 The national political scene is part of my daily life here at CNN. We monitor the top contenders’ moves hourly and some poor sod has to put together a list of where they’ll be when. I couldn’t help but notice that for today, March 30, there’s a common thread - food. Eating on the campaign trail can be strategic, with candidates often using local food stops to gain favor with crowds. This is how the top three GOP candidates will be spending their Friday nights:  Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. If you want to get a sense of the scale of Italian wine, you could do worse than to go to VinItaly, the annual wine-related trade fair in Verona, Italy. I was there a few days ago, along with, according to the VinItaly press office, more than 140,000 other people - roughly the population of Fort Collins, Colorado, if every inhabitant of Fort Collins were obsessed with Italian wine. Regardless, being in Italy means the opportunity to eat, regularly, platefuls of fantastic pasta. Since I’ve got pasta on the mind - in fact, since I’m mostly composed of pasta at the moment - here are some thoughts about pairing wine (Italian wine, of course) with some classic pasta dishes. Of course, the actual pasta itself doesn’t make much difference: When it comes to wine-pairing, a rigatoni is a penne is an orecchiette. Pasta alone is the ultimate blank food canvas; what matters is the sauce. 
 Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. So, have you heard that Taco Bell bought the rights to Philadelphia’s Liberty Bell? They’ll be renaming it the Taco Liberty Bell. According to the Museum of Hoaxes - which I’d consider an expert on the subject - that 1996 prank, complete with full-page newspaper ads, is No. 4 on the Top 100 April Fools' Day Hoaxes. Other food-related gags on the list include the Left-Handed Whopper at No. 7. Burger King “announced” that it was rotating all its ingredients 180 degrees for their left-handed customers and then got thousands of requests for those burgers, as well as for right-handed ones.
 Sink your teeth into today's top stories from around the globe.
 While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. This is one food holiday worth gobbling up - March 30 is National Turkey Neck Soup Day! One of the best examples of sustainable, nose-to-tail eating is utilizing the lean but flavorful turkey neck in your cooking. This distinctly American dish makes the most out of the whole turkey, or at least parts of it that you probably aren't carving up for Thanksgiving. Not surprisingly, turkey necks are low in calories and fat. Although it is largely made up of bone, you can cook the necks in a soup to make the most of the incredible flavor. The stock (recipe below) is where it's at with this soup, but if you plan on having it for dinner, you'd better start simmering!  Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here. Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.  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. Now that spring is upon us, produce is both good and plenty. But, as the old adage goes, "all good things must come to an end." (The name's Downer. Debbie Downer.) That's when Aaron Deal's pickling recipes come in handy. 29-year-old Aaron Deal is a former James Beard Awards "Rising Star" semifinalist and executive chef of the soon-to-open River & Rail Restaurant in Roanoke, Virgina. Five Reasons to Pickle and Preserve Fruits and Vegetables: Aaron Deal  Elizabeth Gordon is the author of 'The Complete Allergy-Free Comfort Foods Cookbook and Allergy-Free Desserts'. She was diagnosed with multiple food allergies in 2007 after the birth of her first child and decided to combine her social work background with her love of the culinary arts to help people just like her. She cooks up new treats, weekly, on her blog allergyfreedelights.com The United States is home to 9 million adults and 6 million children coping with food allergies ranging from annoying rashes to life-threatening anaphylaxis. Millions of other families are taking note of government-funded initiatives like Michelle Obama’s Let’s Move project and reaching for less processed and more natural fare. While healthy and safe eating is the common denominator between these groups, there is likely another: sticker shock when the checkout person hands over the grocery receipt.  Sink your teeth into today's top stories from around the globe.
 While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Lemon has never been this luscious - March 29 is National Lemon Chiffon Cake Day! Following on the heels of Black Forest cake day, cleanse your chocolate, whipped cream and cherry-covered palate with the sweet taste of lemon chiffon cake. This cake was invented by Harry Baker, a insurance salesman turned caterer, in 1927. He kept the recipe to himself for 20 years before selling it to General Mills. Betty Crocker soon released 14 recipes and variations in a pamphlet in 1948. |
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