Articles Tagged “farm”
We wanted to take a minute to remember our friend, baker, and inspiration Marion Cunningham, whom we lost on Wednesday. Famous for the rewrite of the Fannie Farmer Cookbook, we remember her for her many other contributions to the table as well. Namely, writing salaciously about pancakes, championing a waffle recipe that is not to be beat, and, most importantly, being a strong spokeswoman for home cooking in her own quiet way.
Her dessert-for-breakfast Heavenly Hots, as Amanda once wrote, “clarify what’s wrong with other pancakes,” which, come to think of it, is much like she did with everything else. Starting with run-of-the-mill ingredients, she developed, tested and tasted so that home cooks everywhere could have the very best version grace their tables. Like biscuits (also Merrill’s go-to recipe), say, or peanut butter cookies.
Marion’s homemaking was always cut with a sharp, sense of humor. An article from the Times points out that, while instructing how to crack a coconut in a recipe, she suggests to throw it on a patio. “That’s how monkeys do it,” she wrote, “and they are professionals.” Which, as it happens, was -- and remains -- a very sounds argument.
The New York Times printed a poem in her remembrance, one that we think is very apt, and reminiscent of her no-nonsense, crisco-using, cooking for the laymen ways. Which she did beautifully. Marion was, in short, the mother that lives on our cookbook shelves.Read More »
Friend of FOOD52 Sarah Rich is a busy woman -- between the fantastic Longshot Magazine and a career writing for everyone from Gourmet to Wired, she's been traversed every corner of the food world. Her most recent project is Urban Farms, a new book with photography by Matthew Benson that we wrote about a few weeks ago.Read More »
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, we bring you a food mini-series from an award-winning filmmaker.
We try to be as conscious as possible when we eat. More often than not, we buy organic, we buy local, we favor small producers. Somehow, our asparagus tastes better if we can call the farmer who harvested it by name.
These are all contributions to our food system on a local level, but can we do more? Before we can play a role in redefining it, though, we must first understand what it is, how it works, and the changing of hands our food experiences in going from plot to plate. We’ll soon have help.
In a new, on-screen reincarnation of the internationally syndicated radio show, Deconstructing Dinner aims to “inspire all of us to question the origins of our food, and in doing so, stimulate the emergence of new and vibrant food cultures.” Its six-episode series will focus on ways that we, as conscious eaters, can play a more involved role in the food system from which we are nourished. Watch as world-renowned chefs and experienced farmers explain how to raise your own chickens, or make your own sausage, all in an effort to fortify your investments in your own dinner.
Contribute twenty-five dollars, and in return, you’ll receive a digital download of the complete season. One hundred will get you a whole slew of rewards, including a signed photograph from a set, a Klean canteen, and the entire first season. All pledges will go toward Deconstructing Dinner’s production budget, so that funding-willing, they can teach us how to eat smarter with their series by the spring of 2013.
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Deconstructing Dinner - A Mini-Series on Food from Kickstarter
Today: Tom muses on the raw materials of the kitchen and why he cooks over a plate of Ham-Cured Goose Legs with Butter-Poached Peas and Carrots.
Just the other day, my dad was leaning against the fence watching the chickens do what chickens do while I knelt nearby, weeding some rogue arugula out from around the grapes. All the while, we engaged in a round of small talk.
Soon enough, the conversation turned to the chickens.Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.
Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more.
Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
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Today: Tom gets into a tight spot with some bees -- but makes the most of his situation with a honey granola tart.
"Crazy-drive, dad, crazy-drive," both girls yell in unison from the back seat of the car.
So in the soft yellow light of a warm spring morning, I do. I weave the car back and forth, fishtailing and tossing gravel from the drive into the tall prairie grass all the way up to the bus stop. If it wasn't so fun, it would be an offense to the quiet of first light.Read More »
After living in Madrid and Paris, cristinasciarra learned of the wonders of the market -- and creative, seasonal, and honest cooking too.Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
We're sharing some of the best discoveries from our food lives. This week: We go from farmers' market to Finals Week to Hawaii -- a busy week for us FOOD52ers.Read More »
Merrill embraces a new way to get dinner on the table.Read More »