Chef Michael Symon was named the next Iron Chef in the big finale that aired this evening on The Food Network. The Kitchen Stadium battle was fierce, the dishes all top-notch and the judging was mighty close, but Symon came away the winner.

I attended my son’s Middle School “Coffee House” (he sings with the Chorus) on Friday. His school is an Arts Magnate and the walls, window sills and most available spaces, are filled with phenomenal pieces of art, in a slew of mediums. As I reached the 3rd floor, I discovered an installation of 6th graders’ paper mache pop food-art. These kids are so talented and it’s interesting to see what foods inspire them. Interesting, but not so surprising, was that almost every piece was a local food icon. There were several paper mache po-boys, a shrimp cocktail, a plate of raw oysters with lemon wedges, and this box of Popeye’s fried chicken with a biscuit. How cool is that??

According to scientists, Supertasters “experience taste with far greater intensity the average person. About 25 percent of the Americans are supertasters, a group with an unusually high number of taste buds. If you love food more than most, you may have inherited supertaster genes.” If you’re curious about how the test works, check out this hilarious Quick Fork video with food blogger Marisa and the newly single Scott.

I know this isn’t quite the norm, but I love this campaign from Taco Bell - a stolen base during the World Seried means a free taco for America. Collect one freebie taco on Tuesday, October 30th, between 2pm - 5pm. If you miss out, make your own. These are great - CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO

I love cutting boards - thye’re so functional and beautiful with all the gorgeous woods, shapes, modern materilas, etc. I have 15 cutting boards and the collection is going to grow by at least two more this holiday season. How cute are these shapes (pig, fish, chick and leaf)? I’m putting the pig and the chick on my wish list. So you know, these boards are made of Vermont maple and treated with food-safe antique stain.

This is hilarious: a site which focuses on ranking restaurants, bars, clubs, hotels, shops and places based on the number of celebrities who frequent those establishments. It’s called Ils Vont which means “they go.” Funny stuff. I only wish the site were more frequently updated.

I’m absolutely fascinated by this product - mesquite flour. On David Liebovitz’s blog, he mentioned a chocolate chip cookie recipe with mesquite flour as the “secret” ingredient. What’s mesquite flour? I had no clue, so I looked into it. Apparently it is fine granules that are generally used as a baking ingredient or seasoning for foods and drinks, and it produces produc BIG flavor. Mesquite flour is low fat, gluten-free, high in fiber and said to be an excellent source of minerals. I contacted our local Whole Foods and asked them to bring it in to the New Orleans market. Apparently they sell it at the Whole Foods in Austin, Texas and of course you can order it directly from Casa de Fruta. As we speak I’m awaiting a bag I ordered. When I give it a shot, I’ll let you know; I’m gonna start with those chocolate chip cookies.

Eventhough I am well past the days of bibs and baby food, I thought this packaging and the bibs themselves were super cute. Made by Xplorys, there are fruit and veggie bibs with crisp, clear images of peas, carrots, oranges and strawberries, emblazoned on the front.

I am a serious chocoholic - I really do love the stuff. It’s never ocurred to me to look for a reason, it’s chocolate, not an dangerous substance categorized by the DEA. However, a UPI report out of Switzerland suggests that some people may be programmed for chocolate; that there’s a link with the love of eating chocolate to a certain type of metabolic profile, or what they call “metabotype”. A study conducted by British and Swiss scientists found that, “…the chocolate lovers’ metabotype is marked by low levels of low-density lipoprotein of “bad” cholesterol.” I think it’s safe to say I know my metabotype, and it’s covered in chocolate.

Dirty Coast Press is a screen-printed t-shirt company that has been making uber hip t-shirts since just after Hurricane Katrina. Owners Patrick Brower and Blake Haney just recently expanded their online business to make room for a small shop on Magazine Street where I paid a visit last week. To my delight, I found a couple of great stocking stuffers!

Being the food enthusiast that I am, I was immediately drawn to two designs. “Breakfast” is a black and white image of a mug of chicory coffee and a plate of beignets—two things that every New Orleanian and tourist alike love. And “Making Groceries” is a t-shirt with an image of a crane loading groceries into a paper bag—hence the saying. And for those of you not familiar with the saying “making groceries,” it is a local way of saying “I’m going to the grocery store.” Again, yet another thing to love about New Orleans that makes this city like no other.

But, the best part of my purchase was the gift-wrap—butcher paper that is rolled up just like a po’ boy sandwich you would get at your neighborhood corner store!