Dr. Sanjay Gupta of CNN reports here on hunger. His article starts with the horrifying Somalian famine, then moves onto hunger in America. He points out that many people in the U. S. do not earn enough from jobs to feed their family. He urges everyone to make better use of this nation's bountiful harvest and throw away less food. He also urges businesses to donate food and points to law that protects them from liability.
I recently posted on my annual peach preserve canning process. All the peaches I bought---two half-bushel boxes---were seconds with cosmetic blemishes. They cost about half as much as the first-grade peaches that end up in the supermarket produce section. The preserves I made from them were delicious and healthy, not to mention considerably cheaper than manufactured preserves with much less flavor.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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