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.
Around these parts, we talk a heck of a lot about the notion of "scorpacciata" - a term that means consuming large amounts of a particular local ingredient while it's in season. We do our best to eat that way as often as we can, but Blackberry Farm's executive chef Joseph Lenn really puts his money where his guests' mouths are, serving multi-course meals, made from seasonal, farm-fresh products and produce, grown just a few feet away from his kitchen.
Here's how he keeps things fresh on the farm, all year 'round.
Five Ways to Bring the Farm to Your Table: Joseph Lenn
While the United Nations convenes for a two day high-level meeting to discuss ways to curb the death toll from non-communicable diseases a celebrity chef is asking the General Assembly to focus their attentions on one issue in particular: obesity.
In an open letter to the U.N.'s Secretary-General Ban Ki-Moon, celebrity chef, television personality and healthy food activist Jamie Oliver pleads with the group to recognize the global impact of the obesity epidemic and take concrete measures to educate the public about healthier cooking and eating.
Sink your teeth into today's top stories from around the globe.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
If you know a thing or two about black bears then you'll be familiar with their eating habits: they tend to eat constantly in the fall so they can spend the winter hibernating. I feel inspired by those bears as I look around at all the amazing places that are now open 24 hours a day, or pretty close to it. Some take their cues directly from old-school diners, and some not so much, but they all have food that’s pretty great at almost all hours of the day, whether you’re planning a hibernation or not.
24 Diner, Austin
Chef Andrew Curren offers the exact same menu of re-invented American standards all day and night (his place takes its name from the number of hours it’s open). He’s got lamb burgers, a gluten free menu and six kinds of milk shakes, but one of his best-sellers is a cheesy, beef-and-pork meatloaf with onion gravy. “I’ve seen customers order the meatloaf as early as 10 a.m., and as late - or is that early - as 5 a.m.,” says Curren. I urge all meatloaf-for-breakfast advocates to head to Austin and represent.
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