Oh, solo me-o: The dish I can’t stop eating
Carbonara. Well, carbonara-ish, minus the bacon…not that I don’t love a good hit of pork product whenever I can get it. When left to fend for myself on these brisk late-fall evenings, carbonara is the answer. Home alone for a couple of quiet hours, I want to kick back, relax and have a nice warm bowl of creamy, peppery noodles. And a glass of red wine. And an episode of Law and Order: SVU.
Thought for food: Ecologies of value
Heather Paxson is a student of how people infuse their lives with meaning, and the everyday ethical choices that come with that. She is a Radcliffe Fellow this year, writing a book on what she calls the “ecologies of value” in making American artisanal cheese. via news.harvard.edu I came across this interesting little article today … Read more
C’est moi qui l’ai fait: The hand-made’s tale
I’ve thought long and hard about it, and my theory around this behavior points to a deep craving for producing a tangible good, faites a main. At the end of a long week of conceptualizing, ideating and general arm-waving around various forms of digital ephemera, I long to face a mountain of apples that need peeling and coring, to push a hunk of lamb shoulder through a grinder and then form it into rounds, to have dough under my fingernails and flour in my hair. I long to MAKE.
