Fwd: Locovores
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Steve's rant motivated me to ask my local expert, my partner Beth.
Here's what she had to say... ---------- Forwarded message ---------- From: Beth Carls <[hidden email]> Date: Mon, Mar 30, 2009 at 2:29 PM Subject: RE: [FRIAM] Locovores To: [hidden email] Dale - Thanks so much for sharing this FRIAM thread with me. It is indeed of interest to me. I am a little saddened, but not surprised by the attitudes expressed. It seems that what is missing from this thread, is the same sentiment that I see missing from so many of the conversations on locovorism (and organics, and vegetarianism for that matter), and that is the idea of moderation. It would be unreasonable and perhaps disastrous to expect everyone to "go local". But the reality is we no longer have the luxury of doing nothing, and we should all do something to change our food system. Our health and the health of our planet depends on it. I would argue that life is far too short for extremism and deprivation. We should all make changes when and where we are able. For some that means a garden, for others it means the occassional visit to the local farmer's market.The key is to do what you can, but do something. Michael Pollan sums up these moderate changes perfectly in the mantra of his book In Defense of Food; "Eat food, not too much, mostly plants." I was also pleased last week when Michelle Obama, in an article in the New York Times, acknowledged that not everyone has a place to garden, nor can evryone afford organics, she advocates making changes where you can and a move away from processed foods. The bottom line is this: the time has come for us all to be more mindful of our food choices, and our stewardship of this planet. And the best way to be "mindful" is to be informed. The folks on your FRIAM list seem to generally be reasonable, intelligent, and well read. Perhaps they would appreciate a recommendation of resources...? I would suggest, as a start, the above mentioned book by Michale Pollan. Animal, Vegetable, Miracle by Barbara Kingsolver. And the book I happen to be reading right now; Local Flavors by Deborah Madison - this book is a collection of recipes and essay about eating seasonally and locally from farmer's markets. Ironically, her "local farmer's market" and the main subject of the book, is the market in Santa Fe, NM. Cheers! Beth Read the new blog - http://inthekitchenandthegarden.blogspot.com I've listed more new work on my website! - http://www.bluevalentinepress.com ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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Dale, While we are ranting .... Is there a restaurant in Santa Fe where one can get good food? We celebrated our 50th wedding anniversary last saturday by going out to a restaurant which served -- as a matter of style and conviction -- multiple teensy weensy little entrees that managed to be overflavored and unsubstantial. The waiter explained that this style was to allow us to "appreciate what the chef was doing". It was like we were asked to lick an oil painting before it had dried. The week before, we went to a mexican style restaurant where the food was so over spiced one had no idea what we were eating. Nobody seems to know around here that hot spices are a bacteriostatic preservative not a flavoring, poured on food in hot climates because otherwise you could not trust it not to kill you. A chef who over seasons food is like a used car salesman who offers you one of those little pine trees as a premium. So. I am looking for a restaurant where the chef chooses the best, freshest ingredient he can get his/her hands on and presents them in a manner that doesnt get between me and the food. I am looking for the gastromic equivalent of a sentence with a minimum of adjectives and adverbs. ...that is, Good food. Is there such a restaurant in Santa Fe? N Nicholas S. Thompson Emeritus Professor of Psychology and Ethology, Clark University ([hidden email]) http://home.earthlink.net/~nickthompson/naturaldesigns/ > [Original Message] > From: Dale Schumacher <[hidden email]> > To: The Friday Morning Applied Complexity Coffee Group <[hidden email]> > Date: 3/30/2009 2:14:25 PM > Subject: [FRIAM] Fwd: Locovores > > Steve's rant motivated me to ask my local expert, my partner Beth. > Here's what she had to say... > > ---------- Forwarded message ---------- > From: Beth Carls <[hidden email]> > Date: Mon, Mar 30, 2009 at 2:29 PM > Subject: RE: [FRIAM] Locovores > To: [hidden email] > > Dale - Thanks so much for sharing this FRIAM thread with me. It is > indeed of interest to me. > > I am a little saddened, but not surprised by the attitudes expressed. > It seems that what is missing from this thread, is the same sentiment > that I see missing from so many of the conversations on locovorism > (and organics, and vegetarianism for that matter), and that is the > idea of moderation. It would be unreasonable and perhaps disastrous to > expect everyone to "go local". But the reality is we no longer have > the luxury of doing nothing, and we should all do something to change > our food system. Our health and the health of our planet depends on > it. > > I would argue that life is far too short for extremism and > deprivation. We should all make changes when and where we are able. > For some that means a garden, for others it means the occassional > visit to the local farmer's market.The key is to do what you can, but > do something. > > Michael Pollan sums up these moderate changes perfectly in the mantra > of his book In Defense of Food; "Eat food, not too much, mostly > plants." I was also pleased last week when Michelle Obama, in an > article in the New York Times, acknowledged that not everyone has a > place to garden, nor can evryone afford organics, she advocates making > changes where you can and a move away from processed foods. > > The bottom line is this: the time has come for us all to be more > mindful of our food choices, and our stewardship of this planet. And > the best way to be "mindful" is to be informed. The folks on your > FRIAM list seem to generally be reasonable, intelligent, and well > read. Perhaps they would appreciate a recommendation of resources...? > I would suggest, as a start, the above mentioned book by Michale > Pollan. Animal, Vegetable, Miracle by Barbara Kingsolver. And the book > I happen to be reading right now; Local Flavors by Deborah Madison - > this book is a collection of recipes and essay about eating seasonally > and locally from farmer's markets. Ironically, her "local farmer's > market" and the main subject of the book, is the market in Santa Fe, > NM. > > Cheers! > Beth > > Read the new blog - > http://inthekitchenandthegarden.blogspot.com > > I've listed more new work on my website! - > http://www.bluevalentinepress.com > > ============================================================ > FRIAM Applied Complexity Group listserv > Meets Fridays 9a-11:30 at cafe at St. John's College > lectures, archives, unsubscribe, maps at http://www.friam.org ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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The Rutabaga Inn. O
Nicholas Thompson wrote: > Dale, > > While we are ranting .... > > Is there a restaurant in Santa Fe where one can get good food? > > We celebrated our 50th wedding anniversary last saturday by going out to a > restaurant which served -- as a matter of style and conviction -- multiple > teensy weensy little entrees that managed to be overflavored and > unsubstantial. The waiter explained that this style was to allow us to > "appreciate what the chef was doing". It was like we were asked to lick > an oil painting before it had dried. The week before, we went to a mexican > style restaurant where the food was so over spiced one had no idea what we > were eating. Nobody seems to know around here that hot spices are a > bacteriostatic preservative not a flavoring, poured on food in hot climates > because otherwise you could not trust it not to kill you. A chef who over > seasons food is like a used car salesman who offers you one of those little > pine trees as a premium. > > So. I am looking for a restaurant where the chef chooses the best, > freshest ingredient he can get his/her hands on and presents them in a > manner that doesnt get between me and the food. I am looking for the > gastromic equivalent of a sentence with a minimum of adjectives and > adverbs. > > ...that is, Good food. Is there such a restaurant in Santa Fe? > > N > > > Nicholas S. Thompson > Emeritus Professor of Psychology and Ethology, > Clark University ([hidden email]) > http://home.earthlink.net/~nickthompson/naturaldesigns/ > > > > > >> [Original Message] >> From: Dale Schumacher <[hidden email]> >> To: The Friday Morning Applied Complexity Coffee Group <[hidden email]> >> Date: 3/30/2009 2:14:25 PM >> Subject: [FRIAM] Fwd: Locovores >> >> Steve's rant motivated me to ask my local expert, my partner Beth. >> Here's what she had to say... >> >> ---------- Forwarded message ---------- >> From: Beth Carls <[hidden email]> >> Date: Mon, Mar 30, 2009 at 2:29 PM >> Subject: RE: [FRIAM] Locovores >> To: [hidden email] >> >> Dale - Thanks so much for sharing this FRIAM thread with me. It is >> indeed of interest to me. >> >> I am a little saddened, but not surprised by the attitudes expressed. >> It seems that what is missing from this thread, is the same sentiment >> that I see missing from so many of the conversations on locovorism >> (and organics, and vegetarianism for that matter), and that is the >> idea of moderation. It would be unreasonable and perhaps disastrous to >> expect everyone to "go local". But the reality is we no longer have >> the luxury of doing nothing, and we should all do something to change >> our food system. Our health and the health of our planet depends on >> it. >> >> I would argue that life is far too short for extremism and >> deprivation. We should all make changes when and where we are able. >> For some that means a garden, for others it means the occassional >> visit to the local farmer's market.The key is to do what you can, but >> do something. >> >> Michael Pollan sums up these moderate changes perfectly in the mantra >> of his book In Defense of Food; "Eat food, not too much, mostly >> plants." I was also pleased last week when Michelle Obama, in an >> article in the New York Times, acknowledged that not everyone has a >> place to garden, nor can evryone afford organics, she advocates making >> changes where you can and a move away from processed foods. >> >> The bottom line is this: the time has come for us all to be more >> mindful of our food choices, and our stewardship of this planet. And >> the best way to be "mindful" is to be informed. The folks on your >> FRIAM list seem to generally be reasonable, intelligent, and well >> read. Perhaps they would appreciate a recommendation of resources...? >> I would suggest, as a start, the above mentioned book by Michale >> Pollan. Animal, Vegetable, Miracle by Barbara Kingsolver. And the book >> I happen to be reading right now; Local Flavors by Deborah Madison - >> this book is a collection of recipes and essay about eating seasonally >> and locally from farmer's markets. Ironically, her "local farmer's >> market" and the main subject of the book, is the market in Santa Fe, >> NM. >> >> Cheers! >> Beth >> >> Read the new blog - >> http://inthekitchenandthegarden.blogspot.com >> >> I've listed more new work on my website! - >> http://www.bluevalentinepress.com >> >> ============================================================ >> FRIAM Applied Complexity Group listserv >> Meets Fridays 9a-11:30 at cafe at St. John's College >> lectures, archives, unsubscribe, maps at http://www.friam.org >> > > > > > ------------------------------------------------------------------------ > > ============================================================ > FRIAM Applied Complexity Group listserv > Meets Fridays 9a-11:30 at cafe at St. John's College > lectures, archives, unsubscribe, maps at http://www.friam.org ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Nick Thompson
There is clearly a matter of taste at play here. Nick, you should consider dining out somewhere east of the Mississippi and south of the Mason Dixon line. You'd *love* the grits -- never too spicy.
Tomasita's has been on my favorites list since 1984, when came back to Santa Fe for good. I suspect the food there would fit Nick's definition of "spicy", and would undoubtedly exceed the pleasures of licking a not-yet-dry oil painting. --Doug On Mon, Mar 30, 2009 at 3:13 PM, Nicholas Thompson <[hidden email]> wrote:
============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Nick Thompson
Nicholas Thompson wrote:
... > ...that is, Good food. Is there such a restaurant in Santa Fe? Chow's Asian Bistro. 720 St. Michaels Dr. -- Ray Parks [hidden email] Consilient Heuristician Voice:505-844-4024 ATA Department Mobile:505-238-9359 http://www.sandia.gov/scada Fax:505-844-9641 http://www.sandia.gov/idart Pager:800-690-5288 ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Dale Schumacher
Dale -
Steve's rant motivated me to ask my local expert, my partner Beth. Here's what she had to say... "Eat Food, Not too Much, Mostly Plants" - Michael Pollanand "Moderation" She is right on, by my measure. Though I *do* like to be dramatic about our total lack of moderation and sense making. Old fans of Michael Pollan's writing, my wife and I lived in Berkeley the year he was finishing The Omnivore's Dilemma and got to hear him speak on it before it was published. His 2008, In Defense of Food Slam-dunked it with that great quote "Eat Food, Not too Much, Mostly Plants" . Some may have noticed when he was being "promoted" for about a week earlier this year as the perfect Secretary of Food (Agriculture) rather than former Iowa Governer Tom Vilsack who is clearly the "Secretary of AgriBusiness". "Moderation: moderation in all things, including Moderation!"and "Hope is not doing something because we think it will turn out well, but doing the right thing whether we expect it to turn out well or not!"- Steve ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Parks, Raymond
Chow's is alright, MuDu Noodles is better.
Nicholas, do you mind telling us the names of the two places you went to? Simple food, simply prepared is not simple. Scott Powell
On Mon, Mar 30, 2009 at 5:40 PM, Parks, Raymond <[hidden email]> wrote: Nicholas Thompson wrote: ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Dale Schumacher
Gabriel's just north of Santa Fe on 84/285 and La Chosa have excellent New Mexican food.
The O'Keeffe Cafe and 315 have fine French cuisine Jinja has good Asian food & India House has decent Indian food Andiamo has good, but not great Italian fare (strange that SF doesn't have a fine Italian resto) But then I am a lacto-vegetarian (I don't eat anything that has a mother), so my opinion should be taken with a pinch of salsa. Eat plants! Paul ************** Feeling the pinch at the grocery store? Make dinner for $10 or less. (http://food.aol.com/frugal-feasts?ncid=emlcntusfood00000001) ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Dale Schumacher
The o'keefe cafe has FRENCH food? That bends my east coast mind. and 315? Tell me more. True french cooking is more than usually respectful of the ingredients, so I am inclined to pursue these leads.
Nick
Nicholas S. Thompson
Emeritus Professor of Psychology and Ethology,
Clark University ([hidden email])
============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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Hi Nick! Yes 315 and the Okeefe Cafe feature French cuisine. Et c'est tres bon! P
-----Original Message----- From: Nicholas Thompson <[hidden email]> To: [hidden email] Sent: Tue, 31 Mar 2009 9:53 am Subject: Re: [FRIAM] Fwd: Locovores The o'keefe cafe has FRENCH food? That bends my east coast mind. and 315? Tell me more. True french cooking is more than usually respectful of the ingredients, so I am inclined to pursue these leads.
Nick
Nicholas S. Thompson
Emeritus Professor of Psychology and Ethology,
Clark University ([hidden email])
============================================================ FRIAM Applied=2 0Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Paul Paryski
>> Andiamo has good, but not great Italian fare (strange that SF
doesn't have a fine Italian resto) Oh, but it does: http://osteriadassisi.net/ Leigh ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
Re: SF Fine Italian does exist
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Osteria is fabulous. L.
-----Original Message----- From: [hidden email] [mailto:[hidden email]] On Behalf Of Leigh Fanning Sent: Tuesday, March 31, 2009 12:34 PM To: The Friday Morning Applied Complexity Coffee Group Subject: [FRIAM] SF Fine Italian does exist >> Andiamo has good, but not great Italian fare (strange that SF doesn't have a fine Italian resto) Oh, but it does: http://osteriadassisi.net/ Leigh ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
Re: SF Fine Italian does exist
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Trattoria Nostrani on Johnson Street is one of the best Italian restaurants in the Southwest with a prodigious selection of Italian wines. Drawbacks - the cost and the occasionally fractious personality of one of the owners.
http://www.trattorianostrani.com/ And just up the street is the O'Keeffe. Its newish chef, Laurent Rea, is Alsatian and, in my opinion, knows what he is about. The $28 prix fixe menu is quite good. http://www.okeeffecafe.com/ Scott Powell On Tue, Mar 31, 2009 at 12:49 PM, McNamara, Laura A <[hidden email]> wrote: Osteria is fabulous. L. ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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In reply to this post by Leigh Fanning
Now I see why I have not heard of these restaurants!
Okeefe's has a prix fixe of $70 per person for dinner. I guess the 28 is for lunch?
N
Nicholas S. Thompson
Emeritus Professor of Psychology and Ethology,
Clark University ([hidden email])
============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
Re: SF Fine Italian does exist
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No, that's a dinner prix fixe as well.
Scott Powell On Tue, Mar 31, 2009 at 2:41 PM, Nicholas Thompson <[hidden email]> wrote:
============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org |
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