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.
Mandy Oser is tickled pink it's summer.
"I love rosé - nothing says summertime like it to me," says the owner of Ardesia Wine Bar in New York City.
While the weather is warm, take time to stop and sip her five favorite rosé wines.
Sometimes, eating your words isn't a bad thing. Now you can do it 140 characters at a time.
As part of their Data Visualization course at the Copenhagen Institute of Interaction Design this past semester, students Kat Zorina, Ruben van der Vleuten, and Kostantinos Frantzis created a project that allows them to transform Twitter data into edible graphs - smoothies, to be exact.
Our explainer on gestation crates and the controversy around them hit home with a lot of our readers. At last count, over 800 of them - consumers, chefs, farmers and activists - weighed in on animal rights, the toll on farmers, the practical aspects of farming and so much more.
Here is a sampling from the ongoing discussion, and don't miss HLN host Jane Velez-Mitchell's take on why the ten-year plan to phase out crates just isn't soon enough and a debate on ethical slaughter.
How will the farmers fare?
Sink your teeth into today's top stories from around the globe.
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.
When it comes to vegetables, asparagus is a strange one. First off, it can grow up to seven inches per day in good weather, which means we should be glad farmers harvest it, or else asparagus would soon take over the world. Second, well, as Pierre Larousse put it in his Grand Dictionnaire Universel, “Tout le monde connaı̂t l'odeur fétide qu'elle communique àl'urine.” You don’t have to speak French to know what he’s talking about. And third, asparagus messes with wine.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
June 8 is World Oceans Day - make a splash to promote sustainable seafood and help fight overfishing!
There’s a long-standing debate over the merits of farm-raised or wild-caught fish. Both sides have pros and cons - they affect the environment in good and bad ways, one is a more natural product than the other, and one costs less than the other. Whatever your preference, it can’t be denied that the world’s seafood industry is facing a huge problem - sustainability.
Sustainable seafood is essentially seafood that is caught in a way that either maintains or increases their population size. Mostly this means through farming, but wild fish can also be sustainable.
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