On November 12, Dr. Sanjay Gupta hosts CNN Dialogues, focusing on the issues of food security and food deserts in the United States, with a particular emphasis on the nearly 16 million children who spend their days and nights hungry. Learn more about the series here. Panelist Hugh Acheson is the chef/partner of Five & Ten and The National in Athens, Georgia and Empire State South in Atlanta, Georgia as well as a judge on the current season on Top Chef, and author of "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen."
Today is Veterans Day and I would like to thank my grandfather for his sacrifice. I don’t think he was fighting for his individual rights when he lost his life during World War II, riding in a jeep far into enemy territory in Occupied France. He was fighting for a greater idea of freedom that defines modern democracies, a collective freedom that allows us individual liberty. First we succeed together, which gives us the allowance to succeed as individuals.
When we build a society, as we continue to do every day, we need to think of everyone. Success for the lower and middle class in recent years has been made difficult to attain as the American dream has become an elusive goal. Stacked against success are many pitfalls that seem to keep the poor, well, poor. High interest rate loans, lack of viable employment, housing-market collapses: all of these things have not only kept people from rising out of poverty but have driven more people into it.
The poverty rate for children in my state of Georgia is 26%, a figure that makes me queasy. Cuts to programs to assist those in need make me angry. It’s a divisive issue but I prefer to be on the side of trying to help those in need. I just firmly believe in this statement: We are better off as a country when all of our kids have access to nutritious food.
All Michael Randolph needs right now is a pair of tweezers. The small implement is a far cry from the firepower the former Marine used to pack, but he needs them to put the shredded cabbage finish on his elegant canapé of duck foie gras on toasted brioche with Dijon vinaigrette.
“Can I borrow your tweezers real quick, like for four minutes?” Randolph, a student at the Culinary Institute of America in Hyde Park, New York, asks a colleague across the way from his prep station.
Time is of the essence. A full slate of lunch reservations is about to fill the dining room and Randolph has only few minutes to get his creations to the front of the kitchen. They will be the first bite eager diners take before the start of their three-course meal.
“I never really thought I’d be using tweezers in the kitchen,” blurts out Randolph, borrowed tweezers now in hand, as he delicately sets the last few cabbage shreds on the nickel-sized starters. Eight years ago, The Bocuse Restaurant’s kitchen was probably the last place he thought he’d wind up.
A visitor to the United Service Organizations building on the Bagram Airfield base in Afghanistan could easily mistake the place for a civilian home.
Brown leather couches beckon tired soldiers to sit back, relax and kick up their dusty boots. A wrap-around kitchen bar tempts hungry servicemen and women with lollipops, candy bars, chips and trail mix. Sports memorabilia and framed artwork cover the walls, and kitchen cabinets, stuffed to the brim with DVDs, add to the relaxed vibe.
But despite all the comfy trappings, soldiers serving abroad can still fall victim to homesickness. That’s where meals come in.
For most veterans of the Korean War, "SOS" has nothing to do with saving a ship.
I've heard the stories from my grandparents about eating "S*** On a Shingle" during their military service. I don't recall whether my Grandma Mouton, an Air Force veteran, ever made it for me as a kid. If she did, I've blocked it out with fond memories of snickerdoodles, fried egg sandwiches, and late-night french toast.
I don't think my Grandpa Mouton can do the same. As a Korean War Army vet, SOS probably haunts him in his dreams.