5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Editor's note: Angela Liddon is the writer, photographer, and recipe developer for Oh She Glows, the web’s destination for healthy vegan recipes. Her first cookbook, The "Oh She Glows Cookbook" was released this month. She also has an M.S. in Social-Personality Psychology and enjoys helping others find happiness and health through a plant-based diet.
When I first shifted to a vegan diet, I bought all of those packaged and highly processed mock meat and dairy products that I thought I was supposed to buy. "Isn’t this what vegans do?" I thought as I stuffed my mock turkey slices into the cart.
The problem? My energy wasn’t as supercharged as I hoped it would be on a vegan diet. Surprise, surprise, once I rid my diet of all of these imitation products filled with a million unpronounceable ingredients the only other option was to embrace a whole foods diet and get busy in my kitchen. Yes, I had to suck it up and teach myself how to cook real food. Or bust.
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.
The news that Prosecco outsold Champagne - 307 million bottles worldwide compared with 304 million - may flabbergast some fizz fans, but it’s really no surprise. Prosecco is as hot as a cold, sparkling white wine can be, with sales in 2013 up more than 24% over 2012.
That 307 million stat, by the way, came from OVSE, an Italian wine “observatory” (essentially an industry research group, though you have to like the idea of white-coated scientists spending their time watching bottles of Prosecco through massive mountaintop telescopes), so perhaps one should take it with a grain of salt. Regardless, it’s hard to argue with Prosecco’s overall appeal.
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