5@5 - Five reasons to consider the goat
July 26th, 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.

There is a newer, more popular kid on the block - and he can grow a beard.

When Andrew Knowlton, the Restaurant and Drinks editor of Bon Appétit magazine, was recently asked if goat meat was the next darling of the culinary world, this is what he had to say:

While goat sits somewhere near the bottom on the list of America's favorite proteins, it's the most widely consumed meat on the planet. Goat has found a place on a few high-end restaurant menus thanks to chefs who know it's healthy, sustainable, and delicious in a lamby sort of way.

And Jessica Wilson, who is the executive chef of the appropriately named Goat Town restaurant, might be bleating with joy to hear that.

Five Reasons to Consider the Goat: Jessica Wilson

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Filed under: 5@5 • Think

Happy Meals supersize apple slices, downsize french fries
July 26th, 2011
01:00 PM ET
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McDonald’s Happy Meals are getting their fat and calories trimmed, the fast food giant announced Tuesday.

The seemingly ubiquitous Happy Meals that have drawn the ire of health advocates and have been blamed for contributing to childhood obesity, will carry apple slices, reduced portion of french fries and a choice of beverage, including new fat-free chocolate milk and 1% low-fat white milk.

The core of the Happy Meal will remain the same as kids will still get fries (a smaller portion) and a choice of a hamburger, cheeseburger or chicken nuggets.

The changes are scheduled to begin September with the hopes that all 14,000 restaurants will transition to the new Happy Meals by the first quarter of 2012.

The suggested retail price of the Happy Meal will not change.

Read the full story: "Happy Meal gets a makeover"

Box lunch: Sashimi stardom and schmancy dog food
July 26th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Larry David wants to solve the Israeli–Palestinian conflict via chicken. - Eater

  • Why do we season everything with salt and pepper if salt enhances flavor and pepper is a flavor? - Gilt Taste

  • Wal-Mart through British eyes, including tea in a "petrol can." - YouTube

  • Taking food nerd to a whole new level: an algorithm to generate elBulli dish names. - Slate
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Filed under: Box Lunch • News

Sabotage in the eggplant plot!
July 26th, 2011
11:30 AM ET
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Linda Petty is an editor at CNN Living. She likes boxed mixes, tarted-up vegetables, letting produce rot in her crisper, eating breakfast at her desk, raiding your pantry, ice cream cones and other frozen delights.

When you’re a child and you don’t like a certain vegetable there are ways to avoid it. Refuse to eat it - hide it in pockets or under plates or feed it to the dog. But when your spouse grows that vegetable with love and serves it up with their own two hands – you are stuck with gagging that ingredient down and smiling while you eat it.

However, one fellow I used to work with bragged about how he made certain that he never had to eat another one of his wife’s homegrown eggplants. Let’s call him "Max" so he doesn’t have to go into the Husband Protection Plan.

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Filed under: Etiquette • Gardening • Make

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