Posts Tagged ‘Ingredientism’

Brooklyn Finally Gets a DIY Winery

Thursday, August 12th, 2010

When I got off the train yesterday I was handed a flyer. This in itself is not exceptional—in my neighborhood you are likely to get flyered for anything from the local craft collective to one of the 4,563,847,543 shows happening on any given night. But this flyer was different. It was a flyer for a winery.

I admit that I thought for a minute about which of my friends could have the wherewithal to execute an elaborate prank, gambling on when I might be getting home. However, upon further inspection, the leaflet for “Brooklyn Winery” is all too real.

Join the community at the Brooklyn Winery where you can make your own wine from grape to glass. Whether you’re a beginner or an expert, our winemaker and winemaking staff will guide you through the process to craft a great wine. Stop by, taste some wine, get your hands dirty, and become part of a unique experience in Brooklyn.

It’s not just a winery, it’s  a DIY winery.  After several all-caps texts to various people, I looked at the price list, which ranges from $5,700 for a barrel that will yield 300 bottles that are all your own,  to the “Community Package,” where you buy part of a barrel for $300. You also get to design your own wine label. What a great creative outlet!

They have a lot of info about the land where their grapes are grown, etc., but nothing about the workers who will actually be picking the grapes and making the wine. That’s the problem I have with the artisanal obsession and the ingredientism–it ignores the people in the food chain, the ones who are preparing the wild salmon, or bagging the organic groceries, or picking the apples.

Also, hello, recession? Hello, NEW YORK CITY? If I wanted to live in Napa, I would. I just know the English Major Cheese Shop is in on this.

Salt in the Wound

Tuesday, May 4th, 2010

I have over 60 varieties of salt, including several smoked ones (I use applewood from Maine the most). Yours would be good on thick slices of avocado, roasted corn, cured salmon, or a simple butter lettuce salad. Also excellent with peach sorbet.

A kitchn commenter gives salt advice.

I Just Hate It When The Chicken Hogs The Remote

Monday, May 3rd, 2010

Restaurants are no longer content to simply offer roast chicken or grilled steak. We are now informed of every precious detail regarding where the chicken came from, what it ate and whether it enjoyed watching Jeopardy.

More Ingredientism from Slashfood.

Ingredientism on the Rise

Friday, April 30th, 2010

It is the tyranny of the ingredient. No longer is a successful dish on the American menu about a successful sum of its parts; it is about the parts themselves. Each ingredient is held up and examined like a precisely cut diamond.

NPR story on “Ingredientism”