5@5 - Non-traditional ingredients to spice up your cocktail
October 11th, 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.

Sure, it's five o'clock somewhere - but that doesn't mean you have to subject yourself to Happy Hour's half-priced bottles of light beer and "specialty cocktails" made with bottled sour mix.

Mix things up a bit with Zeb Stewart of Hotel Delmano, Union Pool and Cafe Colette.

Five Non-traditional Ingredients to Spice Up Your Cocktail: Zeb Stewart
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Filed under: 5@5 • Cocktail Recipes • Sip • Spirits • Think


October 11th, 2011
01:30 PM ET
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For a year, an anonymous blogger ate the same school lunches as her students at a Chicago, Illinois, elementary school.

From bagel dogs, yellowish meatloaf and chicken tenders, which she likened to "squirts of chicken foam," she ate the lumps on her orange school lunch tray.  With spork in hand, her mission was to chronicle the $3 school lunches on her blog going by the pseudonym Mrs. Q.  For a year, she shared her observations about the food and how it affected students.

No longer anonymous, Sarah Wu revealed her identity with the release of her new book,  Fed Up With Lunch, which shares the title of her blog.

Read the full story: "Newly revealed lunch blogger hopes for better school nutrition"

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Filed under: Food Politics • School Lunch • Think • Video


Box lunch: Solo cups and atomic burgers
October 11th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • The evolution of a keg party staple. - Slate



  • The chile cheeseburger that fueled the atomic cowboys of Jornada del Muerto. - Gilt Taste


  • Love is a battlefield. So is a shared kitchen. - Guardian


  • Great Scott! Science experiments that went horribly wrong, but ended up our kitchen anyways. - io9
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Filed under: Box Lunch • News


South America's pisco enjoys North American revival
October 11th, 2011
09:10 AM ET
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Take one part pub crawl and one part contest mixed vigorously with 10 bartenders on a mini bus, and what do you get? One spirited competition to determine who makes the best drink using pisco, the South American brandy making a comeback in the United States.

Long a fixture in liquor cabinets and bars in Peru and Chile, pisco is popping up in the United States amid an obsession with craft cocktails. From January to July, export sales of the South American grape brandy grew to $2.3 million, up 139% over the same period in 2010, fueled by increased sales in the United States, Peruvian news agency Andina reports.
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Filed under: Cocktail Recipes • Culture • Food History • Peru • Sip


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