Love love love this and am sharing it with all my girlfriends who are quickly becoming new mothers.

Interesting take on the economical gourmet issue. I can’t help but think, however, you’re being a bit harsh on Reed. I am so thankful to have a pantry lined with occasional food splurges -- usually jams, oils and vinegars, and spices purchased as a special treat on vacations or a luxurious afternoon out. Yes, they up the average of my weekly food budget (which is lean), but isn’t that the point of stocking up? Buy some great treats when times are good so you can eat well when they aren’t? Or is that just my philosophy?

Loved this. Perfect for the day & week.

Don’t get antsy and over do it on the appetizers! It seems we always get hungry and start munching while we are waiting for the turkey to finish. Then I find myself full before we’ve started!
A post dinner walk in the crisp air always helps with this, though.

This is really interesting. Any thoughts out there about how this might relate to the idea of “comfort food?” For example, when we are dealing with grief or other emotional issues we may not feel like cooking and crave foods that are comforting but may not be nutritionally balanced. Are we supposed to follow our emotional stomach or eat our veggies?

Hi Sophie,
You have a valid point. However, I do think it is important to consider that non-foodies (ie the majority of people out there) don’t have nearly the nuanced understanding of food politics that many of us do. To them, food grows in dirt. Its a humble start, but legitimate nonetheless.

Hi Hannah,
I actually just heard from Laura and she is out of the country (exploring new dirt I imagine).
I will pass along that there might be an e-mail issue, but please try again in a couple of weeks. I know she would love to hear from you!

What a great story about women “feeding” in several different ways. Thanks!

This is really interesting. My energy level has been really low for the past couple of weeks and my blahs have extended into the kitchen -- I do feel like there is a connection between my energy level, what I bring to the chopping block, and my “cookprint.”
Am curious to know more about this... maybe I’ll get my own copy of the book!

Both my parents are southern. I eat black eyed peas every January 1 to bring good luck in the new year.

I attended only the free events last weekend. I could have chosen to pay for a tasting pavilion event but decided that my interpretation of Slow Food is to gather in a market environment on a beautiful day with people from all over the world enjoying food that is good clean and fair. I am not a “member” of slow food, but I consider myself a firm believer in the principles. For now, that is more than good enough for me.

I think Haas is a tad haughty to say he wouldn’t have paid the $2o for the lecture (I did want to pay for that but it was sold out!). At the same time, I also struggle with a food movement that can seem a tad elitist even as we are trying to spread the gospel to the masses.