May 15th, 2012
09:45 PM ET
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Debate continues over the methodology behind foie gras - a creamy delicacy created by deliberately overfeeding ducks or geese to enlarge their livers. A ban on food products that are made as a result of force-feeding animals goes into effect in California on July 1, but some chefs are protesting. Eatocracy's Sarah LeTrent spoke with CNNI's Pauline Chiou about the controversy surrounding the practice.

Previously - Foie gras laws causing a flap with California chefs



Vidalia onions - accept no impostors
May 15th, 2012
04:45 PM ET
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Wynn Westmoreland is Georgia born and bred, and she knows from Vidalia onions. And yes, she does say "y'all" a lot.

Hey y’all, it’s Vidalia onion time. And that is big time. What other onion has its own museum, state and federal law of protection, festival, YouTube channel, website, Facebook page and Twitter account?

The Vidalia actually started as a fluke as farmers in the Depression tried different crops. In a small section of Georgia with the right soil contents, an onion grew that wasn’t hot but very sweet. Folks flipped over them and soon word of those sweet onions from Georgia got out.
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Filed under: Alliums • Ingredients • Scorpacciata • Spring Vegetables • Vegetables


Chefs with Issues: Food for the heart
May 15th, 2012
12:45 PM ET
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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. Michael Anthony is the chef-partner at New York City's Gramercy Tavern. Last week, he received the James Beard Award for Best Chef NYC - but he almost didn't live to see that day.

In late October of last year, I underwent open heart surgery. There was no warning, no history of disease, no serious abuse that led the inner lining of my ascending aorta to tear. Sometimes things just break.

While attending a signing for the Eleven Madison Park Cookbook, I began experiencing chest pain. As I think anyone else my age (early 40s) would feel in that moment, I was in complete disbelief. I was both embarrassed that I might pass out and concerned that whatever I was experiencing might keep me from celebrating my colleagues’ big moment. After a quick exit, I returned to Gramercy Tavern. I knew something was seriously wrong.
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Box lunch: Sausage knowledge and 'Chateau Sucker'
May 15th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • We bet you never sausage a quiz. - Guardian



  • You are now free to drink in the cabin: The best airlines for tippling. - Food Republic


  • What do you get when former New York Times restaurant critic Mimi Sheraton sits down to watch the Food Network? A lot of priceless criticism.  - Grub Street


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Filed under: Box Lunch • News


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