Barbecue Digest: Getting squirrelly over Brunswick stew
June 26th, 2012
12:00 PM ET
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Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

Last week I wrote about hash, the classic South Carolina barbecue side dish, so it seems only fitting this week to address Brunswick stew, the staple side of North Carolina, Virginia and Georgia.

Two different Brunswick Counties - one in Georgia and one in Virginia - claim to have originated the famous stew. The Georgia case includes a very physical piece of evidence: a historical monument outside the town of Brunswick with a 25-gallon iron pot on a stone base bearing the inscription: "In this pot the first Brunswick Stew was made on St. Simon Isle, July 2, 1898."
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Comments: the cost of immigrant kitchen labor
June 26th, 2012
09:15 AM ET
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Chef John Currence's recent essay on the use of immigrant labor in restaurant kitchens sparked a debate that's still raging in the article's comments section. Hundreds of people weighed in, and over 1000 comments later, several themes emerged: work ethics of immigrants, why Americans don't seek restaurant jobs, and who bears the cost in the end.

But first, the results from our poll, which received over 21,000 votes:

If you knew a restaurant hired undocumented workers, would you still eat there?
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National chocolate pudding day
June 26th, 2012
09:00 AM ET
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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.

Now, bring us some chocolate pudding - June 26 is National Chocolate Pudding Day!

The term pudding is a British one, and to the Brits, it resembles something similar to a spongy cake rather than the smooth creamy product Americans are used to.

You’ll get a different type of chocolate pudding depending on where you ask for it. In the UK and some Commonwealth countries, chocolate pudding is steamed and thickened with eggs. This gives it more of a cake-like texture. In the US, Canada and parts of Asia, the custard is thickened with a starch and then boiled, resulting in a more creamy texture.
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Filed under: Breakfast Buffet • Food Holidays • News


Coffee klatsch
June 26th, 2012
05:00 AM ET
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Pssst! Got a sec to chat?

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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Filed under: Buzz • Coffee Klatsch


Dole bagged salads recalled for potential Listeria contamination
June 25th, 2012
05:15 PM ET
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Dole Fresh Vegetables announced Monday that the company is voluntarily issuing a precautionary recall of 1,077 cases of bagged salads due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the product.

According to a press release from the company, the recall was prompted when a sample tested by the State of North Carolina yielded a positive result for Listeria.
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Filed under: Listeria • Recalls • Tainted Food • Vegetables


Alternative sparklers for summer
June 25th, 2012
02:00 PM ET
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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.

Cold and fizzy are always a fine idea when it’s hot and sweaty outside. Now, you could pour yourself a beer, but if it’s wine you’re after, then sparkling is a good way to go. It’s one of the few wines that retain some character when they're chilled down to the icy-cold level.

Champagne - real, capital "C" Champagne from France’s Champagne region - is pricey, but there are plenty of fine, affordable sparkling alternatives, from a surprising variety of wine regions.

One note about both Champagne and sparkling wine: It’s much more likely to spray foam everywhere if it’s too warm (and for the cork to blast out at roughly 40 miles per hour the moment you loosen the wire cage around it). If you’ve just won a football game, that may be what you want, but otherwise keep the stuff cold and you’re less likely to find yourself drenched in it.
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Filed under: Content Partner • Food and Wine • Sip • Wine


Dark restaurant provides ray of hope for visually impaired
June 25th, 2012
11:30 AM ET
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There is more to Dans Le Noir? than meets the eye. Beyond its gimmicky premise, this restaurant has a vision: to raise awareness of the visually impaired, by staffing the restaurant with blind waiters or “guides.”

Dans Le Noir? – French for “in the black” – invites diners to eat and drink in just that: the pitch black. The idea is by suppressing a person’s sense of sight, it will heighten their other senses.

The first outpost of Dans Le Noir? (yes, the question mark is part of the name) opened in Paris in July 2004. The restaurant concept has since expanded to locations in London, St. Petersburg, Barcelona and, most recently, New York City.

Edouard de Broglie is the president of the Ethik Investment Group, which owns the restaurants. He believes corporate social responsibility is the root of the company, and more than 50 percent of the staff has a disability.
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June 25th, 2012
11:15 AM ET
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In several Afghan provinces the fight to curb the growing of opium poppies seems to be a losing battle.

In 2011 a United Nations Office on Drugs and Crime survey said opium poppy cultivation rose by 7% overall from the prior year. Opium poppy has been one of the main sources of funding for the Taliban especially since the U.S. invasion of Afghanistan in 2001. Poppy cultivation is expected to grow partly because the opium poppy's prices are rising and because farmers are having a hard time deriving as much profit from alternative crops.

But one Afghan province is showing real progress in doing just that. The alternative crop is the world's most expensive spice, saffron.
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Filed under: Big Business • Business and Farming News • Farms • Human Rights • News


National iced tea month
June 25th, 2012
09:00 AM ET
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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.

Only a few more days to read the tea leaves - June is National Iced Tea Month.

Iced tea is brewed like hot tea, but cooled naturally or over ice. It can be sweetened or unsweetened. Some teas work better for icing than others, and tea preference is key; especially when experimenting with flavored tea.

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Filed under: Breakfast Buffet • Food Holidays • News • Sip • Tea


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