Spring: An Old Man’s Fancy Turns to Thoughts of Mushrooms
I never believed that whole equinox thing — spring never arrives in March in the Hudson Valley. For a time I thought April first (opening day of trout season) was the real first day of spring, but that, invariably, was a cruel joke for flyfisherfolk. … Continue reading
Preserving Food, Preserving Culture
Humans are not the only species that saves food for leaner times. Some animals simply build up their fat reserves. Some hide their surplus food in places where they can access them later. Only a small number of species alter their … Continue reading
My Dinner With Zal
Did I ever tell you about my day with the late Zal Yanofsky, former lead guitarist for the Lovin’ Spoonful? Decades ago, long before I was the upright citizen you see today, I was a struggling young illustrator/designer, living in an empty apartment in … Continue reading
Mayo on a Burger?
Let me say – right up front – that I’m against it. On principle. “What Principle?” you ask. The same one that tells a Chicagoan that it’s just wrong to put ketchup on a hot dog, but sport peppers, bright green relish, and celery salt are de … Continue reading
St. Even’s Challenge
As night closes in around our virtual campfire, let us hearken again to the days of yesteryear, when giants strode the earth and men were men — even if they looked like women. Long, long ago, in a tiny hippie-infested hamlet ninety miles north … Continue reading
Roquefort cheese has been made in the caves of Combalou, Roquefort-sur-Soulzon, at least since Gaul was occupied by the Romans — Pliny the Elder spoke highly of it, and – while he liked his food —he was not the sort who normally gushed gourmet … Continue reading
How to Decide?
Many years ago, I began writing a book about herbs, The Herbalist in the Kitchen and one of my first tasks was to define them, to distinguish between herbs and spices. That turned out to be difficult, as culinary differences tend to … Continue reading
Not Really A Book Review
Several people have suggested that I should consider reviewing my book — Sausage: A Global History — under pseudonym. There is, after all, a long history of authors surreptitiously writing reviews of their own books (“long” and “history” usually have the word “noble” stuck between them, but … Continue reading