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	<title>NewsFeedCategory: Food &#38; Drink &#124; NewsFeed &#124; TIME.com</title>
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		<title>NewsFeedCategory: Food &#38; Drink &#124; NewsFeed &#124; TIME.com</title>
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		<title>‘World Nutella Day’ to Cease and Desist</title>
		<link>http://newsfeed.time.com/2013/05/21/world-nutella-day-to-cease-and-desist/</link>
		<comments>http://newsfeed.time.com/2013/05/21/world-nutella-day-to-cease-and-desist/#comments</comments>
		<pubDate>Tue, 21 May 2013 17:01:47 +0000</pubDate>
		<dc:creator>Kristene Quan</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[ferrero]]></category>
		<category><![CDATA[ferrero SpA]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[hazelnut-and-chocolate spread]]></category>
		<category><![CDATA[hazelnut-chocolate spread]]></category>
		<category><![CDATA[Nutella]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=208979</guid>
		<description><![CDATA[Update posted 7:53p.m. EST on May 21, 2013 World Nutella Day, the unofficial international holiday created by fans to celebrate their love of the hazelnut-chocolate spread, won’t be happening next year. According to Gawker, the annual celebration of all things Nutella was ordered to cease and desist by its manufacturer Ferrero. Started in 2007 by Nutella fan Sara Russo, the event took place every Feb. 5th. Rosso, an American blogger living in Italy, told the Huffington Post that she was “stunned” by the cease-and-desist.  She announced the news on her blog, Nutelladay.com, late last week: “On May 25, 2013, I’ll be darkening the World Nutella Day site, nutelladay.com, and all social media presence (Facebook, Twitter), in compliance with a cease-and-desist I received from lawyers representing Ferrero, SpA (makers of Nutella).” Since its founding, World Nutella Day has soared in popularity. Its Facebook page has nearly 40,000 “likes,” and the event has more than 6,500 Twitter followers.  Both accounts are managed by Rosso and fellow blogger Michelle Fabio. (MORE: Nutella Truck’s Breakfast Tour Promotes a Not So Healthy Breakfast) Rosso admitted that the annual event, World Nutella Day site, nutelladay.com and social media accounts were created without the manufacturer&#8217;s permission, the Huffington Post noted.  But in her announcement, Rosso said that over the years she has “always tried to collaborate and work together in the spirit and goodwill of a fan-run celebration” of the spread, and has even had “contact and positive experiences with several employees of Ferrero, SpA., and with their public relations and brand strategy consultants.” Although the lights might be out for the unofficial holiday, Gawker points out that it’s unlikely that “the Cult of Nutella” will be deterred from the Italian company&#8217;s rebuff. Just last month, thieves in Germany made off with more than five tons of Nutella. Students at New York&#8217;s Columbia University are so addicted to it that they consume $500 worth of the spread per week, according to school officials. There’s no word from Ferrero as to whether it’ll adopt the annual event as<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=208979&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">timecontributor2</media:title>
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		<title>Taco Bell Tests Out Waffle Tacos</title>
		<link>http://newsfeed.time.com/2013/05/16/taco-bell-testing-out-waffle-tacos/</link>
		<comments>http://newsfeed.time.com/2013/05/16/taco-bell-testing-out-waffle-tacos/#comments</comments>
		<pubDate>Thu, 16 May 2013 09:45:17 +0000</pubDate>
		<dc:creator>Mackenzie Yang</dc:creator>
				<category><![CDATA[Food & Drink]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=207986</guid>
		<description><![CDATA[As part of its new, low-price menu, Taco Bell is testing out a novel concept called the Waffle Taco. Currently available only at three Southern California locations, the 89-cent breakfast option features a sausage patty and scrambled eggs folded into a waffle. It also comes with a packet of syrup, which, theoretically, could be replaced with packets of the chain&#8217;s hot sauce. And you can swish it all down with Mountain Dew A.M., a zippy combination of Mountain Dew soda and orange juice that&#8217;s mixed in-store. With no need for a knife and fork, the Waffle Taco appears to be a driving-while-eating meal, or, in California&#8217;s case, a sitting-in-traffic-while-eating friendly item. &#8220;If the waffle taco does well in testing, we’ll roll it out to all our restaurants that serve breakfast,” Taco Bell reps tell TIME. That&#8217;s a big if.  While consumers have been ordering the waffle tacos in batches of six to ten, according to the Los Angeles Times, early reviews have been rather harsh, ranging from &#8220;mushy&#8221; to &#8220;rubbery.&#8221;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=207986&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
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			<media:title type="html">Taco Bell&#039;s Waffle Taco</media:title>
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			<media:title type="html">timecontributor9</media:title>
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		<title>Fight World Hunger by Eating Bugs, Urges U.N.</title>
		<link>http://newsfeed.time.com/2013/05/15/fight-world-hunger-by-eating-bugs-urges-u-n/</link>
		<comments>http://newsfeed.time.com/2013/05/15/fight-world-hunger-by-eating-bugs-urges-u-n/#comments</comments>
		<pubDate>Wed, 15 May 2013 09:45:50 +0000</pubDate>
		<dc:creator>Matt Peckham</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[bugs]]></category>
		<category><![CDATA[insects]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[UN]]></category>
		<category><![CDATA[United Nations]]></category>
		<category><![CDATA[world hunger]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=208007</guid>
		<description><![CDATA[It&#8217;s time to rethink our aversion to bugs-as-food, advises the United Nations in a new report. And no, not in the Man vs. Wild sense, grimacing as you dangle tiny wriggling arthropods over your chops, then mumbling the words &#8220;To my health&#8221; before chowing down. Instead, the international organization is advocating the protein-rich diet to deal with an exploding global population and growing environmental concerns. (MORE: Sixteen Ways to Eat a Cicada: The Fine Art of Insect Cuisine) &#8220;It is widely accepted that by 2050 the world will host 9 billion people,&#8221; write the authors of a U.N. Food and Agriculture Organization report titled &#8220;Edible Insects&#8221; in its introduction. To accomodate this number, current food production will need to almost double. Land is scarce and expanding the area devoted to farming is rarely a viable or sustainable option. Oceans are overfished and climate change and related water shortages could have profound implications for food production. To meet the food and nutrition challenges of today – there are nearly 1 billion chronically hungry people worldwide – and tomorrow, what we eat and how we produce it needs to be re-evaluated. Inefficiencies need to be rectified and food waste reduced. We need to find new ways of growing food. That is, new ways of thinking about food, namely the sort of potential nourishment Westerners routinely spend piles of money and time obliterating via exterminators, repellants, pesticides and our shoes. The report points out that insects have always been part of our diet, noting that today more than two billion people already consume insects as food and implying that the reason Westerners don&#8217;t comes down to irrational cultural distaste. (MORE: Eating Bugs) Maybe you&#8217;ve traveled abroad and managed to sample an insect dish or two, but what sort nutritional value do bugs offer? According to a separate U.N. report titled &#8220;Edible Forest Insects: Humans Bite Back!!&#8221; the calories obtainable from insects can exceed those from soybeans, maize and beef. Take crickets: According to this report, 100 grams of cricket yield 121 calories, 12.9 grams of protein,<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=208007&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://newsfeed.time.com/2013/05/15/fight-world-hunger-by-eating-bugs-urges-u-n/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/05/edible-insects.jpg?w=150</featured_image>
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			<media:title type="html">French Chef David Faure Cooks Bugs In His Restaurant &#039;Aphrodite&#039; in Nice</media:title>
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			<media:title type="html">mattpeckham</media:title>
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		<title>The Real Thing? Original Coca-Cola Recipe Might Be on eBay</title>
		<link>http://newsfeed.time.com/2013/05/14/original-coca-cola-recipe-for-sale-on-ebay/</link>
		<comments>http://newsfeed.time.com/2013/05/14/original-coca-cola-recipe-for-sale-on-ebay/#comments</comments>
		<pubDate>Tue, 14 May 2013 22:12:33 +0000</pubDate>
		<dc:creator>Olivia B. Waxman</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[asa candler]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[Coca-Cola]]></category>
		<category><![CDATA[cocaine]]></category>
		<category><![CDATA[coke]]></category>
		<category><![CDATA[eBay]]></category>
		<category><![CDATA[georgia]]></category>
		<category><![CDATA[john pemberton]]></category>
		<category><![CDATA[kluge]]></category>
		<category><![CDATA[original recipe]]></category>
		<category><![CDATA[pop]]></category>
		<category><![CDATA[Soda]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=208004</guid>
		<description><![CDATA[A Georgia antiques collector is the latest person to claim that he might have found the original recipe for Coca-Cola. Cliff Kluge and his wife Arlene recently bought a box of letters at an estate sale, and one of the yellowed papers, dated 1943, includes instructions for making cola, according to Atlanta&#8217;s WXIA. Kluge thinks it could potentially be the recipe for Coca-Cola and is trying to sell it on eBay; bidding starts at $5 million, but customers can buy it now for $15 million. (MORE: Bubbly Buzz: Coca-Cola Says Its Secret Recipe Is Still a Secret) While most of the text has been whited out, Kluge says it seems to include instructions for making “one gallon of concentrate, which, when combined and processed yields enough to make 16 gallons,&#8221; according to the eBay description of the letter: Offered for sale is a single page, hand typed and written, 70+ year old recipe on yellowed paper that was purchased out of an estate of a local chemist in a city that claims the right of being where Coca Cola Bottling originated. Whoever typed this letter back in 1943, had access to the original recipe, and references that fact on the second page — ‘On page 83 of the Extractor is the original Coca Cola formula(e) which might serve as a source of preparation information.&#8217; &#8230; You will be purchasing the entire recipe to include ingredients, ratios and preparation details. The Atlanta-based Coca-Cola has denied the claim, FOX News reports: &#8220;Through the years, many have tried to crack the secret formula, but no one has been able to reproduce the &#8216;real thing,’” the statement read. “The real formula is safely tucked away in a vault at the World of Coca-Cola in Atlanta.&#8221; Kluge is not the first to claim he has found the secret formula. In 2011, the producers of NPR&#8217;s This American Life found a recipe in a Feb. 18, 1979, issue of the Atlanta Journal-Constitution and published it online — producing a wave of traffic that crashed the news outlet&#8217;s website. Coca-Cola debunked that report as well. (MORE: Is This the<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=208004&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/05/picture-220.png?w=150</featured_image>
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			<media:title type="html">Picture 220</media:title>
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			<media:title type="html">timeolivia</media:title>
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		<title>Dining on the Wild Side: Florida Restaurant Pulls Lion Tacos from Its Menu</title>
		<link>http://newsfeed.time.com/2013/05/13/dining-on-the-wild-side-florida-restaurant-pulls-lion-tacos-from-its-menu/</link>
		<comments>http://newsfeed.time.com/2013/05/13/dining-on-the-wild-side-florida-restaurant-pulls-lion-tacos-from-its-menu/#comments</comments>
		<pubDate>Mon, 13 May 2013 13:00:38 +0000</pubDate>
		<dc:creator>Erica Ho</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Florida]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fusion]]></category>
		<category><![CDATA[lion tacos]]></category>
		<category><![CDATA[Lions]]></category>
		<category><![CDATA[Taco Fusion]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[Tampa]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=207359</guid>
		<description><![CDATA[A Tampa, Fla. restaurant has pulled lion-meat tacos off its menu after receiving significant backlash online and from animal activists. Taco Fusion, which recently opened its doors this year, sold the specially-made taco for $35. According to the Tampa Tribune, owner Ryan Gougeon only began serving the new menu item a few days ago, but it didn’t take long for word to catch on. Gougeon said he began receiving threats online after he put it on the menu. (MORE: Out of His Comfort Zone: Florida Man Living with Lions for 30 Days) While selling or importing lion meat isn’t illegal, lions are listed as “vulnerable” on the International Union for the Conservation of Nature&#8217;s list of threatened species, just one step short of being endangered. Taco Fusion acknowledged its decision to pull the lion taco online: Thank you all for the feedback regarding the lion meat promotion at Taco Fusion. Some of you were supportive, some of you were angry. We listened to everyone and decided to no longer carry lion. The lion meat is sold out and we do not plan to carry it again. (MORE: Farmers vs. Lions: A Battle to the Death in Kenya) The restaurant’s specialty involves serving atypical game meats such as ostrich, bison, rattler, yak and reindeer. The Tampa Tribune reports that even zebra meat may even make it onto the restaurant’s repertoire. Meanwhile, if you were curious about trying one, we’re sorry to disappoint. How about something a little less controversial on the menu, like a lobster taco?<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=207359&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/05/167063273_1000x1500.jpg?w=100</featured_image>
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			<media:title type="html">167063273</media:title>
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			<media:title type="html">ericaho</media:title>
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		<title>Los Angeles Shop Churns Ice Cream by Bicycle Pedaling</title>
		<link>http://newsfeed.time.com/2013/05/06/l-a-shop-churns-ice-cream-by-bike-peddling/</link>
		<comments>http://newsfeed.time.com/2013/05/06/l-a-shop-churns-ice-cream-by-bike-peddling/#comments</comments>
		<pubDate>Mon, 06 May 2013 09:45:05 +0000</pubDate>
		<dc:creator>Mackenzie Yang</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[bikes]]></category>
		<category><![CDATA[Ice Cream]]></category>
		<category><![CDATA[l.a.]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=206568</guid>
		<description><![CDATA[Now that the cupcake wars are over, let&#8217;s get back to obsessing over ice cream. Peddler&#8217;s Creamery, which just opened up in L.A.&#8217;s Historic Core neighborhood, relies entirely on in-house bike pedaling to churn their stock of organic dairy and non-dairy ice cream and sorbet. (MORE: Controversy Brews Over Beer Ice Cream Ad in Brazil) In an interview with the Atlantic, owner Edward Belden, reveals that it only takes about 3-4 miles&#8211;or about 15-20 minutes&#8211;of pedaling on an old Schwinn bike mounted on rollers to freeze a 5-gallon batch, with flavors ranging from vanilla to Mexican chocolate to fig ginger. The bike is set up in the front room with a chain running through the wall to the back where it is connected to an ice cream churn, according to L.A.&#8217;s blogdowntown.com. Built to environmentally friendly LEED standards, the store is the product of a three year journey, beginning with Belden taking an ice-cream creation class at the University of Wisconsin and then churning ice cream on the back of his modified tricycle. With one scoop at $3.50 or two for $6.50, 5% of profits go toward social and environmental programs, like the fair trade Dominican Republic farmers who supply chocolate to the shop. MORE: Iranian Confectioner Unveils Five-Ton Tub of Ice Cream<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=206568&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><letterbox>1</letterbox><featured_image>http://timenewsfeed.files.wordpress.com/2013/05/17428_595974430412688_2027885475_n.jpg?w=112</featured_image>
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			<media:title type="html">timecontributor9</media:title>
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		<title>Survey: Fast Food Makes Up 54% of Restaurant Sales in France</title>
		<link>http://newsfeed.time.com/2013/05/03/survey-fast-food-makes-up-54-of-restaurant-sales-in-france/</link>
		<comments>http://newsfeed.time.com/2013/05/03/survey-fast-food-makes-up-54-of-restaurant-sales-in-france/#comments</comments>
		<pubDate>Fri, 03 May 2013 07:00:42 +0000</pubDate>
		<dc:creator>Courtney Subramanian</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[burger king]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[Food market]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[freedom fries]]></category>
		<category><![CDATA[mcdonald's]]></category>
		<category><![CDATA[subway]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=206385</guid>
		<description><![CDATA[Perhaps it’s time to start calling &#8220;freedom fries&#8221; French again. According to a recent survey on restaurants, the French prefer fast food to their fine cuisine. As NPR reports, food consultancy firm Gira Conseil conducted its annual survey on restaurant spending in France and found that 54% of total sales belong to the likes of McDonald’s, Burger King and Subway. The new fan favorite increased 14% in consumption in the past year, shattering any notion that the French, known for world famous chefs and sophisticated palates, look down on the cheap and easy alternative to traditional restaurant dining. (MORE: Oh la Vache! Burger King Returns to France) McDonald’s racks up more than 1,200 locations in France, Subway has opened hundreds of stores in the past 10 years and Burger King, which shuttered its French locations 16 years ago, recently returned to the market. But some of the reasons may seem familiar. According to study by insurance company Malakoff Médéric, the French lunch break has dropped from 80 minutes in 1975 to a mere 22 minutes in 2011, ultimately hurting the typical leisurely café luncheons associated with the French. Consequently, the café business is hurting, dwindling to just 32,000 cafés from the more than 200,000 that existed after World War II, Gira Conseil estimates. The consultant company blames a changing consumer for the shift in dining preference. Gira Conseil&#8217;s Devanne Julien told NPR that cafés are not able to keep up with fast-adapting chains like McDonald&#8217;s and Subway. Though typically associated with highly caloric, fried items, fast-food chains in places like France are focusing on offering local dishes as well as fresher, healthier ingredients. McDonald&#8217;s, also known as MacDo in France, embraces all things French by offering takes on local fare ranging from an Alpine grass-fed-beef burger with three kinds of cheese to the ever popular McBaguette. Food writer Camille Labro told NPR that some French even prefer the American style of service, and that they&#8217;d &#8220;rather have an automated experience than a waiter ready to throw food in my face. It&#8217;s more relaxing.&#8221; MORE: What’s<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=206385&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">TO GO WITH AFP STORYA worker shows the</media:title>
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			<media:title type="html">courtneysubramanian</media:title>
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		<title>France to Auction Wines From Presidential Cellar</title>
		<link>http://newsfeed.time.com/2013/05/02/france-to-auction-wines-from-presidential-cellar/</link>
		<comments>http://newsfeed.time.com/2013/05/02/france-to-auction-wines-from-presidential-cellar/#comments</comments>
		<pubDate>Thu, 02 May 2013 07:00:48 +0000</pubDate>
		<dc:creator>Ollie John</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[auction]]></category>
		<category><![CDATA[Austerity]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[cellar]]></category>
		<category><![CDATA[elysee palace]]></category>
		<category><![CDATA[EU]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Francois Hollande]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[sale]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=206243</guid>
		<description><![CDATA[Not even the French President&#8217;s wine cellar is immune to the financial austerity measures taking effect across Europe. The Paris auction house Drouot has announced that the Élysée Palace — the presidential palace — is set to put 1,200 of its finest bottles up for auction at the end of the month, the New York Times and Reuters report. The money raised—expected to be around 250,000 euros ($327,500)—will reportedly be used to both buy cheaper wines and fund the cash-strapped country&#8217;s budget. (MORE: More Booze Please! The National Drive to Lift Restrictions on Alcohol-preneurs) The bottles in upcoming sale make up about 10% of the 12,000 in the Élysée Palace&#8217;s famous cellar, which provides wines for state functions. Drouot says some of the wines, mostly from Bordeaux and Burgundy, have “accompanied great moments of the Fifth Republic,” as Radio France Internationale reports, and the cellar&#8217;s wines have been served to numerous foreign guests. While the Financial Times says one of the bottles up for sale, a 1990 Petrus Bordeaux, is worth about 2,200 euros ($2,900)—the auction house says most bottles should be available for less than 100 euros ($132). (MORE: A New Way to Curb Drinking? Planting False (Bad) Memories of a Bender) Since he took office in 2012, France&#8217;s Socialist President François Hollande has tried to portray himself as &#8220;Mr Normal,&#8221; a man who prefers people to money and rejects the excesses associated with his predecessors in the post. So the wine auction may be a symbolic gesture to show empathy with a nation feeling the pinch of austerity. The plan also comes after the city of Dijon auctioned 3,500 bottles in January, as socialist Mayor François Rebsamen sold half of the city&#8217;s official cellar, raising 150,000 euros ($198,000) to help fund the city’s struggling social services. Across the Channel, the British government also auctioned off vintage French wine from its cellar last month as part of an austerity drive, according to Reuters. PHOTOS: The Louvre: France&#8217;s Iconic Museum<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=206243&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">timecontributor6</media:title>
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		<title>Italy Faces a Shortage of Pizza Makers</title>
		<link>http://newsfeed.time.com/2013/04/30/italy-faces-a-shortage-of-pizza-makers/</link>
		<comments>http://newsfeed.time.com/2013/04/30/italy-faces-a-shortage-of-pizza-makers/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 14:31:40 +0000</pubDate>
		<dc:creator>Kristene Quan</dc:creator>
				<category><![CDATA[Business]]></category>
		<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[jobs]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[pizza-making]]></category>
		<category><![CDATA[pizzeria]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[unemployment]]></category>
		<category><![CDATA[youth unemployment]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=206067</guid>
		<description><![CDATA[A growing slice of Italy&#8217;s pizza makers are not actually Italian. Despite a long recession and high unemployment, Italians may be less inclined to take pizza-making jobs because of the long hours and modest pay, according to the Telegraph. According to a recent report by FIPE, an Italian business federation, the country needs roughly 6,000 “pizzaioli” in order to accommodate the booming pizza sector, NBC News reported. (MORE: A Very Little Italy: Manhattan’s Famous District Gets a Trimming Down) Although Italians may be reluctant to get their hands dirty in the pizza-making business, it looks like immigrants are now filling the country’s gap and producing an increasing share of the three billion pizzas consumed by Italians each year, the Telegraph reported. Egyptians seem to have a knack for creating the perfect pie and are running many of the pizza restaurants and takeaways in cities like Rome, Milan and Turin, the Telegraph noted. There are an estimated 25,000 pizzerias in Italy, according to the FIPE report, with about 100 Egyptians training as piazzioli each year. ABC News noted that each pizza maker is trained by a Neapolitan – a native of Naples, where pizza allegedly originated – and there seems to be more workers than there are trainers. (PHOTOS: A Portrait of Italians in America) One Italian pizza-maker told ABC News that he knows many of his country people aren’t making pizzas, but he doesn’t think they’re shunning the job. “It’s not that Italians don’t want to be pizza makers,” Franceso De Marco argued. “You can get an immigrant worker to work for much less and longer hours so the pizzeria owner opts for that even if they may not be good at making pizzas.” However, David Mandolin, the head of the Italian School for Pizza Makers, told the Telegraph that immigrants can make a pretty good pizza: “To make a good pizza, it needs to be crunchy but also digestible. Not everyone can do that, but the Egyptians can.&#8221; MORE: It&#8217;s the Government, Stupid: Why Politics is to Blame for Italy&#8217;s<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=206067&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Business</primary_category><primary_category_link>http://newsfeed.time.com/category/business/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/04/nf_italian_pizzerias_0430.jpg?w=150</featured_image>
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			<media:title type="html">timecontributor2</media:title>
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		<title>Are Celebrity Chefs&#8217; Recipes Contributing to the Obesity Crisis?</title>
		<link>http://newsfeed.time.com/2013/04/29/could-celebrity-chef-recipes-add-to-the-obesity-problem/</link>
		<comments>http://newsfeed.time.com/2013/04/29/could-celebrity-chef-recipes-add-to-the-obesity-problem/#comments</comments>
		<pubDate>Mon, 29 Apr 2013 09:45:53 +0000</pubDate>
		<dc:creator>Courtney Subramanian</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[celebrity chef]]></category>
		<category><![CDATA[Jamie Olliver]]></category>
		<category><![CDATA[Nigella Lawson]]></category>
		<category><![CDATA[obesity]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=205670</guid>
		<description><![CDATA[Celebrity chefs may not be such experts, after all &#8212; at least in health. A new study from Britain&#8217;s Coventry University reveals that celebrity chefs may compound the country&#8217;s obesity problem by featuring too many fatty and highly caloric ingredients in their recipes. Researchers examined 904 recipes from 26 chefs and found that 87 percent are not in accordance with the British government&#8217;s healthy eating guidelines, Reuters reports, using large amounts of saturated fatty acids, salt and sugar. Only 13 percent of the celebrity chef-approved recipes used nutritional ingredients that fall under the nation&#8217;s Food Standards Agency recommendations. Some experts estimate that by 2020, about 70% of adults in the U.K. and U.S. will be overweight, while England&#8217;s obesity rate has risen to 24.8% of adults, ages 16 and over, and 16.3% of children, ages 2 to 15, according to data from 2011. (MORE: How to Write Like a Top Chef: Get a Ghostwriter) The study, published in the Food and Public Health journal, comes on the heels of a study in the British Medical Journal that found television stars Jamie Oliver and Nigella Lawson&#8217;s recipes to be not so healthy in comparison to ready-made meals. Oliver&#8217;s mini shell pasta with a creamy smoked bacon and pea sauce contained 125 grams of fat and 63 grams of saturated fat, while Lawson&#8217;s beer braised pork knuckles runs about 1,340 calories per serving, the Guardian noted. Though the Coventry University study indicates that the recipes come from some of the U.K.&#8217;s best selling cookbooks, author and university lecturer Ricardo Costa said he&#8217;s not naming names. &#8220;This study is not about naming and shaming celebrity chefs,&#8221; he said. &#8220;However, given the level of trust the public tends to place in the nutritional integrity of these cooks&#8217; recipes, it&#8217;s important to highlight where they&#8217;re falling short of healthy eating benchmarks.&#8221; But not everyone agrees that celebrity chef recipes are contributing to the obesity problem. The U.K. National Health Service said the study reaches unreliable conclusions since it does not include how frequently people are using the<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=205670&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/04/167324925.jpg?w=143</featured_image>
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		<title>McDonald’s Burger Looks the Same – 14 Years Later</title>
		<link>http://newsfeed.time.com/2013/04/25/mcdonalds-burger-looks-the-same-14-years-later/</link>
		<comments>http://newsfeed.time.com/2013/04/25/mcdonalds-burger-looks-the-same-14-years-later/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 14:04:54 +0000</pubDate>
		<dc:creator>Kristene Quan</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[mcdonald's]]></category>
		<category><![CDATA[mcdonald's burgers]]></category>
		<category><![CDATA[preservatives]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=205570</guid>
		<description><![CDATA[Well, that can’t be good for your health. A Utah man claims he has held onto a McDonald’s hamburger for 14 years – and it looks the same today as when he first bought it in 1999, the Daily Mail reported. Originally an experiment to show friends how enzymes work in preserving food, David Whipple kept the burger for a month before forgetting about it.  “It ended up in a paper sack, in the original sack with the receipt in my coat pocket, tossed in the back of my truck and it sat there for, I don’t know, two or three months,” Whipple told the hosts of the daytime talk show The Doctors. (MORE: In New Ad, McDonald’s Compares Loving Big Macs with Mental Illness) Whipple’s coat was then moved to his closet, where it was left until his wife dug up the coat and burger a “year or two” later, Gawker noted.  “We pulled it out and said, ‘Oh my god, I can’t believe it looks the same way,’ ”Whipple said. There were no signs of mold or fungus on the burger, but it felt hard, according to The Doctors’ hosts.  The only thing that had changed over the years was that the pickle had disintegrated, leaving an imprint on the burger’s bun, the Daily Mail pointed out. According to Grist, McDonald&#8217;s has its own explanation for what&#8217;s happened to the burger — one that science seems to support: In the example of a McDonald’s hamburger, the patty loses water in the form of steam during the cooking process. The bun, of course, is made out of bread. Toasting it reduces the amount of moisture. This means that after preparation, the hamburger is fairly dry. When left out open in the room, there is further water loss as the humidity within most buildings is around 40%. So in the absence of moisture or high humidity, the hamburger simply dries out, rather than rot. After seeing the burger’s rather pristine condition, Whipple decided to continue preserving it.  According to Gawker,<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=205570&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/04/picture-142.png?w=150</featured_image>
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			<media:title type="html">14 year old burger screenshot</media:title>
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		<title>Former North Korean Tyrant Kim Jong Il Liked to Eat Snakes, Hippos and Spiders</title>
		<link>http://newsfeed.time.com/2013/04/25/former-north-korean-tyrant-kim-jong-il-liked-to-eat-snakes-hippos-and-spiders/</link>
		<comments>http://newsfeed.time.com/2013/04/25/former-north-korean-tyrant-kim-jong-il-liked-to-eat-snakes-hippos-and-spiders/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 14:00:11 +0000</pubDate>
		<dc:creator>Charlie Campbell</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[hippos]]></category>
		<category><![CDATA[Kenji Fujimoto]]></category>
		<category><![CDATA[kim jong un]]></category>
		<category><![CDATA[King Jong-Il]]></category>
		<category><![CDATA[north korea]]></category>
		<category><![CDATA[snakes]]></category>
		<category><![CDATA[Spiders]]></category>
		<category><![CDATA[Sushi]]></category>
		<category><![CDATA[tyrant]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=205580</guid>
		<description><![CDATA[Deceased North Korean dictator Kim Jong Il would chow down on exotic creatures including snakes, hippos and spiders, his former personal chef has told the Sun. Kenji Fujimoto, a Japanese national, first visited North Korea in 1982 and six years later became Kim Jong Il&#8217;s personal sushi chef, earning $70,000 a year in the impoverished nation and driving two Mercedes cars. He fled the country in 2001 and two years later published a book about his experiences there, Kim Jong Il&#8217;s Chef. And while the name he writes under is a pseudonym — he&#8217;s claimed his former boss was trying to kill him — he&#8217;s since been no stranger to the media. (WATCH: Kim Jong Il’s Death Tearfully Announced on North Korea State TV) His latest statements give details about Kim&#8217;s dietary habits. “There were a lot of strange requests,” he told the British newspaper. “Snake was one. They got someone else to cook that. I only work with seafood. Hippopotamus was very good and tasted like chicken. He wanted to eat spiders one day.” While North Korea’s 25 million people teetered constantly on the brink of starvation, Kim enjoyed a lavish lifestyle, including a massive wine cellar and DVD collection, and would throw sumptuous banquets that would finish off with fine Scotch whisky and cognac. The Dear Leader also had his own ‘Joy Division’ of young women to dance, sing and bathe him, reports the Guardian. Fujimoto was occasionally allowed to socialize with these girls and eventually married one in a drunken wedding that ended with him waking to find all his public hair had been shaved off, according to GQ. (PHOTOS: Kim Jong Il as First Among Equals) Fujimoto prepared sushi and other delicacies for the tyrant and would also accompany him on his rare travels abroad. The chef would always be instructed to purchase the best ingredients including Chinese melons, Uzbek caviar, Czech beer, Thai papayas and Danish pork, according to The Chosun Ilbo. Fujimoto revisited the capital Pyongyang last year to reconnect with current dictator Kim Jong Un, the son of Kim<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=205580&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/04/nf_kim_eat_0425.jpg?w=150</featured_image>
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			<media:title type="html">Kim Jong Il with vegetables</media:title>
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			<media:title type="html">timecontributor2</media:title>
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		<title>It&#8217;s Our Turn to Eat: Japanese Restaurant Offers Deep-Fried Piranha</title>
		<link>http://newsfeed.time.com/2013/04/22/its-our-turn-to-eat-japanese-restaurant-offers-deep-fried-piranha/</link>
		<comments>http://newsfeed.time.com/2013/04/22/its-our-turn-to-eat-japanese-restaurant-offers-deep-fried-piranha/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 04:30:00 +0000</pubDate>
		<dc:creator>Yue Wang</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Amazon]]></category>
		<category><![CDATA[Amazon basin]]></category>
		<category><![CDATA[Brazil]]></category>
		<category><![CDATA[deep-fried piranha]]></category>
		<category><![CDATA[japan]]></category>
		<category><![CDATA[Jeremy Wade]]></category>
		<category><![CDATA[Nara Kenko]]></category>
		<category><![CDATA[piranha]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=204613</guid>
		<description><![CDATA[There are few fish with as vicious a reputation as the Piranha — those toothy, Amazonian killing machines that, legend has it, can strip a cow to the bone in a matter of minutes. Now, a Japanese restaurant is turning the tables. (MORE: Piranha Power! The Giddiest, Goofiest, Most Craptacular 3-D Cinema) A restaurant called Heaven at the Japanese spa resort Nara Kenko Land is holding a two-month exhibition of “big Amazon mysterious fish,” reports the website RocketNews24, at which visitors can partake of what&#8217;s called Pirania No Amazonesu. The ominous-looking piranha is “lightly sprinkled with flour and fried,” reports RocketNews24 — and is served whole, its mouth agape, showing off its jagged teeth. If only the ferocious piranha tasted a bit better. The fish, when sliced into, reportedly gives off a “foul odor” that makes it difficult to tell what the flesh itself tastes like. Still, a restaurant worker told RocketNews24 that the dish was “pretty popular” and is ordered at least once a day. (MORE: Piranha 3-D Producer Responds to Cameron’s Negative Comments: &#8216;Jim, Are You Kidding or What?&#8217;) Frying the piranha is not the only way to eat it. In the fish’s native Amazon-basin region, local fishermen reportedly grill them in banana leaves or boil them with tomatoes, making a soup that they believe has aphrodisiac effects. According to National Geographic, fishermen occasionally bear scars from close encounters with those creatures, which usually don’t resort to human flesh unless they are provoked or starved. Still, if you have an open wound it&#8217;s unwise to take a dip in the Amazon — as Animal Planet host Jeremy Wade once did — or go on a piranha-fishing tour (yes, it apparently exists); the fish can smell blood from miles away. Wade told Smithsonian that he too had cooked them. According to Wade, the flesh is bony, like “steel wool mixed with needles.” (MORE: Not Just a Day at the Beach: Piranhas Bite 100 in Brazil) If that deters you from ordering the piranha, there are other choices on offer. According to RocketNews24, Heaven also serves an Amazon kyatfisshu burger, made from<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=204613&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">timecontributor2</media:title>
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		<title>Boom to Bust: Is the Gourmet-Cupcake Market Collapsing?</title>
		<link>http://newsfeed.time.com/2013/04/18/boom-to-bust-is-the-gourmet-cupcake-market-collapsing/</link>
		<comments>http://newsfeed.time.com/2013/04/18/boom-to-bust-is-the-gourmet-cupcake-market-collapsing/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 10:30:50 +0000</pubDate>
		<dc:creator>Matt Peckham</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[crumbs]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[magnolia]]></category>
		<category><![CDATA[revenue]]></category>
		<category><![CDATA[sales]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=204496</guid>
		<description><![CDATA[Bad news, gourmet-cupcake lovers: the market for giant, frosting-slathered, paper-enveloped sweet treats may be crashing. (MORE: Saudi Arabia Reportedly Deports Men for Being ‘Too Handsome’) It&#8217;s hard to know how busted said market really is, but the Wall Street Journal has a nicely detailed investigative piece that zeroes in on Crumbs Bake Shop, a publicly traded New York–based purveyor of boutique confectionery (over 60 stores at last count) founded in 2003, which stock price has plummeted since mid-2011 — from over $13 a share to just $1.70 at close on Tuesday. Crumbs is one of many cupcake vendors around the country that&#8217;ve opened in the past decade with a focus on calorie-loaded pastries and premium prices to match. And yet the chain is currently experiencing significant downward motion: 2013 sales projections of $73 million have been slashed to roughly $57 million, a downturn that Crumbs blames in part on Hurricane Sandy. But speaking to various analysts, the Journal found plenty of pessimism to go around: as Darren Tristano, executive vice president of food-industry consulting firm Technomic put it, the cupcake craze was just a short-term trend. &#8220;We&#8217;re starting to see a real saturation &#8230; Demand is flat. And quite frankly, people can bake cupcakes.&#8221; Of course those within the industry, like Yogen Fruz co-founder Michael Serruya, take the opposing view: Serruya just did a $10 million financing deal with Crumbs and says the gourmet-cupcake category is here to stay. &#8220;We wouldn&#8217;t have committed our money to this deal if we believed otherwise,&#8221; he told the Journal. Then there&#8217;s Magnolia Bakery, arguably the most famous gourmet cupcakery around, featured in HBO&#8217;s Sex and the City and the film The Devil Wears Prada. According to the Journal, its sales are actually up so far over 2012 — though it&#8217;s hard to say what that means, exactly, since only half of the store&#8217;s revenue is cupcake-specific. Fear not, gourmet cupcake–philes: if the market really is plunging and you&#8217;re not bake-phobic, scores of scrumptious cupcake recipes are just an interwebs&#8217; search away. MORE: Is This the Sweetest Resignation Letter<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=204496&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">stacked cupcakes</media:title>
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			<media:title type="html">mattpeckham</media:title>
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		<title>Is This the Sweetest Resignation Letter of All Time?</title>
		<link>http://newsfeed.time.com/2013/04/17/is-this-the-sweetest-resignation-letter-of-all-time/</link>
		<comments>http://newsfeed.time.com/2013/04/17/is-this-the-sweetest-resignation-letter-of-all-time/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 16:10:10 +0000</pubDate>
		<dc:creator>Glen Levy</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[Chris Holmes]]></category>
		<category><![CDATA[Mr Cake]]></category>
		<category><![CDATA[Resignation Letter]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=204462</guid>
		<description><![CDATA[By day, Chris Holmes worked at London&#8217;s Stansted Airport as an officer with Britain&#8217;s Border Force. But by night, he was known as Mr. Cake — an aspiring baker with a burgeoning business in pastries and desserts.  So when the time came to quit his day job, Holmes did it in style. Holmes turned up to work on Monday — his 31st birthday — with a cake inscribed with his letter of resignation: What a sweet way to send a resignation letter&#8230; written on a cake j.mp/Z05Q5a http://t.co/95hLVrH90J&#8212; Wellbelove (@wellbelove) April 16, 2013 Here&#8217;s the text in full: To The Management, Border Force, Stansted: Today is my 31st birthday, and having recently become a father I now realise have precious life is and how important it is to spend my time doing something that makes me, and other people, happy. For that reason I hereby give notice of my resignation, in order that I may devote my time and energy to my family, and to my cake business which has grown steadily over the past few years. I wish the organisation and my colleagues the best for the future and I remind you that, if you enjoy this cake, you can order more at www.mrcake.co.uk Sincerely, Chris Holmes (Mr Cake) Holmes came up with the idea six months ago, when his wife was pregnant (son, Benjamin, was born five weeks ago). &#8220;Timing-wise, it&#8217;s quite a risk [to launch a business] with the economy as it is at the moment. But I have looked at the books time and again and every way I look at it, it is viable as a sole employment,&#8221; he told the Guardian. For his farewell treat,  Holmes created a carrot cake — also known as a &#8220;passion cake&#8221; — spiced with pecans and sultanas and coconut. The choice of passion cake was intentional, &#8220;given I was following my passion. If it all goes to plan, Ben is to thank for giving me that kick to get on and do something I have a passion for.&#8221; Holmes&#8217;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=204462&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
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			<media:title type="html">resignation letter cake screengrab</media:title>
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			<media:title type="html">Glen</media:title>
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		<title>This Exists: The $40,000 Cocktail</title>
		<link>http://newsfeed.time.com/2013/04/17/this-exists-the-40000-cocktail/</link>
		<comments>http://newsfeed.time.com/2013/04/17/this-exists-the-40000-cocktail/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 13:00:07 +0000</pubDate>
		<dc:creator>Melissa Locker</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[Kennebunk]]></category>
		<category><![CDATA[maine]]></category>
		<category><![CDATA[The White Barn Inn]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=204051</guid>
		<description><![CDATA[Are you getting a $40,000 tax refund and looking for a place to blow it? Try the White Barn Inn in Kennebunk, Me. To celebrate its 40th anniversary, the bar at the White Barn Inn has concocted a cocktail called the Ruby Rose — made from Hangar One Vodka, St. Germain&#8217;s elderflower liqueur, fresh-squeezed grapefruit juice,  a spoonful of rosewater and one special secret ingredient &#8211;  a 4-carat ruby. The price is a happy hour-friendly $40,000. But you do get to keep the ruby. (MORE: Snacks of the 1%: Introducing Gold-Infused Cheese) The idea came about when the staff were thinking of a way to mark the occasion of the luxury inn and restaurant&#8217;s anniversary. &#8220;Rubies were always considered a very precious gem,&#8221; maitre d&#8217;hotel Matthew Swinford said to the Portland Press Herald, &#8220;and [owner Laurence J. Bongiorno] would always refer to the White Barn Inn as a precious gem.&#8221; Since a ruby is the gemstone associated with the 40th wedding anniversary, a once-joking suggestion made by a guest became a reality. Once the rubies (yes, plural &#8212; the maitre d&#8217; expects to sell at least two of the drinks) are selected by a New York jeweler and sent over from India, the cocktail will be added to the menu on June 1st and will be available for purchase through the end of the year. Lest you think the Ruby Rose cocktail will simply be poured into a glass and slid down the bar, the White Barn Inn has plans for a luxe presentation. &#8220;The way we&#8217;re going to present it is, it&#8217;s going to be in the martini glass,&#8221; Swinford told the Portland Press Herald. &#8220;And then we&#8217;re going to pour the martini tableside so they see the gem, and they see the tray &#8212; a very high-quality sterling silver tray.&#8221; If the full price seems a little steep,  you can also order the cocktail without the ruby for $18. MORE: Florida Woman Finds Religious Imagery on a Goldfish Cracker MORE: Marijuana-Flavored Mayonnaise: Coming Soon to a Dutch Fast Food<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=204051&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Marijuana-Flavored Mayonnaise: Coming Soon to a Dutch Fast Food Chain Near You</title>
		<link>http://newsfeed.time.com/2013/04/12/marijuana-flavored-mayonnaise-coming-soon-to-a-dutch-fast-food-chain-near-you/</link>
		<comments>http://newsfeed.time.com/2013/04/12/marijuana-flavored-mayonnaise-coming-soon-to-a-dutch-fast-food-chain-near-you/#comments</comments>
		<pubDate>Fri, 12 Apr 2013 16:05:00 +0000</pubDate>
		<dc:creator>Charlie Campbell</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Cannabis]]></category>
		<category><![CDATA[chip shop]]></category>
		<category><![CDATA[drugs]]></category>
		<category><![CDATA[dutch]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[french fries]]></category>
		<category><![CDATA[Holland]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[Netherlands]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=203488</guid>
		<description><![CDATA[A chain of Dutch fast-food restaurants is about to roll out a new condiment that is certain to appeal to stoned college students everywhere: Cannabis-flavored mayonnaise. As Americans know from that famous scene in Pulp Fiction, mayonnaise is the condiment of choice to accompany french fries in parts of Europe, and Manneken Pis — a chain of eateries named after a famous resident of Belgium — is one of Amsterdam&#8217;s most popular spots for friet. But before eager backpackers hear &#8220;Amsterdam&#8221; and &#8220;marijuana&#8221; together in the same sentence and jump to conclusions, be warned that the recipe does not contain the active ingredient tetrahydrocannabinol, commonly known as THC. (PHOTOS: Cannabis Convention and Culture) “It&#8217;s just about the taste,” says Albert van Beek, owner of Manneken Pis,  reports Sky News. “We specialize in sauces and we constantly want to diversify. I had the idea because I smell the cannabis coming from the coffee shop opposite my chip shop in Amsterdam every day.” The Netherlands has long had some of the world’s most liberal laws regarding recreational drug use, and plans to stop tourists from frequenting Amsterdam’s famous marijuana-selling &#8220;coffee shops&#8221; were scrapped less than six months ago.  Still, to make sure nobody gets the wrong impression, Sky News reports that the menus at Manneken Pis will clearly state that the mayo won&#8217;t get you high. MORE: What Is President Obama’s Problem With Medical Marijuana? MORE: Police Issue ‘Scratch and Sniff’ Cards to Help Weed Out Marijuana Growers<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=203488&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food &amp; Drink</primary_category><primary_category_link>http://newsfeed.time.com/category/food-drink/</primary_category_link><featured_image>http://timenewsfeed.files.wordpress.com/2013/04/nf_pot_mayo_0411.jpg?w=150</featured_image>
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			<media:title type="html">timecontributor2</media:title>
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		<title>British Dairy Farmer Creates Pure Milk Vodka</title>
		<link>http://newsfeed.time.com/2013/04/12/british-dairy-farmer-creates-pure-milk-vodka/</link>
		<comments>http://newsfeed.time.com/2013/04/12/british-dairy-farmer-creates-pure-milk-vodka/#comments</comments>
		<pubDate>Fri, 12 Apr 2013 08:00:20 +0000</pubDate>
		<dc:creator>Kristene Quan</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[black cow]]></category>
		<category><![CDATA[cows]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[pure milk vodka]]></category>
		<category><![CDATA[vodka]]></category>

		<guid isPermaLink="false">http://newsfeed.time.com/?p=203459</guid>
		<description><![CDATA[While U.K. retailers are rationing baby milk powder and breast milk is being turned into jewelry, it seems that milk in all forms is proving to be a hot commodity.  And now one British dairy farmer is using the white stuff to make vodka. Jason Barber has created the world’s first pure milk vodka from a herd of 250 grass-grazed cows at his farm in West Dorset, England, according to the Daily Mail. The dairy farmer makes his vodka, Black Cow, by separating the milk into curds and whey.  The curds are used to make cheese, and the whey is fermented into a beer.  That milk beer is then distilled and treated with Barber&#8217;s secret blending process to make a distilled spirit, which is then triple filtered before being bottled. (MORE: U.K. Retailers Begin Rationing Baby Formula in Response to Chinese Demand) Barber’s special vodka blend took him three years to create, the New York Daily News noted.  His inspiration came from wanting to diversify the produce from his dairy herd and his personal interest in vodka, according to the Black Cow website. It looks like others are also interested in a new kind of vodka.  Black Cow has been reviewed in recent issues of British Vogue, Monocle and Wallpaper*.  The smooth vodka with a unique creamy character has gained celebrity fans like Daniel Craig, Elizabeth Hurley and chef Heston Blumenthal, according to the Daily Mail. Although wine and cheese are often paired together, maybe pure milk vodka will go nicely with some cheddar, as the milk Barber uses for Black Cow is actually the same one he uses to make his 1833 cheddar — which won an award at the 2012 World Cheese Awards. MORE: Breast-Milk Jewelry: The Must-Have Mommy Memento<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=203459&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
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			<media:title type="html">timecontributor2</media:title>
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		<title>French President Francois Hollande&#8217;s Camel Eaten in Mali</title>
		<link>http://newsfeed.time.com/2013/04/10/french-president-francois-hollandes-camel-eaten-in-mali/</link>
		<comments>http://newsfeed.time.com/2013/04/10/french-president-francois-hollandes-camel-eaten-in-mali/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 16:45:27 +0000</pubDate>
		<dc:creator>Bruce Crumley</dc:creator>
				<category><![CDATA[Animals]]></category>
		<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Politics]]></category>
		<category><![CDATA[al-Qaeda]]></category>
		<category><![CDATA[animals]]></category>
		<category><![CDATA[camel]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Francois Hollande]]></category>
		<category><![CDATA[Mail]]></category>
		<category><![CDATA[military intervention]]></category>
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		<guid isPermaLink="false">http://newsfeed.time.com/?p=203369</guid>
		<description><![CDATA[French President François Hollande can’t buy a break. His nation&#8217;s economy has stalled, unemployment is rising, his government has been rocked by scandal and his approval ratings have slipped below 30%. Now, somebody has gone and eaten Hollande’s pet camel. The man is having a seriously bad month. (MORE: Swiss Account of Ex-Minister Further Darkens Hollande’s Political Fortunes) Hollande was given the animal in February as a gift from the leaders of Mali, after French troopes repelled an al Qaeda-linked jihadist insurgency in the former French colony&#8217;s north. But after the unruly young camel greeted its new master with unrelenting, ear-piercing howls during Hollande’s visit to Timbuktu, it was decided the creature would probably prove a bit problematic as an Elysée companion (or mode of Parisian transport).  Consequentially, the presidential dromedary was left in the care of a local farm family tasked with insuring its good health and happiness. But something presumably was lost in the translation: this week France’s Defense Minister Jean-Yves Le Drian reported that the animal was instead slaughtered for a camel tagine, according to the Telegraph. Tragic as that was on its own, news of Timbuktu Joe’s demise also added to the growing pile of Hollande’s woes. France’s troubles within the euros zone&#8217;s enduring debt crisis have grown worse as the economy has slowed to a stop, pushing joblessness up over 10%. That has sent the president’s already sinking approval rating to 27%&#8211;a level that could sink further in the wake of his former Budget Minister’s confession he’d repeatedly lied to the public, media, parliament and his president in denying he’d stashed money away in tax-free offshore bank accounts. True, no one is likely to blame Hollande for his camel’s culinary fate, but the improbable development does add to growing public sentiment that the President is caught in one of those dreaded periods where absolutely nothing will go right for him no matter what he does. (Adding insult to injury, New York magazine added the camel&#8217;s yowls to the already animal-infested Taylor Swift song &#8220;Trouble&#8221;.) But there is some good(ish) news.  Officials<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=203369&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">hollande camel</media:title>
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		<title>Florida Woman Finds Religious Imagery on a Goldfish Cracker</title>
		<link>http://newsfeed.time.com/2013/04/05/florida-woman-finds-religious-imagery-on-a-goldfish-cracker/</link>
		<comments>http://newsfeed.time.com/2013/04/05/florida-woman-finds-religious-imagery-on-a-goldfish-cracker/#comments</comments>
		<pubDate>Fri, 05 Apr 2013 11:00:42 +0000</pubDate>
		<dc:creator>Olivia B. Waxman</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
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		<guid isPermaLink="false">http://newsfeed.time.com/?p=202672</guid>
		<description><![CDATA[A Florida woman recently noticed something fishy in her bag of Goldfish crackers. Melbourne, Fla. resident Patti Burke told Florida Today that she found a sign from God on one of the cheddar crackers while she was eating lunch last Wednesday, just as Christians worldwide were beginning to celebrate Easter Holy Week, WKMG Local 6&#8242;s ClickOrlando.com reports. (LIST: 15 Weirdest Florida News Stories) “When I picked this one up, I knew he was special. He had a cross on him, and he had a crown circle up by his head. Something I’ve never seen before out of all the Goldfish I’ve eaten.” Burke has eaten a lot of Goldfish in her lifetime; she reportedly consumes &#8220;two or three pounds&#8221; per week, savoring each baked orange cracker one by one. At Melbourne&#8217;s Presbyterian Church of the Good Shepherd on Easter Sunday, Pastor D. Scott Worth&#8217;s sermon about fish as a symbol of Christianity only confirmed to Burke that her orange fish was special. Could this Goldfish be a miracle, just as Jesus miraculously fed 5,000 people with five barley loaves and two fish in the Bible? “I believe that it’s a sign, a sign from God, that &#8230; he is still in our life every day and he wants to show that to his people,” Burke told Florida Today. At first, she thought that the cracker was part of a special promotion by cookie maker Pepperidge Farm, but the company said the factory could not possibly have manufactured a cracker like that. For now, Burke keeps the &#8220;miracle&#8221; fish in an earring box cushioned with gauze. This &#8220;miracle&#8221; is not the first time a Florida woman has spotted the Holy Spirit&#8217;s likeness in an unlikely place. In fact, just last year, a couple of weeks before Easter, a woman claimed she saw Christ&#8217;s face on a defunct power meter while she was praying on the back porch of her mobile home in the town of Clermont, according to ClickOrlando.com. Then two months later, while a Port St. Lucie resident was watching The Bachelor and snapping cellphone pictures of a neat-looking tent<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=newsfeed.time.com&#038;blog=12783068&#038;post=202672&#038;subd=timenewsfeed&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Goldfish</media:title>
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			<media:title type="html">timeolivia</media:title>
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