Ahmed Ferwana has a cookout coming up, one that's been years in the making. The English teacher in Gaza City is excited because his friends will be cooking a fish they haven't been able to buy in years.

Ferwana says the taste of this fish when cooked on the grill with spices is indescribable. He added that this fish, its name is translated as locus, is also a favorite because it has fewer bones than others.

Ferwana has missed this fish because of restrictions imposed on Gaza's coastline. Citing security concerns, weapons smuggling and the desire to prevent attacks, Israel restricted Gaza's fishing to only three nautical miles from shore. That's meant a small supply of fish and high prices for years.
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Relinda Walker still can't believe what she heard. Incredulity seeps into in her slow Southern drawl as she repeats the price – only 60 cents for a pound of organic Vidalia onions. Incredible.

Walker, an organic farmer in south Georgia has seen great change in her industry, but this price, about 40 cents cheaper than she could ever conceivably charge, really gives her pause. She wants to pay fair wages to her American workers, and she's unwilling to take on the compromise made by some other Georgia farmers, using inmates to process her crop.
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It was a few minutes before 11 a.m. and Bill Adams had two things on his mind: Brunswick stew and cracklin cornbread.

To satisfy his craving for meat stew and fried pig skin, this lifelong Georgia boy made the hour-long drive Tuesday from his home in Griffin to Harold’s Barbecue in south Atlanta. When he and his friends learned this was to be Harold’s last week in business, they made plans for a final pilgrimage.

“Just wanted to stop by for one last meal,” the longtime patron said as he waited in the restaurant’s dusty parking lot for doors to open. He wasn't alone; there were about a dozen others, including a pair of Georgia State Troopers.

“It’s inevitable. Everything changes. Nothing lasts forever,” he said. “We don’t like it but we can’t stop it.”
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Bad news, hungry hip-hop fans. As many of you speculated, Bon Rappetite, the world's first rap themed eatery, does not actually exist. The gloriously pun-filled website Bon-Rappetite.com is currently the closest you will get to such dishes as the Waka Flocka Flambe. That's right, if you can stop thinking about the Talib Quali-i you'll have to make it for yourself.

But take heart, because the people behind the site feel your pain. "I wish it were real" says Everett Steele a web designer and one of the co-creators of Bon-Rappetite.com.

The hip-hop fan and Atlien (that's Atlantan to the uninitiated) adds, "I have no desire to be a restaurateur but Ludacris, if you are listening, Usher, Drake come down to Atlanta, give me whatever is in that case or what you keep in that room and I will build a restaurant around it."
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