Transitions

The approach of fall and the promise of cooler weather has inspired thought about the concept of transitional periods in life. This meal/menu, a celebration of the transition from summer to fall/winter, was the result.

Cantaloupe, Watermelon, Pickled Honeydew, Watermelon Gelee, Heirloom Tomato, Bacon, Arugula, Aioli

Roasted Kabocha Squash Soup, Thai Basil Oil, Pepitas

Papardelle, Braised Lamb Shank, Seared Trumpet Mushrooms, Fried Egg Yolk

Cafe con Chocolate, Churros, Mexican Vanilla Gelatto, Almonds

Special Summer Supper

Here's a peek:

Roasted Beet, Globe Carrot, Easter Egg Radish, Baby Fennel, Roasted Dulce Pepper, Red Grape, Heirloom Tomato, Parmesan, Puffed Forbidden Rice

Seared Scallop, Corn, Ginger, Peach Butter, Bacon

Seared Niman Ribeye, Brown Beech Mushrooms, Celery Root Puree

Eat With Your Eyes

I just watched the newest in a long line of food-system related films, Food, Inc. and while it might not bring a lot of new information to the table, it certainly does a good job of illustrating several key issues and continuing to bring our inherently flawed agricultural system into public discourse.

Interviews with Michael Pollan, Eric Schlosser and Joel Salatin highlight a well-produced trip through various aspects of the food production process, touching on everything from CAFO's to childhood obesity and industrial organic. While there have been myriad books published in recent memory on these subjects with more detailed information, Food, Inc. brings a different touch to the discussion by visualizing several things that are more poignant when seen and not just read.

A well executed film with a high production value and some very important information, I highly recommend giving Food, Inc. a place in your movie queue.

Food for Thought

A large percentage of my reading time is devoted to my love for fiction, but I do try to intersperse a fair amount of non-fiction, and most of that is generally food related. No surprise there. Here are a couple of recent reads that I really enjoyed.

Sex, Death and Oysters

In this travelogue-style reader, fellow Texan Robb Walsh explores the oft misunderstood nature of oysters in a world tour that left me with a serious craving and a lot of new information about one of the most eco-friendly and fabled foodstuffs.

Just Food:
Where Locavores Get It Wrong and How We Can Truly Eat Responsibly

Austinite James E. McWilliams' tome takes an interesting look at our current food system, from organic to the industrialized farm. He proposes a 'golden mean' of food production for the future that does its best to recognize the pros and cons from both sides of this very important and impassioned debate.