The Cherokee Indians are preserving the roots of their heritage with a program that allows officially recognized members of the tribe to access seeds that are unique to the Cherokee Nation.
Principal Chief of the Cherokee Nation, Bill John Baker explained the seeds' lineage to CNN. "This strain of seeds came with us on the Trail of Tears," he said, referring to the forced migration of Cherokee nation from their land east of the Mississippi to an area that is now Oklahoma. The 15,000-person march took place in 1838 and 1839 under Andrew Jackson's Indian removal policy, and resulted in the deaths of an estimated 4000 Cherokees, due to starvation and sickness.
"They have been preserved and grown every year before that, and they are the basic foods God gave us that we grew long before the contact with Europeans," Baker continued.
The Congressional stalemate has claimed its latest casualty: beer.
The craft beer industry is overseen by the Alcohol, Tobacco Tax Trade Bureau. The TTB is charge of approving labels for new beer products sold across state lines and inspection for new breweries. Consequently, new beer and new business are not rolling out during the shutdown.
Grabbing some Taco Bell is an easy task for most Americans but for the residents of Bethel, Alaska it is a four hour journey to the nearest town. Needless to say, most people in Bethel were super-excited when signs popped up announcing that a Taco Bell was coming to their town this July.
Alas, it was all a hoax and Bethel’s taco dreams came to an abrupt halt. But there is more to the story.
Wynn Westmoreland is Georgia born and bred, and she knows from Vidalia onions. And yes, she does say "y'all" a lot.
Hey y’all, it’s Vidalia onion time. And that is big time. What other onion has its own museum, state and federal law of protection, festival, YouTube channel, website, Facebook page and Twitter account?
The Vidalia actually started as a fluke as farmers in the Depression tried different crops. In a small section of Georgia with the right soil contents, an onion grew that wasn’t hot but very sweet. Folks flipped over them and soon word of those sweet onions from Georgia got out.
The whopping wiener is topped with chili, sautéed onions and shredded cheese. It may be a bit pricey at $26 but at two feet, you could feed the whole family. Heck you could feed an entire ball team.
The concessionaires are planning on the Champion Dog being a big hit with fans. So if you are planning to pick up a dog at the ball park, make sure to bring your wallet and maybe a fork...lift that is.
Where did the iconic Santa Claus imagery we have all come to know - red suit, pleasantly plump, flowing white beard, rosy cheeks - come from? Turns out, Coca-Cola's advertising program was more than a little helper in the modern interpretation of Saint Nick.
Eatocracy talked with Phil Mooney, the Coca-Cola Company's Vice President for Heritage Communications (also known as the “in demand Santa man”), to get the lowdown on the how the jolly man came to life.
November is National Diabetes Awareness Month and for people who suffer from the disease, what to eat can be a daily life or death decision. Super Bowl champ Tom Crabtree of the Green Bay Packers is a National Spokesman for the Juvenile Diabetes Research Foundation and his wife, Chelsea was diagnosed with the disease when she was four years old.
Together, they share some great information, tips and recipes for parents and kids whose lives are affected by juvenile diabetes.
Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
For most of us, football food means hot wings and pizza but have you ever wondered how the players chow down?
The Green Bay Packers’ six foot three inch, 285 pound defensive end Jarius Wynn takes his food regimen very seriously and is as disciplined off the field as he is on. The Super Bowl champ loves his family, his football and his Macadamia nut cookies, but he does takes time out for a three week soul food eating sabbatical every year.
And about those Wisconsin cheese curds...
Eatocracy: Do you like to cook?
Jarius Wynn: Yes, I can cook everything, but I'm not too good at cooking macaroni and cheese from scratch. It just never turns out right, but everything else I can cook pretty well.
I like to cook on the grill - steaks, chicken, ribs and burgers. I get that from my dad. My dad is trying to open his own barbecue business.
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor Wynn Westmoreland is a broadcast journalist with 16 years of experience in front of and behind the camera. She works from CNN’s World Headquarters in Atlanta and gets off work when most people are already asleep.
Ah, the smell of pizza! For most that means a party or a ballgame, but at CNN, the smell of pizza indicates bad news. Really, really bad news. Hurricane. Earthquake. Terrorist attack. In a 24/7/365 news and production room, catastrophe equals pizza.
The simple reason we order pizza is because we simply don’t have time during breaking news to take food breaks. My family does not have to watch the news to know what is going on in the world; they just have to watch my waistline. This year alone: Egypt? Pizza. Libya? Pizza. Japan earthquake? Lots of pizza. Southern tornadoes - well, you get the picture.