It’s all relative I suppose, what we will and won’t eat. Clearly through the years people ate what was in their environment, and came to like certain stuff. The northern European set too often look down their collective noses at what people from different parts of the world eat.
I don’t get eating whale, though. This story was in the Times. Of course it’s all alleged at this point, so who knows. But I have to say, nobody should eat whale, I don’t care how good it is, some stuff you just don’t do (unless you’re absolutely desperately starving and you happen across a beached whale). my two cents, no you can’t have your change back.
Weeks ago Heidi and I had planned to take the kids to the Wisconsin Dells for the winter break. As it turned out a few days of splashing around in the “water” was just what the doctor ordered.
The one challenge was finding somewhere to eat, somewhere on the healthy side that is. Lots of places offer the magical trifecta of vast amounts of sugar, fat, and salt. Fast food abounds, as do over weight Americans.
I saw this article in the NRN. Should peoples eating habits be legislated? Is that the role our Government should play in the land?
What should be done about this epidemic, surely we can’t just say it’s “their” problem, not when the problem effects all of us, both financially and the human cost.
I support a hefty tax on fast food to both deter the behavior, and to pay for the problem. The same way we do with cigarettes. You?
as the team starts to reassemble, been lickin’ our wounds, we have begun to understand that we need to move on, life has changed, ain’t no livin’ in the past. speakin’ for myself, I am as hungry as ever. start over…
Ate at Craftsman last night, had the charcuterie platter, not sure if there is a better deal in this town, 15 bucks for crazy, crazy good meat. The dude Mike Phillips has a gift with the viande.
There was a great article on CNN yesterday about the “real food” challenge that Jennifer McGruther started.
I am not sure that I agree with the basic premise that, “You may well have paid good money for the food at one time, but remember, real health comes from real food, and real food never comes from a box.”
As a great rabbi once said, “if you give a man a choice between all or nothing he will usually choose nothing.” This “real food” challenge may fall under the “all” category, still it raises some interesting questions, worth the read.
In other news, OpenTable has pitched in to support “Fork the Fire”, and listed all of its contributing restos. The complete list, as I understand it is here. The fund will not be managed by Heidi’s.
I have heard from a lot of folks that had a great time at the Gastro Non Grata event this past weekend, sounds like loads of fun, I took the kiddies to the Wisconsin Dells (more on that soon).
Did you notice the pictures on Heavy Table about Haute Dish? Looks to be a real stunner, I am a sucker for vaulted ceilings. Clearly I have had misgivings about Landon’s approach, but at the end of the day I am excited about what I am hearing about the food, sounds like this may be a very exciting year.
I am speechless. It’s a minor miracle for me to have nothing to say, anyone that has ever read this blog is aware of my blowhard abilities. Yet today I have little to say, I am in awe.
Over the past week a number of restaurants, and a pastry shop have banded together to raise money for the folks at Blackbird and Heidi’s, and their respective staffs. As well a number of restos have called up to take on the staff at Heidi’s affected by the fire.
Yesterday Salty Tart, led by Michelle Gayer was donating funds for that purpose.
On March 14th the event “Fork the Fire“, will be held. Spearheaded by Molly Broder and famous epicureans Bob and Sue Macdonald, they are planning an evening, with 55 restaurants participating.
Some folks say that it’s adversity that builds character, yet others say it’s adversity that reveals character. I think this fire has revealed in many a character and attitude about community that goes to the very heart of why this is such a special place to live and work. Despite this misfortune, I can’t help but to feel tremendous grattitude.
On behalf of the team at Heidi’s please accept our sincere thank yous, a thousand times over.
I find the report real confusin’. This stuff about the hood? The hood was cleaned about 2 months ago, and six months before that, and six months before that…
The worst sort of restaurateur whine is this (from Grub):
Weeks ago Heidi and I had planned to take the kids to the Wisconsin Dells for the winter break. As it turned out a few days of splashing around in the “water” was just what the doctor ordered.
