Pie for breakfast? I say YES! Mark Hill (@photomark16) is a @CNN photographer who has taken over our Instagram account while he road trips through New England. Follow along and share your own photos using #eatocracy. #foodporn #maine #summervacation #pie A photo posted by @eatocracy on Jul 5, 2014 at 11:54am PDT
Pie for breakfast? I say YES! Mark Hill (@photomark16) is a @CNN photographer who has taken over our Instagram account while he road trips through New England. Follow along and share your own photos using #eatocracy. #foodporn #maine #summervacation #pie
A photo posted by @eatocracy on Jul 5, 2014 at 11:54am PDT
Are you on Instagram? Eatocracy is, but we forget that on occasion. Luckily, CNN photographer Mark Hill has nabbed our password for a takeover while he's traveling in Maine for the next while. Lotta corn, lobster roll, blueberry pies and more, and it's making us madly hungry and jealous stuck at our desks at Eatocracy HQ in New York.
It's not the most ambitious Kickstarter in history, but maybe that's the secret ingredient that's making one man's pitch on the crowd-funding website so successful.
Well, maybe that and a little dill.
"Basically I'm just making potato salad. I haven't decided what kind yet," wrote Zack Brown on his campaign's Kickstarter page.
The Travel Channel pulls Adam Richman's new show after the "Man vs. Food" star ranted on social media.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Chefs have a lot on their plates, from food costs and health inspections to sourcing ethically produced ingredients and making sure to see their family every once in a while. They're an anxious bunch, but chances are that diners will never see anything beyond a perfectly arranged plate and a sweat-free forehead. Restaurants are as much in the business of theater as they are in dining.
Todd Wiss knows what it takes to keep the seams from showing to the customers. As the executive chef of Firefly in Washington, D.C., he has made a mission of serving seasonal, sustainable, local food (often harvested from just a few feet above the restaurant), often with diners' dietary restrictions in mind. But there's an awful lot of work that goes into making things at this neighborhood favorite - or any restaurant - seem cool as a cucumber, even when the heat is on.
5 things that make chefs anxious (that diners never see): Todd Wiss
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