15 minutes on… my heroes

10:45.

The past 30 days, 22 hours, and 45 minutes have been a National Blog Posting Month (aka NaBloPoMo) dedicated to heroes. I did not post every day this month, and I have yet to type a word about the people I look up to. But still I will embrace the last minute (my favorite time of day) to give a shout out to some important–yes, I’d dare say heroic–foodies.

Alice Waters – Big mama of the local and slow foods movement. I like her so much, I named a goldfish after her. She’s one of the few survivors.

Wendell Berry – A dude dedicated to both small-scale agriculture and beautiful writing about it

Arden Andersen – An MD with the audacity to say that nutrient-dense food, grown in good soil, is the best medicine

Mollie Katzen – A woman who started with a simple cookbook and an ernest little restaurant, and grew a huge & veggie-loving following. I also named a goldfish after her, but the poor gal (or guy?) didn’t make it.

Bill McKibben – Advocate of a locally-based economy. I need to read his latest book!

In the remaining hour of the month, I shall be reflecting on these wonderful people. And cleaning my fish tank.

11:04

Quick tweets meet slow eats

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In the foodie world, it isn’t just greens that are going micro. Folks on Twitter (Tweeple, if you will), are now sharing tiny reviews and itty bitty news items about everything from restaurants to cooking at home to public foodie events in 140 characters or less. I have to say this has been fabulous for keeping up with D.C.-area food fun. I’ve doubled or tripled the scope of my D.C. gastronomical awareness, and it’s only been a few weeks.

One set of tweets I recently enjoyed came from chefrock, of The Carlyle Club in Alexandria. He took us through a meal at Rammy-winning Brabo in a play-by-play that could rival any Tom Sietsema review or Iron Chef narration. In quick, nutritious bursts, chefrock took us from the very beginning of the meal (“Fresh baguette was gooder than good. Nothin like great bread to start a meal off right. Service is awesome, so glad its still alive”) to dessert (“Apricot cobbler was nice and refreshing, not too sweet. The chcolate terrine was ridiculous! I’m stuffed!”). Continue reading