Last month was apple blossom time in the Hudson Valley.
For the first time in the last decade, May has passed without a single morel. We don't know why (it certainly wasn't for lack of looking). Perhaps it was the very weird weather we had this year (warm early, then cold and dry, then cold and wet alternating with hot and dry), or over-harvesting, or the fact that the woods are over-run with garlic mustard (an invasive plant that disrupts mycorrhizae in the soil). Whatever the cause, it's made for a Spring that doesn't seem like spring at all.
If this is what global warming has in store for us, we're not liking it one bit.
Regular subscribers to our updates newsletter receive these updates from our blog, Just Served
, directly -- but there is much more at the blog that isn’t sent automatically. Just Served dishes out more than reasonable people want to chew -- but, if you're feeling particularly unreasonable, and don't want to wait for these newsletters, you can follow us on Facebook
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," which is a kind of addition to our new book, Herbs: A Global History
, and includes a recipe that is not in the book .
Our latest completed book (Sausage: A Global History, for Reaktion's Edible Series) is written and edited (another huzzah!) and was sent to the publisher a few days after the contributor's copies of the herb book arrived. We're currently working on two other books that are not food-related, but definitely fun to write.
has reposted several of our articles (the entire list is available here
, along with several more noteworthy pieces on food history & science.
"In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly-shelled spring pea." William Wallace Irwin
PS: If you encounter broken links, changed URLs -- or know of wonderful sites we've missed -- please drop us a line
. It helps to keep this resource as useful as possible for all of us. To those of you who have suggested sites -- thanks, and keep them coming!
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----the new sites----
(brief looks at each book – with images of their covers and links to complete texts)
(Jan Whitaker’s blogpost about Duncan Hines, the man who said, “I would like to be food dictator of the U.S.A. just long enough to padlock two thirds of the places that call themselves cafes or restaurants.”)
(biographer Thomas McNamee remembers Craig Claiborne)
(a blog post, in The Guardian, about the inherent difficulties in writing -- and following -- recipes)
(remarkable article in edible geography, with photos and video)
(a culinary non-profit set up to support other culinary non-profits, featuring a detailed biography)
(a review, in The New York Times, of Lizzie Collingham’s book, The Taste of War)
(official website of "the Undisputed King of Cheeses")
(bioarchaeologist Kristina Killgrove’s article on what we can learn from skeletal chemistry; link to "Bioarchaeology of Roman Seafood Consumption")
(apple history from Cornell University's Albert R. Mann Library)
--how-to (inspirational or otherwise) sites for writers/bloggers --
----yet more blogs----
----that's all for now----
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"The Resource Guide for Food Writers, Update #140" is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication -- unless with the author's prior written permission -- is strictly prohibited.
Copyright (c) 2012 by Gary Allen.