Atlantic Herring (Clupea harengus)
in the Hudson Valley’s Black Creek
Sure, it’s trout season, but the arrival of herring in local streams is a much more dramatic indicator of the arrival of Spring. These spunky little fish push their way upstream from the ocean into little streams to spawn... by the millions. If ever there was a demonstration of the “lusty month of May,” it’s the sight of a tiny brook, filled bank to bank with silvery bolts of pure energy.
How like herrings and onions our vices are in the morning after we have committed them. Samuel Taylor Coleridge
The herring are not in the tides as they were of old… William Butler Yeats
Then, when you have found the shrubbery, you must cut down the mightiest tree in the forest... with... a herring! Monty Python
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 who have pointed out juicy sites (like Cynthia Bertelsen), 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 ----
(Ken Sayers, at Phys.org, provides a different view of the paleo diet)
(links to online texts of 19th & 20th century cookbooks, from LeMoyne University)
(Robert Moss, at Serious Eats, dishes on the dish’s non-Texan origins)
(Zenia Malmer, at The Victorianist, on “...the blundering Victorian cook, a much overlooked figure in culinary history...”)
(Ryan F. Mandelbaum decants at Gizmodo)
(leafing through the Anonyma Toscana, a fourteenth-century Italian manuscript)
(Raymond Sokolov, at The Best American Poetry, on how trying to recreate am authentic dish is a fool’s errand)
(Craig Cavallo spills the beans... and lentils, pulses, and other legumes)
(Mark Schatzker, on NPR’s The Salt, interviews Gordon M. Shepherd, author of Neuroenology: How the Brain Creates the Taste of Wine)
(Francisco Javier Murcia, at National Geographic, on the structure and functions of these erudite dinners; if you want to know more about the food itself, read The Deipnosophists of Athenaeus)
(Extra Crispy looks at the processes and procedures, ancient and modern, that lead to a great cuppa)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
---- that’s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.
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:
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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...for the moment, anyway.
The Resource Guide for Food Writers, Update #199 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) 2017 by Gary Allen.