#70 | 2022 Good Food Award Winners Ina Garten vs. Reese Witherspoon 🤔
FOR THE LOVE OF AVOCADOS
I sent him from home hardly more than a child.
Years later, he came back loving avocados.
In the distant kitchen where he'd flipped burgers
and tossed salads, he'd mastered how to prepare
the pear-shaped fruit. He took a knife and plied
his way into the thick skin with a bravado
and gentleness I'd never seen in him. He nudged
the halves apart, grabbed a teaspoon and carefully
eased out the heart, holding it as if it were fragile.
He took one half, then the other of the armadillo-
hided fruit and slid his spoon where flesh edged
against skin, working it under and around, sparing
the edible pulp. An artist working at an easel,
he filled the center holes with chopped tomatoes.
The broken pieces, made whole again, merged
into two reconstructed hearts, a delicate and rare
surgery. My boy who'd gone away angry and wild
had somehow learned how to unclose
what had once been shut tight, how to urge
out the stony heart and handle it with care.
Beneath the rind he'd grown as tender and mild
as that avocado, its rubies nestled in peridot,
our forks slipping into the buttery texture
of unfamiliar joy, two halves of what we shared.
—Diane Lockward, from The Uneaten Carrots of Atonemen
🥑 We’re seriously jonesing for some ripe and luscious avocados from Brokaw Ranch, but they won’t be back in season until spring. In the meantime, it’s a game of avocado-roulette with the store-bought varieties and, sadly, mostly a losing proposition.
By the way, I'm Bruce Cole, Publisher of Edible San Francisco. Welcome to all the new subscribers—especially those of you who subscribed to our print series—thanks for joining us!
Here we go.
Radicchio and Romaine Salad with Crème Fraîche Vinaigrette
This recipe for Radicchio and Romaine Salad with Crème Fraîche Vinaigrette by Jolie Cole accompanies the first print in our new linoleum block subscription series.
Radicchio Rosso di Treviso is the first print in the series. When you subscribe you’ll receive:
• One ~10” x 10” limited edition hand-carved linoleum block signed print by the artist (Edible SF Publisher, Bruce Cole) printed on archival paper (suitable for framing) will be mailed to every paid subscriber via the USPS on the 15th of each month.
• Featuring seasonal ingredients, each unique monthly print will be accompanied by a recipe highlighting the food depicted in print.
• A subscription to the 12-month print series is $10/month or $100/year (a $20 savings!).
EAT. DRINK. THINK. from Edible San Francisco is a reader-supported publication. Enter your email address and click subscribe to access the linoleum block print program.
Congrats to the winners of the 2022 Good Food Awards, including San Francisco-based producers:
China Live: Signature Chili Bean Sauce, Chef Chen’s Chili Crisp, and Peking Duck Fat Caramel Popcorn
Dandelion Chocolate: Single-Origin Chocolate Hazelnut Spread, Kokoa Kamili, Tanzania Single-Origin Truffles, Tumaco, Colombia Single-Origin Truffles, and Costa Esmeraldas, Ecuador - 2018 - 70%
Happy Moose Juice: Blood Orange Bliss and Hella Berry
Linea Caffe: Organic Ethiopia Bire Forest
Michael’s Chocolate: Earl Grey with Lemon Bonbon
Moonshot Snacks: Climate Friendly Crackers: Sourdough Sea Salt and Climate Friendly Crackers: Rosemary Garlic
sabā jam: Mulberry Plum Jam and Tayberry Rose Jam
She Said, She Said
Leapfrog an Onion When You Chop It: And 50 other “tiny skills” to improve your cooking. America’s Test Kitchen
🧀 Swiss Cheese Ruling is Full of Holes: A federal judge, siding with U.S. cheese producers, says gruyère can be produced anywhere, not just in Switzerland and France. The New York Times (paywall)
😴 You’ll Sleep Better Tonight: Knowing that the FDA announced it is deregulating French Dressing after the association for Dressing and Sauces petitioned for the change to the standard of identity. FDA. gov
Related: Better than French Dressing.
Dumpster Diving Jumps the Shark: “While rescuing wasted food gets all the headlines, a new EPA report shows that avoiding it completely offers bigger benefits.” Civil Eats
The Empire Strikes Back: “Scarred by a deadly milk scandal and fearing cooking oil cut with raw sewage, China's middle class is skipping the supermarket and buying straight from the farm.” Insider
There’s a Drone for That: “At best, drones and apps lead to a sort of fully automated luxury communism, a world in which most labor is automated, leaving humans to leisure and enjoyment. But for that to exist, you need the communism to come before the automation.” Eater
Who Invented the Potato Chip? “Crum sliced some potatoes as slenderly as he could, fried them to a crisp and sent them out to Vanderbilt as a prank.” Smithsonian Magazine
How The Sausage Gets Made: Priya Krishna’s new show digs into the gritty details of food, labor, and dirty napkins. YouTube
You Are What You Cook: “I didn’t realize how much of Korea was in me until I became a chef.” The Emmy-winning docuseries “The Migrant Kitchen” begins season four. KCET
EAT.DRINK.THINK January 2022: We listen to “Mexico” by the Mexican Institute of Sound while we sip mezcal. It’s the closest we can get to the border.
That’s all for this week.
We’re outta here. Be well and take care,
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