A Literary Culinary Journal
School food revolution? The state of the school lunch tray and efforts to improve kids’ health. Click here to read more about the Healthy Food, Healthy Farms Webinar Series and sign up for this fascinating Webinair on Thursday, October 6, sponsored by the Healthy Food Action site.
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by Simón de Swaan
Is it only the mouth and belly which are injured by hunger and thirst? Men’s minds are also injured by them.–Mencius, c. 300 BC
Mencius, c. 300 BC, was a Chinese philosopher who was arguably the most famous Confucian after Confucius himself. He encouraged “generosity, self-sacrifice, humility, receptiveness to instruction, as well as to powers associated with these qualities.”
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See more food photo compositions at Meeta K. Wolff or in our Food Art category. Meeta runs the highly popular food blog What’s for Lunch Honey?
Related articles
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God cannot appear before a starving man except in the form of bread.–Mahatma Gandhi, 1947
Mohandas Karamchand Gandhi (2 October 1869 – 30 January 1948) was the pre-eminent political and ideological leader of India during the Indian independence movement. A pioneer of satyagraha, or resistance to tyranny through mass civil disobedience, Gandhi led India to independence and inspired movements for civil rights and freedom across the world.
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Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.
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Nigel Slater’s classic salsa verde recipe, The Guardian
Is Junk Food Really Cheaper?, The New York Times
Small Factories Take Root in Africa, Wall Street Journal
For Rosh Hashanah, honey, you have options, Los Angeles Times
A new generation of student cooks?, Is the accepted wisdom about students being uninterested in cooking still accurate or is it a myth kept alive by those who graduated years or decades ago?, The Guardian
Asian snack time is all the time, The Seattle Times
Munch ado about Doritos, one man’s iconic snack, The Washington Post
From Polenta to Peach Cobbler, Measure Free Hippie Cook
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by David Downie
Everyone knows about the focaccia of Genoa and the Italian Riviera. But who remembers the region’s hardtack?
Sea biscuits: those hard, dry crackers that sailors would take with them on long journeys, because normal bread got moldy within days?
In Italian, sea biscuits are called “gallette.” The same word is used for the surf-worn, flattened stones you find on beaches. That’s because sea biscuits look very much like those stones, with pock marks.
There used to be hundreds of bakeries up and down the coast of Italy, and in America too, that baked sea biscuits. Now only a handful continue the tradition, most of them in Liguria, and only one makes gallette in the old-fashioned way, meaning the way they were made in the nineteenth and early twentieth centuries.
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by Simón de Swaan
A hungry stomach cannot hear.–Jean de La Fontaine, 1679
Jean de La Fontaine was the most famous French fabulist and one of the most widely read French poets of the 17th century. He is known above all for his fables, which provided a model for subsequent fabulists across Europe and numerous alternative versions in France and in French regional languages.
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Thank you for your patience and understanding.
Jonell Galloway, Editor
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What a noble effort to encourage backyard farms and urban gardening.! I would love to be part of it if I lived in the U.S.
Hungry Mother Organics has long wanted to not just sell produce, but get the average person to grow it, as well. Now the local farm is starting a 1,000 Backyard Farms campaign, along with the non-profit F.O.C.U.S. (For Our Country United States) to track and map the growth of the local food network in the Carson Valley and Reno area. Earlier in the year, Backyard farmers of any size were encouraged to sign up their gardens or farms with the campaign. Gardeners who sent a photo or rough sketch of their garden plan and their location to stacey@hungrymother.cc was entered to win $150 worth of soil and plants from Hungry Mother, which was awarded in May.
The idea was to discover how many people are already growing their own food, and how much they’re growing. This data will be used to create an interactive map, which will be available at 1000backyardfarms.org. “Ultimately, we hope to use the information to determine the number of backyard farms in the region, the acreage of the farms and estimated total food yield,” the website states.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
