"Connect, contribute, and inspire through food, people, and shared passion."
What We’re Reading – Dec 1, 2013
We met on Twitter, interest piqued by each other’s profiles, and conversed about our shared passions and interests in 140 characters or less. We eventually did brunch to determine if virtual admiration would lead to in-person friendship. It did, and we continue to meet regularly over coffee and something sweet.
Jodi is a professional editor; Deborah is a chef. We both like to write for public consumption, and we both read — a lot. We find the term “blogger” ill fitting (the search is on for a bespoke identifier) and agree that there is an abundance of good food storytelling online — via narrative, recipes, and images — crafted by passionate amateurs like us. We’re publishing our favourite finds on the 1st and 15th of each month. Subscribe to either of our feeds to get our updates, and join in the hunt — leave a comment to tell us about your food-writing discoveries.
“This gulf between the self-fashioned epicure and the boy whose childhood nickname was The Biscuit King (because he always filled up on bread before dinner) might explain why the blog survived but five days, as though its creator had suddenly vanished. In truth, he never existed at all.”
“…we both embraced the concept of flânerie—spending our days together strolling the streets of the city with no goal more pressing than seeking the random pleasures of whatever lay before us on our walks. We lived on a steady diet of tartines, beer, and Berthillon ice cream.”
Is it a yam or is it a sweet potato?
“So when the rain falls it’s special and needed, not only to wash away the accumulated grit or to fill the national reservoir but to clear the slate. It’s a time for renewal of mind and land. The earth responds almost instantaneously, tiny seedlings freckling the still naked ground. Soon the landscape will be unrecognizable, more Ireland than a corner of the Middle East.” Sarah Melamed on the change of season in Israel (and a lovely recipe for nettle-and-feta-stuffed bread).
Just in time for the holiday season: a charming collection of tales from the kids’ table.
“I had lost my sense of self. I got into things that were not of my ethic and were not of my highest intention or highest self. … But then I saw that what my family was already doing up north was my complete self-expression — creating community in the workplace, serving healthy food and inspiring people to take on their life, health and well-being.” An interview with Ryan Engelhart and Cary Mosier about bringing back the tradition of the dinner table and giving thanks, which is the mission of their family’s huge American success, Café Gratitude.
“I’m thankful for this space where I can ramble very clumsily about the limits of human understanding and also give you a recipe.” (Skillet Caramelized Winter Squash from Casa Yellow.)
Chocolate & Zucchini writer Clotilde Dusoulier demonstrates how to open a pomegranate.
“This cake uses fuyu persimmons which are the short and squatty variety and unlike their hachiya cousins you don’t have to wait until they are squishy-ripe to eat them. They have a sweet, honeyed flavor with a bit of vanilla and spice that makes them the perfect match for this spicy ginger cake.”
A soup recipe to usher the much-neglected sunchoke from obscurity into the spotlight.
It needs no annotation: salty honey pie.
“…the Canadian restaurant guide created a daring campaign that takes the phrase “food porn” quite literally.”
German bread. (Guest appearance by the Luisa Weiss – The Wednesday Chef)
Corey Mintz reminds us not serve up our insecurities at our next dinner party.
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