May 1, 2013 | Page 3 of 3 | The Rambling Epicure

Simon Says: Daily Food Quote, May 10, 2013

Published by Jonell Galloway + Friday, May 10, 2013 Permalink 0

Simon Says: Daily Food Quote, May 10, 2013

A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger’s end.–Walter Savage Landor

Walter Savage Landor

Walter Savage Landor was an English writer and poet who lived from 1775–1864. He wrote in both English and Latin, but much preferred Latin, which put him at a disadvantage in terms of readership. His best known works were the prose Imaginary Conversations, “five volumes of imaginary conversations between personalities of classical Greece and Rome: poets and authors; statesmen and women; and fortunate and unfortunate individuals” (Wikipedia), and the poem “Rose Aylmer,” but the critical acclaim he received from poets and reviewers such as John Milton, T.S. Eliot, and John Butler Yeats was not matched by public popularity.

Simon Says: Daily Food Quote, May 9, 2013

Published by Jonell Galloway + Thursday, May 9, 2013 Permalink 0

Simon Says: Daily Food Quote, May 9, 2013

by Simón de Swaan

It is true that I live almost entirely on bivalves. I prefer them as they are – and I think that oysters au naturel are as much a mental as a material enjoyment: you are eating the whole ocean.–Isak Dinesen

Karen von Blixen-Fineck was a Danish writer who wrote principally under the pseudo name Isak Dinesen — but also under the names Osceola and Pierre Andrézel — in Danish, French and English. She was married to her Swedish second cousin, the . She is best known for her book Out of Africa about her time living on her coffee plantation in the hills of Kenya, and for her short story “Out of Africa,” both of which were adapted into Academy Award-winning films.

Simon Says: Daily Food Quote, May 8, 2013

Published by Jonell Galloway + Wednesday, May 8, 2013 Permalink 0

Simon Says: Daily Food Quote, May 8, 2013

by Simón de Swaan

What a flavor (oysters) have – mellow, coppery, with almost a creaminess when you chew and analyze. I drank some good beer with them and floated on a gastronomically sensual cloud.–James Beard

James Andrew Beard was an American chef, cookbook writer, cooking teacher and television celebrity. Beard became active in the culinary community in New York soon after World War II, going on to become a true culinary reference in the United States. He helped Americans discover, identify and define their culinary heritage through his travels, teaching, and work, and through some 20 cookbooks, about half of which are still in print. His lively and sometimes eccentric personality made him somewhat of a celebrity, but his true measure lies in “his vast culinary knowledge; they are the measure of the times, too. The James Beard collection is a slice of American history. Written between 1940 and 1983, the books tell us through the language of food what we had and what we longed for, who we were and whom we hoped to become,” said Alexandra Zohn and Peggy Grodinsky in James Beard (1903–1985): The Complete Works.

His work lives on through the Beard Foundation which continues to provide culinary education and encourage excellence in American cuisine.

Snapshots with Chefs at the 2013 James Beard Foundation Awards
Blue Hill Tops James Beard Food Awards, Chef Title Split – Bloomberg
And the 2013 James Beard winners are …
Dan Barber’s Blue Hill wins top James Beard Foundation award
Beards name ChopChop top food publication of 2013

Simon Says: Daily Food Quote, May 7, 2013

Published by Jonell Galloway + Tuesday, May 7, 2013 Permalink 0

Simon Says: Daily Food Quote, May 7, 2013

by Simón de Swaan

Almost every person has something secret he likes to eat.— M.F.K. Fisher

Mary Frances Kennedy Fisher was a preeminent American food writer. She was also a founder of the Napa Valley Wine Library. She wrote some 27 books, including a translation of The Physiology of Taste by Jean-Anthelme Brillat-Savarin, an authoritative classic about eating as a sensory experience. Two volumes of her journals and correspondence came out shortly before her death in 1992, Stay Me, Oh Comfort Me: Journals and Stories, 1933-1941.

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

Published by Jonell Galloway + Monday, May 6, 2013 Permalink 0

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

by Simón de Swaan

Bad French cuisine is perhaps the most unfortunate on earth.–Craig Claiborne

Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks, including New York Times Cookbook, a great American classic. Click here to listen to an audio interview with him.

Related articles

Food Art: Rhubarb au Naturel, food photography by Rob Stewart

Published by Jonell Galloway + Monday, May 6, 2013 Permalink 0

See more of Rob’s food photography work in his exhibit here on The Rambling Epicure and on his site Real Food Photography.

From GOOD: Procter & Gamble’s Aim is to Send Zero Manufacturing Waste to Landfills

Published by Jonell Galloway + Friday, May 3, 2013 Permalink 0

Good Things in P&G Corporate Efforts towards Sustainability

GOOD reports that the corporate giant Procter & Gamble’s aim is to send zero manufacturing waste to landfills. Already in 2007, Procter & Gamble launched a team in charge of turning manufacturing waste into worth.

Click here to read the GOOD article.

P&G achieves zero waste to landfill in 45 manufacturing sites
How Procter & Gamble achieved zero waste to landfill in 45 factories
Should it brie in the bin?
Gaga with garbage
How Procter & Gamble Created Billion in Value With Waste

Slow Food needs Slow Money to Grow, says Woody Tasch

Published by Jonell Galloway + Thursday, May 2, 2013 Permalink 0

A New York Times article by Kathryn Shattuck says a key ingredient in keeping the Slow Food movement going is investment capital.

An attempt at this is just what is happening in the Boulder Theater this week, where some 650 business people and potential investors are meeting to exchange views. “As venture capitalists increasingly bet on food start-ups, Slow Money, a nonprofit that catalyzes the flow of capital to small and local food enterprises, supports what Mr. Tasch called the heroic grunts: the food producers and their fiduciary counterparts, or “food-ish-iaries,” committed to healing and investing in a broken system, either through manpower or money.”

Click here to read rest of this article.