Supermarket vs. Farmers Market
Last Friday I was on a great panel with chef Ric Orlando, Rebekah Rice from Nine Mile Farm and Sharon DiLorenzo from Capital District Community Gardens. We could have talked about food for hours.
Actually, I’m looking forward to making it out to Rebekah’s farm one of these days and bringing back some of her eggs.
For me the panel was an exercise in restraint. I have something to say on just about everything. But I also wanted to allow other panelists a chance to speak. For the most part I think I was pretty good at hitting the issues I felt most strongly about. However, there was one where the moderator moved the conversation forward before I had a chance to weigh in.
It was one helluva question.
The Worst Mother’s Day Present Ever
Do you know what it feels like when I get served breakfast in bed? Go ahead. Take a guess.
The Capital Region’s Good Side
Today I get to talk about food in front of an audience. These things are always a lot of fun. I love talking about food. Except today I’m not doing it alone, I’ll be on a panel.
The audience will be the members of a regional leadership program that’s organized by the Albany-Colonie Regional Chamber the Chamber of Schenectady County. And the other members of the panel are chef Ric Orlando, Rebekah Rice from Nine Mile Farm and Sharon DiLorenzo from Capital District Community Gardens.
Presumably the farmers and gardeners will be talking about the great bounty that surrounds us. Ric can speak to how he uses these locally grown foods in his restaurant. And me? Part of what I’m going to have to mention is the tragedy that more places don’t do the same. But the session is about the good life in the region. And believe it or not, after all of these years sniffing around for good things to eat in the region, I’ve come up with a rather substantial list of things to be happy about.
Who would have thunk it.
More than Monsanto
Remember how I just said that I was going to keep the posts on the FLB light throughout the summer?
Well the outpouring of support yesterday convinced me otherwise. I was really touched by everyone who came out of the woodwork to wish the Fussies luck in our new adventures. But we’re not leaving yet. Plus we are totally coming back.
And of course there will be a tour before I leave. She doesn’t know it yet, but I may also have Jessica R. try to pull of an additional tour in absentia of the Profussor. However, I may need to buy her a couple of beers first.
But we’ll talk more about that soon once I get a few things straightened out. For now though I’m going to switch gears and move on to a more serious rant. It’s one that usually makes Mrs. Fussy roll her eyes. However, I think even she will come around on today’s tirade about the most dreaded name in GMOs: Monsanto.
Exit 9
Wow, is it gorgeous out. Saturday night was so delightful that Mrs. Fussy and I set off on foot for a casual dinner at a local patio, but we didn’t return until we had walked over eight miles. Walking through neighborhood after neighborhood, we passed many people enjoying the evening outdoors too. Many around fires.
It’s no wonder that year after year blog traffic begins to dip a bit around May. When it’s nice outside, who wants to spend even an extra minute in front of a computer? Fortunately, FLB readers have tended to come back inside to welcome the air conditioning come August.
Generally that means during these late days of spring and early days of summer I try to keep post topics light. But as this summer of 2013 ends, there is going to be a big change here at the FLB, and I didn’t want it to come as a surprise.
Now seems as good a time as any to tell you. Whether this is good news or bad news depends on your point of view.
Photo Friday: Game On
One could say that last night I went to bed early. One could also say that I passed on top of the bed after drinking four extra-strong beers from Firestone Walker at the City Beer Hall’s game night.
At least I got my clothes off first.
Anyhow, the dinner was great and it was clear that chef Dimitrios put a lot of love into the food. From the aligator that he cooked for four hours in his vadouvan curry, to the mole that coated the venison which took him three days to prepare.
Needless to say I wasn’t able to actually write a proper post last night, so today I’m going to share pictures of most of the dishes.
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