10:00 AM ET, March 6th, 2013
This year, the Southern Foodways Alliance celebrates women, work, and food. Today's subject is Karen Barker, who was happily co-proprietor and pastry chef of the Magnolia Grill in Durham, North Carolina (1986–2012). Now, happily, she is not.
I grew up in the Flatbush neighborhood of Brooklyn, where there was a very strong corner-bakery culture but little actual home baking. People tended to purchase their breads and desserts rather than produce them out of cramped urban kitchens.
I was lucky that my maternal grandmother, an exception to this rule, lived upstairs. She was a Russian immigrant who barely spoke English, had no written recipes, and never used standardized measures. Bubby Fanny turned out an amazing array of Eastern European specialties and taught me that homemade sweets were a tribute to one's family and always included the ingredients of time and love.
01:45 PM ET, March 5th, 2013
09:00 AM ET, March 1st, 2013
Last week, a class action lawsuit was filed against Anheuser-Busch InBev, claiming that several of the company’s beers had been watered down with the intention of lowering the alcohol level. If the allegations are true, the alcohol percentages advertised on the labels are incorrect, which is a violation of state and federal laws.
CNN affiliate KSDK and other media outlets conducted their own tests on several of the beers in question and found the ABV to match what is listed on the label. This would seem to make the lawsuit bogus, but the plaintiff's attorney, Josh Boxer, stands by the suit and will continue to defend his clients’ allegations.
05:00 PM ET, February 28th, 2013
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.
Out of the 1,215 samples tested by ocean conservation group Oceana, 401 were determined to be mislabeled.
Amid the seafood sleuthing, Wayne Samiere says consumer knowledge is power. Samiere is the founder and CEO of Honolulu Fish Company and a trained marine biologist; he has also worked for the National Oceanographic and Atmospheric Administration (NOAA).
"Information about various types of seafood is not as familiar to consumers as the basic facts about beef, chicken and pork," Samiere said. "Reputable seafood vendors make an effort to educate their customers about products they are selling. However, there are vendors who want to label their seafood products with a name that consumers know and find appealing."
With a few easy tricks, Samiere says you can feel empowered to avoid the old “bait and switch” problem next time you visit your local seafood counter or restaurant.
Five Ways to Knowledgeably Buy Seafood: Wayne Samiere
11:00 AM ET, February 26th, 2013