Bloodroot, Sanguinaria canadensis
“Spring at last! Spring at last! Thank god almighty, it’s Spring at last!” Time to be back in the woods, searching for the wily ramp and shy morel (and admiring the early bloodroot, columbine, and wood anemone).
And, somehow, get the latest manuscript off to the publisher by its due date...
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 delivered automatically.
Leitesculinaria has reposted twenty-two of our backlisted (and vaguely historical) LC pieces here.
The month of May is no time for philosophizing; just enjoy it for what it is. Consequently, here’s this month’s bit of perspective from On the Table’s culinary quote collection:
Whether you take the doughnut hole as a blank space or as an entity unto itself is a purely metaphysical question and does not affect the taste of the doughnut one bit. Haruki Murakami
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 ----
(Sara Roahen on the trail of the quintessential Cajun sausage; in Garden & Gun)
(Laura Kelley on her visit to “the site of the world’s oldest known winery,” in what is now Armenia)
(olfactory bliss, or mephitic nightmare – your choice)
(Deana Sidney on the history of chile peppers’ migrations around the world; in Saudi Aramco World)
(Eater’s interviews with chefs about their cookbook collections)
(an online exhibition from The University of British Columbia; in English and French)
(“A peer-reviewed journal on food studies for graduate students.”)
(an exhibit at the Horticultural Society of New York)
(articles and recipes, most in English, some in Italian, some in French)
(interview with Southern food historian Marcie Cohen Ferris; in Guernica)
(as The Economist points out, it’s actually – faith an’ begorra – English!)
---- inspirational (or otherwise useful) 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:
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:
Want to support On the Table, without spending 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 this newsletter.
The Business of Food: Encyclopedia of the Food And Drink Industries (Hardcover) (Kindle)
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating (Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
“The Resource Guide for Food Writers, Update #163” 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) 2014 by Gary Allen.