reckonmagazine.com - Do You Muumuu? | a journal of the American South on image, music, food and this skin sack we call a body

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Do You Muumuu? | a journal of the American South on image, music, food and this skin sack we call a body
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United States
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192.0.78.24
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a journal of the American South on image, music, food and this skin sack we call a body
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reckonmagazine.com
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Friday 20. May 2016
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Saturday 20. May 2017
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Wild West Domains, LLC

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a journal of the American South on image, music, food and this skin sack we call a body
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Sunset Ridge Buffalo Farm
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Cedar Grove Windy Hill Farm, Cedar Grove
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Avillion Farm, Efland
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Minka Farm, Efland
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Chapel Hill Creamery, Chapel Hill
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And the conclusion?Â
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Â
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Culinary Nostalgia and Local, Artisanal Food Ways: what the Indy Week interview with a BBQ scholar can tell us about ourselves
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Editor’s Note:
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Today is Thursday. My pretty, blonde co-worker brought a blue grocery bag full of tomatoes in to work today. She’d picked them in her garden this morning. She left them on the counter by the coffee pot, inviting us to take as many as we wanted.
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When everyone left the break room I picked up the smallest one. Deep red, perfectly ripe. I held the cool fruit to my cheek and then balanced it on the back of my hand and let it roll from my fingertips onto the floor.
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“Smart girl,” sang my lips as I thought of that moment in the hospital when my little brother stopped breathing and I let go of his hand and asked the nurse if he was gone and she said,
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“Yes.”
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I picked up the tomato. That touch of the sun. Washed it in the sink and bit into it, pale juice dribbling down my chin.
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Eyes sparkling, I wonder if there is still black curly hair clinging to his lonely skull. Me and him, our private signals are a dead language like this tomato.
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– Angela Perez
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The newer generation of barbecue cooks and pitmasters are self-conscious in a way the old barbecue guys weren’t. There is a dogmatism or even fundamentalism in their devotion to cooking over wood coals, pulling the pork, etcetera. There’s a return to orthodoxy that indicates a real respect for these traditions and the regions they represent.
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So much media and press attention goes to chefs, restaurants and artisansÂ connecting with the “old ways.”Â It is now in the hands of the food industry to preach the gospel of localism through food.Â The question becomes, what’s driving such staid, serious dogmatism in food production and why?Â From whence springs the all-consuming desire to delve into the murky origins of forgotten food ways?Â Why is the public trying toÂ connect with where their food comes from likeÂ folks couldÂ in the “old days” (though, that connection “back then” was born out of necessity, not luxury – these days, it takes some serious bucks to “reconnect”)?Â And why is the public so in love with those chef and artisan food adventures down the romantic, back-to-our-roots rabbit hole?
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There seems to be some deep, biological needÂ drivingÂ consumers into the arms of Southern chefs and artisan food producers asÂ we salivate and weep for joy and exclaim:Â “Oh,Â thank you, thank you, thank youÂ for giving usÂ the real thing!” And we admire, often to the point of sycophantism and slavishness, thoseÂ people who do the research and the hard work and take all of the business risks to present us with the “real thing.”Â These chefs, biscuit makers, pork pullers, bakers, butchers, etc.Â Â wieldÂ the power to dole out one of theÂ most compelling forces in the universe:Â nostalgia.Â Let’s take a look at how nostalgia and food connect.
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On the negative side, what’s happening is that there is a lot of back-slapping and circle jerking going on in the Triangle just because something is made local and demonstrates a home-grown ethos.Â I mean, we all hate what mass-production and globalization have done to society, right?Â TheseÂ folks focusing on “local” and “sustainable” agricultural are thumbing their noses at such gluttonous economy.Â My God,Â family farming can sustain an expensive restaurant so who cares that it might not affordably sustain an entire population?Â Â “That’s not my problem,” I mutter as I shovel organic, locally-grown kale into myÂ pie hole.

reckonmagazine.com IP Information:

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Ip Address:

192.0.78.24
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Country:

United States
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Status Code:

OK
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Region Name:

California
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City Name:

San Francisco
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Zip Code:

94110
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0.706 ms

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