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.
Editor's Note: Raised in Versailles, France, Dominique Crenn is now the executive chef of Michelin-starred Atelier Crenn in San Francisco.
French fries (or frites, as the French will say) are loved by many, including the queen herself, Julia Child, who once said, “Potatoes are strange animals.”
The French fry has a long history in the human diet. When I think of them, I recall my mother's crisp, perfectly salted, skin-on frites - never greasy, and made each Sunday with the Brittany-grown potato in my childhood home.
Because I grew up with what were surely the best and truest frites in the world, I tend to have very strong opinions on this matter, as admittedly, I have on many food matters. There will be no ordering of French fries anywhere unless I have done my homework. And just because an ingredient, like the potato, is “common” or humble does not mean that it should not be respected and cooked well.
Nine out of ten adult Americans eat too much salt each day, according to a report released Tuesday by the Centers for Disease Control and Prevention. And it's not what we add at the dinner table that's the problem.
People are consuming high amounts of salt in processed foods and at restaurants. High sodium levels increase blood pressure, putting people at higher risk for heart disease and stroke.
"These diseases kill more than 800,000 Americans each year and contribute an estimated $273 billion in health care costs," says CDC Director Dr. Thomas Frieden.
The CDC found that 10 types of foods accounted for more than 40% of the sodium people consumed.
CNN Health has the full list
Previously - How to defeat sneaky salt
Would you eat at a restaurant without knowing if the food has gotten a good review? How about basing the night's dining destination on how well its employees are treated?
A new guide has been released rating restaurants not on the quality of their cuisine, but rather on fairness.
"Diners' Guide 2012: A Consumer’s Guide on the Working Conditions of American Restaurants" evaluates establishments nationwide, from fast food to fine dining, ranking them on their labor practices.
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