food

Increments of Time

"In learning how to make bread for this film we had to get use to how the process drove our day, leaving us only increments of time to do other things. After a few batches we embraced it, getting those little things done that never seemed to find their way into our schedule. Books were read, letters written, house tidied. All which felt just as much a part of the recipe as adding water and kneading dough."

~ Kinfolk

Dutch Oven Bread from Kinfolk on Vimeo.

[Thanks, Kit!]

 

Eat the Sandwich You are Eating

Why Do Sandwiches Taste Better When Someone Else Makes Them?
by Daniel Kahneman, The New York Times Magazine, October 2, 2011

When you make your own sandwich, you anticipate its taste as you're working on it. And when you think of a particular food for a while, you become less hungry for it later. Researchers at Carnegie Mellon University, for example, found that imagining eating M&Ms makes you eat fewer of them. It's a kind of specific satiation, just as most people find room for dessert when they couldn't have another bite of their steak. The sandwich that another person prepares is not "preconsumed" in the same way.

Looking through a Filter

“I’m just scanning. If you put up an image of the thing in your mind, you’re looking through a filter. You’re not ­going to find it, because it’s not going to match your image. It’s more a color or a pattern. I’ll scan very generally, and then my eye will catch it and I’ll swing back and sort of tease it out from the area.”

~ Evan Strusinski, from "Pan-Seared Hama Hama Sea Rocket Topped with Toothwort Roots & Aged Lichen," by Richard Conniff, Outside Magazine, October 2011

See also: Books by Euell Gibbons

[Thanks, Matt!]

A Blank Canvas for Flavor

“I think of flavor the way a painter thinks of color. Ice cream is a blank canvas for flavor, filling your nose and mouth as it melts. Food is an art form to be experienced.”

~ Jeni Britton Bauer, artisan ice cream empress 

Airy meringue stars on their way into a batch of Violets & Meringue Ice Cream

The BombeBastick

Torching marshmallows for Sweet Potato with Torched Marshmallows Ice Cream

Sweet Corn with Black Raspberries from the stunning gallery by photographer George Lange

Pre-order Jeni’s debut cookbook, Jeni’s Splendid Ice Creams, which is being published by Artisan this spring. In it, she reveals secrets for recreating many of her signature flavors using a modestly priced automatic ice cream maker

Weekend Meals Help Kids Succeed in School

My brother is in the news again. Last year he was one of seven people honored with an Unsung Hero award given by David LarsonCommunities in Schools, an organization working "to help young people successfully learn, stay in school, and prepare for life."

He told the local reporter, "I don't think they must have not had many nominees that year," and that he preferred to see his rewards inside the classroom.

In February, The Wichita Eagle ran a story about a program designed to make sure students have enough to eat over the weekend to better prepare them to stay engaged in learning.

People outside the schools have a hard time believing these stories, Larson said. But the Kansas Food Bank has found at least 3,510 such kids in Kansas schools -- nearly 1,100 of them in Wichita -- and is adding hundreds more kids to its backpack program every year. Larson has seen it all. He's talked to the kids' parents.

"Parents break down and cry here. They tell stories: 'I had a job -- I lost my job. I have these kids -- the kids need help. We have nowhere to turn -- we go whole weekends without food.' "

He says keeping kids fed keeps them in school. Some of what he's seen is hard to take, including "watching big, tough-guy fathers melt into tears when I tell them that we've found a way to send food home on weekends."

I'm very proud to be related to him.