5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A recent report from the United Nations-sponsored Food and Agriculture Organization (FAO) states that bug eating could be an effective way to defeat global hunger and combat climate change.
The report got a mixed reception from the press. For the most part, they, like many North Americans, regard insects as dirty, disease-ridden and gross. Although the report’s key findings made perfect sense, many reporters balked at the thought of making meals out of crickets, ants or grasshoppers. [Editor's note: Not us.]
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor Abigail Greenbaum received her MFA at the University of Mississippi and now teaches English and writing at Berry College in Georgia. Follow her on Twitter @AbigailGreenb.
People from Atlanta call Tommy Haskins several times a week, begging him to sell them feral hog. “It isn’t legal to sell the hogs we hunt,” he tells them. “But you can come down to Twiggs County and shoot one.” In order to sell meat to the general public in Georgia, the animal must arrive alive at an approved processing facility, and be inspected prior to slaughter.
Feral swine eat a low-fat diet. Most are too lean to use for making bacon, even the 160-pound hogs that Haskins and his clients bring down. Folks searching for feral hog are often immigrants from Vietnam, where lean pork is wrapped with banana leaves in a dish called gio lua.
Local food advocates also clamor for field-shot pork. Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish, written by the Texas hunter and chef Jesse Griffiths, includes recipes for smothered wild boar chops with anise brine and wild boar rillettes. Haskins doesn’t bother with anise brine. He prefers hickory-smoked hams, basted with apple juice.
On his property southeast of Macon, Haskins rarely goes a day without glimpsing hogs, which he calls “piney woods rooters.” These hogs have mixed pedigrees. Some may have descended from Spanish swine introduced in the 1500s. Others are released or escaped domestic pigs that bred with Eurasian wild boars that were imported for hunting.
Editor's Note: Greg Drescher is the Vice President of Strategic Initiatives at The Culinary Institute of America. Drescher is also an inductee of the James Beard Foundation’s Who’s Who of Food & Beverage in America. He is a speaker at the Menus of Change summit in Cambridge, Massachusetts, from June 10-12. The conference is hosted by The Culinary Institute of America and the Harvard School of Public Health's Department of Nutrition.
If there’s one group of people who are best positioned to reshape America’s appetites, it’s chefs.
At The Culinary Institute of America, we educate the next generation of the nation’s culinary leaders about the techniques of their craft and the principles of flavor.
Increasingly though, our students must understand that, to be successful, they must also think about the health and wellness of their patrons - and that buzzword sustainability.
The food industry is changing across many dimensions, and chefs and culinary professionals must keep pace.
April 22 is Earth Day, and there's no better way to start celebrating and protecting the planet than by taking a closer look at what's on your plate.
You could also consider joining a CSA (that's community supported agriculture), buying direct at a farmers market, staying as local as possible, keeping a close eye on the origins of your seafood or supporting chefs who are doing the right things for the environment.
Chew on that while you explore our simple and endlessly delicious tips for eating eco-friendly.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Like every other holiday I can think of, Earth Day comes but once a year. I’m planning to celebrate it more often, namely by going out to eat at the best environmentally friendly places I can find - like the ones below. Please join me.
Cindy’s Waterfront, Monterey Bay Aquarium - Monterey, California
MBA’s revamped restaurant Cindy’s Waterfront debuts on April 27; chef Cindy Pawlcyn will feature wild-caught and sustainably farmed fish that meet the standards of the aquarium’s Seafood Watch program. Pawlcyn’s menu includes dishes like true cod soft tacos with lime-cumin vinaigrette; Monterey Bay calamari with Cindy’s curry vinaigrette; and for the non-fish group, Hunan grilled chicken salad with sesame noodles and peanut sauce.
Bad news for food-obssessed travelers to Japan.
Unagi - the sweet broiled eel dish that's one of Japan's best eats - may soon be going the way of shark's fins and fish balls: it gets overfished (check), it gets put on an endangered list (check) and it gets banned from restaurants (maybe).
The Japanese Ministry of the Environment officially added Japanese eel to its Red List of endangered fish on Friday, reported Yomiuri Shimbun.
Read the full story - Japanese eel becomes latest 'endangered food' - on CNN Travel.
An old wooden carving known as "the Sacred Cod" hangs in the Massachusetts State House.
That figurine has stared down at lawmakers for more than two centuries as a reminder of how important cod fishing has been to New England, where generations have made a living by casting their nets out at sea.
"It's the only job I've ever had," said Al Cattone, a Gloucester fisherman, who - like his father and grandfather before him - spent more than 30 years braving the Atlantic's rough waters and cold winds in search of fish.
"It's not so much a job as it is an identity."
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Confused about what terms like "local," "green" and "sustainable" mean? You're not the only one trying to weed through it.
Luckily for us, Nate Appleman has an answer or five. He's the Culinary Manager of Chipotle Mexican Grill, a 2009 James Beard Rising Star Chef and a Food & Wine magazine Best New Chef and he's here to clear things up.
"There are a lot of great things happening in food right now as it relates to local and more sustainable. And a lot of food companies that would like for you to think they are part of that," Appleman said.
"When dealing with vague words like 'local' or 'fresh' or 'natural' that have no standard definition, it's important for people to understand what claims are being made, as there are many who try to benefit from using them."