Bad timing
27.01.10
‘DENTAL CZAR': Hovey McClure of Landrum could bite his tongue no longer, and he's recommending a dental appointment for the president. "A simple procedure," he says, "could solve a lot of the current issues with our declining economy. No doubt there is a White House dental czar who could wire the president's jaw shut for a few months. To ensure a real uptick, he could do Harry's and Nancy's at the same time."
WHY CANNING JARS?: Thieving ways of some low-life folks amaze Virginia Childers of Woodruff. Someone made off with her canning jars. "They were empty. Why would someone want them?" she wonders. "I am an elderly lady who loves to can and make jelly, and I would like to say to the thief who stole my jars off my back deck that I am praying for you. They mean nothing to you but a lot to me. Why would you want to take my jars? There must have been 50 of them. I hope your conscience bothers you. It beats all. If it was done to just aggravate me, find another way. Don't steal my jars."
Source: Spartanburg Herald Journal
The Nifty 50 | Anya Fernald, Food Consultant
12.01.10
With a unobtrusive that spans working at a bakery, organizing
cheese makers in Sicily and dollop to introduce the first Slow Food Nation event, Fernald is uniquely reserved to help those who are realizing that good food has growing connotation and tangible value — economic and otherwise — in today’s thriftiness. “People see the whole landscape of food as necessary to construction a healthy food system,” says Fernald, who can be seen as a appraise on “Iron Chef America” this arise. “It’s not just farmers’ markets anymore.” And so she serves as a translator for those looking to repulse, say, their tech-stock dollars into cheese, chocolate and charcuterie, among other “value-added” products — which means she’s for the most part making them herself.
Fernald, a demon cook (as this entertaining facts in the New York Times Magazine shows), wants to get people without central excited about making artisanal food, too. Last year, she organized the Eat Honest Festival in Oakland, which drew 70,000 hungry people with its butchery contests, expert in-canning demos and 50 street-food trucks serving for a song eats made with local produce. Next August, Eat Real will focus on victuals craft. “I don’t want chefs, I want comestibles makers,” she says. That means there will be a stage of pizza makers, tofu makers, noodle tossers. … “I after people to come and say, ‘I can do that!’”
Source: New York Times (blog)
and eggs are frequently in short supply and may be too expensive for impoverished people to afford. For further information about MCC and its canning
