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The last couple weeks, I’ve slowed my blog, FB, twitter posts down a bit in order to step back and evaluate the bigger social media picture. Why (??), what, when, where, and how ??? These are the questions I’ve been thinking about. Surprisingly (to myself) I have a renewed appreciation for these venues in which to share the passion of my life: cook for the people you love. Teach them to cook for themselves and they will pass it on. Onward and outward and by all means necessary I will proceed in the new media frontier. By looking forward one’s always reminded of the past.
In food whats old is new again and more fascinating is how old time food trades have come to the fore of appreciation and talent. The April issue of Martha Stewart Living explores the talents of several food artisans: folks whose wares we use over and over and whose passion and dedication are leading the imperative awareness about where our food comes from. MSL hosted a party for these folks Thursday. WE even had a butchering session in the offices where the folks from Fleischers butchers broke down a pig. YEAH–this was a first and not an idea easily supported by the squeamish amongst my colleagues. However people–animals is where our meat comes from !!! Not the cryo’d package in the supermarket–and if we eat meat we need to understand that. Meanwhile (pardon the distraction)–these butchers were so hot!! I mean like fireman hot. The outfits, the gear, the attitude is what I’m talking about. So check out some of our favorite food purveyors here and for more on the story definitely pick up a copy of April Martha Stewart Living on the newstands.