Saturday, June 30, 2012
The America's Cup World Series in Newport, Rhode Island may be easiest compared to Grand Prix de Monaco. Except in the water.
Thursday, June 28, 2012
Salt Water Farm represents so much of what is important, combined with what is viscerally appealing. Classes and supper clubs focus on "traditional methods of cooking locally sourced ingredients", in an exquisite coastal Maine setting.
Sunday, June 24, 2012
“[New Englanders] very contentedly made a little clique of themselves and intermarried very much, with a sure and cheerful faith that in such alliances there can be no blunder.”
- John Morse, Jr., in Memoir of Colonel Henry Lee, as quoted by Judson Hale.
Children of the first settlers of the New Hampshire seacoast town of Hampton: Here, from the family tree, brothers from one family married sisters from another family, and a child from each of those marriages then got married and had children. As a result, the fourth great grandfather had the same great grandparents on both sides.
Wednesday, June 20, 2012
If you are headed in or out of Camden, be sure to bypass Route One and see the Scottish Belted Galloways of Aldemere Farm.
Saturday, June 16, 2012
Thursday, June 14, 2012
Saturday, June 9, 2012
|Local Food, Minimally or Not Processed|
The type of food spending is ego-food (a great term heard a while back). Here, "clever" chefs do all sorts of machinations to food, including stack it, drizzle it, fuse it, or separate it to make it less recognizable, more expensive, and less good. As with modern art, it necessitates a response; and because we are polite, it comes out, often reluctantly, as positive. And this ego-food is often marketed falsely as dichotomous to the cheap, over industrialized, seasonless food that is ubiquitous today.
There are some amazing surprising combinations of flavors and textures. But the freshest healthful foods, minimally prepared, are much more luxurious to me than any Rube Goldberg concoctions of an ambitious chef.
|One half expects there to be less tolerance for the ego-food productions of ambitious chefs, such as this dessert.|
Wednesday, June 6, 2012
“Many islanders lived their whole lives on the islands where they were born; there they died and there they were buried. To survive, they had to be self-reliant, to build their own boats, to raise all of the food they did not take from the sea, to attend to their own sick, and to treat their own injuries...
There was nothing anywhere that was unnecessary; nothing, whether the work of man or nature that existed without a purpose.”
- Eliot Porter, Summer Island, Penobscot Country (from a battered 1966 copy, about Great Spruce Head Island, Maine)