We have a winner!

Last week, we started this new column rounding up local and national food news, but we didn't have a name for it. So we threw a contest, and invited readers to suggest names.

We got almost 40 entrants, a couple from as far away as Texas and Florida (who read the paper online).

And the envelope goes to . . .

Mari Chandler of Anniston, for "10 Items or Less." It's original, it's light-hearted, and it's an apt description of the column. (If you ever catch me in here with 11 items, feel free to complain.)

Mari wins a $50 gift certificate to Classic on Noble.

Runners-up and honorable mentions:

• "Food: It's Like Sex for Old People" — Allan Ridgeway. The entry that made us laugh the hardest.

• "TapasTalk" — Jan Case. "Since the column is a collection of small bites of interesting food news, why not name it after small bites of interesting food?"

• "From Cornbread to Caviar" — Matthew Wright. Actually, that would make a great cookbook title.

• "Something to Chew On" — Melinda Staubs

• "Nibbles" — Grace Osburn.

• "Over Easy" — Barbara Shaidnagle.

• "Anniston Starving!" — Thomas Simic.

• "Anniston Eats!" — Dan Nunnally (are we sensing a trend here?).

• "Annie's Pantry" — Kay Baggett. "After all, this is Annie's town."

• "Yummy Time" — Shauna Simmons, who also suggested "Tasty News" and "The Hungry Report."

• "Chow Time" — Charles Reese.

Peerless Grille open on Sundays

Local Sunday brunch/lunch options just expanded. The Peerless Grille, 15 W. 10th St. in downtown Anniston, is now open on Sundays, from 10:30 a.m.-6 p.m. The restaurant has also just added Fox Bros. pulled pork barbecue to its menu. Fox Bros. is an award-winning barbecue restaurant in Atlanta. The Peerless will also serve breakfast all day Sunday.

Bacon Day!

Sept. 5 has been declared International Bacon Day by a couple of bloggers called the Bacon Boys (internationalbaconday.blogspot.com). They suggest bacon for breakfast, lunch and dinner, as well as showings of Kevin Bacon movies.

How to freeze corn Q: Can I freeze corn in husks? I always thought corn had to blanched before freezing, but now people say you can freeze it without blanching, just by keeping the ears in the husks. Is this true?

A: Yes. Freezing unblanched corn in husks is the quickest method of preserving it.

Harvest the corn; do not husk. Place the ears on cooking sheets or just put them in the freezer loose and in a single layer. Freeze for 48 hours.

Bag the corn in a large, plastic food-safe bag.

Return to freezer. Remove ears as needed. Eat within 4 months.

— From Preserving Food at Home, by Janet Chadwick.

I work for tips: Send local food and restaurant news to Lisa Davis, ldavis@annistonstar.com