When President Barack Obama signed the spending bill into law on November 18, another piece of the legislation trotted in under the radar.
The Consolidated and Further Continuing Appropriations Act for Fiscal Year 2012, better known as the spending bill or H.R. 2112, allocated funding for several federal departments and agencies - including the U.S. Department of Agriculture - until September 2012.
And part of that bill lifted a 5-year-old ban on the slaughter of horses for meat.
In 2006, Congress "prohibited the use of federal funds to inspect horses destined for food, effectively prohibiting domestic slaughter" according to the U.S. Government Accountability Office (GAO).
Currently, there are no horse slaughterhouses in the U.S. If that were to change, the USDA assured it would conduct the appropriate inspections to ensure humane methods of handling the animals and humane slaughter in a statement.
Naming a product after the world's most notorious terrorist may not seem like a surefire route to commercial success.
For bakers in the Malawian city of Blantyre, however, this marketing ploy is helping to reel in customers while ensuring that their produce has an unmistakeable identity.
"We make bin Laden buns," said Mahomed Hanif Valimamade, co-owner of a patisserie within the city named the Portuguese Bakery.
The standard bread rolls - which are not exclusive to any one company and are produced by a variety of outlets in Blantyre - were initially given their unconventional moniker by customers who likened their appearance to similar bread made in the Middle East, says Valimamade.
Sink your teeth into today's top stories from around the globe.
For some folks, they're a quick, cheap hunger fix. For others, they're something of an obsession - and even an art form.
Ramen noodles have been winning over the hearts and stomachs of people around the world since their invention in 1958. In Japan, the instant noodles and their many variations are more than just a staple meal - they are a way of life. There are even museums dedicated to the low-cost, instant dish.
iReport wants to know - how do you like your ramen at a restaurant? How do you prepare it at at home? What special ingredients do you use or order, or do you just stick to the brick and packet?
Using iReport, send us pictures of your creative ramen masterpieces by December 31st and we'll feature our favorites in an upcoming feature on Eatocracy.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Not to be confused with National Moose Day, November 30 is National Mousse Day!
If it's a bit gray, cold and damp outside of your window today, nothing says pick-me-up like diving into a bowl of rich, creamy mousse. Like pudding, this French dessert can roll all your cares away and replace it with a big fat smile.
However, unlike pudding, the secret to great mousse is incorporating air bubbles to give it a light texture. Depending on the amount of air that gets whipped in, it can be thick and creamy or downright fluffy. The base begins with eggs, cream, sugar and whatever way you want to flavor it.
We get food crushes sometimes. It might be a chef whose stracciatella makes our hearts sing (that'd be you, Missy Robbins), a winemaker with a barrel-sized brain and wit to match (cheers, Randall Graham), or a writer out of whom we'd just like to hug the stuffing (we're coming for you, Francis Lam).
This time it's Amy Evans Streeter, who we'd always known as the oral historian for the Southern Foodways Alliance. In this capacity, she oversees the organization's efforts to record and archive interviews with Southerners who grow, create, serve, and consume food and drink, so their words and wisdom are preserved for future generations.
That would be reason enough to adore her, but as it happens, she's also an exceptionally gifted painter who, naturally, uses food as the nexus of many of her visual narratives. Her work documents small, intimate histories of characters who we'll never actually meet, but we certainly know the likes of.
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