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Localwashing – The Push to Convince Products are Local

As a followup to our story on Safeway mislabeling some produce as “local” comes this article in the Missoula Independent on “Localwashing”. Some quotes: This new variation on corporate greenwashing—localwashing—is, like the buy-local movement itself, most advanced in the context of food. Hellmann’s, the mayonnaise brand owned by the processed-food giant Unilever, is test-driving a new “Eat Real, Eat Local”
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Memories – Making Mayonnaise From Scratch

I’ve written many times about my early summers on a cattle ranch in Texas, here’s one more story. I’m taking you back once more for a recipe I use all the time, my grandmother’s mayonnaise.

My first summer in Waxahachie was in 1962. I took the plane trip alone, and that by itself was enough to make the whole summer worthwhile. In those days, the “stewardess” would give a young traveler

Julia Child Has Her First Bestseller

It took 48 years after it was published, but Julia Child has her first book, “Mastering the Art of French Cooking”, on the best seller list. From the NY Times, “Amazing not just because the book is almost half a century old, costs $40 and contains 752 pages of labor-intensive and time-consuming recipes — the art of French cooking is
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Smoking May Affect the Shape of Taste Buds, Impair Taste

I see them all the time, in every city I go to. Chef’s and kitchen-help smoking in the alley or outside of a back door. Heck, the culinary school downtown is overrun with smokers. I’ve never understood why, because it seemed to me that cigarettes had to have some sort of affect on taste buds. I’ve even had a theory
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Before you think you’d like to be a food critic…

You should read Grant Butler’s piece in the Oregonian. Talking about the space that was most recently Olea: Next came Vivid, a temple to architectural cooking that was so unpleasant it should have been called Livid. Chef Tom Hurley (who would go on to greater fame and pomposity at his eponymous — and now-shuttered — restaurant) created one dish that
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Portland Food News for August 18, 2009

Updated at the bottom:

It’s been quite a while since I have done a food news roundup. Lots of little things have happened, but nothing worth a full post. However, there is enough now to make it worthwhile.

Tommy Habetz and Nick Wood are looking for locations for their next project, Bunk Bar. They want to do a complete dive bar, and have Matt Brown of Ron Toms on board.

In case you

Caprial and John’s Kitchen – R.I.P.

UPDATED: Turns out Caprial’s filed bankruptcy in 2006, but had problems making their repayment plan. Intersting article in O http://bit.ly/14f07c

The rumor has been going around for the last year: Caprial & John’s Kitchen wasn’t going to make it. I’ve heard it so many times I should have written this months ago and put it on hold. Now, according to Byron Beck, the restaurant has washed its

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