Anne Maxfield, the Accidental Locavore, was brought up in the early days of Julia Child, however back then what she really thrived on was the bounty of prepared foods. Onion rings in a can, on top of macaroni and cheese from a box, with those cute Vienna franks (also from a can) and there was a great dinner! Parents going out? Frozen pot pies, or even better, a TV dinner…bliss. Why whole grains and fresh vegetables, when there were cans or frozen foods?
Oh Canada…it’s your turn for national hurdles.
Last night we brought your Stanley Cup back to Boston after a 39 year absence (thank YOU!). Your postal system is shut until further notice, and Vancouver based Hootsuite has ticked off a few PAYING customers (http://www.mediabistro.com/alltwitter/hootsuite-publisher-fail_b10216) with its latest upgrade. Ok. Not a good day.
But, you still have plenty of Canadian goodies right at hand.
I've been thinking about pizza lately. We don't give it a lot of coverage in the magazine, which is strange as it's one of the three great American cheese-foods. Along with grilled cheese and mac 'n whatever, it demonstrates a very simple formula: starch + salt + fat = dinner.
Because pizza is ubiquitous (especially as children's fare), everyone has their own opinion on what makes a good slice. Preferences are typically formed early and harden into obstinacy during the college years, when exposure to out-of-state pizza combines with economic necessity to make students into connoisseurs. This is a good thing, in my opinion. Although everyone else is wrong, especially New Yorkers, it's our differences that create the rich tomato-and-cheese tapestry that is America.
In my travels up and down stairs and around tables at the restaurant, I get lots of questions about our cheese list. I’m often surprised by the cheeses people steer towards, and by which cheeses never get ordered. I can’t seem to unearth predictable patterns, and perhaps that’s due to the wide range of knowledge levels out there. The one standby rule, which is my favorite, is that EVERYONE likes ALL of our cheeses once they take a bite. Never have I had to make the terrifying, rejected-food-walk back to the kitchen with a cheese plate.