I love to cook, and I love best using fresh ingredients from a garden near at hand. I prefer for the garden to be free from pesticides (since "organic" now entails all sorts of legalities and "biodynamic" has been appropriated by a single administrative body, I hesitate to use either term). I am strongly influenced by simple, "peasant" styles of cooking, particularly from southern and eastern Asia. I have some interest in the local forms ("Pennsylvania Dutch") of cooking, but that is limited. I am a great fan of William Woys Weaver's books (and of W3 himself: what a great guy!), but I just don't really dig most of the foods and methods here. So, I guess I am a bit of a turncoat. We do have to grow as a foodie community.
Here I intend to discuss not only the end products -- food -- but the philosophy, art, craft, and science of food and food preparation, including gardening, transport, ethical and legal issues relating to food, and anything else that seems to be relevant to food and foodies.
The title for the blog was suggested by the name my daughter gave to a kind of cooked salsa I make when summer squash and tomatoes are readily available. Thanks, Willow.
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