What's Stirring, January 15, 2014
So much of interest!
Food Writing course...with me! I invite all who are interested in food writing to join me as I lead five weekly exploratory sessions on Food Writing at Joseph-Beth Booksellers, for the ever-more-wonderful Carnegie Center for Literacy & Learning. More details here. Register by calling Joseph-Beth at 859-273-2911. Here's the course description:
Sharpen your taste buds, along with your pixels: write, read, and indulge in a five week exploration of the boundless world of food writing. These sessions include practice writing (using “taste prompts” and Natalie Goldberg guidelines); study of food writing and images in blogs, books, magazines and social media; concentration on refining theme and voice for specific food writing projects; and an opportunity to publish on the class website. [BEGINNING/INTERMEDIATE]
Also, speculatively...I am working with some tasty friends toward designing and producing some pop-up tasting events. As soon as I know, I'll dish.
And on to the wider world we go.
- Farming and health care. How health care worries have affected farming vocational decisions up until now, in six well-presented slides: At Last: Linking Health Care and a Sustainable Food System: Slideshow. Perhaps Obamacare will help with this.
- What real farmers really eat. Too many farmers lack time to prepare and eat the wonderful ingredients they grow for the rest of us, according to Leah Koenig's story for Modern Farmer: Why Many Farmers Eat Like Crap. One piece of good news in a bleak story—one inventive farm is considering offering food prep work share hours to its CSA [Community Supported Agriculture] members: "Instead of volunteering at a CSA distribution or in the fields, the members would spend a few hours each week during the season preparing meals for the staff."
- Person making a big difference. Rich Copley's fine profile of Lexington changemaker Griffin Van Meter for the Lexington Herald-Leader captured and inspired me. Perhaps you too?
- Organization making a big difference. Grow Chattanooga apparently had a time-limited life, but a look at the website lifts my understanding of all the different ways communities can work to build a resilient local food economy. Thanks to Lexington's Local Food Percolator (open membership; weekly information exchange) members CC and EH for this information.
- Cold weather cocoa—or it that hot chocolate? Lots of cocoa and chocolate info dusting around the web, at just the right time.
- In The A-B-C's of Cocoa: Making the Best Choice for Every Recipe, PJ Hamel of King Arthur Flour provides a superb guide to six types of processed and natural cocoas. Some categories are completely new to me: Cocoa Rouge? Go to the end of the article for Susan Reid's surprising and unusual recipe for hot cocoa...or hot chocolate. More on this name question below.
- Cook's Illustrated tested Supermarket Cocoa Powders, including some high-fllying brands, and chose....Hershey's Natural Cocoa as the best everyday brand. The article includes detailed information about cocoa production and processing.
- Equal Exchange Organic Baking Cocoa. Good Foods Market carries this light, alkali-processed powder. It's my go-to cocoa, though I do keep Hershey's Natural in the house, and sometimes step out and try one of the big brand cocoas, like Valrhona.
- Stella Parks of Bravetart, my most trusted chocolate resource, distinguishes between hot chocolate and hot cocoa, and offers lots of marshmallow recipes and tips, in a delightful nest of interwoven posts. Start with Hot Chocolate, try that marvelous recipe, maybe stop and make a few homemade marshmallows, and then make your way through the rest of Stella's intelligent posts on drinks made with chocolate.