In "Chocolate's Child Slaves," CNN's David McKenzie travels into the heart of the Ivory Coast to investigate what's happening to children working in the cocoa fields. Premieres Friday January 20, 8 p.m. GMT, 9 CET on CNN International. More information and air times
It may be unthinkable that the chocolate we enjoy could come from the hands of children working as slaves. In the Ivory Coast and other cocoa-producing countries, there are an estimated 100,000 children working the fields, many against their will, to create the chocolate delicacies enjoyed around the world.
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He continued: "What Americans tend to do is they put the bag in the water and they try to assess the quality, but you can’t tell the color. If you put a dash of milk in (and you have to have milk in it), then you can see the color and play around with the bag until it resembles a tan leather color. Anything darker is too stewed, anything lighter is undrinkable."
With January being National Hot Tea Month, Sarah Segal, head of product development of DAVIDsTEA, wants to steep your tea technique further in knowledge.
Five Tricks to Brewing the Perfect Pot of Tea: Sarah Segal
In "Chocolate's Child Slaves," CNN's David McKenzie travels into the heart of the Ivory Coast to investigate what's happening to children working in the cocoa fields. (Premieres Friday January 20, 8 p.m. GMT, 9 CET on CNN International.)
It's easy to say that human trafficking is a violation against basic human rights and that it should be abolished. And we often assume that modern-day slavery only takes place in countries far away.
But chances are, you have purchased, eaten, or have worn something tainted by slavery sometime in your life. Curious about what some of those connections might be? Calculate what some groups call your "slavery footprint" or check out Anti-Slavery International's interactive map of products, which includes something many of us love: chocolate.
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Hugh Acheson is the chef/partner of Five & Ten and The National in Athens, Georgia and Empire State South in Atlanta, Georgia as well as a judge on the current season on Top Chef, and author of "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen." He has a very famous unibrow.
If you search "Paula Deen" on the Google, these are some of the search suggestions that appear: riding things, recipes, furniture, cookware, meatloaf, and diabetes. I strongly recommend researching the first and last on that list because both point to the decline of Western civilization.
Let me preface this with the wish that this piece not be about maligning a personality or calling out specific dishes in a repertoire. Hopefully it is about furthering a constructive discussion to rejoice in a better Southern food.
Southern food did not make the South unhealthy, rather a broken arrow of cookery did, one that is ultra-processed, trans fat laden, lard fried, and massively caloric. That’s not how I eat and I eat Southern food pretty much every day of my life.
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