In New Zealand, it's being called "Marmageddon."
The island nation is facing a dwindling stock of the beloved Marmite spread after recent earthquakes in Christchurch forced the manufacturer to shut down the only factory producing the stuff.
A spokesman for Sanitarium, the maker of the salty breakfast spread, says it has now run out of Marmite and it can't make any more until July at the earliest. That's caused a run on Marmite at markets all around New Zealand - and reports of panic among customers who love the spread.
Sanitarium general manager Pierre van Heerden said people should face the hard fact that they'll need to conserve their Marmite and could try spreading it on toast rather than slices of bread out of the bag to make it last.
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.
When Andrew Zimmern tells us we ought to try a particular food, we screw up our courage and do it. His travels as host of "Bizarre Foods" take him to some far-out places and sometimes challenging cuisine, which he always tackles with an open mind, and a wide-open mouth.
Zimmern has seen it all, eaten most of it, and believes that with slight adaptation of the American palate, we can change the world. As he says, "You can change the world one plate at a time. If we can take better advantage of the global pantry and eat from a wider variety of choices we would do more to combat food poverty, our damaged food production system, obesity and other systemic health and wellness issues than any one single act I can imagine. Here are some suggestions, but be creative. It works."
Five Foods That Can Change the World: Andrew Zimmern
The 84th Academy Awards may have come and gone, but the James Beard Awards, better known as the "Oscars of the Food World," are just getting started.
Since 1990, the not-for-profit James Beard Foundation named after "the father of American cuisine," has been honoring the outstanding names in the food and beverage industry.
There is no cash reward, but a win – or even a nomination – can substantially increase the buzz for business, according to foundation President Susan Ungaro.
The nominations for the 2012 James Beard Foundation Awards were live-tweeted (@BeardFoundation) and live-streamed on restaurant, bar, and nightlife blog Eater.com Monday morning from The Azure Pool at The Venetian and The Palazzo in Las Vegas. The winners will be announced on May 7 at the Awards Ceremony and Gala Reception by James Beard Award–winning author and television personality Alton Brown.
Here are the finalists:
Sink your teeth into today's top stories from around the globe.
When I stroll through the aisles of my local garden center in early March, I feel like "The Jerk," Navin R. Johnson.
"The only thing I need is this packet of Big Boy Hybrid tomato seeds. I don't need anything else. Just these Big Boy Hybrid tomato seeds... and those yellow squash seeds. The Big Boy and the yellow squash seeds and that's all I need... and these Royal Burgundy bean seeds. The tomato, squash, and bean seeds and that's all I need...I don't need one other thing, not one... oh, I need these Clemson Spineless okra seeds."
Every year at this time, this home gardener itches to pull the wool mittens off of his green thumbs. The best scratch is a trip down to my local plant palace, Merrifield Garden Center. During spring, I visit Merrifield so often, I might as well endorse my paychecks straight to them – not because it's expensive, but because I always want to grow what they've got. And when it comes to seeds, they've got it all. From aubergines to zucchini and everything in between.
I have done some horrifying things in pursuit of deliciousness. Horrifying. I've dug elbow-deep into a fresh, steaming pile of pig guts to hand-harvest intestines for sausage casing. I've toted a freezer bag of squirrel carcasses across multiple state lines, scooped smoked brain from a cow skull into my mouth and had it written into my wedding vows that creepy little jars of fermenting food "projects" would be tolerated, if not joyfully accepted.
Who'd have thought I'd be felled by a fruit?
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Have a fowl feast on March 19 because it's National Poultry Day!
You won't have any trouble keeping your options open on this holiday: Poultry, the term used to define domesticated birds that are raised for their eggs and meat, includes chicken, quail, turkey, duck, goose and pheasant.
The first "white meat" (the other being pork) is the second most widely eaten meat in the world. Poultry legs, wings, breasts and thighs are the favorites for consumption, but roasting the whole bird is also an agreeable option, especially around the holidays.
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