Feb 25th, 2010
Getting into the midst of the Week of Eating In, I figured it was time for a good gathering over (homemade) grub again. As I discussed in The Art of Eating In
, everyone can use some time in the middle of their day to relax, sit down and eat. Especially with your friends, fellow workers or family. Just like we all need to sleep, this communal time is restorative and constructive in many ways, even if it's not a business or "power lunch."
Week of Eating In Day Three: Making Time for Lunch
Feb 22nd, 2010
It's the first day of the Week of Eating In challenge, and I'm taking it easy like Sunday morning. Only it's Monday. You don't start skiing by tackling the super giant slalom, no, you keep to the bunny hill for a while (or in my case, never progress from that point, because you find that you don't like skiing much and have planted your face in the snow while getting on or off the ski left one too many times). So for a possibly frenzied week of cooking, in the midst of my book's release no less, I wanted to start off real simple.
The Week Of Eating In Day One: Starting Off Slow
Jan 31st, 2010
It's on! Soup and Bread, a cozy tradition from Chicago, is making its way to Brooklyn for the first time this Thursday. Over in the windy city, it's a free, open-to-the-public weekly dinner at the Hideout bar and music venue, where staff, friends, cooks, musicians, and whoever's willing donate pots of homemade soup to serve. It's a culi-charity (has that been coined?) event designed to be low-key, easy to participate in, and fun for the community, especially in the middle of a freezing Midwest winter. And, it's raised thousands of dollars for the Chicago Food Depository, by passing around a bucket for donations at each Soup and Bread.
A Chat with Soup & Bread Founder, Martha Bayne
Dec 21st, 2009
Is there something slightly devilish about making a great batch of sugary-sweet treats, for the sole purpose of bestowing upon others as "gifts"? Do you get that Grinch-like smirk, stirring a bowl of melting chocolate and butter, thinking, this is not all going in my belly, 'cept for one teeny bite? And then, does it dissolve just as quickly as those last slicks of butterfat when your first "sneak" lick from the spatula turns into two, then three, then five? Concluding with a sigh, that we're all in it together. 'Tis the season for overeating. Yours, mine and their ultra-rich holiday foods.
Ginger Sesame Truffles
Oct 13th, 2009
On Friday, as I sat in the converted shipping container outside of Roberta's Pizza that's home to Heritage Radio Network preparing for the first Cheap Date episode with my guests Keith and Rachel, we were interrupted by a series of loud, clanking noises coming from the roof above. "Can they stop farming now?" I think I muttered. But really, it was music to my ears. There is more than a tree growing in Brooklyn, or for that matter, cities all over: a bonafide agricultural movement. And it was happening above our heads on the rooftop garden of Roberta's Pizza that day, as well as at farms, community gardens and backyards throughout the city. Tonight, Roberta's Pizza is holding a celebration of all that, as well as what more can come. You're welcome to come join the party, the dialogue, the movement -- and with your contribution to a new rooftop farm next spring, one of the most delicious feasts I have ever heard of.
Support Urban Farming at Roberta’s Pizza Tonight
Sep 7th, 2009
A cook's gotta do what a cook's gotta do. That usually includes dealing with the whole vegetable or grain from its raw to fully-cooked and plated states. Sometimes, it means the same for an animal. And the way I see it, all the better for the person cooking it.
Reason For Not Eating Out #35: The Whole Side of the Story