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
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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.
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Sink your teeth into today's top stories from around the globe.

• Caught in a flan romance: the men she loved and the food lessons they taught her. - Culinate

• Toast, granola, ice cream, your arm - they all go better with pumpkin butter. - Tidy Mom

• Even the pros mess up recipes. Hopefully they haven't already made it to print. - The Guardian

• The sunflowers are too darn high. An urban gardener and his students fight nuisance charges. - Mr. Brown Thumb

• Khaleesi zala meme adakha esinakh ajjalan. Spit-roasted dragon and honeyed locusts on the menu for Game of Thrones food bloggers. - Gilt Taste

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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Brent Ridge and Josh Kilmer-Purcell are the owners of Beekman 1802. Take a peek at life on their farm at beekman1802.com

When we first bought Beekman 1802 Farm, the only heirloom vegetables we’d ever heard of were heirloom tomatoes. But a welcome-wagon meeting with one of our neighbors changed all of that. Half-a-mile down the road from us lived the owners of Landreth Seed Company, and we soon learned that every kind of vegetable seed carries with it a little bit of history.

Before long our vegetable garden was sprouting with over 100 different varieties of heirloom seeds – peas, beans, lettuce, carrots, cabbages, and nearly any other kind of vegetable you’ve ever tried. Or haven’t tried.
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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.

It's puddin' time! - September 19 is National Butterscotch Pudding Day!

You know the week's off to a smashing start when the unmistakably cozy aroma of rich, warm butterscotch hits your nose.

Brown sugar, milk, butter and eggs are the usual suspects when it comes to a pot of butterscotch pudding simmering away on the stove. Cornstarch can help thicken the plot, leading to a sweet, creamy pudding that's simply heavenly on your lips.

You can ladle it out, steaming hot from the pot, and even lick the pan, or stick it in the fridge for a nice, chilled treat to enjoy later. If it's anything like our experience with rock-your-socks-off pudding, it won't last that long.

Try David Lebovitz's simply smashing butterscotch pudding recipe (with a splash of whiskey in the mix). One close-your-eyes-in-bliss taste, and you'll be cured of that case of the Mondays.

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