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 Be Thrifty is your complete guide to living better with less, edited by Pia Catton and Spooning's Califia Suntree. Coming Soon!
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I came across an article this week that addressed both of my current culinary preoccupations: entomophagy and FD&C red 40. The former was prompted by David Gracer’s fascinating manifesto published in Spooning and the sudden appearance of insect-eating discussions everywhere (I’ll be posting a list of follow-up reading soon). The latter began last weekend, when I set about making red velvet cupcakes (aka RVC) for my dear friend’s birthday party. I spent some time researching recipes online, cobbling together what I hoped would be a delicious synthesis (some tips: use red wine vinegar in the batter, and put Coco Lopes in the frosting). Besides years’ worth of North/South debates (eg “My Ma in Georgia would turn in her grave if she read your recipe!!!”), Read on… »No Comments -
This article seeks to posit one or more modest proposals about meat and our future. My business concerns edible insects. I founded Sunrise Land Shrimp [Ed: Now called Small Stock Foods.] in 2001 and started major development in 2005. It appears to be the only company in the U.S. devoted to entomophagy. I’ve fed thousands of people cooked insects and have myself eaten roughly 40 kinds of insect and related critters such as scorpions and centipedes. Some were spectacularly tasty. Some were culturally important to one ethnic group or another. Some were purchased, deep-fried, in Thailand, where such foods are common. Several kinds were acquired, frozen on wrapped trays, in Asian markets here in Providence: silkworm pupae, ant pupae, and water bugs. I have hopes of securing a supply of dried Mexican grasshoppers. Read on… » -
For all of steak’s potential variety of textures and flavors, most ways of cooking it force you to narrow your experience down to one thin sliver. How, then, to achieve the metallic tang of blood-rare, the unctuous mouth-feel of mid-rare, the toothsome appeal of beef that’s actually been cooked, and the wonderful flavor imparted by a good char?In the early ’90s, I was a grill chef in the resort town of Lagos on the Algarve coast of Portugal. The region was making its transition from backpacker’s paradise to package-tour getaway for hordes of middle-class Brits. One of these Brits approached me one night as I stood at my grill station in the dining room, tending some tiger prawns. Read on… »
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Against alphabetical indoctrination, let’s start
by blessing the zinnias, whose color nourishes
our famished eyes, whose fortitude in a vase of water
is legendary. Today they’re only a fuzz of green
along the path, but we can feel them growing,
bright flags of summer, and the heavy, sexy
heirloom tomatoes that we’ll hold in our hands
and eat like apples, the green beans, the spinach,
the quiet potatoes sleeping beneath us, gathering
color and strength. Read on… »