December 6, 2008 § Leave a Comment
i never thought i would say this but i am so sick of thinking about food.
October 11, 2008 § Leave a Comment
Last Sunday’s NYTimes magazine was dedicated to examining issues around the international rising cost of (cheap) food and it’s consequences: obesity at home, and malnutrition abroad. There are a series of interesting articles about the broad topic, everything from a letter from Michael Pollan to “Mr.President-Elect” about food policy,an article about the complexities, politics and implications of “Vietnamese catfish”, and a piece by Mark Bittman, who ruminates on a question I have been thinking a lot about recently: “Why Take Food Seriously?”. My favorite article so far is the interactive piece called Inside the Fridge of a Foodie, where “five food leaders talk about the eating habits that fuel their professional pursuits.” There’s also a related piece, Food Fighters, that showcases seven young food justice advocates.
In all, the articles are extremely timely and approach the issue of food justice from some unique perspectives. Definitely worth checking out.
October 11, 2008 § Leave a Comment
ok, i just had a really perfect, really delicious dinner:
homemade chicken liver pate
homemade almond bread
roasted onions, peppers and eggplant from our CSA
a glass of white wine
pretty good for a dorm dinner, no?
October 7, 2008 § Leave a Comment
I’m sure you’ve seen this candy around. It’s sold in many shops that young hipsters have been known to frequent in search of expensive kitschy furniture, the newest underground CDs, and the next foodie craze that no one has heard about. I believe it was sold in Urban Outfitters at one point, and is I have been known to enjoy White Rabbit candy on a few occasions, so I was saddened to read recently that bags of it being sold in Utah have been found to be tainted with the industrial chemical melamine. Not cool, man. Not cool.
September 16, 2008 § Leave a Comment
Ever since I went out to our CSA’s tomato and corn festival at the end of August, I have been meaning to write an extensive post about my new-found love of bread. I mean, I have never been a serious bread eater. Yes, I appreciate a good, crusty loaf of the stuff, dipped in olive oil or slathered in butter, but let’s put it this way: it’s never been on the “top-3-foods-I could-consume-forever-and-ever” list…until that fateful day in at Red Fire Farm. For it was there that I hesitantly shelled out $5.50 for what turned out to be the most wonderful bread I have ever had the pleasure of putting into my mouth.
August 22, 2008 § Leave a Comment
“Frederick Opie’s culinary history is an insightful portrait of the social and religious relationship between people of African descent and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.”
On a side note, I’m not sure what to think of the author’s name… Frederick Douglass. Is this some massive joke by white America or what????
I kid, I kid.
August 19, 2008 § Leave a Comment
Tom Cowan–founding board member of the Weston A Price Foundation
DAY 3 – 4850 calories: 16% protein, 23% carbohydrate, 60% fat
Breakfast: 2 scrambled eggs, 4 pieces thick bacon, 2 slices homemade sourdough bread with 3 tablespoons almond butter, 1/2 cup sauerkraut.
Lunch: 2 slices homemade sourdough bread with 4 ounces raw cheddar cheese, 1/2 cup sauerkraut, 1/2 cup pecans.
Dinner: 16 ounces steak with 2 tablespoons butter, 1 large sweet potato with 4 tablespoons butter, 1 cup steamed spinach with 2 tablespoons butter, 1/2 cup lacto-fermented beets, 4 macaroons.
Sally Fallon–head of the WAPF
Day 3 – 2300 calories: 10% protein, 27% carbohydrate, 63% fat
Breakfast: 1/2 grapefruit, 2 fried eggs with 1 ounce sausage, 1 fried tomato, 1 cup whole milk, 1 cup beet kvass, 2 teaspoons cod liver oil, 1 teaspoon butter oil
Lunch: 1 cup cream of vegetable soup, 1 ounce feta cheese, 1 tablespoon butter, 2 whole grain crackers
Dinner: 2 1/2 cups salad with oil and vinegar dressing and 1 ounce blue cheese, 3 ounces pot roast (in sauce of beef stock, tomato paste and wine), 1/2 cup each carrots, turnips and parsnips roasted in butter and olive oil, 1/2 cup sauerkraut, 3/4 cup homemade vanilla ice cream, 6 ounces kombucha, 1 cup beet kvass.