Bill Daley: More reference reading for #futurefoodwriting Twitter chat on Friday, April 20, @RamblingEpicure

Published by Wednesday, April 18, 2012 Permalink 0

One of our panelists from the Chicago Tribune, Bill Daley, has just added another article to the reading list for our Twitter chat @RamblingEpicure at 2 p.m. EST on Friday, April 20, 2012, about the future of food writing, hashtag #futurefoodwriting.

Food lends itself to good writing because, as M.F.K. Fisher so famously wrote long ago, writing about food often means writing about “other, deeper needs for love and happiness.” In defense of her craft and her subject, she declared: “There is a communion of more than our bodies when bread is broken and wine is drunk.”

Click here to read entire article.

Bill will be on hand Friday as a panelist to answer readers’ questions about the future of food writing.

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Reference Reading for Friday’s Twitter Chat #futurefoodwriting @RamblingEpicure

Published by Wednesday, April 18, 2012 Permalink 0

For those participating in the Twitter chat @RamblingEpicure on Friday, April 20 at 2 p.m. EST and 8 p.m. Paris time, here is a reading list to get you up-to-date on what other people in the food world have been saying. We look forward to your questions and comments on Friday. See you there!

The panelists are:

  • Amanda Hesser, former The New York Times food editor and writer, and co-founder of @Food52
  • Corie Brown, former food editor and writer at the Los Angeles Times, deeply involved in the food publishing world, founder of @ZesterDaily
  • Bill Daley, food feature writer at Chicago Tribune @BillDaley
  • Dianne Jacob, food writing coach @diannej
  • Monica Bhide, cookbook writer @mbhide
  • Gloria Nicol, food writer for The Guardian @thelaundry
  • Wilson Dizard III, former Newsweek and McGraw Hill, author of “Quelling Quitchen Qualamities” column on The Rambling Epicure, @wdizard

Click on the panelists’ names for more information about what they do in the food writing world.

Reference reading:

Advice For Future Food Writers,” by Amanda Hesser, former New York Times food editor and writer, co-founder of @Food52

Dear Amanda Hesser: Food Writing’s Golden Age is Now,” by John Birdsall, Senior Editor of @CHOW

“FERN is Changing Food: As journalism ranks shrink, the Food & Environmental Reporting Network is funding needed food reporting,” by Corie Brown founder of @ZesterDaily

Dishing about food writing: Out of a crowded field, seven writers you should know, by Bill Daley of Chicago Tribune @billdaley

“Sofia Perez: What Constitutes Good Food Writing,” by Sofia Perez, food blogger @SofiaPerez_nyc

“5 things that Dreaming of Being a Food Writer Got Me,” by Naomi Bishop, food blogger @gastronome

“Is a Career in Food Writing Dead?” by Mollie Watson @iacp

“Is Food Writing a Dismal Way to Make a Living?” by Dianne Jacob, food writing coach @diannej

Disclosure of Financial Backing – Conflicts of Interest, The Place of PR in Food Writing and Ethical Journalism,” by Wilson Dizard III @wdizard

One Reader’s Response: Melissa Bedinger on the Future of Food Writing, by Melissa Bedinger

 

 

 

 

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Twitter Chat @RamblingEpicure Friday, April 20, on Amanda Hesser’s “Advice for Future Food Writers”

Published by Wednesday, April 18, 2012 Permalink 0

Prepare your questions for the Friday, April 20th Twitter chat @RamblingEpicure, 2 p.m. EST / 8 p.m. Paris time, hashtag #futurefoodwriting. Click here to find your time zone.

This discussion will be in response to Amanda Hesser’s “Advice for Future Food Writers” published on Food 52 on April 10, 2012.

The panelists are:

  • Monica Bhide, former The New York Times food editor and writer, and co-founder of Food 52 @AmandaHesser
  • The Guardian, former food editor and writer at the Los Angeles Times, deeply involved in the food publishing world @ZesterDaily
  • Bill Daley, food feature writer at Chicago Tribune @BillDaley
  • Dianne Jacob, food writing coach @diannej
  • Monica Bhide, cookbook writer @mbhide
  • Gloria Nicol, food writer for The Guardian @thelaundry
  • Wilson Dizard III, former Newsweek and McGraw Hill, author of “Quelling Quitchen Qualamities” column on The Rambling Epicure, @wdizard
  • John Birdsall, Senior Editor of @CHOW, @John_Birdsall, who wrote the initial direct rebuttal to Amanda’s article, “What Amanda Hesser Got Wrong.”

You can follow all the details on The Rambling Epicure site, including reading material to help you prepare your questions.

There is also a reading list of other rebuttals and responses on The Rambling Epicure Facebook page, all listed as comments to the original announcement, so you’ll have to scroll down the page.

We will regularly be posting more reference reading on the subject, so stay tuned.

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Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast Potatoes, Ramp/Ramson Recipe

Published by Tuesday, April 17, 2012 Permalink 0

From the archives

Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe

by Jonell Galloway

Ramson and wild garlic leaves, as we call them in Switzerland, are in season, so now is the perfect time to make this recipe. The season doesn’t last long, so don’t tarry. If you don’t have ramson, or Allium ursinum,  in your area, try ramps or Allium tricoccum, which will produce a similar taste.

The sweetness of the lacquer and the tart acidity of the ramps give this recipe a lovely balance of opposing flavors. The roast potatoes serve as a neutral taste that makes the contrasts less shocking.

 

Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast potatoes & Ramps Recipe

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Food News: Target 100, A Sustainable Australian Meat Production Industry by 2020

Published by Tuesday, April 17, 2012 Permalink 0

by Amanda  McInerney

An admirable new initiative by Meat & Livestock Australia, Target 100, aims to deliver sustainable cattle and sheep farming in Australia by 2020.

Sustainability is no recent thing for the Australian meat industry, which has been investing in environmental research and development for many years. By implementing a selection of 100 individual research, development, and extension initiatives which will be funded through the various meat industry organisations. The industry intends to focus this and reduce the resources it uses, thus reducing its footprint, improving its efficiency, and providing a focal point for environmental, social and ethical farming action in order to to ensure a sustainable food source.

Professor Tim Flannery - Target 100 launch

 

 


 

 

 

 

 

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Simon Says: Daily Food Quote, April 16, 2012

Published by Monday, April 16, 2012 Permalink 0

by Simón de Swaan

No one can be wise on an empty stomach.–George Eliot

Mary Anne Evans, better known by her pen name George Eliot, was an English novelist, journalist and translator, and one of the leading writers of the Victorian era. She is the author of seven novels, including and Daniel Deronda.

 

 

 

 

 

 

 

 

 

 

 

 

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Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

Published by Friday, April 13, 2012 Permalink 0

by Jonell Galloway

 
From the archives
 

Spontaneous Cuisine: Scallops, Green Asparagus and Strawberry Balsamic Sauce Recipe

This is another low-fat, high-fiber meal that fits perfectly in to any weight loss plan. All these ingredients are available as of late April in Switzerland.

 

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Newfangled Food Vocabulary: Shemomedjamo

Published by Wednesday, April 11, 2012 Permalink 0

I love this article from Cracked about nine foreign words we really need to incorporate into English. Here is an excerpt of one of my favorites:

Shemomedjamo (Georgian)

Means:

To eat past the point of being full just because the food tastes good.

Here is a word that describes such a quintessentially American phenomenon it’s shocking that another culture came up with it first. After all, there are entire civilizations that have never heard of “never-ending pasta bowls” or “dessert pizzas.” Fortunately, the Georgians (the European Georgians, that is) devised a word to describe it exactly. “Shemomedjamo” is the act of eating to the point where your body says, “OK, we did it! We’re all done now,” and then muscling through another three steaks.

The literal translation for shemomedjamo is “I accidentally ate the whole thing,” which is a charming way of saying “Oh my God, why isn’t somebody stopping me?!”

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Simple Sustenance: Green Goodness — Broccoli and Pepita Pesto

Published by Tuesday, April 10, 2012 Permalink 0

by Renu Chhabra

“When you’re green inside, you’re clean inside.” – Dr. Bernard Jensen

Today it’s all about green goodness in our diet. Yes, I mean green vegetables. We all know they are good for us, but why do some of us ignore them? Maybe, we just don’t like their taste, or they sound like diet food. In that case, we should try making them different ways than we usually do — something out of the box. Give them a new twist and explore a little. Who knows, they may surprise us.

Speaking of green vegetables, broccoli comes to my mind instantly. Its health benefits are several. But I know, it’s not an exciting vegetable for many of us. We have memories of eating bland steamed broccoli that we wished we could throw under the table. At times, it was topped with some plastic-like yellow cheese to make it more enticing. Even then it wasn’t very appealing. Since Mom insisted it was good for us, there wasn’t anyway to escape it except to wolf it down as fast as possible and forget about it until next time it showed up at the dinner table, staring at us.

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Quelling Quitchen Qualamities: Help! It’s not my fault! How to Tame a Raging Stovetop

Published by Wednesday, April 4, 2012 Permalink 0
by The Quonstant Quonnoisseur

Conquering the Basic Cooking Techniques of Poaching, Simmering and Boiling

One of the advantages of cooking for others is that no matter how those you are cooking for might attempt to intervene in the process, offer advice, snoop on your activities & etc., in most cases they lack the expertise, aptitude, patience and experience to take your place in front of the stove. However much those individuals might seek to run mind games on you because you are, in a sense, doing some work that they might have helped finance, in the very short term their relation to you is one of dependence.

The people you’re feeding, typically family members, will almost always be hungrier than you. And they will lack your access to sharp knives and convenient missiles (fruits and vegetables, for example) needed to drive them off.

This power relationship can be reversed in the case of your relationship to kitchen appliances. Remember: those things were designed by engineers and programmers who themselves were oppressed by doltish marketing managers and senior executives. The engineers’ goals and values might have led them to seek the most efficient and graceful designs.

 

To you, a lovely kitchen stove; to the engineers who designed it,
a purgatory they’re enduring
until they can design rocket ships and race cars.

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