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Fix yourself a plate, grab a drink from the cooler and sit down with us for a minute. We've got some exciting news to feast on.
Like the rest of our colleagues at CNN, Eatocracy is gonna Go There. Uh - over there, actually, to our new home on CNN.com.
We'll still cook up the same robust blend of food news, culture and politics, opinion, cooking tutorials, heartfelt essays, goofy musings and eye-rolling food puns that Eatocracy has been serving on the blog for the past four years. But expect an extra helping of slow-braised, bigger, badder, deeper stories that might even (gasp!) take us away from our desks every once in a while and out into the unknown.
We're hungry for this new adventure and we invite you to join us at the table.
Kat Kinsman and Sarah LeTrent
Our new home: Eatocracy on CNN.com
p.s. You'll still be able to find older stories right here on the blog, but make sure to bookmark eatocracy.cnn.com to get here.
For Hannah Chung, at least one element of her parents' culture was something of an acquired taste.
Kimchi - a pungent blend of fermented vegetables and spices - is a staple of the Korean table, and is typically offered amid a series of banchan, or free side dishes that are meant to accompany and complement the main dish.
But for Chung, it was a dish that made her feel removed from the dominant culture, not included.
"I actually rebelled against my parents by refusing to eat kimchi sometimes, and I've actually found out that that's a super common experience among second-generation Koreans," she says.
"I got made fun of for all the foods I ate," Chung, a second-generation Korean-American, recalls. "I didn't want to invite my friends over to my house because my house smelled like kimchi and Korean food, and it was really embarrassing for me."
Read more at Eatocracy's new home on CNN.com
It's not long now. The end of summer. That's not bad news for everyone. Fall fashion fans. Parents who have spent enough quality time with their kids. Halloween enthusiasts.
But it is the last chance to savor some amazing foods that will be gone when summer is over, or not long afterward. Here are some things to try before it's too late.
Berryville, Virginia (CNN) - Travis and Joyce Miller might have the most fragrant garage in the Shenandoah Valley.
The heady scent of hickory wood wafts from their rural home on Virginia's busy Route 7, catching the attention of hungry commuters who might expect to find a grandma tending the hearth or, even better, a pitmaster roasting a hog on the side of the road.
What's cooking, though, is something a little bit sweeter (sorry, grandma): It's Falling Bark Farm hickory syrup.
Never heard of hickory syrup? Neither had the Millers until a few years ago when a chance Internet search turned up mentions of it.
In 2011, they showed up to the farmers market in nearby Purcellville, Virginia, with 48 bottles of their new science project - "which we felt was a little bit risky," Travis says.
Read more at the all-new Eatocracy.com
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