Alligator meat is quite varied in itself The meat found in the tail is white and sweet, and can easily fried or sauteed. The leg meat is dark and less tender, with a color and texture similar to a beef shank, best used in soups and stews. The body meat is more like that of…
Category: Art
Seeking Food at the Crossroads of History
When it comes to the kitchen, I’ve always been a seeker, a pilgrim in a more modern sense of the word, “A person travelling to a place of particular personal interest.”* It all began on a diesel-perfumed street corner in Puebla, Mexico. I stood in the shadow of a broken streetlight, sunshine and sweaty bodies…
Place and Food, Genius Loci and Terroir
Genius Loci* 1. The prevailing character or atmosphere of a place. 1.1 The presiding god or spirit of a place. ~ Oxford English Dictionary Years ago, psychologist Jon Kabat-Zinn published a book titled Wherever You Go, There You Are (1994). He certainly had a point, and a very, very apt one. You can’t shed your…
Just a Few Pictures, and a Few Words
Florida is a state where nearly everybody hails from another place. (1) And that idiosyncrasy makes the state an exciting social laboratory for curious (nosy?) people like me. One of the most intriguing questions right now, out there in the wide expanse of the world, is how people deal with “other people’s food.” (2) The…
It’s the Environment, Stupid
They say a picture is worth a thousand words. That’s true, now more than ever. Mother Earth needs our voices, now more than ever. Yours, mine, everyone’s. And so do all the creatures , great and small, the flowers, the trees, the rivers, and the seas. Now, more than ever. The fragility of the environment…
