Friday morning high. What to read on the interweb this week.
It's FRIDAY! TGIF, right? This weekend I am going to a friend's BBQ party and then work on my personal project- In Search of Little Saigon in America. Although there is also another BBQ event down the Jersey Shore that looks interesting. But this project means more to me. I don't know if I only scratched the surface of the Vietnamese markets in Philadelphia on Washington Ave or not, but I need to go back.
Anyway this week's worth of items to read and watch, is another set of thought provoking items about how we interact with our food and food culture. But first up is...
My youtube video on how to make iced coffee at home. An easy way to make iced coffee at home.
Smithsonian Magazine recently interviewed Anthony Bourdain about our recent food glamorization from food celebrity to popularity of instagramming your food. I am a huge fan of Anthony Bourdain, so yes I got caught up in the food celebrity movement myself. Starting from reading Kitchen Confidential to watching No Reservations and Parts Unknown, I have been a fan. A quote from the article, that caught my eye, he says that it isn't really that we just realized this "revolution" of local, farm to table, but more like we are learning what the old World knew all along about our food.
I just hope we aren't Columbusing this idea though. It's a real fascinating read. And in a lot of ways, Bourdain is right in what he talks about. And before I lead off to the next read, this interview has a nice segue to it. From the article "Anthony Bourdain's Theory on the Foodie Revolution."
Then on NYtimes, Pete Wells writes about Instagram and food, in his article: "Dishes Worthy of Instagram, But not your Appetite. It's something that we all do. Face the truth! The truth will set you free! One of the most posted instagram are the foods that we have ate at a restaurant or made. As a food photographer, no really I am, I do it too.
Dishes, the entire look of the restaurant, and overall design of the place are now keeping in mind of the free publicity they get from customers making photographs of everything. But the question is, will we eat first then take pictures or are we forever going to whip out the camera/phone first then eat?
Modern Farmer has an article about dry farming. Given the current extreme drought condition in California and given the fact that California grows much of our crops, it's quite an important read. In their article, "When the Well Runs Dry, Try Dry Farming," finding ways to cope and grow through these long droughts, are vital. Most of the drinking water originates from the Sierra Nevada snowpack, but it is annually dropping in percentage with this year only reaching 32%. Much of the water usage is from the farms. The idea of dry farming relies on detailed timing of implementation for the growing season. It basically is trapping and retaining water, or moisture, like a sponge and tilling the land perfectly to make use of the trapped water that could last a long time in that plot of land. Using dry farming techniques forces roots to go deeper for water. Screwing up, however, would lead to no do overs.
Dry farming, however, yields less crops. It is a good strategy for community based farms, but larger operations it would not.
These are actually long, but really worthwhile reads. So grab your cup of coffee and enjoy! What are you planning to do for the weekend?