Sporty Spork

Spork

Brendan I. Koerner's "The Goods" column in the New York Times looks at the spork created by Swedish product designer Joachim Nordwall for the outdoor gear company Light My Fire. The stylish new design breaks down and reconstructs the classic cafeteria model with the practical needs of campers in mind: the spoon and fork elements have been divided and set at opposite ends to make a two-headed utensil with a serrated edge. Made of a heat resistant plastic that can withstand boiling, The Light My Fire Spork is strong enough that it can be used as a tent stake, writes Koerner. $9.95 for a mulit-colored four-pack at REI.

 


Sporty Spork

Spork

Brendan I. Koerner's "The Goods" column in the New York Times looks at the spork created by Swedish product designer Joachim Nordwall for the outdoor gear company Light My Fire. The stylish new design breaks down and reconstructs the classic cafeteria model with the practical needs of campers in mind: the spoon and fork elements have been divided and set at opposite ends to make a two-headed utensil with a serrated edge. Made of a heat resistant plastic that can withstand boiling, The Light My Fire Spork is strong enough that it can be used as a tent stake, writes Koerner. $9.95 for a mulit-colored four-pack at REI.

 


CHOW 2.0

Chowthumb2

The magazine formerly known as CHOW has relaunched as a website. The new, online version of CHOW has been up and running in a "beta" mode for several weeks behind password protection, but the site is having it's public launch today.

I'm contributing to a food media blog at CHOW called The Grinder, which can be found on the lower right corner of the main page.

 


Egg-cessories

Eggcosies

From plush meats to felted donuts, is there any food that can resist the craft movement's sewing machines and knitting needles? Even eggs are helpless against the onslaught of cute, for these striped and polka-dotted egg cosies, made in Scotland of 100% lambswool, will keep your boiled eggs warm and in style. £8.50 (approx. $15.89) each in Amoroso (pink) or Hydra (blue) at Papa Stour.

 


Egg-cessories

Eggcosies

From plush meats to felted donuts, is there any food that can resist the craft movement's sewing machines and knitting needles? Even eggs are helpless against the onslaught of cute, for these striped and polka-dotted egg cosies, made in Scotland of 100% lambswool, will keep your boiled eggs warm and in style. £8.50 (approx. $15.89) each in Amoroso (pink) or Hydra (blue) at Papa Stour.

 


Agenda: 9/13 to 9/19

1. Fifth Annual Dinner of the Secret Tomato Lovers Society, the New York Chapter of The American Institute of Wine & Food will present a reception and dinner featuring a tasting of heirloom tomatoes, Wednesday, September 13, 6:30 p.m., at Bread Tribeca, 301 Church Street. $80/non-members, $65/members (718.229.6565).

2. Design du Jour: Dining in New York, food writer Gael Greene will moderate a panel discussion by chefs Tom Colicchio, Alexandra Guarnaschelli, and Josh DeChellis on the uniqueness of the New York dining scene, Thursday, September 14, 6:30 p.m., at the Cooper-Hewitt. $20/person (212.849.8400).

3. The Dirty Truth: Beyond Organic, Murray's Cheese will present a discussion of farming and vinification methods led by Amanda Crawford, assistant wine director at ‘Inoteca, and Liz Thorpe, Murray’s Wholesale director, followed by a tasting of wine and cheese pairings, Thursday, September 14, 6:30p.m. to 8:00 p.m., at Murray's Cheese, 254 Bleecker Street. $50/person (212.243.3289, ext. 12).

4. New York City International Pickle Day Festival, the Lower East Side Business Improvement District and the NY Food Museum will present the sixth annual Pickle Day, featuring pickle samples along with pickling and home canning demonstrations, on Sunday, September 17, 10:30 a.m. to 4:30 p.m. on Orchard Street on the Lower East Side.

5. PIG@PAUMANOK, Slow Food NYC will throw a pig roast featuring heritage breed pig prepared by chef Galen Zamarra, of Mas (Farmhouse) restaurant, and a winery tour, Sunday  September 17, 4:00 p.m. to 8:00 p.m., at at Paumanok Vineyards, 1074 Main Road (Rt 25), Aquebogue, North Fork, Long Island. $65/Slow Food Members, $75/non-members in advance; $70/Slow Food members, $80/non-members at the door, cash only (reserve online).

6. Beer, Cheese, and Pickles, Shane Welch and Andre Bronstein of Sixpoint Craft Ales, Lauren McGrath of Rick's Picks,  and Anne Saxelby of Saxelby Cheesemongers will present a tasting of beer, cheese, and pickles, Monday, September 18, 6:00 p.m. to 10:00 p.m., at Jimmy's, 43 East 7th Street. $5/person (212.475.1730).

7. Harvest in the Square, Union Square Partnership will present this annual food tasting event featuring food, wine and micro-brews from more than 50 New York restaurants, Tuesday, September 19, 7:30 p.m. to 9:00 p.m., at Union Square Park North Plaza & Union Square. $85/person in advance; $95/person on the day of the event (212-239-6200).

8. Beer Tasting Dinner, HQ restaurant will present a five course menu featuring beers from Magic Hat, Tuesday, September 19, 6:00 to 10:00 p.m., at HQ, 90 Thompson Street. $40/person (212.966.2755).

 


No More Sobbing While Slicing

Oniongoggles In her latest "Food Stuff" column in the New York Times, Florence Fabricant points to these Onion Goggles which promise to prevent crying in the kitchen -- over onions, at least --  by placing a barrier between thiopropanal sulfoxide, the irritant released by onions when cut, and your eyes. While the breathe only through your mouth and not your nose method has always worked for me, these specialized spectacles might come in handy if prepping a large volume of onions (that is, if you can stand the nerd factor while wearing them). $19.99 in black or white at The Cook's Warehouse.

 


No More Sobbing While Slicing

Oniongoggles In her latest "Food Stuff" column in the New York Times, Florence Fabricant points to these Onion Goggles which promise to prevent crying in the kitchen -- over onions, at least --  by placing a barrier between thiopropanal sulfoxide, the irritant released by onions when cut, and your eyes. While the breathe only through your mouth and not your nose method has always worked for me, these specialized spectacles might come in handy if prepping a large volume of onions (that is, if you can stand the nerd factor while wearing them). $19.99 in black or white at The Cook's Warehouse.

 


Agenda: 9/6 to 9/12

COMING UP

Fifth Annual Dinner of the Secret Tomato Lovers Society, the New York Chapter of The American Institute of Wine & Food will present a reception and dinner featuring a tasting of heirloom tomatoes, Wednesday, September 13, 6:30 p.m., at Bread Tribeca, 301 Church Street. $80/non-members, $65/members (718.229.6565).

EVENTS THIS WEEK

1. Sake 101, Sommelier Roger Dagorn will lead a class on sake basics, Sunday, September 10, 3:00 p.m. to 5:00 p.m., at Chanterelle, 2 Harrison Street. $55/person (212.966.6960)

2. Pasture Perfect, Glynwood Center and Sustainable Table will present a talk by writer Jo Robinson on the benefits of grass-based meat, Thursday, September 7, 6:00 p.m., at the Municipal Art Center, 427 Madison Avenue. Free (845.265-3338, ext. 106).

3. NY Brewfest, Heartland Brewery will present a celebration of suds featuring samplings from 58 New York State breweries, Friday, September 8, 5:00 p.m. to 10:00 p.m., at South Street Seaport’s Pier 16 & 17. $40/person (tickets available online and at Heartland Brewery Locations).

4. Red Hook Walking Tour, Slow Food NYC will lead a gastronomic tour of Red Hook, including a visit to Added Value Farm, lunch at the ball fields, and a private tour of Six Points Brewery, Saturday, September 9 (meet at South Street Ferry Terminal to catch the NYC Water Taxi). $10/person (register online).

5. An Italian Approach to Pairing Food and Wine, Gabriella Ganugi and a team of experts from the culinary institute Apicius of Florence will discuss the principles of pairing Italian wines and food (regional Tuscan dishes and wines, included), Tuesday, September 12, 6:30 p.m. to 8:30 p.m., at NYU's Torch Club, #18 Waverly Place $125/person (enroll online).

6. Cheese and Beer, New American Style, Murray's Cheese will present a tasting of American craft bears paired with cheese, Tuesday, September 12, 6:30p.m. to 8:00 p.m., at Murray's Cheese, 254 Bleecker Street. $50/person (212.243.3289, ext. 12).

 


Thank You

3years

Happy (belated) birthday to The Food Section! The official third anniversary of this site took place back in July, which I somehow neglected to acknowledge amid the hubub of work, blogging, and writing.

Creating this site has been an incredible experience for me, one that I never would have imagined when I wrote my first post back in July 2003 (that’s an early iteration of the banner, above, if you’re new to TFS). While food blogs have now become almost commonplace (and practically de rigeur in the mainstream media), when I started this site, the idea of self-publishing writing and photography about food online felt completely novel. I have to be completely honest that I had no idea where the site would go, but I am incredibly grateful for all of the recognition and opportunities it has afforded thusfar.

I want to thank all of the readers who visit the site on a regular basis, and even those who still come here only searching for links to scantily clad photos of Rachael Ray. I’m always looking to improve the site, so please drop me a line if you have any suggestions. And, I also want to thank the contributors who have added their voices to TFS over the past year: Renée Kaplan, Melissa McCart, and Jessica Ritz.

P.S. Speaking of contributors, our official summer intern, Jane Lopes, has spent her last virtual day at TFS and has headed back to the University of Chicago. A special thanks to Jane for all of her hard work on the Agenda and MarketWatch, which goes on a hiatus in her absence. If there are any folks out there interested in being an intern at The Food Section this fall, let us know.

Thanks again, and keep reading!