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.
“The people who put food on our tables…often can’t afford to put food on their own. Primary among the contemporary culprits she identified was the National Restaurant Association, which she called the “other N.R.A.”” A great writer with a very sharp mind - thanks John T. Edge.
“…artisan-made dry pasta is leagues ahead of its tasteless, texture-less, mass-produced cousins. It’s also worth noting that cooking dry pasta is an art in and of itself; while it’s a simple process, there’s still a high margin of error.”
Beth M. Howard blames pie: “If it wasn’t for pie, I never would have married Marcus and moved to Germany, to Oregon, and then to Mexico with him. If I had never married him, I would not have been the one listed as the emergency contact, the one who got The Phone Call that day. I never would have learned how a call from a medical examiner can mean only one thing, how harsh the word would sound in my ears—‘Deceased,’ he’d said—and how that word would haunt me, change my life, change me.”
“I think about how life would be if we lived here.” Daydreaming about plums and bread-on-a-stick, and debating the eternal question of urban versus rural.
“No matter your stance on capital punishment, eating and dying are universal and densely symbolic human processes.” Lapham’s Quarterly on the cultural phenomenon oflast meals in a country where execution has become detached and administered.
“…we started doing tiny socca-inspired pancakes – using whatever was in the refrigerator as the liquid in the batter – keffir, buttermilk, etc. The resulting silver dollars are golden, tender, and possibly the only thing I want to eat, ever.”
Homemade Apple Cider Donuts. Yes please!
“It makes absolute sense that to make something so good from very basic ingredients – flour, water, yeast, oil and salt – you need something else, two things actually; not a little effort and time.”
Short-rib minestrone: “I’d blanket my bowl with a heap of grated Parmesan and enough black pepper to make me sneeze, and go to town.”
Yes, more soup. What can we say? It’s autumn! A family recipe for Mexican agrio this time.
Just in time for cold season: fresh ginger syrup.
“Forget your fancy latte with a heart in the foam. This Japanese sushi chef, who goes by the elusive name of Tama-Chan (a recently beloved bearded seal “mascot” of Japan) is using sushi as a blank canvas to make incredible art.”
Doughnut production demystified.