Herman Cain said Thursday that he was helping Ginger White with her “month-to-month bills and expenses” and that his wife did not know about the payments or the friendship with the woman, who has alleged that the two had an extramarital affair. In an interview with the New Hampshire Union Leader, Cain — a Republican presidential hopeful — repeated his assertion that his relationship with White was platonic, despite the Atlanta businesswoman’s claim this week that she had a 13-year affair with him. Read full article > >

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Herman Cain says wife did not know of payments to alleged mistress Ginger White

Francis Kallon Jr., who will attend Georgia Tech, drew the attention of football recruiters before ever playing a game for his Atlanta area high school.

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Recruiters Pounce on British Transfer With No Football Experience

Herman Cain’s accuser, Ginger White of Atlanta, says she had an affair with him that lasted 13 years. He disputed the claim.

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Cain Accused of Affair by Ginger White

Whatever is weighing on your mind, Mastodon is heavier. On Sunday night at the 9:30 club, the Atlanta-bred heavy-metal quartet performed a 1 1 / 2 -hour set to a sold-out crowd, which happily moshed and pogoed to the band’s gnarled, knotty and blistering guitar riffs. But the show was equally conducive to a plain old stationary zone-out. The band’s songs are rife with otherworldly imagery lifted from the dankest, wizard-candle-lit depths of a “Dungeons & Dragons” enthusiast’s mind. Read full article > >

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Mastodon bangs heads at 9:30

Kate Krader ( @kkrader on Twitter ) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up. Let’s take a holiday quiz. Casseroles are ________________ (fill in the blank). A: The best thing about the holidays; a 9-by-13-inch baking dish is the world’s greatest piece of cooking equipment B: The punch line to almost any joke C: Both A and B While you consider the psychological implications to your answer, here’s a look at some major advances in the casserole world. Casseroles (The Restaurant) Yes, there’s an entire restaurant devoted to the genre. And yes, it’s in Atlanta. As the name suggests, the 6-month-old spot will put just about anything in a casserole including their version of the classic green beans & fried onion dish (warning to anyone who is devoted to the all-can version: Casseroles specifically notes that they use fresh green beans and housemade creamy sauce). And they know how to celebrate the holidays. Their Thanksgiving Casserole layered whole berry cranberry sauce with stuffing, roasted turkey and gravy. Casseroles (The Record Breaker) If you’re a casserole lover looking to break a record, you have a hefty challenge on your hands. Rob Blatt tasted 30 casseroles in one minute in Brooklyn in October 2010. And if you think the term ‘casserole’ might have been used loosely, think again. The rules were as follows: each casserole must be baked; each casserole must contain two main ingredients and a binding agent; must taste at least one spoonful of each. How many of your casseroles pass that test? Casseroles (The Party) Where would Rob Blatt have found 30 casseroles to taste in one minute? At the Crazy Casserole party, hosted by Emily Farris, at Brooklyn’s Brooklyn Kitchen. (I bet you didn’t figure Brooklyn to be casserole central.) Farris is well qualified to throw this party: she literally wrote the book on the subject, Casserole Crazy , in 2008. Casseroles (The Fashion Statement) Austin’s Casserole Queens , Sandy Pollock and Crystal Cook, might have lost the chicken pot pie war to Bobby Flay on his Throwdown show. But they still have a newly published cookbook, The Casseroles Queens: Put Some Lovin’ In Your Oven, and huge love for all the kitschy connotations that casseroles might evoke. They even have a retro polka-dotted dress named for them: the suggested accessories are a vintage apron, kitten heels and a golden pendant. Casseroles (The Scariest) I’m sure many people have their own horror stories to tell, and I’d love to hear them. In the meantime, please appreciate what Paula Deen did when she combined bananas, ham, bacon, cheese, potato chips, white bread, eggs, heavy cream and butter to make her Cheesy Ham and Banana Casserole . More from Food & Wine : Best Pizza in the U.S. America’s Best Tailgating Cities Delicious Casserole Recipes Best Fried Chicken in the U.S. Best Burgers in the U.S.

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Casserole madness!

Welcome to round four of Spouse vs. Spouse , a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too. In each installment, Kristy and Brandon will each cook a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We’ll serve both versions anonymously to our friends, who will then judge which one they like better and why. We’ll walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We’ll also share our recipes here so that you can try them for yourself. Our theme : Chili Kristy: A couple of weeks ago, as I was thinking about what sort of chili I wanted to make for our cook-off, I received some divine inspiration. It was like I was Kevin Costner in “Field of Dreams,” except the voice in my head said “deconstruct it, and they will eat.” So that very day I cooked up a batch of “deconstructed” chili – sliced filet mignon nestled on a bed of Cincinnati-style sauce, with a side of rice and beans and roasted veggies, all arranged artfully on a plate – and presented it to my speechless husband. And after he tried it, his face said it all: He was going to lose, and lose badly. Brandon: Hey, I wouldn’t go that far. But being constantly surprised by the creative workings of my wife’s brain, I did wonder how she came up with that dish. It looked great and was really tasty. I’ll admit it: I was impressed. But concede defeat? Never. Kristy: Hah! He practically begged me not to make the deconstructed chili. That’s how scared he was. Brandon: I knew she’d probably beat me on originality. But I thought if I could hang with her on presentation and taste, I’d have a shot. Instead of another beef-based chili, I opted for a Southwestern turkey version, with corn and black beans for color and texture. I’d never made anything like that before, and I had no idea what I was doing. My practice version the week before our cook-off turned out OK, but it didn’t have a ton of flavor. I was in trouble, and I knew it. Kristy: In the meantime, I tested my recipe again. After we both ate it, Brandon seemed to have his tail between his legs. He said he wasn’t even going to bother doing another test run of his chili. I encouraged him to give it another try – to be honest, I wanted a challenge – but he just shook his head. Coward! Brandon: That’s because I’m sneaky. And I knew she was getting overconfident. On the day of the cook-off I tried to improve my chili by dicing extra jalapenos, roasting my tomatoes before I threw them in the pot and adding white hominy – a last-minute decision – which Kristy, no doubt feeling sorry for me, agreed to pick up at the store. To make my dish more interesting, I also laid out toppings that judges could use to customize their chili: diced avocado, diced jalapenos, fresh cilantro and pepitas, or roasted pumpkin seeds. (I know, that’s a lot of stuff. But I had to do something.) The judging: As we expected, our guests/judges, Jessica and Ed, were wowed by the originality of Kristy’s deconstructed chili, which they called a “risk-taker” and “a ballsy, ballsy move.” But they also praised the “clean and fun” presentation of Brandon’s turkey chili, along with its “interactive” condiments. We tied on taste. Suddenly, this was looking like a surprisingly close contest. Winner: After we tallied the scores, we ended up with…a tie. We tried to get Jessica and Ed to reach a consensus – threatening to sequester them, jury-style, in our apartment until they reached a verdict – but they couldn’t agree on a winner. (And they weren’t just being nice.) So it’s official: We have our first tie. And since nobody likes ties, we clearly need to improve our tiebreaker system. Overall score to date: Kristy, 2-1, with 1 tie Parting thoughts: Kristy: OK, I was disappointed I didn’t win. To his credit, Brandon’s chili really came together in the end. But come on – I made deconstructed chili! Turkey chili is hardly a revelation. Brandon: If yours was so great, why didn’t you win? Deconstructed chili sounds like something dreamed up by postmodern scholars. People don’t want to have to reconstruct their food. Kristy: Well, if it hadn’t been for your precious presentation – I didn’t buy special little bowls for my chili – I would have won. So I’m going to fix that: For our next challenge, I’m serving my food nestled in a bowl of exotic flowers on gold plates delivered by softly cooing doves. Brandon: I’m speechless. On to the recipes! Brandon’s Southwestern Turkey Chili (serves 4) Ingredients: 1 lb. lean ground turkey (6% fat) 4 fresh tomatoes, preferably on the vine or from a farm or garden 1 red bell pepper 20 ounces chicken broth 1 can (15 ounces) tomato sauce 1 can (15 ounces) black beans, drained 1 can (15 ounces) white hominy, drained 10 ounces flash-frozen corn 4 garlic cloves 1 whole yellow onion 2 jalapeno peppers 3 tablespoons olive oil 1/4 teaspoon coriander 1 teaspoon cumin 1 teaspoon sugar 1/4 teaspoon cinnamon 1 tablespoon chili powder 1/8 teaspoon ground cloves 1/4 teaspoon allspice 2 bay leaves 1/4 tablespoon red pepper flakes 1 large avocado (ripe but not mushy) 1 bunch fresh cilantro 6 ounces roasted pumpkin seeds 8 ounces soft Oaxacan cheese or sour cream (optional) Salt and pepper to taste Chop garlic, onion and 1 jalapeno. Saute them together on medium heat with a tablespoon of olive oil until garlic and onions are slightly brown, then add to large pot. Brown ground turkey in the same pan until barely cooked through and add to pot. Slice tomatoes and red pepper into large pieces, array in baking pan and drizzle with olive oil. Roast at 450 degrees for 15-20 minutes or until edges start turning black. Chop into smaller pieces and add to pot, along with all remaining ingredients except for avocado, cilantro, the other jalapeno, pumpkin seeds and cheese/sour cream. Simmer on low heat for two hours, stirring frequently and adjusting spices to taste. Serve in individual bowls with condiments – diced avocado, cilantro, chopped jalapeno, pumpkin seeds and grated cheese or sour cream – on the side. Garnish with fresh cilantro. Kristy’s Deconstructed Chili (serves 4) Chef’s note: The rice and beans take the longest to prepare so I made them the day before. The other three components can be made at the same time, but begin with the sauce and let it simmer while you prepare the beef and roasted tomatoes. Rice and beans (based on an Epicurious recipe) 4 garlic cloves (minced) 5 bacon strips (chopped) 2 tablespoons olive oil 1 onion (minced) 1 green pepper (seeded and minced) 1 bay leaf 1/2 teaspoon cumin 1/2 teaspoon dried oregano 1 1/2 cups long-grain white rice 2 cans (15 ounces each) black beans, not drained 1 3/4 cups chicken stock 1 tablespoon red wine vinegar Heat olive oil in a pan and sauté garlic and bacon until lightly browned. Add onion and green pepper; cook for 10 minutes. Add bay leaf, cumin, oregano and rice until well mixed. Add black beans, chicken stock and red wine vinegar. Cook covered on medium-low heat, 35-40 minutes, or until liquid is absorbed. Fluff rice and set aside. Chili sauce 2 tablespoons olive oil 1 onion 2 garlic cloves Two medium-sized tomatoes, preferably on the vine or from a farm or garden 1 can (15 ounces) tomato sauce 2 tablespoons cider vinegar 1 teaspoon pepper 1 teaspoon salt Dash red pepper flakes 1 tablespoon cinnamon 2 tablespoons chili powder 1 tablespoon cumin 2 tablespoons semi-sweet chocolate chips Heat olive oil in a deep saucepan and brown garlic. Add tomatoes, tomato sauce, vinegar, pepper, salt, pinch of red pepper flakes, cinnamon, chili powder, cumin and chocolate chips. Simmer until blended on medium heat. Beef 2 medium-sized cuts of filet mignon 2 tablespoons cumin Salt and pepper 1 tablespoon olive oil Coat filet with cumin and lightly salt and pepper. Heat olive oil in pan on high heat, add filet and sear. Turn down heat to medium and cook until desired level (rare, medium or well-done). Slice into strips. Tomatoes 2 heirloom tomatoes (thickly sliced) Olive oil Salt and pepper Preheat oven to 450 degrees. Place sliced tomatoes on roasting pan. Drizzle olive oil over tomatoes, sprinkle with salt and pepper. Place in preheated oven and roast for 15 minutes or until lightly browned (not mushy). Plating Scoop rice and beans into small bowl or ramekin and pack firmly. Place bowl upside down on a large plate and wiggle bowl off so that a mound of rice and beans remains. Array roasted tomatoes on the second third of the plate. Spoon a half a cup of sauce onto the remaining third and lay slices of filet on top. Top rice and beans with sour cream and a sprig of cilantro. View This Poll Previously – Elizabeth Taylor loved chili and Lunchtime poll – your chili preferences (and the “false hunger” of Jim Backus) and Chilly weather means chili weather

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Spouse vs Spouse: Chili cook-off

ATLANTA — Just inside the gated golf course community that Herman Cain calls home sits a gigantic white stucco house with two towering palm trees, a fountain and a topiary tribute to its owner. Evergreen shrubs are shaped to form a huge letter. Not C, for Cain. But W, for Webb, as in Rodney Webb, a former pro basketball player and motivational speaker who lives there. Read full article > >

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Cain finds support among some Atlanta Democrats

OAKLAND, Calif. — Veering around police barricades, anti-Wall Street protesters held a late-night march through Oakland streets, a day after one of their number — an Iraq War veteran — was left in critical condition with a fractured skull following a clash with police. The show of force in Oakland along with SWAT arrests in Atlanta have sent chills among some anti-Wall Street demonstrators. Read full article > >

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Police action in Oakland, Atlanta, camps’ removal unnerves some anti-Wall Street protesters

ATLANTA — Aaron Rodgers was down early, but hardly down and out. In the end, the result was the same. Another win for the Super Bowl champs in Atlanta. Following up on a blowout of the Falcons in last year’s playoffs, Rodgers threw for 396 yards and a pair of touchdowns to rally Green Bay from an early 14-point hole, keeping the Packers unbeaten with a 25-14 victory Sunday night. Read full article > >

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After slow start, Rodgers leads Packers to another win in Atlanta, beating the Falcons 25-14

“I must look a fright,” said Martin Sheen, who very much did not. Buttoning his shirt sleeves and smoothing his signature shock of graying hair, the actor had emerged from a bunk bed on a fully kitted-out bus that made a brief stop on its way into Washington. The 71-year-old Sheen hadn’t been napping. “I’ve been reading a book a woman gave me in Atlanta,” he said as his son Emilio Estevez prepared him a cup of coffee. “A lovely lady.” Read full article > >

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Martin Sheen and Emilio Estevez get on the bus for ‘The Way’

ATLANTA — Drunken driving incidents have fallen 30 percent in the last five years, and last year were at their lowest mark in nearly two decades, according to a new federal report. The decline may be due to the down economy: Other research suggests people are still drinking as heavily as in years past, so some may just be finding cheaper ways of imbibing than by going to bars, night clubs and restaurants. Read full article > >

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Drunk driving seems to be going down, says CDC study based on anonymous survey

Some day, Stephen Strasburg may pitch in a playoff race in which the Washington Nationals have their own stake, without the manager counting every pitch and with the full extent of his powers at his disposal. Friday night, Strasburg settled for parachuting into the Atlanta Braves ’ postseason chase, still restricted and still searching for the best command of his pitches. Read full article > >

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Nationals vs. Braves: Stephen Strasburg has rough first inning in loss

ATLANTA — Georgia’s execution of Troy Davis for the murder of an off-duty police officer has done little to resolve the debate over his guilt that captured the attention of thousands worldwide, including a former president and the pope. Davis remained defiant even after he was strapped to a gurney Wednesday night in the state’s death chamber, declaring his innocence and urging the victim’s family to continue searching for the truth. Read full article > >

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Ga.’s execution of Troy Davis leaves debate over guilt unresolved; inmate maintained innocence

ATLANTA — Georgia’s pardons board rejected a last-ditch clemency plea from death row inmate Troy Davis on Tuesday despite high-profile support from figures including the pope and a former FBI director for the claim that he was wrongly convicted of killing a police officer in 1989. Davis is scheduled to die Wednesday by injection for the killing of off-duty Savannah officer Mark MacPhail, who was slain while rushing to help a homeless man being attacked. It is the fourth time in four years that Davis’ execution has been scheduled by Georgia officials. Read full article > >

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Ga. board rejects clemency bid by Troy Davis despite high-profile support for innocence claim

Kevin Clark really, really wanted a Meximelt . He longed for the seasoned ground beef, melted three cheese blend and fiesta salsa wrapped in a soft flour tortilla. He craved its melty goodness. The only problem – Kevin was living in Australia where alas, there are no Taco Bells. So, Kevin thought outside the bun. He’d been corresponding with a friend in the states who’d asked Kevin what he missed the most. After describing his dilemma, he convinced the friend to mail him a Meximelt. Yes, you read that correctly; it was sent in the mail. Two weeks later a box arrived at Kevin’s doorstep with the coveted food item tucked inside. Given the lack of refrigeration, Kevin did the unthinkable – he ate the taco. Unfortunately for him, it didn’t live up to the expectations his memory had built, and he was left rather disappointed. He admits he probably shouldn’t have eaten the taco, but credits youthful indiscretion for his bravery. Now chef/owner of the aptly named Atlanta eatery Home Grown (which prides itself on farm-to-table freshness), Kevin’s food philosophy has changed. It’s a serious condition. Chain envy has long affected residents of this fine country. The condition is mostly caused by the convenience of getting what we want, when we want it. The thought of not being able to have our favorite food can be terrifying. Chain envy is usually brought on by a cross country move of some sorts. For example, a West Coast resident newly transplanted to the East Coast might suffer from chain envy upon realizing that In-and-Out Burger cannot be found east of Texas. Or, an East Coast resident might be alarmed to learn that they won’t (yet) be drinking Dunkin' Donuts coffee when visiting the West Coast. The list of chains unavailable country-wide might surprise you. Some of the most missed include Zaxby’s, Krystal, White Castle, Chick-fil-A, Waffle House, Chuy's and Jack in the Box, among others. Ignorance is bliss. If you've never had a warm chicken biscuit from Chick-fil-A on a cold Georgia morning, you wouldn’t know what you’re missing and therefore are not affected by chain envy. The rest are probably plotting ways to either recreate this southern comfort, begging friends to bring you one, or making the two, three or four hour trek to get one yourself. Chain envy can be a serious problem. Thankfully, help is available and you do have options. If you’re going to get someone to bring you a food item, make sure it’s transported properly. Separate items that need to be refrigerated or that wouldn’t travel well. For example, deconstruct your burger so the lettuce and tomato don’t make the buns soggy and ask for the sauce on the side for the same reason. Remove and refrigerate the patty and then reassemble the burger upon arrival. Most popular single-coast chains are used to requests like this and are happy to help pack your precious cargo. You can also try making your own version. A simple Google search of your favorite chain restaurant item usually brings up at least one or two forums filled with like-minded people trying to figure out just how much Sriracha goes in zesty mayo. It can be fun to experiment with a group of friends who suffer your same predicament; you can even compete to see who gets the closest to the real thing. Some food delivery services will go get your favorite North Carolina barbecue and bring it to your home in Tennessee for the right price. Just be sure to check the delivery fee before placing the order. Chain envy does not always have to leave one in dire straits. While nothing is likely to replace your beloved chain, it’s always a good idea to explore new places. Who knows? You may even develop a brand new obsession. View This Poll Previously – Regional favorites may be a click away

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Thou shalt envy thy neighbor’s chain