“I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I’ll continue to climb, trying to reach the top, but no one knows where the top is.”
FOOD WEEK: Day 4
Turning 14 in Cincinnati -
"I worry about surviving."
Let’s Tell This Story Properly | Granta Magazine -
Jennifer Nansubuga Makumbi :: 2014 Commonwealth Short Story Prize winner
The Art of Neil Gaiman - Boing Boing
Late lunch :: curry udon (カレーうどん) with egg and green onions #WhatIMadeForLunch
12 Tips for Raising a Child Who Won't Sexually Assault | Psychology Today
Ezra Update: Japanese alum's 1886 notebook returns to Ithaca
You’re Eating Fake Tortillas, and Diana Kennedy Is Pissed About It
“Why is it that we have allowed people who are totally incompetent in food to design our food?” Diana Kennedy was saying, her gray and white hair lifting lightly in the breeze. “Our food doesn’t have the flavor it used to have. I remember the chile poblanos, full of flavor, thin-fleshed, very dark green, and that big. Now ¡olvidalo!”
“Forget it,” she said. Today, there is actually a four in ten chance a chile poblano served to you anywhere in Mexico has been imported, most likely from China. Kennedy knows this, and the truth seems to burn through her entire being.
A living legend in food, Kennedy started exploring the markets of Mexico’s towns and villages more than fifty years ago, meeting cooks and gathering plants and recipes with the precision of a ethnobotanist. It has been her lifelong project of achieving total intimacy with Mexico’s native ingredients.
Sitting at Kennedy’s outdoor dining table with a tiny glass of mezcal before me, I struggled to imagine the flavor of the chile poblanos back then because fifty years ago, Mexico and the planet were simply different places than they are now. There were less people, for one, and probably a lot less contaminants in the air, in the soil, in the water. In our lives.
There was no transgenic corn in Mexico fifty years ago, and definitely none imported from the United States—as there is today—not in the land where science has agreed that corn was born.
At 91 years old, Diana is old enough to remember what that Mexico tasted like. Her palate fuels her ideas—and anger.
“People are losing taste, especially in the US, and then it passes to Mexico,” Kennedy told me. “It’s ridiculous, but then nobody has paid attention to the agriculture in Mexico.”
Today Julia Collin Davison and Jack Bishop of America’s Test Kitchen take on the challenges of gluten-free baking. The interview is full of tips and recipes to help you navigate this tricky territory. ATK’s Jack Bishop says:
“People don’t really want to make two batches of cookies, one with wheat flour and one with gluten-free flour…They want to make one batch of whatever it is that’s going to be good enough for everybody and isn’t going to be a question of one person who is satisfied and everyone else is suffering in silence. It needed to be good enough that everyone would be happy.”
You can find recipes and more info about their book, The How Can It Be Gluten Free Cookbook on the interview page:
'Test Kitchen:' Have Your (Gluten-Free) Cake And Love Eating It Too
(PS: The Fresh Air staff taste tested these chocolate chip cookies and they are amazing)
photo courtesy of America’s Test Kitchen