A category of food writing that we are quite familiar with, but others seem to be just coming to. A piece in the Eugene, Oregon Register-Guard refers to a section of our store that we have trouble fitting into its allotted space. In a perfect world we would have a whole room, or at least an entire wall, devoted to all the marvelous writings about food. I can still recall with visceral pleasure my first reading of The Gastronomical Me by M.F.K. Fisher. Almost as enjoyable as eating good food, reading about good food, written by someone for whom it is their muse.
Archive for March, 2008
Friday was the opening reception for the show by Maine College of Arts students in Metalsmithing and Jewelry here at Rabelais. The turnout was formidable, and the work is fantastic. Please come and check it out, the show will be up until April 21st.
One of the things we like about being here in Portland is the ability to make connections with many different parts of the local food community. The relationships between food and farm and art are very real to us. Rabelais gives us a forum to express these views, and a physical location to bring people together. These conversations that we get to have here in the store are our lifeblood.
John Bliss and Stacey Brenner are among the young farmers profiled in the NYTimes.
From DinerSoft comes an academic consideration of food businesses with bad puns as a name. Some examples:
Dew Drop Inn
Lettuce Entertain You
Hundreds of other examples are available in the article. Thanks to The Morning News.
A quick evaluation of James Beard by Aleksandra Crapanzano in the NYTimes.
“I opened “American Cookery” the minute I got home. Imagine my disappointment when the first recipe I turned to was Blushing Bunny, a horrid concoction of thickened tomato soup, mustard and crackers.”
An editorial in today’s NYTimes puts the dilemma pretty concisely.
Midwestern farmer Jack Hedin writes in today’s NYTimes about the US Department of Agriculture’s Commodity Program and explains how it helps keep the local food movement from keeping up with demand.