soupnancy

Michael Pollan answers common food questions - nothing groundbreaking if you know about food, but worth reading for anybody.  He is so smart!  http://www.nytimes.com/interactive/2011/10/02/magazine/29mag-food-issue.html?src=tp#/pollan

Farm to Table Movement making a difference economically too  Duh.  And yay.  http://www.entrepreneur.com/article/220357

New Book on Jean Talon Market hits stores Oct.4th: Marché Jean Talon, Recettes & Portraits by Susan Semenak  http://lejournaldemontreal.canoe.ca/journaldemontreal/votrevie/saveurs/archives/2011/09/20110927-100701.html

Is Junk Food Really Cheaper? Not!!  An excellent article by Bittman

http://bittman.blogs.nytimes.com/2011/09/24/is-junk-food-really-cheaper/?smid=tw-bittman&seid=auto

Musical chairs on the Montreal resto scene (FR)

http://www.cyberpresse.ca/vivre/cuisine/restaurants/201109/23/01-4450740-fourneaux-musicaux.php

Menu cards at Romero in NYC – over the top precious/ridiculous..  But still, this is the kind of thing I want my waiters to be able to say off the cuff when the clients show interest or ask questions. Ha.  Printing up cards is much easier if you’re not changing your menu every day, but it’s too much information for most people anyway, destination restaurant or not. And even if not gussied up with adjectives and too much fluff, the anatomy of an haute cuisine dish can sound silly/pretentious spelled out. It’s better to just have them eat and find it delicious without knowing the pedigree of every little ingredient and the thought process behind it.  But it’s also nice when clients notice the extra input and wonder about it.  When they see and value the difference between artisanal and industrial ingredients, when they see the work behind the food and understand they’re getting something special, even a deal, and like it, it’s definitely more rewarding for everyone.  Especially when it doesn’t take cards.  Not that there is anything wrong with it.  I’m sure the foodies are in heaven at Romero.

http://ny.eater.com/archives/2011/09/a_look_at_romera_and_its_pretentious_menu_cards.php

What does commitment mean? A Shuna rant that hits so many marks – for aspiring cooks, a must read  http://eggbeater.typepad.com/shuna/2011/09/what-does-being-held-accountable-mean-what-does-commitment-mean.html

Interview with Thomas Keller – always inspirational; although I found him even more so in his tougher early days..  http://www.kcet.org/shows/master_chef_thomas_keller_uncorked_a_socal_connected_special_presentation/thomas-keller-uncorked.html

To honour Joe Dressner (a well respected wine importer who passed), Gazette Wine critic Bill Zacharkiw shares his favourite post – humourous, pointed wine commentary http://www.datamantic.com/joedressner/?1778

Voir review of newish Old Montreal hotspot Bremner http://www.gourmet-galopin.com/bremner/

Gazette review  http://www.montrealgazette.com/life/food-wine/Fine+Dining+Bremner/5444915/story.html

Elizabeth Gilbert on the creative process – I know this sounds flakey, but honestly, it is very good; worth the listen if you have ever toiled in the artistic domain..  Thanks Ideas in Food.

http://www.ted.com/talks/lang/eng/elizabeth_gilbert_on_genius.html

Celebrity chefs G9 summit - Yes, maybe a reality check is in order.  Such a high fallutin’ affair with chefs wanting to change the world might seem silly.. But these are all chefs that have made/can make a difference..  Still, chefs really have the most impact in their local communities cooking, encouraging local farmers and artisans, feeding and making people happy day to day, which is where they should be.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/sep/13/reality-check-please?CMP=twt_gu

Another take, with hope that haute cuisine can help build a sustainable food system

http://www.theatlantic.com/life/archive/2011/09/planting-thoughts-how-chefs-can-help-to-save-the-world/245345/

Sam Sifton leaves Dining Critic post for NYTimes

http://ny.eater.com/archives/2011/09/nyt_needs_new_critic_as_sifton_moves_to_national_desk.php

Good mousseux from Nova Scotia – very interesting! http://www.montrealgazette.com/life/food-wine/Wine+Rethinking+hybrid+grape/5373084/story.html

Feature on Joe Beef,  and Montreal’s beloved Dave McMillan and Fred Morin in Food & Wine

http://www.foodandwine.com/articles/the-radical-french-canadian-food-of-joe-beef

Gordon Ramsay’s Laurier BBQ chicken the same as supermarket battery chickens, yup, the same industrial chicken on most menus, in most households..  Because ‘free-range, grain-fed’ means nothing much in Quebec.  I think this is a good article because I realize so many people don’t seem to know.  Organic is a must when it comes to chicken, or from some local farmer you know is doing it right.  A chicken is not supposed to cost 7$.  http://penseravantdouvrirlabouche.com/2011/08/31/la-poule-aux-oeufs-dor/

Shark’s fin soup – the good side of Gordon Ramsay http://www.youtube.com/watch?v=r65FgUYdBOc&feature=player_embedded