McDonald's corporate headquarters near Chicago looks like a ghost town.
On the site where fast-food workers planned a wage protest Wednesday, McDonald's confirmed the closing of its headquarters, which was to be the demonstrators' focal point.
"The building where the protestors told the police they were visiting is the building the police advised us to close in advance for security and traffic purposes," said McDonald's spokeswoman Lisa McComb.
Steve Mills, who operates a remote truck for CNN, confirmed that the parking lot at McDonald's headquarters was empty except for about "5 cars."
New Orleans is famous for its delicacies: Po-boys, jambalaya, gumbo, beignets. But here's one you might not have heard of: Snoballs. From March to September, hundreds of shops in the city have lines of customers waiting to get their hands on this New Orleans tradition.
The snoball (also spelled snowball or sno-ball depending on the stand) is a cup of finely shaved ice topped with fruit syrup. If you think this sounds exactly like a snow cone, don't you dare say that in New Orleans.
(Travel + Leisure) You’re not going to say exactly what happened last night, but a few drinks may have been consumed. This morning, all you can think about is waffles and eggs Benedict and king crab legs…ooh and maybe a make-your-own-sundae bar. They’re waiting for you at the all-you-can-eat buffet—that great smorgasbord pioneered, naturally, in Sin City.
The western-themed El Rancho Vegas introduced a gastronomic free-for-all in 1941, rolling out a $1 chuckwagon designed to keep high rollers full and gambling into the wee hours of the morning. Almost 75 years later, the indulgence has spread across America. And why not? Gluttony is at its best at brunch, when you and your fellow travelers can while away the day recapping your exploits over a steady procession of mouthwatering dishes.
The restaurants we’re spotlighting prove that buffet no longer has to mean sacrificing quality for quantity. For example, Orchids Halekulani plays to Hawaii’s strengths with suckling pig and lomi-lomi salmon at a buffet that also includes universal favorites like made-to-order omelettes.
So grab a tray: we’ve got the meal to match your craving, whether it’s Cuban-style suckling pig and taco bars poolside in Miami, nouveau tapas whimsy in L.A., or jazz-fueled Creole in New Orleans.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Sheri Castle is the author of "The New Southern Garden Cookbook." She wrote this essay for the Appalachian-themed issue #51 of the SFA's Gravy quarterly.
This is a story about pinto beans. But first it’s a story about my mountain people and one of our curious traditions.
The Appalachian Mountain South is to the rest of the South what bourbon is to whiskey: It is distinguishable from the rest, yet part of the whole. That includes our food, which is rooted in our geography. Like the rest of the rural South, mountain people traditionally ate off the land. Unlike the rest of the rural South, my people live up and back in one of the oldest mountain ranges on the planet, where the landscape and climate are quite different. On a map, we’re in the South. In practice, we claim our own place.
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