People are hiring out their gardening duties and local food gathering because they are either time challenged or, perhaps like me, a bit deficient in their animal/plant husbandry skills but still wish to participate in the movement to eat locally.
Our economy has changed considerably since Jane Wyatt ran the kitchen in the 50’s television show “Father Knows Best“. Few families enjoy the luxury of a stay at home parent since it takes two incomes just to keep up with rising costs.
Tom Philpott has posted a very interesting article at Grist commenting on Kim Severson who, in turn, was commenting on this phenomonon for the NYT. Both make for very interesting reading.
I take issue with the appellation “lazy locavore” however. While it might apply to that population segment earning a 7 figure income the bulk of us are working our tails off simply to keep up with the increasing financial demands made on our families.
If it takes outsourcing a gardener or sharing a cow to participate in slow food and local eating it is, at least, a step forward rather than foundering in apathy.
Meanwhile it’s time to put my home baked rolls in the oven. We’re having burgers made with part of my cow share, topped with tomato, onion and lettuce from the farmer’s stand down the road and home canned dill pickles. I bought the catsup.
“As a person of rural origin who has lived much of my life in rural places … I can’t tell you how joyful it makes me to hear that it’s trendy for people in Manhattan to own a part of a cow.”
While running around the internet reading about food I came across this post on ginger drinks. Ginger is my all time favorite flavor. I first encountered it as the feature of my Grandmother Bell’s ginger snap cookies and breads, later as a soft drink ( Vernor’s ), then in crystallized form, and thankfully, in curries as a savory ingredient and in Japan - pickled. It’s all wonderful.
Ginger seems to have medicinal value as well and has been used by herbalists far back in history to treat quite a variety of complaints.
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results and one here at Fried Coffee with your list of foods that you’ve had that were memorable.
This is eggbeater. Read it. The dedication is obvious; the inner spirit glows; the passion invigorates.
A career in a kitchen is to live, sleep, breathe, and bleed food. We are constantly refining / growing / learning. We mentor those who have desire and strive for perfection.
One of my favorite food pairings for this time of the year is ceviche. There are lots of variations on this dish, most of which I’ve tried and liked. The fish suitable for this is also quite varied. Bay scallops work well as does white or Chilean sea Bass. Shark is also a good fish to use. I occasionally do the hot-pepper versions, but on a hot day nothing beats the cool feeling and citrus tastes of less peppery styles. The combination of lime juice, onion, a smidge of garlic, salt, and cilantro in the marinade is soothing. It’s healthy, too Try serving it with torn chunks of romaine and half an avacado.
After a great deal of oenological experimentation I found a white Bordeaux - Graves - that pairs with ceviche like chocolate does with Stroh rum. It has a dry, crisp personality laced with the slatey taste of the stone in the soil and an aroma of waving grasses. Do a little research through the links and I believe you will have some flavor experiences worth noting.
Affordable health care is a major problem as we are all painfully aware. Remote Area Medical is doing something about it. In the following statement from the RAM website the numbers tell the story of need and giving.
Wise VA Expedition largest of it kind in US
The recent RAM Expedition to Wise County, VA in the heart of Appalachia is believed to be the largest free medical event of its kind ever held in the United States. In a two and a half day period from July 20th to July 22nd, a force of 1,377 RAM volunteers accomplished 8,431 patient encounters for a value of free care amounting to $ 1,365,804.00.
I spoke with Ron Brewer at RAM last week and was surprised to learn that state licensing restrictions are the chief impediment preventing them from carrying their mission to other states.
“Licensure is an important issue for volunteers. Tennessee has a law that allows volunteers who are currently licensed to practice their health-care-related profession in another state may volunteer in Tennessee without need for additional licensing.”
Although RAM looks forward to the day when other states adopt similar legislation, RAM expeditions in other states have various licensing requirements.”
You can find out what steps your representatives are taking to allow RAM to help in your state by contacting them. I live in New Hampshire and have spoken with the offices of our state representatives as well as our Senate and Congress electees in Washington, D.C. I will post their responses as they come in.
They are your civil servants - let them know you want this help. You can also see their voting records on health care and other topics at On The Issues.
While I was working on this story I was referred to a most compelling person in the form of Dr. Terry Bennett who has much to say about the state of health care on the U.S. His insights are worth noting.
“One in seven Americans, including more than 8 million children, does not have even basic healthcare coverage. ” Dave Reichert
“We need more emphasis on improving our nation’s health care system. Rising health care costs are the central challenge to families and businesses alike. We must work to enact real health care solutions that improve the quality care, that are more affordable and that offer individuals more choices.” – Dave Reichert, January 2008
For most of the kitchen cowboys I know, coffee is all about C8H10N4O2, otherwise known as caffeine. It’s used chiefly to invigorate oneself in preparation for the production of service. Put it in a glass - get it cooled down and into the system
At home I buy inexpensive ground coffee. I dress it up after brewing with cocoa and sweetener. It seems to induce palatability and I like the mocha flavor; the sweetener cuts the bitterness.
I’ve always been mystified at the amount of money people are willing to spend at Starbucks and other boutique coffee shops. In fairness I must say my expertise as a trend forecaster is less than stellar. I predicted the short lifespan of bottled water and karaoke back in the early 90’s.
I ‘ve been able to cruise through life happily sipping away at my mocha and taking great satisfaction at how much money I was saving. Until recently - that is. Two trouble makers, ( okay, make that coffee afficionados ) have given me grounds to rethink the issue.
One of them is John Cooper at the Apthorp Commons Cafe, a bit of New York chic in the village of Littleton, NH. He’s a former Starbucks manager with a serious passion for coffee and the mechanics of brewing it.
The other culprit is Jim Clark, who, along with wife Annie, owns and operates Black Bear Micro Roastery here in Center Tuftonboro, NH.
It was a pleasant enough afternoon the day my dollar saving equanimity was shattered. I had driven up the hill to introduce myself to the coffee couple and chat about the business of brewing. I wasn’t aware that I was about to be ruined for life; the trap was subtle and cleverly laid. It came in the form of an offer of a cup of coffee whilst we spoke. Nonchalantly Jim set about producing the beverage and I asked for sweetener for it. They had none. Sugar yes, but I’m diabetic. I summoned all the courage I had and calmly said I’d take it black. This was going to be tough but I’d try really hard not to noticeably grimace as I drank it.
Then the moment came. Innocently I brought the mug to my lips. The exquisite aroma should have been a warning. The slight foam on top, another. ( Mine doesn’t do that. ) Had I been thinking I could have stood and left with my ignorance intact. But I was now curious - I sipped.
I’m pretty sure my incredulity showed on my face as an involuntary WOW!! slipped from between my parsimonious lips. NO sweetener and it was wonderful. I rolled it around my mouth like a Napa Valley vintner with a glass of first growth Bordeaux. I swear it was strictly an involuntary action. The entrapment was complete. My bean innocence gone forever.
During the following conversation I learned a lot about coffee. Jim is a man obsessed with the perfection of the dusky brew from purchase to table. No one does justice to the process like Jim and Annie.
I still imbibe in my old coffee standby but it pales in comparison and there are two bags of Black Bear wonder in my freezer that I visit at least three times a week. I’m hooked.
** ** **
“I believe that the American coffee industry is doing itself irreparable harm by mass marketing mediocre coffee at a low price. I think that what is happening today in the coffee business is just a foreshadowing of the eventual indifference of the total American public to the world of coffee drinking.” ~ Edward Bransten,1969
“A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java: such a cup of coffee is a match for twenty blue devils and will exorcise them all.” ~ Henry Ward Beecher
Eyes and Ears
We were amazed at the efforts of Stan Brock and the team of volunteers at Remote Area Medical. More than 26,000 people have volunteered their expertise since 1985 to provide free medical treatment for people in need. Take a few minutes to view the 60 Minutes video.
I spoke with Mr. Brock and was further astounded that there was little corporate sponsorship for this endeavor. PS Engineering is helping with an aging fleet of aircraft and Chili Pepper Racing is spreading the word via the RAM logo on their car as well as the RAM url.
As I watched the 60 Minutes video, produced by Henry Schuster, I was struck by the amount of equipment needed to carry out this gargantuan task: portable dentist’s chairs and examination tables, sterilized instruments, medical supplies, drugs, and everything one can imagine needed to bring relief to those of us in need.
We want to help !
It costs a great deal to feed these volunteers who are donating their hearts and skills.
We need portable kitchens, drivers, Chefs, and food.
Starting today I will be on the phone looking for people and corporations to fill this order and help Remote Area Medical, Stan Brock, and those wonderful volunteers carry out this much needed mission.
“I am only one; but still I am one. I cannot do everything, but still I can do something; I will not refuse to do the something I can do” - Helen Keller
Tahoe Mountain Resort put one of our chefs to the test last May. They had a need for their top end restaurant, The Wild Goose, and had stumbled across our site when they ran a Google search looking for someone to solve their temporary staffing needs.
Chef Brian Coffey, CEC, AAC was selected to head the kitchen, write a menu, train the staff, (yet to be hired), and implement the systems and procedures needed to successfully produce a very high quality product. He did so with panache. Within weeks Chef Coffey was promoted to Corporate Executive Chef and further tasked with providing HACCP training for the entire staff utilizing his proctor status to build and execute a certification course.
Chef Coffey combined his New England roots experience with the west coast spa style to create a hybrid menu that is exciting in its’ variety and flavors as well as the unique fusion of the two coastal cuisines.
We are very proud to be represented by Chef Coffey. He exhibits the dedication, talents, and professionalism that all of us at TemporaryChef espouse.
Congratulations Chef !
Catherine Lodge of Tahoe Mountain Club wrote:
“Paul Green, TemporaryChef.com has been a pleasure to work with. He’s provided us with a superb guest chef for our busy summer season, who is not only a fabulous chef but is also able to help us with training for our staff. I look forward to working with Paul and temporarychef.com in the future.”
TemporaryChef is prepared to satisfy any appetite - anywhere. Movie location shoots, sports events, weddings, concerts, and other special events needing exceptional attention are our metier.
We provide bundled temporary culinary services including custom portable kitchens and support units as well as Chefs of extra-ordinary talents including HACCP certification, world cuisines, Vegan and other special needs cooking.
Environmental sustainability, Slow Food, Biodiversity, and community food support are part of our professional commitment to the culinary arts. A mentoring philosophy and a nose to the grindstone work ethic results in consistently high quality performance.
“I detest…anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating.”
