Fix yourself a plate, grab a drink from the cooler and sit down with us for a minute. We've got some exciting news to feast on.
Like the rest of our colleagues at CNN, Eatocracy is gonna Go There. Uh - over there, actually, to our new home on CNN.com.
We'll still cook up the same robust blend of food news, culture and politics, opinion, cooking tutorials, heartfelt essays, goofy musings and eye-rolling food puns that Eatocracy has been serving on the blog for the past four years. But expect an extra helping of slow-braised, bigger, badder, deeper stories that might even (gasp!) take us away from our desks every once in a while and out into the unknown.
We're hungry for this new adventure and we invite you to join us at the table.
Our new home: Eatocracy on CNN.com
p.s. You'll still be able to find older stories right here on the blog, but make sure to bookmark eatocracy.cnn.com to get here.
Reading, writing, arithmetic and...hand washing? Personal hygiene might seem like an odd addition to the academic canon, but a new study found that a significant portion of home cooks may not have mastered the basics of kitchen cleanliness. This can have some pretty serious impact on the health of the people they feed.
As we’ve noted many, many times before, if it seems like foodborne illness is on the rise, that’s because it is. About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention, and salmonella is often the culprit. The bacterial infection causes an estimated 1.3 million illnesses each year in the United States.
While the U.S. Department of Agriculture’s Food Safety and Inspection Service hopes to tackle that toll with the help of a “Salmonella Action Plan," only part of the effort is centered around creating best practices for food inspectors and farmers. The rest will be focused on teaching consumers about food safety.
For Dr. Christine Bruhn, a plan for public education can’t come quickly enough. As director of the Center for Consumer Research and a professor and researcher with the UC Davis Department of Food Science and Technology, Bruhn has spent her career advocating for better public awareness of the risks consumers face from food, and the role they play in their own well-being.
One Sunday morning in 1981, I came home from church and my soul was on fire. Not because anything exceptional had transpired during the 10:30 service, but because of the way my house smelled when I walked in the side door. My dad was making Indian dishes for the first time. Whatever was happening in that kitchen was weird and wild, and it twined into all my senses, drawing me toward the simmering pot and away from everything else I'd understood as food in my nine years on Earth thus far.
My mother had made most of our meals up to that point — dutifully, methodically and not unkindly, but as a means to an end, getting her husband and two daughters fed. Though she cares greatly for the communion of the dinner table, the artistry of its contents doesn’t especially concern her. It’s not a failing on her part at all — just a seed that had neither been planted nor encouraged to bloom by first-generation American parents who were grateful to have anything to eat at all.