......all kinds of things getting starting on this bright sunny day in a brand new year. First, the Appalachian Global Dinner Series kicks off on January 30-31st with our 10th Anniversary Rum and Chocolate Dinner, hosted by our friends at Table 9. A menu will be posted tomorrow by both myself and Table 9; weve kept some of the favorites from previous dinners and added some new ones also. The February and March dinners are being planned and will be released soon as well. Editing on the 2003-2013 Menus project is progressing well, and we will be shooting promo video for the Kickstarter campaign this coming Sunday; the website and its related links are under construction and are going to be wicked cool, loaded with info about Appalachian eats, history, art, music, and links to restaurants, farms, bars, and people that are part of our scene. On another front, Im hearing from people that we are dropping out of their facebook feed; friends who know more about computer-type stuff than me ( which is pretty much everybody) tell me this is because I only post occasionally. Ironically, Ive always made it a point to not post so much that people get tired of seeing it and stop reading. So, to help get our profile back up and just as practice for all the stuff we have coming up this year, Im going to start writing about my travels, mostly as related to food but also about the world around us and life itself, and posting it up here at least semi-regularly. I had already planned on doing this for the website, so when it gets up and running Ill transfer that aspect of things over, as we should have plenty to post on here in a few months to keep interest up. Feel free to critique, criticize, correct, and comment as you choose, or just simply skip it completely. Although Ive written here and there for this page and for the cookbook with WVU Press that never got off the ground, I havent done a lot of serious writing since I was in a punk band back in the 80s and 90s. Although angst, profanity and a blighted worldview come in handy as a chef, I suppose I need to develop a style that goes beyond the Everything sucks and I dont care...... attitude that marked my earlier work. At least with age, its easy to laugh at what a mess the world is in and take my share of the responsibility for said mess. Its also easier to see the beauty of it all, and the wonder of what we humans have created. Civilization may be a folly, but it is an amazing and wondrous folly, and our transformation of basic sustenance into the most advanced and varied artform on the planet should be inspiration enough...........
Posted on: Mon, 05 Jan 2015 15:57:49 +0000
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