics,” according to his bio on the hotdogger blog.

Brammel, who plans to apply to law school after his year-long tenure with Oscar Mayer, will face much more forgiving acceptance rates at even the most selective schools.

Brammel and his co-hotdogger, Lauren Oliver, are part of the 24th class of Oscar Mayer hotdoggers, but the Wienermobile is much older. In fact, it is 75 years old today.
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Filed under: Culture • Food History • Hot dogs


Breakfast buffet: National caviar day
July 18th, 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.

How do you like your eggs? – July 18 is National Caviar Day.

Now it's true, this fruit of the sea isn't for everyone, but for some, fish roe is a real gem.

Largely harvested in the Caspian Sea, sturgeon and salmon eggs are gathered via fish C-section or the more humane "stripping" method, no surgery required. When served alone, caviar is often presented on a Mother of Pearl dish to preserve the natural flavor.
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Coffee klatsch
July 18th, 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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