Dining and Opining

Over the weekend, we got to be the recipients of some world-class hospitality, delicious food, and beautiful farm scenery, while visiting friends in eastern Iowa. Soon upon arrival, we were greeted with this brunch feast: Many of the ingredients were from the farm on the grounds, just picked that morning: the mint in the watermelon salad, the kohlrabi (sprinkled with tagine spice in the third photo below), the strawberries, the fennel (in the last photo below), and the kale in the scrambled eggs (pictured above). After stuffing ourselves with all of these goodies, we got to take a tour around the farm. Our friend ST works at a boarding high school that has a 35 acre farm onsite. Much of the school's food comes from this farm, and all the students work the farm and learn about food issues as part of their broader education. Awesome. Here we are crossing the muddy path on the way up to the fields, sinking our toes deep into the squishy cool wetness: A view of our ...

Last day of May! Despite my infrequent posting around here as of late, I try not to let a month pass without a single post. So, a short post with some links to articles and recipes and opportunities in the food world. Share links of your own in the comments! --- Some recipes we've made and enjoyed recently, or are planning to use soon: General Tso's Sauce (plus added garlic and ginger and extra chili garlic sauce, served over baked tofu, broccoli, carrots, and rice) Baked Mac and Cheese (this much dairy and cheese makes this a company-only food for us) Creamy Wild Rice Soup (in the works for tonight, with pre-pressure-cooked wild rice) Cherry Cream Muffins (based on this recipe ) Food-related articles and opportunities: Wanna write or do food photography for a a daily international food chronicle, The Rambling Epicure ? Details here .  Check out what my friend Mike Roy ( Three Rule Ride ) is eating in Yunnan, China one part of his bike ride across Asia: Yun...

Even though the weather is taking its sweet time to warm up here in Wisconsin, I'm already dreaming of spring flavors and ingredients that might show up at the market before too long. Asparagus and ramps and garlic scapes, oh my! In honor of those bright green flavors, I've put together a recipe round-up for a few of my favorite spring ingredients, to remind us of the crispness and freshness that is to come. Click on any of the photos or recipe titles below to go to the complete instructions!

In just a week and a half, on April 23, Michael Pollan's new book, Cooked , will be released (on my birthday, no less!) I can't wait to get my hands on it. From what I've read, like his other books, Cooked , will be a fascinating mix of personal stories, historical tidbits, sociological analysis, and insightful commentary. The book is billed as a personal take on Pollan's experience with cooking and the way it shapes his relationship to food, community, and the environment. When I heard Pollan speak at the American Historical Association earlier this year, he described how he often takes on the persona of the "clueless narrator" in his writing. By beginning with a series of questions he doesn't know the answer to (or can pretend that he doesn't, or once didn't), he can bring the reader along with him on his journey of discovery. Cooked uses this strategy, letting readers follow Pollan into the kitchen as he discovers what cookin...

  What an opportunity! Apply by April 1 for a $10,000 Fellowship to produce a piece on food and farming, to be edited by Michael Pollan and other leading editors!  How I wish I had the qualifications of a real journalist (and the time!) to apply.  But maybe one of you will?  All the details here: http://journalism.berkeley.edu/projects/foodfellows/ CLICK HERE FOR THE ONLINE APPLICATION

  Mark your calendars for this very exciting Madison food event: Madison Food Camp!  Saturday, April 13, 2013 from 9:00 AM to 4:30 PM   Sign Up, And See More Details Here This one day event will bring together people from the community to share knowledge on all thigns food.  Exciting topics like gardening, bee keeping, fermenting, canning, chicken wrangling, foraging, permaculture, raw food preparation, cheese making, brewing, composting, and more!  $10 gets you in for the whole day.  The organizers also welcome others who are interested in presenting. Sign Up