New York Times | The Rambling Epicure

Simon Says: Daily Food Quote, September 12, 2013

Published by Jonell Galloway + Thursday, September 12, 2013 Permalink 0

Simon Says: Daily Food Quote, September 12, 2013

In most recipes there are encouragingly few pitfalls. One mustn’t go berserk with the thought, but a quarter cup of liquid, a tablespoon more or less of butter, five minutes or so of cooking time are all variable and the sooner the beginning cook learns it the better the food will be.–Craig Claiborne

Craig Claiborne became food editor of The New York Times in 1957. Food editors didn’t really exist before him, at least in not any serious form. Thomas McNamee refers to him as The Man Who Changed the Way We Ate. Frank Bruni of The New York Times calls him “an anxious Southern man named Craig Claiborne sat on a remote island in the Pacific and plotted to turn the American culinary world on its head.” Claiborne also wrote a stream of bestselling cookbooks, including The New York Times Cookbook, The Chinese Cookbook, and Craig Claiborne’s Gourmet Diet.

America is the only country to provide food aid in the form of food, says The New York Times

Published by Jonell Galloway + Sunday, April 28, 2013 Permalink 0

by Jonell Galloway

Common sense might well tell you that it is more likely that the food really gets to the country in need of aid if you send it in the form of food and not dollars. According to more than 30 studies, the custom of “shipping food overseas in American-flagged vessels is inefficient, costly” and even harmful to the very communities the U.S. is trying to help. This information is supported by experts, who say this manner of distribution drives down the price of local produce by as much as fifty percent. The U.S. is the only country to give food aid in this manner, and Obama is proposing change that could matter.

Click here to read The New York Times editorial.

Official photographic portrait of U.S. President Barack

When Food Isn’t the Answer to Hunger
Barack Obama budget calls for sweeping overhaul of US food aid
Aid groups: US should send cash, not food, abroad
Documentary: Building a Slow Food Nation

Wendell Berry Interview, by Mark Bittman

Published by Jonell Galloway + Friday, March 15, 2013 Permalink 0

by Jonell Galloway

There’s probably no better short overview of Wendell Berry‘s views on agriculture and sustainability than Mark Bittman‘s interview of Berry in The New York Times in 2012.

Wendell Berry speaking in Frankfort, Indiana

Here are a few excerpts about agriculture and sustainability:

“That’s one of Wendell’s recurring themes: Listen to the land.”

“If you imitate nature, you’ll use the land wisely.”

“The two great aims of industrialism — replacement of people by technology and concentration of wealth into the hands of a small plutocracy — seem close to fulfillment.”

Mark Bittman (Photo credit: rebuildingdemocracy)

“You can describe the predicament that we’re in as an emergency, and your trial is to learn to be patient in an emergency.”

“[N]o great feat is going to happen to change all this; you’re going to have to humble yourself to be willing to do it one little bit at a time. You can’t make people do this. What you have to do is notice that they’re already doing it.”

“I’ve been thinking about that question about what city people can do. The main thing is to realize that country people can’t invent a better agriculture by ourselves. Industrial agriculture wasn’t invented by us, and we can’t uninvent it. We’ll need some help with that.”

Read The New York Times entire article here.

Prepping for #futurefoodwriting live chat April 20 at 2 p.m. EST / 8 p.m. Paris time

Published by Jonell Galloway + Friday, April 20, 2012 Permalink 0

For those of you who haven’t participated in live chats, here are a few basic guidelines. It’s much simpler than you might think.

If you use Tweet Chat (it can be used online without downloading), you can create columns or “streams”, as they call them by clicking on the +Add Stream button at the top left of the screen. You can then create a stream for #futurefoodwriting and @RamblingEpicure (and your Twitter handle). Any questions or replies meant for you should also come in to your own Twitter stream through the addition of your Twitter handle. You can also follow the hashtag on Tweet Chat by simply typing in the hashtag. You can set the time delay, the minimum being 5 seconds.

To summarize, if you seriously want to take part in the conversation, it is wise to have both windows open at the same time so that you won’t miss anything. There will be a lot of participants, and there are a lot of panelists, so it might be lively and fast.

To ask or reply to a question, simply send a Tweet, as usual, but make sure to include:

The #futurefoodwriting hashtag so everyone who is participating in the chat can see it.
Include the Twitter handle of the person to whom you are addressing the question, or of the person to whom you are replying.

For example, if you want to ask here @ZesterDaily a question, it should look like this:

@ZesterDaily Is funded food reporting the only way of maintaining investigative food journalism in the future? #futurefoodwriting

As a panelist, if you’re answering a question from @JonellGalloway, from your own Twitter address, your Twitter reply should look like this:

@JonellGalloway I believe funded food reporting is only one way of dealing with the problem. #futurefoodwriting

Another important point is that you should prepare your questions ahead of time to ensure that they contain no more than 140 characters. You also risk losing track of the conversation if you haven’t done this ahead of time.

Food News Daily: December 1, 2011

Published by Jonell Galloway + Thursday, December 1, 2011 Permalink 0

The Food News Daily keeps you up to date on what’s going on in the global food world. Click here to continue.

Photo by Sylvie Shirazi,
Gourmande in the Kitchen,
Tangerines

Continue Reading…

Food News Daily: November 30, 2011

Published by Jonell Galloway + Wednesday, November 30, 2011 Permalink 0

The Food News Daily keeps you up to date on what’s going on in the food world around the world. Click here to continue.

Continue Reading…

Brisket and Love: A Tribute to Beatrice Beckenstein Levine, or “Granny Bea”

Published by Jonell Galloway + Monday, October 3, 2011 Permalink 0

by Jonell Galloway

Rosh Hashanah beef brisket brings back so many fond memories. It makes me think of how by mother-in-law would start preparing the brisket and the feast days before we arrived. The children were accustomed to eating European food, and in their earlier years had serious misgivings about brisket.

Granny Bea’s brisket was saucy like this one, but the sauce was not beer. It was made with carrots and onions that had been slow-cooked to the point that they formed a sweet sauce, “making it healthier,” she would say.

It was all made with such love and we felt that love in the air as we ate; it created a bond so strong that it will stay with us forever. Every time I hear the word “brisket” I remember the good old days, when she was alive, when we received all her love through her food and her loving, gracious manner, and tried to give it back to her as nobly as we could. Now we can only do that in our thoughts and prayers.

And now when the children hear “brisket”, I can see on their faces that they too feel that love, that bond.

Food made with love and shared in a spirit of love does that to you. Food helps you transmit your love; it also teaches you how to receive love.

This is dedicated to my mother-in-law, Beatrice Beckenstein Levine, the apple of my eye. I love(d) you, and I think of you every day and my heart still gets all warm and I shed a tear or two, and a taste of your brisket comes to my mouth. I’m going to ask for Granny Bea’s brisket once a week when I get the heaven.

Click here to read Mark Bittman and Daniel Meyer’s version of an up-to-date beef brisket.

Braising Brisket – Perfect for Fall and Rosh Hashanah
Eat: Mark Bittman: Bye, Bye, American Pie, The New York Times
Mark Bittman Explains ‘How To Cook Everything’
Central Texas Dry-Rub Brisket

Food News Daily: August 24, 2011

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

Mainstream Anglo Media and Press

Bending the Rules on Bacteria (Harold McGee), The New York Times

True Food (a video), National Geographic

True Characters: You and Barry McBride have set up a restaurant with no name and no prices in Killarney, Irish Times

Food News Daily: August 23, 2011

Published by Jonell Galloway + Tuesday, August 23, 2011 Permalink 0

Mainstream Anglo Media and Press

Alice Waters, founder of American Slow Food Movement & Owner of Chez Panisse, which Turns 40 Today

Happy 40th Birthday Chez Panisse: Alice Waters’ Chez Panisse built on simple success, San Francisco Chronicle

Fish kill cleanup a smelly job after Louisiana paper mill spill, Reuters

Japanese cuisine is loaded with anti-oxidants, vitamins and minerals, The Times of India

Preaching a Healthy Diet in the Deep-Fried Delta, The New York Times

Food News Daily: August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

Mainstream Media and Press

Baby’s Palate And Food Memories Shaped Before Birth, NPR

The 50 best gastro pubs, The Independent

Food for a Cause: Q&A: Chef Karl Wilder Talks About Living on Food Stamps, San Francisco Weekly

Indian Organic Farming, Video with Vandana Shiva , CNN

Bits on the side: supplemental charges: If a set menu is littered with supplemental charges is it still a set menu or just a slightly cynical way to draw in customers?, The Guardian