Hoecakes and a little bit of presidential food history
February 20th, 2012
05:00 PM ET
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Every move of the current President is documented in detail, but historians have to search through journal entries and letters to learn about the daily routines of our First President.

“We know that George Washington’s step-granddaughter, Nelly, wrote that George Washington’s favorite breakfast was hoecakes swimming in butter and honey,” said Melissa Wood of the Mount Vernon Estate and Gardens. The recipe is on display until August 2013 as part of the “Hoecakes & Hospitality: Cooking with Martha Washington” exhibit at the Mount Vernon museum.

In honor of George Washington’s 280th birthday, four Washington, D.C. chefs were invited to his Mount Vernon home to recreate the first President’s favorite breakfast. Each culinary team invoked its own twist as they cooked modern versions over open fire pits for guests who were touring the estate.
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Filed under: Baked Goods • Cooking • Culture • Food History • Make • Presidents Day • Recipes • Video • Vintage Cookbooks


February 20th, 2012
02:30 PM ET
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February 20th, 2012
02:00 PM ET
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If you're concerned about the ethics of livestock production but don't want to become a vegetarian, consider this: It may be possible to grow meat in a petri dish.

Dr. Mark Post, professor of vascular physiology at the University of Maastricht in the Netherlands, is working on creating meat from bovine stem cells. And he's planning to unveil a burger created this way in October, he said Sunday at the annual meeting of the American Association for the Advancement of Science in Vancouver.

Croplands and pastures occupy about 35% of the planet's ice-free land surface, according to a 2007 study in Proceedings of the National Academy of Science.

"Meat consumption is going to double in the next 40 years or so, so we need to come up with alternatives to solve the land issue," Post said.

Read - One stem cell burger: $330,000

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Filed under: Experimental • Food Science • News


February 20th, 2012
12:45 PM ET
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Bartender Todd Thrasher shares a taste of Old Town Alexandria with Brianna Keilar at neo-speakeasy PX.

Previously – George Washington, whiskey maker and Drink like a Founding Father



February 20th, 2012
11:45 AM ET
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Laissez les bons temps rouler! It's Mardi Gras time in New Orleans, and to us that means an excuse to down as many muffulettas, oysters, bowls of etouffee and gumbo, and glasses of brandy milk punch as we can fit in our mouths.

It's also a time for New Orleans' residents (and many fans) to celebrate the resilient spirit of a city that refused to give up, despite a series of tragedies that threatened to destroy their way of life forever.

Fill up a Hurricane glass, grab a beignet and get a taste of life in America's most delicious city.

What NOT to Do During Mardi Gras - Lu Brow advises not to bargain for beads and shares the importance of a Popeye's run with strangers

Five Cocktails I Enjoy Creating and CONSUMING During Mardi Gras - but Lu certainly knows how to cut loose, too

What we ate in New Orleans - and you should, too.

iReport: The best bites in New Orleans - We asked, and you shared your must-try foods all over town.

The food that got them through - New Orleanians love to talk...and argue...and educate...and opine about food. It's who they are, and what has kept them going, even when their very way of life was in danger of being swept away forever.
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Filed under: 100 Places to Eat • Creole • Events • Mardi Gras • New Orleans • New Orleans


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