A Jolly Olde Christmas
A new Scrooge, waking on Christmas morning, decided that it was high time to mend his ways. Leaning out of his frosty window, he called to an errand boy to buy the biggest turkey available — ”not the little prize turkey, the … Continue reading
Our American Thanksgiving, which was originally a modified form of older harvest festivals, has gradually evolved into a different kind of harvest festival — one that celebrates processed foods. Family farms have been replaced by agri-business, and the supermarket is the true focus of … Continue reading
Dipping into History
In the summer, chips and dips appear on outdoor tables everywhere. Today, it’s almost unthinkable to fire up the grill until this first line of drinks and appetizers have been served. It was not always so. A while back, someone asked, … Continue reading
MASTER CHEF GIANNI SCAPPIN: CUCINA
Editor’s note: With the recent passing of world renown culinary super-star Anthony Bourdain, we thought it might be of interest to re-post this piece on Chef Gianni Scappin who was considered by Bourdain to be one of the “stand-up guys” … Continue reading
Caviar, Friend or Faux?
Throughout history, people have tried to turn lead into gold, either in actuality or metaphorically. When we think of Welsh Rabbit (melted cheese), Bombay Duck (dried fish), or Scotch Woodcock” (chopped hard-boiled eggs and cream on toast), it’s usually a rare … 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