by FoodWoolf on February 5, 2010
It’s been nine months since my writing partner, Leah Greenstein, and I created Food Ethics and our controversial Food Blog Code of Ethics. In those months, much has happened here in the world of online food writing and criticism. The Federal Trade Commission has made it punishable by law for big (and little) companies to give money and gifts to bloggers without being transparent about it. One blog offers badges to denote a commitment to honesty and integrity. Blogs that once skirted the issue of freebies and comps, now openly state their affiliations, biases, and disclose freebies.
But when Leah and I first decided to write our statement of purpose nine months ago—for the sake of being clear on what we stood for in online writing—the topic of ethics in the blogosphere was something that was whispered between online writers. Many had opinions, but few were willing to publish their thoughts on the matter. So, when Leah and I decided it was time we write out our five-point manifesto on food blog ethics, our words and point of view caused a lot of controversy. We were shocked at how many people got engaged (and enraged) and suddenly everyone was talking about ethics. In a time when most people were interested in new iPhone apps and the birth of Twitter, we were ecstatic that we were surrounded by people arguing about philosophy. Getting people to think about the effect of their words before they hit PUBLISH was our goal.
So it was with great pleasure that Leah and I discovered Food Ethics was mentioned by Robert Seitsema, the author and food critic for the Village Voice in his comprehensive Columbia Journalism Review article, “Everyone Eats…But that doesn’t make you a restaurant critic”. In it, he masterfully charts the history of restaurant reviewing in the United States since the 1970’s and the effect of a handful of people on food writing.
Continue to Read More about Food Blog Ethics in Columbia Journalism Review »
by FoodWoolf on February 4, 2010
Forever Green Edamame Dip
Okay, so I’m not a sports fanatic. But count me in as a front row enthusiast if there’s a lot of great food involved. Take for example this healthy dip for Super Bowl Sunday. Throw a handful of fresh ingredients like garlic, parsley, and bright green edamame into the food processor and in just minutes you’ll have a fresh and easy dip that’s high in protein, big in flavor, and makes eating it a guilt-less pleasure. What a great change from the high fat onion dip of my past!
I grew up in Massachusetts eating chips and salsa, submarine sandwiches, and cherry-red chicken wings on Super Bowl Sunday. My friend Jason Travi, the former chef of Fraiche and Riva, showed me that a Super Bowl party could be a culinary opportunity. This Massachusetts chef never even thought about serving popcorn and cheap beer, and instead offered us caviar on blini, handmade meatball subs, champagne, and artisan beers. It was, by far, the most elegant spread I’d ever seen for a Pats game. I was a changed woman.
Continue to Snag this Great (and Healthy) Super Bowl Sunday Edamame Dip Recipe »
by FoodWoolf on January 29, 2010
by FoodWoolf on January 28, 2010
I am very excited to announce the first-ever guest post here at Food Woolf. Next up, a Chef’s Eating Tour from Chef Erik Black of Osteria Mozza!
Chef Erik Black may call himself a humble student of meat, but as far as I’m concerned, the guy is a master. During his long days in the kitchen of Osteria Mozza, the former Massachusetts native coaxes subtle and robust flavors from diverse cuts of meat. He braises beef until it’s fall-off-the-bone tender and creates delicacies from a massive pig’s head or its much-neglected trotters. He cures sides of pork until it becomes silky and soft and tastes like a prayer. He slow cooks oxtail to the point that the chocolate brown meat becomes as soft as oatmeal and tastes of the earth. He crafts succulent sausages from rabbit loin and fresh herbs.
In my world, Erik is an authority. He is the one to talk to when making pork, testa, braised beef, short ribs, barbecue ribs, rabbit sausage, and smoked meats—because he knows how to celebrate the life of every animal he cooks. Erik is a soft-spoken master that rarely steps out of the kitchen. But come into Mozza on any given night, and you will see unmistakable signs of Erik’s talents—there’s his Copa, testa, mortadella, lardo, and barbeque ribs–peppered throughout the menu.
So when I heard Erik say he was planning to take a tour of Texas Barbeque joints, I made a point of asking for lots and lots of details. Lucky for us, Erik went one step farther, and decided to give us a five-day guide for an ultimate Texas Barbeque Tour.
Coming soon, Chef Erik’s Eating Tour of Central Texas and Hill County!
