Originally published on Tue January 22, 2013 3:37 pm
By Nancy Shute
Should emergency rooms track the number of people who get hurt or sick after drinking coffee? That's what the maker of Monster Energy drinks suggests in response to a recent report that emergency room visits involving caffeine-laced energy drinks doubled from 2007 to 2011.
Originally published on Thu January 24, 2013 7:32 am
Uptown and downtown in D.C. this weekend, some 600,000 people or so celebrated President Obama's second inauguration. And they were hungry.
Reflecting the president's message of diversity, city chefs and caterers turned out everything from highbrow brunches featuring smoked salmon and eggs Benedict to a luau, complete with leis and a spit-roasted pig. And there were plenty of hot dogs and chicken and waffles to be found between the balls.
How do you get picked to bake the inaugural cake? Is there a long application process that involves standardized tests, or is it more like the Publishers Clearing House, where someone surprises you at your door with a camera crew?
Duff Goldman says he's still not sure how it happened.
"They called us out of the blue," he says. "I got a text message from my office manager saying, 'Hey, we're making the official inaugural cake.' "
As Washington, D.C., gears up for the 57th presidential inauguration, political parties are in full swing. We're not talking about run-of-the-mill partisan bickering. We're talking about inaugural celebrations: balls, galas and cocktail parties. Emphasis on the cocktail.
The Round Robin Bar in the Willard Hotel is just a stone's throw from the White House. Bartender Jim Hewes has been serving up drinks there for nearly 30 years.
A recently-published menu for Abraham Lincoln's lavish second inaugural ball in 1865 provides an interesting look at how different the nation celebrated its new president just seven score and eight years ago.
Smoked tongue en geleé and blancmange (a firm custard) shared room on the buffet table with roast turkey and burnt almond ice cream.
As Yale food historian Paul Freedman told Smithsonian Magazine writer Megan Gambino, the cuisine could best be described as "French via England, with some American ingredients."