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Michael Ruhlman lets us know that a new edition of Ferdinand Point’s long-out-of-print cookbook, Ma Gastronomie, is being republished in the United States. The book was a big influence on Charlie Trotter and Thomas Keller.
Success is the sum of a lot of little things done correctly.
What do I think about the new Pepsi logo? Eh. Companies spend way too much time, effort, and money building up feelings about logos — like decades and billions of dollars — and then they just go and change it all. Of course the new logo and colors are similar to the old ones and it’s variations on a theme but the new designs feel like someone’s idea of what packaging is going to look like 10 years from now, an approach that never seems to work out well (see Back to the Future II). Coca-Cola had such success refreshing their brand with a simple take on their classic look and logo, why can’t Pepsi do the same with this classic look?
Senator Obama doesn’t need to be paged…he’s already read Michael Pollan’s piece on US food policy.
I was just reading an article in the New York Times by Michael Pollen [sic] about food and the fact that our entire agricultural system is built on cheap oil. As a consequence, our agriculture sector actually is contributing more greenhouse gases than our transportation sector. And in the mean time, it’s creating monocultures that are vulnerable to national security threats, are now vulnerable to sky-high food prices or crashes in food prices, huge swings in commodity prices, and are partly responsible for the explosion in our healthcare costs because they’re contributing to type 2 diabetes, stroke and heart disease, obesity, all the things that are driving our huge explosion in healthcare costs. That’s just one sector of the economy. You think about the same thing is true on transportation. The same thing is true on how we construct our buildings. The same is true across the board.
I wonder if McCain had a chance to read it. (thx, tim & jeremy)
The confessions of a first-time naked sushi model.
As the reality of what I’d gotten myself into set in, I began to have doubts. Maybe my parents were correct and I was, in fact, an absolute loon. Who the fuck does this? Maybe I should have avoided the spicy food at lunch. What if these freaking booties cause my toes to cramp? What if I twitch my arms? What if I look terrible in this position? What if I can’t stop myself from laughing my ass off?
If you live in NYC, you can give the naked sushi thing a try. NSFW.
Michael Pollan, who I have spoken of previously, wrote an open letter in a recent issue of the NY Times magazine to the whoever prevails in the November presidential election. Pollan is concerned with contemporary American food policy.
There are many moving parts to the new food agenda I’m urging you to adopt, but the core idea could not be simpler: we need to wean the American food system off its heavy 20th-century diet of fossil fuel and put it back on a diet of contemporary sunshine. True, this is easier said than done — fossil fuel is deeply implicated in everything about the way we currently grow food and feed ourselves. To put the food system back on sunlight will require policies to change how things work at every link in the food chain: in the farm field, in the way food is processed and sold and even in the American kitchen and at the American dinner table. Yet the sun still shines down on our land every day, and photosynthesis can still work its wonders wherever it does. If any part of the modern economy can be freed from its dependence on oil and successfully resolarized, surely it is food.
This is a really long piece but essential, important reading dripping with great stuff. If you don’t have time to read it, Michael Ruhlman summed up Pollan’s main points in a more bite-sized form. An even more abridged version of Pollan’s recent food advice would be:
For people: “Eat food. Not too much. Mostly plants.”
For the United States: “We need to wean the American food system off its heavy 20th-century diet of fossil fuel and put it back on a diet of contemporary sunshine.”
The more I read of Pollan’s writing, the more I wish he were the Secretary of Agriculture or the head of the USDA or something. Paging Mr. Obama…
The NY Times restaurant critic, Frank Bruni, has been answering reader questions all week…it’s worth a read if you care at all about food and dining out.
Top 10 foods associated with the 80s. Go back in time with jawbreakers, Cool Ranch Doritos, Tab, and Capri Sun. (No Fruit Roll-ups?)
Fun evening activity: type whatever crazy shit is happening on TV into Twitter Search and watch the wittisicms and not-so-witticisms roll by. Example: in game one of the World Series tonight, someone stole a base and every single person in the United States won a free taco from Taco Bell. Instant tweetalanche.
A federal judge has awarded $4.6 million in back pay and damages to 36 delivery workers at two Saigon Grill restaurants in Manhattan, finding blatant and systematic violations of minimum-wage and overtime laws.
We live right around the corner from one of the SGs and have avoided eating there despite the decent and close Vietnamese food. The fired workers were out in front of the place protesting for months and months…it’s great to see hard work pay off like that, particularly when the protestors probably couldn’t actually afford to be out there.
The catfish is the latest Asian import to threaten the USA-produced version.
If Vietnamese growers can be believed, tra may be the most efficient way on earth to make animal protein. It takes three acres of grazing land to grow a single 700-pound cow. That same land, flooded and turned over to channel catfish ponds will generate 25,000 pounds of catfish. But in Vietnam, those three acres will bring in up to 1 million pounds of tra. The question that fish farmers outside of Southeast Asia ask is whether the Vietnamese are competing on a level playing field. And if not, they wonder, are the Vietnamese grabbing up huge swaths of the global white-fish market at the expense of environmental and consumer safety?
Under pressure from the Chinese, the Vietnamese are even trying to cross the tra with the giant Mekong catfish, which grows up to ten feet long and can weigh 1000 pounds.
NY Times editorial: don’t bother with bottled water, drink tap instead.
While a lot of bottled water may be as pure as promised in those alluring commercials, the real problem is telling which is which. Public water supplies are regulated by the federal government. Not so for bottled water. The Food and Drug Administration does have some oversight, but bottled water is not very high on their long list of priorities.
Slate writer Sara Dickerman’s 4-year-old son won’t eat his vegetables so she decided to try some molecular gastronomy to fool the kid into eating his broccoli in little spheres.
The tomato water doesn’t really transform into spheres so much as blobs with little tails of clear gelatin. And here my son begins to get really nervous; realizing that he will have to eat not only something tomato-flavored but something that in shape and overall texture most closely resembles a tadpole.
This NY Times article about Shopsin’s is full of wisdom and bullshit (sometimes both at the same time) from owner Kenny Shopsin.
“I dedicate myself to consuming all sorts of ideas,” says Shopsin, an avid reader and Internet crawler. “Eventually something inside me, probably skewed by my erotic feelings about breasts and things like that, assembles a product and just shoots it up.” For example, a recent item on the food blog Serious Eats about foods on a stick led to the State Fair combo plate: corn-dog sausage, s’mores pancakes and chicken-fried eggs. New dishes are printed on the menu the same day: “I spent almost $3,000 on toner in the last three months,” Shopsin says.
Love it. Check out the video of Shopsin cooking his mac ‘n’ cheese pancakes.
You can still get food for $1 at some eating establishments in NYC, even outside of the McDonald’s Dollar Menu.
Speaking of Yann Arthus-Bertrand, as we were just yesterday, he made a TV series based on his photographs. Information on how to actually view the series is scarce but a clip is available on the Earth From Above site about the sustainable farming practices used on the La Cense Beef ranch. Meg and I order from La Cense from time to time and it’s good beef.
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