Simon Says: Daily Food Quote, June 15, 2011

Published by Wednesday, June 15, 2011 Permalink 0

by Simón de Swaan

A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which the food comes.–Wendell Berry (1934-)

Wendell Berry is a Kentucky poet, novelist, essayist, philosopher and farmer. He has always remained close to the land, continuing to farm on his family farm, and this is reflected in much of his work. His most well known book, The Unsettling of America, provides a classic critique of industrial agriculture which is foundational to today’s agrarianism and a precursor of the Slow Food movement and the current food revolution taking place in the U.S.

The American Poetry Foundation says of Berry: “Critics and scholars have acknowledged Wendell Berry as a master of many literary genres, but whether he is writing poetry, fiction, or essays, his message is essentially the same: humans must learn to live in harmony with the natural rhythms of the earth or perish.”

 

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Food Art: Middle Eastern Food Meandering, a photo exhibition by Sukaina Rajabali

Published by Tuesday, June 14, 2011 Permalink 0

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Simon Says: Daily Food Quote, June 14, 2011

Published by Tuesday, June 14, 2011 Permalink 0

by Simón de Swaan

How much cheese is a handful? How much more or less is a cupful? What is the capacity of a glass, a tumbler, or a soup ladle? What is the difference between a suspicion and a pinch? How much more is a good pinch? How much wine is a little, how many olives a few? When a book says a tin of chopped almonds or pomegranate juice what are you supposed to understand by that?–Elizabeth David (1913-1992), English food writer

 

Elizabeth David made significant contributiosn to the food world. Her book Spices, Salt & Aromatics in the English Kitchen is a classic.

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Food Art: Grilled mullet with Mediterranean salsa, food photography by Steve Homer

Published by Monday, June 13, 2011 Permalink 0

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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Wild Woman on Feral Acres: Can One Eat Soapweed Without Frothing at the Mouth?

Published by Friday, June 10, 2011 Permalink 0

by Esmaa Self

 

In a word: yes.

Narrow leaf yucca blossoms.

Soapweed is a common name for narrow leaf yucca, which is also known as yucca angustissima and moohu, the latter being the Hopi name for this useful plant. No matter what you choose to call it, you can find yucca growing wild all over the American west.

Our back yard, for instance.

The yucca plant is exceptionally beneficial: the leaves contain a strong fiber that can be used to weave cloth, the root can be used as soap, plus the long stem can be used as a vegetable, as can the flowers and the fruit.

As part of our plan to reduce our exposure to GE and GMO foods, and to further reduce our carbon footprint while optimizing our use of this fabulous property, eating free, readily available and nutritious wild food just makes sense.

So when the yucca plants began to bloom this week, I began to harvest.

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Food Poetry: Bread, by Linda Pastan

Published by Friday, June 10, 2011 Permalink 0

after Levchev

 

“It seems to be the five stages
of yeast, not grief,
you like to write about,”
my son says,
meaning that bread
is always rising
and falling, being broken
and eaten, in my poems.

And though he is only half serious,
I want to say to him
“bread rising in the bowl
is like breath rising in the body;”
or “if you knead the dough
with perfect tenderness,
it is like gently kneading flesh
when you make love.”
Baguette . . . pita . . . pane . . .
Challah . . . naan: bread is
the universal language, translatable
on the famished tongue.

Now it is time to open
the package of yeast
and moisten it with water,
watching for its fizz,
its blind energy–proofing
it’s called, the animate proof
of life. Everything
is ready: salt, flour, oil.
Breadcrumbs are what lead
the children home.

 

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How I got my recipes indexed by Google Recipe Search. A Spanish perspective.

Published by Wednesday, June 8, 2011 Permalink 0

by SandeeA

Para leer en español

How I got my recipes indexed by Google Recipe Search. A Spanish perspective.

The first thing you need to know is that I am no expert on this subject. This article is not intended to be an infallible guide, but rather a summary of the steps I have taken to succeed in getting my recipes included in the search results of Google Recipe Search.

1. What is Google Recipe Search?

Google Recipe Search is a tool Google launched a few months ago, and is already operating in Japan and the U.S. At some point it will undoubtedly be launched for other countries as well, including Spain.

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Simon Says: Daily Food Quote, June 8, 2011

Published by Wednesday, June 8, 2011 Permalink 0

by Jonell Galloway

I am not bound for any public place, but for ground of my own where I have planted vines and orchard trees, and in the heat of the day climbed up into the healing shadow of the woods.–Wendell Berry (1954-)

Wendell Berry is a Kentucky poet, novelist, essayist, philosopher and farmer. He has always remained close to the land, continuing to farm on his family farm, and this is reflected in much of his work. His most well known book, The Unsettling of America, provides a classic critique of industrial agriculture which is foundational to today’s agrarianism and a precursor of the Slow Food movement and the current food revolution taking place in the U.S.


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Food Art: Choux pastry profiteroles with spinach, pine nuts and goat cheese, food photography by Steve Homer

Published by Wednesday, June 8, 2011 Permalink 0

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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Simon Says: Daily Food Quote, June 7, 2011

Published by Tuesday, June 7, 2011 Permalink 0

by Jonell Galloway

One of the most important resources that a garden makes available for use, is the gardener’s own body. A garden gives the body the dignity of working in its own support. It is a way of rejoining the human race.—Wendell Berry

Wendell Berry was born in Kentucky in 1934. He has always promoted a responsible kind of agriculture that is integrated into one’s everyday life. Because he promoted this vision of food and agriculture long before the Slow Food movement started, he is viewed by Slow Food as having laid the foundation for the American Slow Food movement and the move toward a more sustainable and ethical agriculture.

You can view his books and biography on the official Wendell Berry site.

Click here to listen to the 2-part series “Building a Slow Food Nation,” including an interview with Wendell Berry.

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