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.

For many shoppers, the prospect of buying seafood is easier just to avoid altogether.

Fresh fish is often perceived to be expensive and elitist, and it can be downright confusing figuring out if the catch of the day is environmentally friendly or not.

For that, National Geographic Fellow, For Cod and Country author and chef Barton Seaver has reeled in a few tips on how to approach your next seafood purchase so you come away knowing your choice was responsible, affordable and anything but fishy.

Five Strategies for Buying Sustainable Seafood: Barton Seaver
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Carefully sliced meats are tenderized and cooked over flames. Simmering vegetables intermingle in appetizing combinations as they prepare to accompany comforting foods like steak and potatoes. Pastries form eye-catching designs, as if they were placed there to serve as centerpieces.

Photographer and iReporter Sean Blake's account of his visit to The Butcher Shop & Grill is told through still images, plus a bit of glowing praise.

"I would like to unofficially change the name of this place to 'The Immaculate, Super Fresh, Awesome, Never Go Home Hungry, Definitely Will Go Back, Butcher Shop & Grill,'" he writes.
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Sink your teeth into today's top stories from around the globe.

• What is it with chain restaurants and lobster rolls? - Gothamist

• A delicious primer on Malaysian cuisine. - Serious Eats

• Winemakers in Bordeaux are turning to satellite images to check on their vineyards. - TIME

• Nobody freak out, but there's breast milk in the office refrigerator. - CHOW

• Dig into August's bounty. - The Year In Food

We're fairly sure we know what Paula Deen's answer would be, but we want to know:
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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.

Today's food holiday is the bomb(e)-dot-com: August 11 is National Raspberry Bombe Day, so put on your sassiest waist apron and dig out the retro dishes!

For those of you still scratching your culinary noggin, a bombe or bombe glacée is one of those great throwback ice cream desserts, frozen in a spherical mold. You can also make a gelatin-inspired variation, hence the jiggly-wiggly image.
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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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