Brook Trout, Salvelinus fontinalis
April Fool’s Day: A fly fisher’s religious holiday,
celebrated by tricking oneself into thinking that this year it will be
different. It won’t snow, icy water won’t overflow one’s hip boots, one won’t
be surrounded by worm fishermen who haul in fish after fish while one silently
prays that one’s fingers won’t be too frozen to respond in the unlikely event
that a trout actually takes a fly.
Opening Day is the reason Irish Coffee was
Last month, Roll
Magazine ran our article about searching for morels. “Spring: An Old Man’s Fancy Turns to Thoughtsof Mushrooms” is almost the opposite of a how-to article.
You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can
be found at A Quiet Little Table in the Corner.
This month’s quotes (from On the Table’s culinary quotecollection) are even more fishy
My fare is really
sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout
parched meal pepper and salt, and a good appetite; the last is not considered
the least of the luxuries. Journals of
Lewis and Clark, Thursday, June 13, 1805
Give a man a fish; you
have fed him for today. Teach a man to fish; and you can sell him fishing
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and keep them coming!
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(Fabio Parasecoli, at Huffington Post, on a recent book about
the role of race in the White House kitchen)
(Daniela Blei, in Kitchn, on the shady history of the
delicacy in America)
(Amanda Yee, at Paste, on a nearly forgotten item of
travel food; see also “Unpacking the Chicken Box: The Story Behind Baltimore’s Carryout Staple”)
(guide to some of the
special collections in the library of the University of Guelph)
(Frank Bruni’s New York Times op ed, “We’re brutal on
eating habits, period.”)
(Randy K Schwartz examines the intersection of
philosophy and gastronomy, in Repast)
(Esther Mobley, in the San Francisco Chronicle, on what happens as wines age, and how—and
why—we react to the changes)
(Ed Yong, in The Atlantic: Fred Flintstone was a
(Lolis Eric Elie, in Oxford American, on the
little-recognized influence on Creole cooking by black cooks)
(Arielle Milkman, at Eater, on how a Black Panther project
led to the creation of a federal program)
(Simon Cotton, in The Conversation US, gives us something
to chew about Glycyrrhiza glabra)
(Nicola Miller covers
everything except Monty Python’s take on the subject)
(Eboni Harris, at Highsnobiety, on the denial of black
contributions to a classic regional cuisine)
(Jeremy Glass, at Extra Crispy, listens to these foods,
and decided that “eating crunchy food produces an orchestra in our brain that’s
playing, like, every one of your favorite songs at the same time”)
---- inspirational (or otherwise useful)
site for writers/bloggers ----
---- still more blogs ----
---- that’s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo
and commercial flim-flam:
URLs we provide may link to commercial sites (that is, they’ll cost you money
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them here, and provide them without any form of recommendation—other than the
fact that they looked interesting to us.
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Resource Guide for Food Writers
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Herbalist in the Kitchen
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A Global History
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to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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The Resource Guide for Food Writers, Update
#198 is protected by copyright, and is provided at no cost, for your
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Copyright (c) 2017
by Gary Allen.