With September we enter the beginning of the fall harvest, before the bounty of summer has even passed. If you live for food, this is the time to live. August is just about gone, but we escaped (some of the) the heat by releasing a new Kindle book: Terms of Vegery
.* It's not really a food book, even if it does contain a large section called "Edibilia." It is nice to look at, but you probably shouldn't read if there's a risk of pulling out any abdominal stitches (it's chock full of snarky humor and perfectly dreadful puns).
I wet my plants."
*Terms of Vegery looks best on Kindle Fire, iPad, and Kindle apps for other platforms; there may be some slight formatting issues on smaller smartphone screens.
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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This month's quotation from On the Table's culinary quote pages
Celebrates Julia Child's first hundred years:
"As you get older, you shouldn't waste time drinking bad wine."
"How can a nation be great if its bread tastes like Kleenex?"
"I was 32 when I started cooking; up until then, I just ate."
"I'm awfully sorry for people who are taken in by all of today's dietary mumbo jumbo. They are not getting any enjoyment out of their food."
"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet."
"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit."
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
"The only time to eat diet food is while you are waiting for the steak to cook."
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!
PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or -- if you've received this newsletter by mistake, and/or don't wish to receive future issues -- you have our sincere apology and can have your e-mail address deleted from the list immediately. We're happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we'll see that your in-box is never afflicted by these updates again. There're links at the bottom of this page to fix everything to your liking.
----the new sites----
(Andy Altman-Ohr reports on Dan Graf's efforts to bring NY bagels to SF )
(Annia Ciezadlo's Granta article about the place of the bakery in Lebanese life)
(Jessica Stoller-Conrad discusses our absurd addiction to expensively elaborate kitchens; in The New York Times)
(Nancy Hawks Miller serves up "a lesson on the basic words and phrases you need to know about wine;" at Snooth)
(a collection of posts, from Eater, about some of the amazing – and amazingly quirky – things done with or about food)
(Melena Ryzik's New York Times article about an art event that featured a dinner of rat, "broiled and smoked and grilled")
(Alice Wilkinson's article about the foods of Maine, as explained by Sandy Oliver)
(the different races of corn, a project in Mexican Biodiversity from the National Commission for Knowledge and Use of Biodiversity; in English and Spanish)
(a glossary of porcine terminology, recipes, a map of classic NC BBQ joints, and archive of their newsletter, NCBS Pig Tales)
(a quick review from Huffington Post)
(bibliography of sources)
(Walter Jeffries's article in Mother Earth News)
-- inspirational (or otherwise) sites for writers/bloggers --
----yet more blogs----
----that's all for now----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
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"The Resource Guide for Food Writers, Update #143" 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.