The CNN 10 Visionary Women: Saru Jayaraman
March 24th, 2014
09:30 AM ET
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This Women’s History Month, CNN set out to highlight the efforts of 10 women who are helping other women find success, self-esteem and sometimes a safe haven. The women represent diverse fields: technology, fashion design, policy, activism, literature and skilled labor. What they have in common is a mission to empower their fellow woman. See the full list at CNN Living.

Saru Jayaraman wants you to eat with your mind full. The 38-year-old co-founder and co-director of Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” has spent her career fighting for service workers to get a fair wage in a respectful, safe environment. Most of those workers are women.

In an essay for Maria Shriver’s “The Shriver Report,” Jayaraman plainly laid out the facts: “Restaurant servers are three times as likely to live in poverty and use food stamps at double the rate of the rest of the U.S. work force. In a terrible irony, the women who put food on the tables of restaurant-goers everywhere are struggling to put it on their own.”
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5 bad excuses for not cooking
February 25th, 2014
07:00 PM ET
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This is the eighteenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

You should cook. Yes, you. Even if you don't want to.

This isn't like saying that you should learn Ovid in the original Latin for the enrichment of your soul, or requiring that you hunker and hone your julienne and demi-glace skills until you emerge victorious in a battle overseen by Alton Brown or Anthony Bourdain. This is about getting yourself fed and taking a modicum of responsibility for it.

You eat, right? Maybe even more than once a day? (Or even if you ingest some combination of nutrients solely through methods that don't require chewing, smoothies have to taste like something, don't they?) And I'm going to go ahead and assume that you'd like to continue living in your body for the next while. Assembling foodstuffs for intake without the intermediary of a drive-thru speaker, menu, or segmented tray and microwave is the ideal way to facilitate that.

Yet people object, throw their hands in the air and simply refuse. Here's why they're wrong.
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Filed under: Cook • Cooking • Eat This List • Make


February 19th, 2014
01:45 PM ET
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In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology and issues we're attempting to do the same.

If it seems food safety issues are on the rise, that's because they are. About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention.

At any given time the FDA is responsible for watching over some 167,000 domestic food facilities or farms, and another 421,000 facilities or farms outside the United States, according to FDA officials. But there are only about 1,100 inspectors to oversee these facilities, officials told CNN in 2012.

There is a third party audit system, where farms or facilities hire auditors to inspect their premises and provide scores. But some say the audit system is full of conflicts of interest. For instance, shortly before Jensen Farms in Colorado caused a listeria outbreak that killed 30 people, a private inspection company’s auditor gave them a “superior” grade, even after noting that they had no anti-microbial solution in place to clean their cantaloupes.

Sometimes, food slips through the cracks and makes it to the consumer marketplace, as in the recent case of the 8.7 million pounds of meat from Rancho Feeding Corporation (and their associated products like Hot Pockets) that were recalled due to "adulteration." Here's what that means.
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January 22nd, 2014
03:45 PM ET
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This is the seventeenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about. Pictured above: supermarket shelves plundered in anticipation of a blizzard in January, 2011.

Weather outside? Frightful. Inside? As delightful as you care to craft it.

Just in case you've been huddled up in an igloo or a Tauntaun with no mobile or cable reception, massive snowfall has thwacked a big chunk of the country. Millions of people are either digging out or frozen in place, and it's it's gonna stay chilly over the next few days.

Might as well hunker down and fuel up. Here's what's on my cold weather menu. Or it would be if I were at my home, rather than snowed in an airport motel far from home.
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Filed under: Baked Goods • Bread • Cocktail Recipes • Dishes • Eat This List • Make • Recipes • Soup • Spirits


January 13th, 2014
06:00 AM ET
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Tyson Foods has announced a recall of nearly 34,000 pounds of chicken on fears of salmonella contamination.

The United State Department of Agriculture's Food Safety and Inspection Service was notified of a Salmonella Heidelberg cluster of illnesses on December 12, 2013. Together with the Tennessee Department of Health, the FSIS discovered a link between mechanically separated chicken products from Tyson Foods, and an outbreak of illness in a Tennessee correctional facility. Seven people were sickened, and of those cases, two were hospitalized.
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December 27th, 2013
06:00 AM ET
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Feeling a little extra jolly this holiday season? You're in copious - and well-fed - company.

A CNN/ORC International Poll released Friday reveals that the majority of adult Americans opt not to ho-ho-hold back from holiday foods to stave off weight gain, and instead just enjoy the season's treats.

According to the survey, 53% of respondents say they'll indulge and eat what they want because it is a special time of year. That's a gain of 6 percentage points over the 2006 poll, and an exact match to the mindset of respondents in 1996.
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Eat This List: 2014 food trend predictions
December 19th, 2013
05:00 PM ET
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This is the sixteenth installment of "Eat This List" - a semi-regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

As Eatocracy's editors, we're (that's Kat Kinsman and Sarah LeTrent) lucky enough to get to travel and eat all over the country, both for work and because it's what we love to do. We've seen some trends popping up in restaurants from coast to coast, and in 2014, here are a few we think stand a chance of catching on in more home and restaurant kitchens across the country.
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Off the menu - being rude to service workers
December 2nd, 2013
03:30 PM ET
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An old acquaintance of mine was fond of saying that after a person hits 30, the only one who has any business yelling at them is their romantic partner. I'm personally not a fan of marital histrionics, either, but I certainly appreciate the sentiment. Especially when the ire is directed toward people who are just trying to do their jobs.

But is loudly shaming those shamers the optimal solution?

If you managed to crawl out of your tryptophan haze long enough to look at the internet this holiday weekend, you almost surely came across the Tweeted tale of Elan Gale and "Diane in 7A." Gale, a producer for ABC's The Bachelor, allegedly found himself on a Phoenix-bound flight with a medical mask-wearing woman who, by his account (which he later revealed on Twitter to be a hoax), was being rude to the airline staff. In the exchange, he decided to take a stand and call her out on her behavior.
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Must 'Friendsgiving' be a thing?
November 21st, 2013
10:00 AM ET
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The word "Friendsgiving" annoys me in ways I probably need to address with my therapist. It's not that I don't love a good portmanteau. It's that:

1. This isn't one (it doesn't roll off the tongue like "turducken" or "cronut" or "spork").

2. It's been awkwardly co-opted by advertisers.

3. It implies that a Thanksgiving celebrated just with friends is somehow not a real Thanksgiving.
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