The people who need it most are, quite simply, the hungry in America. These people are not just the homeless. The hungry are low-income children and adults, including the elderly, the working poor, the unemployed, the disabled, survivors of domestic abuse, recovering substance abusers, felons, and AIDS victims
About Joseph Tobin
Twenty-three years ago, my husband and I spent a year in Sweden. We had been planning to go to Moscow, but with Cold War squabbles our visas were denied, so we changed our plans at the last minute and set up housekeeping in a diminutive two-room apartment near Stockholm’s Gärdet Field, where the royal sheep graze.
The Fine Art of Feeding the Hungry; Notes from a Wine Tasting; Cooking Shows as Pornography; Vegemite as a Marker of National Identity; Argan Oil; Starbucks and Rootless Cosmopolitanism; The First Thanksgiving; Hunting for Mushrooms in a New West; The Obesity Epidemic; Chinese Food Culture Today; Diner Slang; and more…
One of the questions we’re most frequently asked is also one of the most difficult for us to answer: “What is your philosophy of cooking at Arrows?” It’s difficult to sum up our world in a few short sentences. So we often resort to telling some stories (all true, we swear) to illustrate how we cook. So, relax and get comfortable, it’s story time.
It has to be the same thing every day, but the waitress isn’t always the same. So I order in a way that’s clear, alert, and respectful. “I’d like the number two, with eggs over easy, sausage, and whole wheat toast (spacing my requests neatly so she can write it all down, then pausing). And I’d like grits instead of hashbrowns, if I could.”
For a few years now I’ve been teaching a course in Russian culture and cuisine that ends with an extravagant feast. It’s always fun, but this semester the class ended with a question, in the form of an object.
Falafel: A National Icon; Cooking Lessons; Postrevolutionary Chowhounds: Food, Globalization, and the Italian Left; Writing Out of the Kitchen: Carême and the Invention of French Cuisine; Thai Egg-Based Sweets; The Return of the Zin; Evacuation Day, or a Foodie is Bummed Out; Sourdough Culture; Rock ’n’ Roll Cooking; Growing Food in Suburbia; Arrows Restaurant, Ogunquit, Maine; GM Foods: “Miracle or Menace?”; and more…
What really drives my cooking today are well-chosen ingredients that represent the best of our region, Castilla la Mancha. In addition to such basic fish as salmon, hake, turbot, and sole, we prepare sea bass, gilthead bream, grouper, lobster, and cod, as well as some inferior but equally succulent fish, such as porgy.
The links among wine, place, and identity are both cultural and agricultural. Local tradition often informs the many decisions made during the growing of grapes (viticulture) and the making of wine (viniculture), but wine also reflects the physical environment in which the grapes are grown
I just received an e-mail from an admirer of Gastronomica who wrote to say how much she liked the latest issue (Winter 2003), adding that “I’ll never look at a jelly donut again without blushing.”