“Look at these...beautiful, purple. We just harvested these too.” Sam Kass brushes away the leaves to reveal Japanese eggplants.
It’s a beautiful summer day in Washington, DC. Instead of toiling in a government office building, Kass is digging in a backyard garden. And it's not just any garden; he’s in the White House kitchen garden. Kass is a White House assistant chef, working his dream job.
Hieu Huynh is a writer producer at CNN On-Air Promotions. She is based in Atlanta, Georgia.
As the steam carts roll by, I caution my dining companions, "Never pick from the first one that comes along."
Eating dim sum is like a game of strategy and patience. The goal is to fill up on the good stuff, which usually means waiting as the cold and lifeless items pass by.
"Never pick the first?" my best friend asks. "Isn’t that almost like dating? If you're too quick, and just pick the first thing you see, you might miss out on something even better."
Sink your teeth into this week'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.
It's crunch time! June 29 is National Almond Buttercrunch Day.
This nutty confection became increasingly popular during World War II. The candy company Brown & Haley had developed their own recipe for almond buttercrunch a few years earlier, and J.C. Haley, the company's co-founder, had the nutty idea of storing it in tins. He figured that if tins kept his coffee fresh, they’d do the same for his beloved candy.
The buttercrunch was shipped to soldiers fighting overseas and soon became an international hit. Brown & Haley called it Almond Roca because most of the almonds during that time were exported from Spain, and "roca," the Spanish word for rock, is indicative of the candy's crunchy texture.
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It’s been eight years since former California governor Arnold Schwarzenegger signed Senate Bill No. 1520 into law, prohibiting the sale and production of foie gras in the Golden State.
On Sunday, that ban from 2004 finally goes into effect.
“The bill would prohibit a person from force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size, and would prohibit a person from hiring another person to do so. The bill would also prohibit a product from being sold in the state if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size. The bill would authorize an officer to issue a citation for a violation of those provisions in an amount up to $1,000 per violation per day.”
But because of loopholes in the law, supporters of the fatty duck and goose liver say foie’ll be back.
Throughout the years, Anthony Bourdain has been cast as a punk-rock chef or as a food snob who will say anything to stir up a controversy.
For some he is the taste-making adventurer behind Travel Channel’s “Anthony Bourdain: No Reservations,” the eight-season strong series where globetrotting is experienced through a cinephile’s eye, an audiophile’s ear and a gastrophile's stomach. Still others just think of him as that dude who ate warthog anus that one time.
But actually, Anthony Bourdain is a nerd.
Might we also suggest "This Farming Man," "Cooley High Farmony," "Let It Seed," and that they might also consider auditioning for The X-Tractor? Your turn.
It's a little-known fact, but wealthy people are actually physically unable to ingest liquids that cost less than $20 per fluid ounce. Consequently, today is a banner day for 12 lucky, loaded imbibers around the globe.
Not only will they have the privilege of spending an estimated $168,000 for one of the dozen "Ampoules" of 2004 Block 42 wine newly available from Australian winemaker Penfolds, but as part of the purchase price, a senior official from said company will be personally dispatched to them to ceremoniously remove the precious liquid from its glass plumb-bob casing and open it "using a specially designed, tungsten-tipped, sterling silver scribe-snap." This same human will then "prepare the wine using a beautifully crafted sterling silver tastevin." How fancy is that?