Thursday, February 27, 2020

Earth Fare closes

Earth Fare, longtime customer of the Bakery, has filed for bankruptcy, in a supermarket war that has only gotten more intense locally as Publix, Wegman's, and Sprouts have entered the market.

Thursday, February 6, 2020

The grit whisperer

(Also, nice mention of Bill Neal, founder of Crooks Corner and granddaddy of Southern Nouveau)

Tuesday, February 4, 2020

We Are The Weather

We started a quarterly "Book of the Season" sale in November with Emily Wallace's Road Sides. This month we introduce We are the Weather by Jonathan Safran Foer

Image result for we are the weather

Our blurb:

Jonathan Safran Foer’s We are the Weather tackles global warming, our eating habits, and the helplessness we feel in the face of corporations and legislators that are ruining the environment for our children. Disturbing in a cathartic way, his alarmist prose activates with humor and pathos, spurring us to question our daily activities and the politicians who would deign ignore the obvious disruption to Mother Nature’s ordinary workings. Just as Ta-Nehisi Coates’ Between the World and Me was penned as a letter on race to his son, Foer frames his polemic through both the lens of his children and his Holocaust-surviving grandmother. For the sake of your children and grandchildren, read this book now!

We seem to be in a cultural moment where we are highly focused on recipes and cookbooks detailing  archetypal comfort food (e.g. hummus, babka, artisan pizza). I heard a podcast yesterday where David Chang went on at length to describe his "perfect" BLT. Safran Foer's book seems to beg the question: What if the massive collection of all these rediscovered homespun recipes like pie crust and biscuits and mandelbrot are some of the last that will be published before civilization-changing climate change decimates the food culture we have come to exalt and fetishize as so called "foodies"? What kind of world will it be where New York-style pizza is no longer readily available and also no recipes exist for how to make it, and even if one could make it, there is no commercial yeast, or no conventional roller-milled white flour (fyi - white flour was only available to the rich in the 1800s)? Baking and cooking recipes/processes/methods are not only technology, but knowledge that could disappear in a generation or less. Let's commit to treasuring and saving recipes for delicious handmade, homemade food.