Israel reels in restrictions on Gaza fishermen
November 29th, 2012
11:00 AM ET
Share this on:

Ahmed Ferwana has a cookout coming up, one that's been years in the making. The English teacher in Gaza City is excited because his friends will be cooking a fish they haven't been able to buy in years.

Ferwana says the taste of this fish when cooked on the grill with spices is indescribable. He added that this fish, its name is translated as locus, is also a favorite because it has fewer bones than others.

Ferwana has missed this fish because of restrictions imposed on Gaza's coastline. Citing security concerns, weapons smuggling and the desire to prevent attacks, Israel restricted Gaza's fishing to only three nautical miles from shore. That's meant a small supply of fish and high prices for years.

Posted by:
Filed under: 100 Places to Eat • Middle East • Radio • Think • Travel

Vidalia farmers turn to prison system for harvest help after immigration crackdown
July 9th, 2012
03:30 PM ET
Share this on:

Relinda Walker still can't believe what she heard. Incredulity seeps into in her slow Southern drawl as she repeats the price – only 60 cents for a pound of organic Vidalia onions. Incredible.

Walker, an organic farmer in south Georgia has seen great change in her industry, but this price, about 40 cents cheaper than she could ever conceivably charge, really gives her pause. She wants to pay fair wages to her American workers, and she's unwilling to take on the compromise made by some other Georgia farmers, using inmates to process her crop.

May 3rd, 2012
07:00 PM ET
Share this on:

It was a few minutes before 11 a.m. and Bill Adams had two things on his mind: Brunswick stew and cracklin cornbread.

To satisfy his craving for meat stew and fried pig skin, this lifelong Georgia boy made the hour-long drive Tuesday from his home in Griffin to Harold’s Barbecue in south Atlanta. When he and his friends learned this was to be Harold’s last week in business, they made plans for a final pilgrimage.

“Just wanted to stop by for one last meal,” the longtime patron said as he waited in the restaurant’s dusty parking lot for doors to open. He wasn't alone; there were about a dozen others, including a pair of Georgia State Troopers.

“It’s inevitable. Everything changes. Nothing lasts forever,” he said. “We don’t like it but we can’t stop it.”

Pun-packed faux restaurant website whets appetite for hip-hop dishes
February 6th, 2012
04:15 PM ET
Share this on:

Bad news, hungry hip-hop fans. As many of you speculated, Bon Rappetite, the world's first rap themed eatery, does not actually exist. The gloriously pun-filled website is currently the closest you will get to such dishes as the Waka Flocka Flambe. That's right, if you can stop thinking about the Talib Quali-i you'll have to make it for yourself.

But take heart, because the people behind the site feel your pain. "I wish it were real" says Everett Steele a web designer and one of the co-creators of

The hip-hop fan and Atlien (that's Atlantan to the uninitiated) adds, "I have no desire to be a restaurateur but Ludacris, if you are listening, Usher, Drake come down to Atlanta, give me whatever is in that case or what you keep in that room and I will build a restaurant around it."

Posted by:
Filed under: Buzz • Music • Radio

Take a trip to the market, it might turnip a surprise
September 13th, 2011
02:00 PM ET
Share this on:

Turnips, long a vegetabilis non-grata in my kitchen. Their positive attributes - juicy interior, good nutritional value and attractive appearance - never made up for their bitterness and I'm a bitter gal. Aperol, Campari, dark chocolate, citrus peel, love them all - except the turnip.

Yet last Monday, after a hectic day at work, I found myself at my dining room table swooning over a plate of turnips, ones I had prepared no less. And I never would have gotten there if I didn't shop with local farmers.

Posted by:
Filed under: Bite • Farmstands • Local Food • Vegetables

The unsung food heroes of the debt debate
August 2nd, 2011
03:00 PM ET
Share this on:

Click to listen to the CNN Radio podcast:

The long road to compromise over America's debt ceiling was paved with harsh words, hard work and, of course, takeout dinners.

Beyond the headlines and the partisan attacks were the real people doing the work of governing - and working up quite an appetite. And those folks feeding the hungry mouths on Capitol Hill kept things moving. As one 18-hour day rolled into another, takeout kept people going.

"Pizza seems to be the food of choice when they are arguing," Ron Neumeyer, part owner of Armand's Pizza franchise in Washington D.C. explained to CNN’s Lisa Desjardins. Guys like Neumeyer, those veteran caterers of late-night policy debates, know to keep an eye on the news because intractable debate means an uptick in orders.

Still, this time, they noticed something different.


Posted by:
Filed under: Fast Food • Pizza • Radio • White House

July 19th, 2010
11:30 AM ET
Share this on:

Previously – see how the King of Pops went from AIG analyst to premium pop pusher

Ice pops are, well, popping up all around the US this summer. Suddenly, the coolest food item is also the trendiest.

Atlanta residents got their first hint of the impending wave during the chillier months of the year. At a busy intersection a mural appeared, depicting one large ice pop above the masses. Food blogs were a-twitter about the freezer treats Atlantans would be enjoying in the coming months.

Now, with local temperatures already reaching epic levels, not one, but two ice pop vendors are hawking their icy treats, delighting sweltering food fiends all over town.

Chicken? Egg? Neither, if there aren't enough farmers
July 7th, 2010
10:00 AM ET
Share this on:

In the summer months kudzu vine takes over Atlanta, growing at an astonishing rate. This summer, the growth of farmers' markets have made the kudzu's pace look positively glacial.

With markets springing up around the city, customers can shop a different market almost every day of the week. And while consumers may relish the convenience of having a market close by, some organizers are finding themselves with a distinct shortage of the one essential element: the farmers.

July 2014
« Jun    
| Part of