One woman died and at least eight other people were hospitalized after being exposed to an odor at a McDonald's restaurant in eastern Georgia, a police chief said Thursday.
Police and fire personnel were called to one of the chain's restaurants in Pooler, just west of Savannah, about 11:50 a.m. Wednesday, Pooler Police Chief Mark Revenew said.
Upon arrival, first responders found two people unconscious in the women's restroom and also "became stricken (by) an odor," according to Revenew.
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.
When someone mentions caviar, nine out of ten people think of one of the following words: "fancy," "fishy" or "ew!"
OK, our numbers could be a little off - BUT for many, roe (or fish eggs) isn't quite familiar territory because of either preconceived notions of how schmancy it is or the fact that it's, well, fish eggs. Anthony Martin wants to change that.
Martin is the executive chef of Michelin-starred TRU in Chicago, and he's here to spawn your appetite for the tinned delicacy.
A Caviar Primer: Anthony Martin
Politics begin at home and James Carville, John King and Soledad O'Brien had to learn a thing or two about domestic diplomacy, growing up in massive families. Here's the scoop on how CNN's Political Team got their grub on growing up.
No one can resist Pete Schweddy's balls.
The seasonal treat was first made iconic in the Saturday Night Live skit by Ana Gasteyer and Molly Shannon as hosts of NPR's fictional program "Delicious Dish," and Alec Baldwin as guest Pete Schweddy – the owner of holiday confectionary company Season's Eatings that specialized in spherical sweets.
Now, after thirteen years, you too can be a sucker for Mr. Schweddy's misshapen, glistening balls - so long as you don't mind them frozen.
For a response from the industry, read Why tomatoes grow in Florida
In the sultry summer heat, there are few flavors more welcome than that of a burstingly fresh, sloppy, sweet, tangy, locally grown tomato. In the winter, though, their grocery store equivalent is barely recognizable as the same fruit. They're hard, uniformly round and almost inevitably taste-free.
They're also mostly trucked in from Florida, where they're grown in some challenging agricultural conditions, and where the industry has come under scrutiny for their labor practices.
Barry Estabrook, author of 'Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit' spoke with Eatocracy about this came to be.
Eatocracy: How did you become invested in telling the story of the modern day tomato?
Estabrook: I became interested in tomatoes when I was in fact attacked by a group of tomatoes. I was driving down an interstate highway in Southwestern Florida and come up behind what I thought at first was a gravel truck. As I got closer, I saw what I took for Granny Smith apples - and I thought, "Those don't grow in Florida." When I got really close, I saw it was full of bright green tomatoes. No pink - just green.
I was mesmerized, and then the truck hit a bump. Three tomatoes came flying off and nearly went through my windshield. I noticed that they hit the pavement on I-75, bounced and then rolled into the ditch.
They didn't shatter, they didn't splatter; they stayed intact. I thought, "My God! What have they done to this wonderful fruit?"
Author Barry Estabrook's book 'Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit' addresses some concerns over the conditions in which modern day tomatoes are harvested, and takes direct aim at the quality of the Florida-produced product.
We spoke with the Florida Tomato Committee's manager Reggie Brown to get his side of this complex story.
Eatocracy: In his book 'Tomatoland,' Barry Estabrook describes climate conditions in Florida that don’t seem to be conducive to growing tomatoes. What went into the decision to grow tomatoes in Florida?
Reggie Brown: We grow tomatoes in Florida because it is a viable business. Florida is the only place in the continental United States where we can produce tomatoes for many months of the year, and because of the fact that we like producing tomatoes and providing American jobs for Americans in America.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Save the date - September 8 is National Date-Nut Bread Day!
Date-nut bread is one of those fantastic retro delights that will never get old. Recipes for this charming snack began appearing in cookbooks in the 1920s, although cultures have been mixing nuts and fruit into their dough for centuries.
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.