Julia Child retrospective, part 1

I haven't seen the recent movie, Julie & Julia, but hope to see it soon. The reviews and related commentary have been voluminous and enjoyable.

The L. A. Times ran this slideshow of photos looking back at the life and career of the famed gourmet cook who brought French cooking to America's kitchens, dining rooms (and living rooms via her television series).

Here's the accompanying caption to the slideshow:

Meryl Streep's mesmerizing performance in "Julie & Julia" had one downside -- walking out of the theater, it was hard to remember what the real Julia Child looked like anymore. That's because Streep was magnificent at channeling the endearingly awkward mannerisms and high-pitched voice of that master chef. So we decided to comb the L.A. Times article and photo archives for Julia Child highlights. And when we did, we were struck once again: No offense, Meryl, but the real Julia Child is absolutely unforgettable. Bon Appetit!

Happy April!

Nothing says "spring" like a wad of processed sugar--MMMMM! Yes, it's time for Peeps. Check out this article about the marshmallow candy, in, of all places, Saveur magazine. Here is a summarizing excerpt:

It's not easy separating Peep fact from fiction, but this much is true:
• About 350 million chicks and 250 million bunnies will be produced this year.
• Peeps are made of sugar, corn syrup, gelatin, potassium sorbate, artificial flavors, and carnauba wax.
• Each Peep packs a mere 32 calories and 0 grams of fat.
• Many connoisseurs prefer their Peeps stale.
• In 1991, Peeps lost their wings for a sleek, modern look.
• It used to take 27 hours to make a batch of Peeps; the gelatin had to harden overnight. Today, with new technology, it takes 8.5 minutes.
• Peeps receive their colors when they pass through a sort of wind tunnel and tinted sugar blows around and adheres to their sticky bodies.
• Other seasonal Peeps include Spooky Cats, Happy Pumpkins, Christmas Trees, and Snowmen.

And if you want to do more with your Peeps than just eat them (or see what other people do with them), check out the Washington Post's 2nd annual Peeps diorama contest.

(Photo by Daniel Leininger; used by permission.)

Sepia restaurant in Chicago

Lately, I've really been wanting to do another food post, so when we went to Chicago recently and had dinner at Sepia, I knew I had my topic.

Besides the great locally-sourced menu and laid-back, chic ambiance, Sepia comes with recommendations from friends and from Michelle Obama!

In January, the San Francisco Chronicle's story about the Obama's Chicago said this about Sepia:

Occupying an 1890s-era printing house, with decor that artfully intertwines the historic (old Chicago photos) and the modern (chandeliers encased in huge cylindrical shades), Sepia is said to be Michelle Obama's favorite restaurant. And its chef, Kendal Duque, was reportedly a top contender to cook for the Obamas at the White House.

Obama, art, food

Recently, the Smithsonian Institution displayed a portrait of Presidents Obama and Lincoln--made from cupcakes. Here is the New York Times post on the exhibit, which became a party where everyone ate the cupcakes.

Also, here is the Smithsonian's video of the artist telling her story about how she created the "mosaic" of the presidents.

(Photo by Luce Foundation Center, Smithsonian American Art Museum; video by Meredith Bragg.)

"The long arm and the hungry mouth of the law"

Schools, nutrition, and bake sales collide in this recent story in the New York Times. I am all for teaching children about healthy eating and nutrition, but a cupcake ban?!! Why should school policies or state regulations take the place of ordinary common sense and self-discipline?

In Berkeley, Anna X. L. Wong, a kindergarten teacher at Jefferson Elementary, incorporates “good foods” versus “bad foods” into the curriculum and offers her students healthy snacks, including edamame.

UGH!

(Photo by D'Arcy Norman; used by permission.)

Amber waves of grain

This is a familiar mid-summer sight from my childhood in Kansas--wheat fields that stretch to the horizon. My mother's side of the family has been raising wheat for at least four generations.

Now, even wheat has become part of the local-food movement. The New York Times reports that locally-grown wheat produces unique-tasting flour.

"Midwestern wheat has been bred for uniformity and yield instead of flavor or nutrition, they say, and processed for shelf stability. But avoiding commercial flour has been a challenge.
Against a backdrop of concerns over food and transportation costs and with demand for local food growing, small wheat farmers see an opportunity."

Yet, I have a soft spot for the vast fields of "uniform" wheat made into commercial flour. If you are ever in Minneapolis, check out the flour mill museum. For decades, the Mississippi River was the source of power for flour production in the upper Midwest, as well as the shipping route to markets.

And, there are more photos of Kansas wheat fields and harvest here.

(Photo by evercool, used by permission.)

Art AND food

Occassionally, I will include items about art or food because I love both. Here is where art and food meet! When I first saw a similar photo in the print Saveur, I had to read the caption to discover that it was actually WATERMELON. Wow! Check out the gallery (Click "Fine-Art Fruit") showing the carving process and a complete cover feature on watermelon (with recipes too).