Some books to nibble on

If you have already chewed up M.F.K. Fisher, Elizabeth David and Wendell Berry, and perhaps Anthony Bourdain's Kitchen Confidential, try food politics with Michael Pollan's noble works. Try The One Straw Revolution: an Introduction to Natural Farming by Masanobu Fokouka. I also love Oishinbo, one of the seven-volume Japanese manga recently released in the US. Written by Tetsu Karinya and illustrated by Akira Hanasaki, Oshinbo ("the Gourmet") it chronicles the adventures of young Shiro Yamaoka as he eats his way across Japan to create "The Ultimate Menu" .

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Some books to nibble on posted by Tammy on May 31, 2010 @ 7:29 AM
Tags:   cookbook, food, reading
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Turkey shoot

When I was a girl, in rural Virginia, I was always upset to learn that my father was going to a "turkey shoot." My imagined version of this event dealt with the shooting of live turkeys, maybe in cages. In reality, a turkey shoot is a contest where participants shoot at paper targets and win frozen turkeys. In my life a turkey shoot is a full day of preparing, futzing, styling, adjusting, dusting, lighting, picking at with tweezers and such, eventually culminating in the final click of the shutter. Noonish, overwhelmed with the sight and smells, we also had these Plainville Turkey Burgers for lunch. They were satisfying and delicious with lots of fresh salad piled atop a warm whole wheat bun. I forgot the pickles. Shoot.

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Turkey shoot posted by Tammy on March 3, 2010 @ 3:28 PM
Tags:   burger, farms, plainville, shoot, turkey
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The Whole Truth behind Whole foods

In this month's The New Yorker, Nick Paumgarten has published a well written summary of the life and times of John Mackey, CEO and controversial co-founder of Whole Foods. His views may surprise you, and his approach is definitely one to learn from, even if that means what "not to do". Check it out at http://www.newyorker.com/reporting/2010/01/04/100104fa_fact_paumgarten

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The Whole Truth behind Whole foods posted by Tammy on December 28, 2009 @ 9:18 AM
Tags:   CEO and controversial co-founder of Whole foods, John Mackey
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Instant Grainification.

One of the reasons I love my job, is that I get to serve, taste, and use the products of our small but really nice client list. My recent favorite is the frozen, pourable, whole grains of Village Harvest Rice.

Until now, I was a rice cooker devotee. And I am not a gadget girl. But the rice cooker makes lovely grains and keeps them warm until dinner (or bedtime). I am now seriously looking at my rice cooker like it’s a Mac Classic from 1990. These rices pour like cereal, heat in seconds and taste like heaven. You can nuke ‘em for a couple of seconds or simply stick them in a pot and heat them with nothing added.

You could feasibly grab a rotisserie chicken from the store perimeter, a bag of salad and, say, a bag of frozen brown rice, and I’d call that dinner with no cooking. Here are the varieties:

Brown Rice,
Brown, Red and Wild Rice Medley
"Un" Fried Brown Rice
Spicy Thai Brown Rice
Quinoa

Also, they rock as an ingredient. Add them to soups, salads, and entrees and cut your time in the kitchen in half. We at Vittles think it's a concept that's suPOUR marketable.

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Instant Grainification. posted by Tammy on December 9, 2009 @ 8:24 PM
Filed under:   Foodie