"I will never say, 'That's it! We're perfect!'" ever-exuberant chef and restaurateur Mario Batali tells CNN Money. "The first day you think you're done as a chef, you might as well write 'a*****e' across your forehead."
After opening its doors last year, Eataly has become Manhattan’s newest attraction for Italian food fanatics. However, the gleaming marketplace hasn’t left New York’s historic Little Italy district with empty tables. Both Italian pasta havens are known for serving up authentic Italian food, but the different dining experiences keeps the dough rolling for everyone.
Top Chef's Tom Colicchio spoke to Congress on behalf of school lunch reform - also a pet issue of Chef Alice Waters.
Chef Nathalie Dupree is running for the South Carolina U.S. Senate seat.
Chef Rick Moonen is speaking out against the FDA's potential approval of genetically modified salmon.
Chefs are a notoriously opinionated, outspoken lot. Do you care what they have to say on issues other than cooking?
Read our series Chefs with Issues to see what some of your favorite toques have to say about childhood obesity, the importance of understanding where your food comes from and why GMO salmon might threaten our aquacultures.
Editor's note: all week, CNN Newsroom, Rick's List and Eatocracy are teaming up to take a look the effects our dining choices have on our minds, bodies and wallets. Tune into CNN Newsroom daily from 9 a.m. – 5 p.m. ET for on-air coverage and join in the discussion here on Eatocracy. ALL COVERAGE
Jessica Yellin is a CNN national political correspondent based in Washington, D.C.
Jennifer Rubell might be the world’s first vegetable butcher.
She slices and dices vegetables, shares cooking tips and generally promotes vegetable consumption at Eataly, celebrity Chef Mario Batali's new Italian food emporium in New York City. Catch her during the noon bustle and you’ll hear her extol the virtues of celery root, watermelon radish, or baby beets and as she chops to customers specifications advising them, "Toss with olive oil, lemon, salt and pepper. Fantastic!"
"In the vegetable butcher area, we try not to give people recipes; we try to give people an approach to cooking," says Rubell.
Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat, and it's a word we love to use 'round these parts.
We asked Chef Mario Batali - an active practitioner of this philosophy - to explain why eating locally is in such great taste.
And seriously, we could just sit there and listen to him pronounce "scorpacciata" all darned day long.
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