As my dear friend, the eminent biographer, Blake Bailey, knows, I am not to be trifled with in the morning. He actually tweeted that he’d sooner breakfast with a cobra. I’m angry that I’m conscious, I’m angry at the world, I’m angry at the stupidity in every direction, the mirror most of all. After I get a few hundred words under my belt and the writing work is underway, well, birds start to chirp and hope begins to dawn. So it was last Friday was when I made the error of checking Twitter first thing only to find this weird Dr. Hyde version of venerable journalist Peter Kaplan, making demands of me. He’s lucky I checked my twitter feed after today’s 750 words of deathless prose as he’s started it up again. Who the hell is Read On »

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“You should get more of this,” my daughter, almost 18, said, chewing on some of SlantShack grass-fed beef Jerky. “It’s really good.” Never mind her phrasing (would have been nice? “Beloved father, I would be eternally grateful to you and wash your car if you bought me another sample pack of this most excellent jerky”). But OK. She’s a jerky hound, I love her, so when I found this small jerky biz on the OpenSky site I gave it a shot. I’d never have known about the Jersey-based business had it not been for OpenSky, an Internet marketplace that I’ve been a part of since before they even had a website (first post, 11/9/09). I just thought their concept was cool. People who know what they are talking about in a certain field (me: food and Read On »

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  Forrest Pritchard is a seventh-generation family farmer (skip this intro and read his guest post below if you’re pressed for time). His farm, Smith Meadows, is in Berryville, Virginia. The guy is clearly a lunatic, as his new book, Gaining Ground: A Story of Farmers’ Markets, Local Food, and Saving the Family Farm, shows (here’s the Publishers Weekly review of the book). He’s also started a blog (because he has so much time on his hands)—read this excellent post on What NOT to Ask the Grower at Your Local Market, it’s hilarious. Thanks to our mutual friend, Carol Blymire, Forrest offered to write a guest post I’m proud to put up here. I love to write about my region’s farmers, such as livestock farmer Aaron Miller and a record store clerk who got it in his head to raise Read On »

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This is a boldly flavored cocktail created by my chef, Michael Pardus, who teaches the cuisines of Asia at the Culinary Institute of America. Flavors galore—Meyer lemon, vanilla, ginger, American whiskey. I especially admire the clever use of ginger from a chef who uses it all day long in class (he taught me to peel ginger with a spoon—works great; he sometimes adds fine julienne to the glass to chew on as he sips). All the elements swirl beautifully together (regular lemon juice will work too if you can’t find Meyers). For a light summer cocktail, he tops it off with a couple ounces of seltzer (and maybe an extra splash of whiskey if you’re Chef Pardus). The vanilla, delivered via a simple syrup, and ginger mix beautifully with the whiskey. I chose Dickel Tennessee Read On »

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No, wrong. America has a serious THINKING disorder. See that white stuff raining down from my fingers? It’s salt. And it’s the way you should salt the food you cook on your stove top or the chicken that’s going into your oven. But if you listen to the ABC Nightly News reporting about The Dangers of Salt, aka ABC News acid reflux, and then read today’s NYTimes page one story saying that salt is not bad for you, you must be wondering who to listen to. Well if you are, just stop listening and think for your fucking self. I have a dear friend who prevents his kids from drinking any milk other than nonfat milk but thinks nothing of serving them Kraft Macaroni and Cheese. Seriously. (The nonfat milk issue is not uncommon, judging Read On »

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