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"London. You know: fish, chips, cup 'o tea, bad food, worse weather, Mary (expletive) Poppins. ...London!" That line, delivered by Dennis Farina's fast-talking, diamond-dealing character Avi in Guy Richie's 2000 hit film "Snatch," sums up the long-held convention that English food is rather bleak. However, such stereotypes are fortunately antiquated. London, with its cultural vibrancy and burgeoning international food scene, has become a destination for gastronomes seeking modern, exotic dishes with a touch of old-world charm. In today’s London, you can grab a good old-fashioned pint and shepherd’s pie at the pub for lunch and feast on top-notch curry for dinner. Here are a few suggestions for a flavor-filled weekend in the Olympics host city:  Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Craig Rogers is the shepherd and owner of Border Spring Farm Lamb in Patrick Springs, Virginia, where he raises and sells pastured raised "Animal Welfare Approved" lamb to acclaimed chefs across the country. He is a vocal advocate for rural small farms. Over the past couple of years I have been able to share some of my thoughts with readers of Eatocracy with articles in 5@5 and Chefs with Issues. The comments posted after those articles are often upsetting for a farmer to read. I've read claims like “American farmers, among the wealthiest Americans...” I have also come across people who believe that “Americans are taxed 20B USD (!!) a year in farm subsidies, so I feel I have already purchased your produce.” So I thought I would share some data - not an opinion, but hard facts from the U.S. Census Bureau and the United States Department of Agriculture's National Agricultural Statistics Service to paint a more accurate portrait of America's farmers.  The home of New Orleans's beloved Hubig's Pies was destroyed by a fire early Friday morning in a "total loss," according to the New Orleans Fire Department. The five-alarm fire at the historic bakery began around 4:28 a.m. in the Faubourg Marigny neighborhood, CNN affiliate WWL-TV reported. An employee noticed smoke coming out of the fryer room, where the fire is assumed to have started.  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. We look across the pond for today’s food holiday. The Scots have been making whiskies since at least the 15th century, and it’s that tradition we celebrate today: Happy National Scotch Day! Scotch whisky (generally not “whiskey”; Scotch and Canadian whiskies tend to be spelled without the “e”, while Irish and most American whiskeys use it) by law must be distilled and aged in Scotland from malted barley and, sometimes, other grains. If it’s made with just malted barley and water and bottled as whisky from one distillery, it’s one of the famous “single malt” Scotch whiskies. If a Scotch is made with other grain, it’s referred to as “single grain.” There are also blended Scotches - such as the top-selling Johnnie Walker - that use whiskies from multiple distillers. Scotch whiskies are aged in oak casks, but unlike American straight whiskeys, the casks don’t have to be new. Many American white oak casks that once held bourbon or other American whiskeys find a second life in Scotland to age Scotch whisky, and some distillers also use casks that formerly contained sherry or port to add different flavors.  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.  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. The proper use of the word "barbecue" is a topic that stirs regional passions. Folks from northern climes think nothing of saying, "Come over this afternoon and we'll barbecue some brats." Such a usage jars the ears of Southerners and can launch them into long speechifying on how barbecue is a noun, not a verb, and that you can only create such a noun by slow-roasting meat on a wood-fired pit. Video via KARE Consumers can expect to pay more for beef, poultry and milk, as the worst drought in 50 years spreads across the Midwest, destroying crops and sending corn and soybean prices spiking. The U.S. Department of Agriculture said Wednesday that meat prices would rise significantly, with the consumer price index for beef and veal expected to gain between 3.5% and 4.5% this year.  While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Here's one way to shake up your morning coffee ritual - July 26 is National Coffee Milkshake Day. There’s nothing quite like an iced coffee on a hot day. You get a (necessary) caffeine fix and a quick cool down all in one cup. If you want to amp up the cool down even further, you’re ready for a coffee milkshake. The key to a good coffee milkshake is cold brewed coffee. Note, this isn’t the same as regular coffee just chilled (though that can be used if you’re pressed for time). There’s an entirely different process to follow for the cold version, but luckily it’s easy.  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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