Archives about food
I opened the refrigerator and saw nothing but a pile of stripped oranges, a pyramid of them, all the pale yellow color of rind. They would be so easy to eat—pre-peeled, unarmored. The little gouges in their rinds matched the diameter of B’s fingernails exactly. But for some reason oranges now filled me with dread.
Toro Bravo: Stories. Recipes. No Bull. by John Gorham and Liz Crain McSweeney’s, 2013 * If you’ve ever been to one of Chef John Gorham’s restaurants in Portland, you know that his menus are a little stubborn. They’re not big on being shoved into one specific category. In fact, try describing one of his restaurants
Forget Thanksgiving. I decided to theme November “Food Month” based on my discovery of a book called Grand Forks—a collection of restaurant reviews by the prolific Marilyn Hagerty, whose food column “Eatbeat” has been a staple in local paper The Grand Forks Herald since the mid-1980s. Hagerty gained some notoriety in 2012 for an Olive Garden
“You may be an undigested bit of beef, a blot of mustard, a crumb of cheese, a fragment of underdone potato. There’s more of gravy than of grave about you, whatever you are!” ―Charles Dickens, A Christmas Carol ________ Several years ago, I went to an off-off Broadway production of A Christmas Carol. Perhaps it