Groundhog (AKA "Woodchuck"), Marmota monax
February is fast approaching, and a certain resident of Punxatawny, PA is preparing to elate or depress us with his prognosticating. In the event that the rotund rodent's forecast is not simpatico with your plans for the remainder of winter, we offer this website
. If you’re feeling especially vindictive, try this
(you'll find some satisfaction in the fact that the instructions call for boiling the miscreant violently).
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 slings more leftovers than most people want to face, especially this time of year -- but, if you that feel you're up to the challenge, you can follow us on Facebook
, or Twitter
. In the unlikely event that you find yourself stranded and book-starved, there's even a kind of index at A Quiet Little Table in the Corner
has reposted several of our own articles – and there should be another new one appearing there, hard upon year's end. Our backlist of LC pieces is available here
, along with several articles by more noteworthy writers on food history & science.
For this month's quotation from On the Table's culinary quote pages
, two naturalists speak of the beast du jour
My enemies are worms, cool days, and most of all woodchucks. The last have nibbled for me a quarter of an acre clean. Henry David Thoreau
As I came home through the woods with my string of fish, trailing my pole, it being now quite dark, I caught a glimpse of a woodchuck stealing across my path, and felt a strange thrill of savage delight, and was strongly tempted to seize and devour him raw; not that I was hungry then, except for that wildness which he represented. Henry David Thoreau
Every time I shoot a woodchuck, eight come to the funeral. John Burroughs
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. You’ll find links at the bottom of this page to fix everything to your liking.
----the new sites----
(opinion piece by Chris Schonberger, Nick Schonberger, and Foster Kamer)
(food writer and radio host of The Locavore Way)
(some medieval favorites from The Cloisters in NYC)
(details of the Maillard reaction and caramelization, in malting and brewing)
(some current ideas about the advantages of milk-drinking; on NPR)
(e-zine about food, drink, and travel, served with humor and a side of iconoclasm)
(evidence of herb use in medicine and cookery, back to he Neanderthals)
(when Thomas Wolfe wrote, "you can't go home again" was he talking about the tastes of foods and wines of the past?)
(Alex Renton's editorial, in The Guardian, about why the world's food supply must change, and some of the technologies that may be employed to do it)
(data base of edible -- and inedible -- molluscs with many links)
(searchable international culinary dictionary)
(Paul Campos' article, in The New York Times, questions the supposed connection between obesity and mortality)
(an exhibit at the American Museum of Natural History)
(Gary Taubes' article, in The New York Times, on the lack of scientific basis for restricting salt in the diet)
(newsletter about distilled liquors & cocktails; with recipes, articles, and trade news)
(the drink of choice for royalty and warriors, from the Aztecs to today's MREs)
(Cynthia D. Bertelsen points to a recent paper on what cookbooks can tell us about the past)
-- inspirational (or otherwise) sites for writers/bloggers --
(the pros & cons of literary agents)
-- yet another blog --
-- changed URL --
--- that's all for now ---
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose -- ever. Nonetheless, we will expose you to the following irredeemably brazen plugs:
Would you be willing to support this newsletter, if it didn't require you to spend a dime of your own money on it? It's easy. Whenever you want to shop on Amazon. Com, click on any of the book links below, then whatever you buy there (it doesn't even have to be one of our books) will earn a commission for On the Table.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #148" 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) 2013 by Gary Allen.