Interesting post, Caroline. Here is more analysis of the issue: http://observatory.designobserver.com/alexandralange/feature/rural-vacation-urban-questions/38032/
I have to admit, Krista, evolution doesn’t scare me; it makes me feel less alone on the planet; humans are going through the same processes as all other organisms--sentient and insentient, animate and inanimate-- around us. That connection is much of what makes the world beautiful to me.
Yes, Scott. It also makes sense for all of us who cook and eat to see ourselves as data collectors for the common good. Scientific knowledge is produced as an adjunct to everyday life knowledge. Merging the two ways of thinking and data collection mechanisms could be exciting, I think.
Sorry I didn’t see this follow-on anonymous. I am afraid your question goes beyond my experience, because I do not write recipes. However, other Culinate regulars surely can offer advice. Intellectual property is in freefall right now. I don’t know how you can protect your original recipes if you are interested in developing an audience online. If you feel you co-own the recipes with the rest of your family, then my opinion is that you have to respect their wishes. But again that’s just a personal opinion. My understanding has long been that if you share any information on-line, you understand you are freeing it to be copied and distributed infinitely. Others’ opinions?
Thanks, Tara. I still have never cooked squid. I found another egg reference in my on-line travels today. Check out #64: http://www.dinneralovestory.com/100-rules-of-dinner/
I love the phrase “no can chicken noodle.” I was saying it instead of “no can do” yesterday. The Gardeners Gala would be particularly for a group of people working side by side in a community garden. After all, they have to be eyeing up each other’s produce sometimes.
I love the ingredient ID thought and also think it would be great to standardize such cards, with boxes that can be checked of commonly problematic ingredients. This would be a fun DIY project. But, as you point out, having to talk about the food one is proffering can be anxiety-producing for the less confident among us. That’s why the cards are a less intimidating option that would probably be easy to make part of potluck culture.
I am glad to hear people love potluck as much as I do. It’s like a pop-up food museum.
An heirloom Red Delicious sounds intriguing. Devin tells me that soil and weather conditions can also influence the flavor of a variety dramatically. I had some Pink Ladies that I disliked on a trip home a couple of years ago that puzzled me since until then I had considered them foolproof. He’s planning on planting Redfield and Liberty this spring. I think maybe FedCo had Spencers, but I have to admit that I am experiencing nursery catalog vertigo right now.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything