Is modern agribusiness with its abuses of labor, animals, and health a form of idolatry? Perhaps. But pride in our food sources or esthetic can be idolatry too. Continue reading the idolatry of food
Even the devout often give thanks with no consideration to the rain, the soil, the farmer, the process, or even the taste. There is no awe of the miracle, especially if it comes in a box. Continue reading on table grace
Weather like this makes you want to slow down. And it’s too hot to cook food. Or to digest it. But even simple meals require a little planning ahead. Continue reading simple summer suppers
AP food editor J.M. Hirsch: “They say in journalism, we can ruin lives. But we can also ruin dinner.” Continue reading Fluffernutter made famous
Cindy Dulay, over at southerneats, says “There really isn’t much, if any, difference in the taste of slow cook and quick cook grits. Slow cook takes 20 minutes of boiling to cook, while quick cook only takes 5 minutes.”
I don’t know what she is talking about. My idea of “quick grits” takes an hour. I’ve got grits in my freezer from Anson Mills that takes four hours to cook in a crock pot, a caramelizing process that results in a sweet, smooth taste that rivals fresh sweet corn itself. But you have to wait for it.
Continue reading “will they serve grits in heaven?”