Make it Happen
Tuesday, July 27th, 2010 | daily
Almost as entertaining as the genuine comments on this blog are the spam ones that I read before deleting. My favorite is one that I re-visit when I’m feeling a little too sure of myself:
You are not right. I am assured. I suggest it to discuss. I congratulate, your opinion is useful. What words, super, maginificent idea. I believe that you are not right. I consider that you are mistaken.
It’s pure poetry and I wish I could babble something as brilliant as that when confronted with someone I think is full of shit. Occasionally I get a comment from an actual reader expressing a similar hostility to my message and I think I understand it now. I came back from my trip to Louisiana having learned two things that will change the way I approach my job and this blog. One is that we in Seattle are blessed with an abundance of locally-sourced food. The other is that large parts of the country are not. In Louisiana, where even the vegetable dishes are rich in pork, there is not a single pig farmer. “A what?” one butcher replied when I asked, as if I was looking for some local unicorn. There were a few small farmers’ markets, but you got the feeling these were a sort of wacky thing, like oxygen bars. But it should not be out of the mainstream to want a Creole tomato for your Shrimp Creole. “They’ll get there,” Bill the Butcher told me cheerfully when I visited his store a few blocks from UW. “Seattle wasn’t always like this. We made it happen.”
2 Comments to Make it Happen
Care to share your thoughts on the change in your approach to blog and job? just don’t lose the sass, please.
darleneAugust 1, 2010
I realized on this trip that large portions of my audience don’t have the same access I do to food that isn’t part of the Tyson-Kraft universe. I also realized that a lot of people just don’t realize where the food in the chain grocery stores actually comes from. If tomatoes are in season in Louisiana, why in the hell are the grocery store tomatoes shipped from California? Why isn’t the packaged meat labeled with it’s place of origin? I think if people knew their ground beef was washed in ammonia, they might be willing to pay a few dollars a pound more, so I guess I’m just trying to figure out how to talk about these things in a way that’s still entertaining and not preachy. As to my job, I’m even more determined to question the source of everything on my menus. And to prove that it can be done on a budget with time and labor constraints.
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August 1, 2010