Posts Tagged ‘Food’

While his comments were about the food production industry in the U.S. I’m amazed at how relevant these comments are to many things today.

“I’ve always been surprised at how successful we have been at hitting the bullseye at the wrong target…”

“We’ve become a culture of technicians. We’re all into the how of it. And nobody’s asking …but why?”

” A culture that just views a pig as a pile of protoplasmic inanimate structure to be manipulated by whatver creative design the human can foist on that critter will probably view individuals within it’s community and other cultures within it’s community of nations with the same type of disdain and disrespect and controlling type mentality.”

Owner Polyvore Farms, Shenandoah Valley, Virginia
Food Inc.

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A week ago the Project Manager on my project at work, who has many stories credited to his name told the project team that he had made a fritata over the weekend with a bacon lattice.

Now anything with bacon is better. But  there’s something so satisfying about just the words Bacon Lattice.

I post the pictures in tribute to a man with good taste.

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On the fourth I went down to Eastern Market for some Independence day fun at Eastern Market. Amongst the fresh food and the artisans is a pickle vendor. YES! A pickle vendor. To me this was absolute heaven. I’ve been a pickle fan for as long as I can remember. I have great memories of following my mother down to the Capitol farmer’s market on a brisk autumn morning when the cucumbers were in bumper crop and enjoying the sounds, smells and smiling faces. Shortly thereafter finding myself sitting in front of a towering pile of cucumbers on the kitchen table while a striking smelling brine brews on the stove. My mother was an industrious canner so I have some experience with how a cucumber become a pickle. But I don’t think I was ever a real connoisseur until I discovered the IN A PICKLE, vendor. IN A PICKLE sells a variety pickles and olives all made from a local farm. They sell individual pickles on a stick, pickles by the pint and quart. I never really liked the fresher pickles until I hit my thirties. Before I wanted my pickles good and petrified. I remember anxiously waiting for the pickles we packed in the fall to be ready to be eaten in the early spring. I in fact would run down to the cellar, and look at the color change over time, my mouth salivating for that salty goodness. A few things I learned from the IN A PICKLE folks were these variations. A kosher pickle has Salt, Water, and Vinegar, as well as the appropriate blessings or authorizations. A (Full) Sour Pickle is only Salt and Water. Of course you can add dill or whatever special spices you like. But then there’s the Half Sour Pickle, which basically means it only sits in the bring for half the time of a full sour. Full Sour = 3 months or more) Wish I’d know that was an option as a kid, I’d have been pickling it up a lot sooner! Since discovering the pickle vendor I’ve been back for more varieties, and find myself feeling a bit glutenous after I down a pint single-handedly, but hey at least it’s not ice cream right?!!!

Make your own pickles.

Check out the history of pickles

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