Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Why is every celebrity now also a part-time tequila distiller? Is it because there’s no more room on this earth for another celeb-owned restaurant? Is it because they need something to do when they’re not on tour or filming a breakout cable series? Or, because alcohol goes so well with the celebrity lifestyle?
Whatever the reason, the nice surprise is that a lot of the booze, beer and wine produced by famous people is actually pretty good. Once upon a time, celebs just put their name on a bottle. Now they’re more involved; or at least very good at choosing talented distillers and breweries.
They’re also sometimes donating profits to charity - cheers to that! And, cheers to whatever celebrity spirits are in the works, including the just-announced, years-before-we’ll-see-it Mumford & Sons whiskey.
Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the Web.
When I was growing up, to open my parents' refrigerator was to take a magical journey deep into a strange land of Tupperware that ultimately ended in sadness, confusion and some sort of round, congealed blob of food that may or may not have dated to the Carter administration.
"Mom, what is this?"
"Does it look like it might cause infection?"
Yes, we were a leftovers house. Be it chicken or rice, you were gettin' it twice!
Though, in all fairness, mom has always been a great cook. So, it was definitely tolerable.
Nevertheless, Day 7 of lasagna never quite had the same pizazz as Day 4. And opening that container on Day 60 risked introducing a newly formed, unknown invasive species into the ecosystem.
The U.S. Food and Drug Administration set a final standard on Friday to clearly define what the term "gluten-free" means on food labels.
The new regulation is targeted to help the estimated 3 million Americans who have celiac disease, a chronic inflammatory auto-immune disorder that can affect the lining of the small intestine when gluten is consumed. Gluten is a protein composite found in wheat, rye, barley and crossbreeds of these grassy grains.
“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, in the release. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health."
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