The Ark Of Corn, Uncle Tupelo, And Red Wattle Pigs.

Above our heads in the Sistine Chapel, Michelangelo offers us a calm, High Renaissance view of mass extinction; whereas, The Flood (1588) by Kaspar the Elder Memberger has a darker tone. Then the Lord said to Noah, “Go into the ark, with all your household, for you alone have I found righteous before Me in … Continue reading The Ark Of Corn, Uncle Tupelo, And Red Wattle Pigs.

Off The Menu

I’ve begun to read René Redzepi’s Work in Progress: Journal, Recipes and Snapshots.  One thing true about the Great Forager is his abundant use of flowers:  “A Light Stew of Broad Beans and Flowers,” “Spicy and Sweet Cucumber and Pickled Elderflowers,” “A Plateful of Flowers and Some Vinaigrette.”  His titles read like poems–“Steamed Dandelion Leaves and … Continue reading Off The Menu

Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.

Greenling has delivered okra!  Harold McGee in On Food and Cooking tells us that “Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family and a relative of roselle and cotton.  It originated in either southwest Asia or eastern Africa, and came to the southern United States with the slave … Continue reading Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.