Is this the end for Twinkies?
Hostess Brands said Wednesday that it will go into liquidation unless bakers striking in protest against a new contract imposed in bankruptcy court return to work by the end of the day Thursday.
"We simply do not have the financial resources to survive an ongoing national strike," Hostess CEO Greg Rayburn said in a statement.
The liquidation would result in Hostess' nearly 18,000 workers losing their jobs. The bakers' union represents around 5,000.
Celebrity chef Guy Fieri is no stranger to jabs at his over-the-top persona. From his first appearances as a contestant on "The Next Food Network Star" to his cross-country speaking tours and swelling empire of restaurants across California and on Carnival Cruise Lines, the spike-haired, flame-shirted, gravel-voiced 44-year-old has been a ubiquitous and polarizing presence on the American culinary (or in Fierian parlance, "kulinary") scene.
Fieri has taken his share of heat from comics, fellow chefs and critics alike for his bombastic delivery and monumentally macho food fixations - but perhaps never so pointedly and deftly as in New York Times restaurant critic Pete Wells' review of Guy’s American Kitchen & Bar in Times Square.
Saying farewell to one's nearest and dearest and preparing a howdy-do to to one's eternal fate is pretty grim business; might as well face it on a full stomach. Anthony Bourdain, host of the new CNN show Parts Unknown, has a destination in mind.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Holy guacamole! November 14 is National Guacamole Day.
I’ll be the first to admit it: I used to hate avocados. I found them mushy and tasteless. I didn’t understand how people put them in salads or, even worse, on toast. And then one fateful day, I tried guacamole. Maybe it was the burn of the jalapeño, the zing of the lime or the crunch of the chip, but I was hooked.
Guacamole, like chocolate, is a gift to mankind from the Aztecs. They first thought of mashing together avocados with spices to make a sauce and boy, am I thankful.
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