Q: What’s more precious than a foodie holding forth on the virtues of heirloom yeast?
A: A guy in Seattle insisting foodies should be called gourmands.
Someone tell this PNW Commie that we don’t need a French word to be pretentious here in the land of the free.
—Snacktime
From a Seattle Times story about the cask ale renaissance:
It’s a beer perceived to be warm, flat and tasting of vinegar after a few days. You can see why cask beer has had such a marketing challenge, and why most bars haven’t stocked it.
Now, though, beer fans and foodies can’t get enough of it. It’s been recast as the thinking man’s beer, with all the nuances and complexity of a Bordeaux.
I can’t wait to hoist a few with Ira Glass.
—Snacktime
Link: I’ll Be Your Huckleberry: Luxury Foraging
Why yes there is! Foraging with “great wines, dill-grilled prawns, pumpkin spice bread, Tom Douglas’ Tuscan bread salad, line-caught home-smoked coho salmon spread, lemon orzo, and vanilla bean crème anglaise (with two ice cream machines whirling away).”
—Snacktime
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