In Print: Clips From Food Sections

29movie_6005. – The Chicago Tribune Foodzie allows buyers to track products to its source in a few clicks “When you buy a tomato, an ear of corn or even a jar of salsa at your local farmers market, it’s easy to find out anything you’d like to know about it — who produced it, where it was produced and what went into producing it. And, if you don’t like it, the next week you can go back to the stand and let the grower know what you didn’t like about it.”

4. – The Boston Globe Chef’s Table “They work hard to feed you. But what do chefs, servers, bussers, and dishwashers eat to fuel themselves for their shifts? Often that sustenance comes in the form of staff meal, also known as family meal, dishes prepared solely for those who work in the restaurant.”

3. – The LA Times A New Crop of School Gardens “It may seem counterintuitive to start new programs in this economic climate. Summer school was canceled at many campuses this year, the $1.7-million California Instructional School Garden Program grant to the Los Angeles Unified School District has expired, and the budget crisis has left countless teachers unemployed. But this groundswell, largely sparked by parent and community interest — and perhaps some inspiration from Michelle Obama’s White House garden — is finding support in all the right places.”

2. – The NY Times Film Food, Ready for Its ‘Bon Appetit’ “Susan Spungen, the movie’s food stylist, had spent a dozen years as Martha Stewart’s food editor. She had been a caterer before that. She understood pressure. But she knew she was in the weeds the moment she arrived at a Manhattan restaurant to shoot the scene. For starters, the chef that Ms. Ephron had recruited to cook the sole was instead pressed into service as the scene’s waiter. That left Ms. Spungen uncharacteristically unprepared. The restaurant didn’t have a nonstick pan, and the chef forgot to tell her that the secret to the dish was a light coat of Wondra flour.”

1. – The Washington Post Julia Child: Real vs. Reel “Does Child come alive in the film? Does the movie accurately depict her cuisine, her recipe-writing technique, her personality? Is the big-screen version of Child as intellectual and as political as the woman in flesh and blood?
Maybe. As they nibbled on fresh-baked bread, cornichons and charcuterie, those assembled at L’Ecole, the restaurant of the French Culinary Institute in Manhattan, could agree only that Child was too important and indelible a personality for a film to easily capture.”

photo from The NY Times

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