Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe.
New Orleans chef John Besh knows a thing or ten about cooking Gulf Coast seafood, and he's acutely aware that the fundamental elements of his beloved cuisine are in jeopardy.
He told Eatocracy,"I'm not sure what the impact on New Orleans cuisine will be, but I'm worried about it. We have the only indigenous urban cuisine in America, and we have this cuisine because of these coastal communities that are so close to New Orleans. They can feed us these incredible products from the oysters to the shrimp to the great finfish of the Gulf of Mexico."
Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe. Today's contributor, Mark Hill, is the Director of Photography for Turner Broadcasting System, Inc. He is based in Atlanta, Georgia.
In May of this year, CNN International asked me to go to the United Arab Emirates to shoot some photography for their news bureau. Since I haven’t been to that region in ages, I jumped at the chance. Two long international flights later - one detouring around Iceland’s volcanic ash cloud - I was in Abu Dhabi.
The next morning was a quiet one filled with meetings and location scouting. I hired a driver so I could get some generic shots of key sites in the city. But first, I wanted a good meal. The driver assured me he knew the perfect spot and after a hot drive through the congested city I found myself at the entrance of a Subway sandwich shop. Once I stopped laughing, I explained I wanted authentic food: local grub, real regional fare. “Oh, Arabic food is what you want,” he exclaimed, as if to say, “why didn't you just say so?”
Off we went.