A person might think that a job as a food editor entails downing metric tons of beluga caviar and silver-plated Big Gulps of vintage Krug Champagne at lunch (Double Big Gulp at dinner) seven days a week. That person would be wrong - for the most part.

While the vast majority of my meals are taken while huddled over a plastic clamshell of CNN cafeteria salad bar scraps, I’m occasionally let out of my crate and allowed to sup amongst the humans. And yeah - sometimes it gets fancy. For some reason, this usually necessitates the presence of archaic silverware.
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While some New Yorkers are fighting for their right to drink sugary beverages, unionized cafeteria workers in a small Western Pennsylvania school district have fought for - and won - their right to eat expired foods.

On Monday, Sharon, Pennsylvania newspaper The Herald reported that members of the American Federation of State, County and Municipal Employees filed a grievance against the Sharpsville Area School District over a disagreement as to what cafeteria workers were allowed to eat.
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Sink your teeth into today's top stories from around the globe.

• Viva la carbs! A Swedish study that's 25 years in the making says the low-carb diet increases blood cholesterol. - The Atlantic

• You can now pay for your Mudslide and loaded potato skins at T.G.I.Friday's with your smartphone. This is the first casual-dining chain to offer such technology. - NRN

• Craving zzz's? You're probably also craving pizza. New research explains why tired folks want unhealthy fare.  - Time

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Since the recession, persistent unemployment has left middle-class life out of reach for millions of Americans.

But few residents of Morris County, N.J., could have ever imagined they would end up on government assistance.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Saúde! June 12 is International Cachaça Day.

Ah cachaça, Brazil’s most famous liquor export. The white, distilled spirit is made from fermented sugarcane, whereas rum is distilled from molasses.
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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.
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