Home/John Schwenkler/food/New York Times Baits Julie Gunlock

New York Times Baits Julie Gunlock

by JL Wall

Maybe I should be nicer, but I’m still not quite over this ridiculousness (see John’s post).  This morning’s Timescovers Tim Hammack, a trained chef who left the world of fancy-schmancy dining to work in the Bay Area Rescue Mission’s kitchen, where he serves real food made with real ingredients — even while on a budget.  And while the success rate for the addiction recovery program and the college culinary courses the Mission also offers aren’t jaw-dropping (though I don’t imagine they’re any lower than what one would expect), this statement sums up very well the importance of caring about the food we eat (and prepare), perhaps especially for those who have been out of luck for a long time:

“Food is really the base level of our humanity, our culture, our spirituality,” said Michael F. Curtin Jr., the chief executive of the kitchen and a former restaurateur. “Everybody has a story about food, whether it was a Sunday dinner, a special occasion or cooking with their mother, grandmother, uncle or father when they were kids.” 

Food probably isn’t going to “save” or “rescue” all that many people on its own.  But food at its best can be at the center of creating and recalling nurturing social interactions.

Additionally: it wasn’t only this morning that I felt like I was reading a news article for the second (or third) time.  Yesterday, the WSJ finally caught up to what John was writing about months ago and covers the various neo-secessionist movements scattered throughout the U.S.  And this was news to me: Texas Republicans are evenly divided on whether they would rather remain part of the United States or not.

leave a comment