Great Taste is rapturous about Radish, the Post-Bulletin Co.'s brand new publication. Much of Radish's focus is on locally, sustainably grown food, organic produce gardening, and healthy eating.
Pick up a copy of Radish, which has free distribution around southeast Minnesota, or visit:
http://rochester.radishmagazine.com/
Note to New York Times: Please do not make assumptions.
New York Times you are invited to spend some time here on Planet Beet, aka Minnesota. Last weekend Great Taste enjoyed slow-roasted beets that she had drizzled with Asaro Oli Agrumati orange olive oil before placing in the oven. That was amore.
Great Taste decided on the slow roast method after recently dining on a half of one big 'ol delicious beet at Corner Table in Minneapolis. (BTW: Sontes, Rochester, is currently featuring "Roasted Local Beets.")
Then there are the ubiquitous pickled beets that show up regularly at farmers markets and food coops.
Not to mention borscht--luscious beet soup. Great Taste shared a recipe last October from her Russian friend Yelena, who lives in Wisconsin.
http://postbulletin.typepad.com/great_taste/russian/
And beets are only the first item on "The 11 Best Foods You Aren't Eating" list.
Be hip, NYT. You need not be a Grey Lady. People enjoy a greater diversity of foods than, perhaps, those who work in Midtown Manhattan skyscrapers and spend a large portion of their lives blinking at computer screens may think. (Great Taste still loves you, though.)
Readers, do you agree? Do you seek out cabbage, blueberries and pumpkin seeds more than Leinie's and tater tots?
GG
A reader asked (thank you!). Gourmanda Galore responds:
Ruth Reichl is a beautiful, knowledgeable writer....A terrific editor....A personality. But....
In the end (at least for moi), it's about recipes--the food you create in your own kitchen.
Sometime after Reichl took over Gourmet magazine, the recipes didn't hold up anymore. Gourmanda can't give you a date--though at some point she definitely noticed a difference.
Gourmanda was incredulous. She thought that by happenstance she must have picked out some of the less stellar recipes. So when Reichl's tome was published in 2004, Gourmanda still ran out and bought it.
Guess what? That cookbook, with its golden-yellow jacket, sits prominently on the shelf, but only because it looks good compared to the worn-out books stained with melted butter and flecked with flour. Gourmanda has yet to find a recipe out of the Gourmet Cookbook that she would want to make a second time.
Reichl should have stuck to restaurant criticism. She was superb.
Uff da!....Gourmet magazine is shutting down. Great Taste is not a Ruth Reichl fan, but this is still a stunner.
More news:
http://mediadecoder.blogs.nytimes.com/2009/10/05/conde-nast-to-close-gourmet-magazine/?scp=1&sq=gourmet%20magazine&st=csePS--Why is Great Taste not a Ruth Reichl fan? Ask and you shall find out. Hello, I call from my cyber mountain....Is anybody out there--out there----out---- there?
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