beer-is-food

Dogs and fracking and beer is food – Denver deserves better than Mayor Michael Hancock

I asked Michael Hancock a straight question and got a dishonest answer. Then there’s his kneepads and chapstick service for the frackersbeer-is-food

I recently sent an inquiry to the office of Denver mayor Mike Hancock asking about his position about the city’s recent crackdown on dogs being allowed in tasting rooms. We mile-highers love taking the pups to our favorite microbreweries, but earlier this year the authorities started showing up and telling management that this was illegal.

Because – check this – beer is food. Continue reading

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A lunch lady blues

Show her some respect…

I am the goddess

you never pray to.

I am the mother

who forced your father to suckle you.

I give you food,

every day,

I feed your arrogance.

Continue reading

Be this guy

A dad with grace and humor for #HopeTuesday…

She was chewing on a French pastry, he had her pacifier in his mouth. I’m not a dad so I don’t know how these things work, but the incongruity of it was surprising and delightful. I also think this man showed a lot of humor and grace by keeping his kid’s chew toy in his mouth so some stranger could snap a picture of him in public.

I figure if I had ever decided to be a father, I’d have wanted to be this guy instead of the tight-ass my own dad was…

(Midtown Market, Brisbane, California 2016. See more of my work here.)

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Determination

Snack it up on human moments for #HopeTuesday

I don’t know about you, but my Facebook and Twitter feeds are saturated with links to media coverage of the race to the White House between TweedleBint and TweedleBitch. I’ve grown physically weary of the topic, and the climate of fear and anger that has washed over my country because of it. I found the best way to recede from this madness is by taking time to look around me at people and what they do. Observing such things brings a sweetness and a kind of joy to life that no fascist or machine-politician president can take away from us. I really believe that.

And there’s hope in this, which is why I pursue it and why I’m encouraging all of you to do likewise. You don’t even have to plan anything, just savor the unexpected moments life is throwing at you right now.

For example, recently at a Mexican supermercado I encountered a little girl who really wanted the hell out of some Cheetos. She knew I was watching, and didn’t care. She would not be denied, and so…

Continue reading

Praise the lord, pass the steak sauce

It’s Sunday so, you know, nuns…

I was photographing a wedding dinner at Original Joe’s in North Beach. If you go, order the veal piccata. It’s fantastic. Anyway, it was hard not to notice these six nuns as they walked by the table where my wife and I were awaiting our meal. Right after the waiter handed these ladies their menus, I walked up to their table and said “Sisters, I’ve never seen this many nuns seated at a table in a public restaurant. May I take a picture of all of you?”

Continue reading

Sam-Smith-Memoir

My memoir: Sam vs Peaches

I’m the Forrest Gump of apples.

My favorite desserts often involve apples. Apple pie, apple cobbler, apple crisp, apple tarts, baked apples, apple dumplings, stewed apples, apple danish, apple butter, apple kugel, applesauce, apple cake, apple cookies – especially those soft Archways… [sigh] I’m sort of the Forrest Gump of apples.

But my childhood was a frustrating one. My grandmother (I lived with my grandparents) was a great baker, and her pies and cobblers were delicious. Obviously I wanted apple pie and apple cobbler. Like, every meal.

But I had a problem: my grandfather preferred peaches. Continue reading

CATEGORY: FoodDrink

New Year’s Eve cocktails and libations: cheers from Scholars and Rogues

With the new year nearly upon us, our thoughts have turned to a bit of end of the year celebrating. I asked my fellow Scrogues for some recipes and recommendations for appropriate libations with which to ring in 2016.

Some of the recipes below are, not surprisingly, a bit–involved–shall we say. Weeks of aging, hours of simmering, days for delivery–all are par for the course for people who have sought the unusual, creative, or just plain tasty. Even if you can’t get immediate gratification with some of the recipes below, you can always plan ahead for next New Year’s Eve. Or for a festive midwinter night when the cabin walls have closed in just a little too tightly.

From all of us, Happy New Year. Cheers, Santé, Prost, Na zdrowie, Salud, Sláinte, L’chaim. Continue reading

Biscottii Goddess is awesome. Just saying.

I don’t normally pimp products and services, although perhaps I should. I, like most of the staff and many of our readers, am a dedicated consumer of local, hand-made, craft and independent everything and tend to avoid mass production/corporate retailers and goods when possible.

Not long ago I reconnected, thanks to the magic of social media, with an old college friend, Wheeler Wood. Turns out he now runs a small biscotti business. Well, I loves me some biscotti, and he kindly offered to send me a sample or two to see what I thought.

Holy hell, this stuff is good. Continue reading

Dear Scratch Burrito: WTF is with your sweetener policy?

There’s this thing I have begun encountering in a certain sort of restaurant. It’s not a good thing. I first ran across this policy at a place I used to eat in Bend, OR, and it happened again tonight at Scratch Burrito here in Denver.

I went in, ordered a burrito bowl and an iced tea. Paid, found a table, went to the drink station and got my tea. Looked around and couldn’t find any sweetener. So I go back to the counter. Would you like regular sugar or agave, the guy asks. No, no, I need artificial, I reply – Sweet-n-Low, if you have it? Sorry sir, we only have natural sweeteners. Continue reading

10-second beer review: New Belgium Trippel

While New Belgium‘s transformation through the years from kick-ass Colorado craft brewer to pretty big time national brewer resulted in a predictable decline in quality of the product, it must be acknowledged that the Trippel remains a not-half-bad Belgian for your basic no-special-occasion drinking pleasure. 1554 isn’t bad, either.

I wish Fat Tire was what it was back in 1993, though. Also, bring back Old Cherry.

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Hornstra Farms: local hero, redux

Local, natural, community focused: Massachusetts’ Outstanding Dairy Farm is thriving.

IMG_0412When we last visited John Hornstra five years ago, he had just bought a local farm here in the pretty affluent suburbs south of Boston, and had grand plans. Hornstra had delivered our milk (in glass bottles!) for years when we lived in Massachusetts, and he still delivers the same milk (and chocolate milk, and egg nog at Christmas) to my daughter’s family. But he had plans—to build his recently purchased farm into a local community place, a place for kids (and not just kids) to see how farms work, and to get real food. Most important was his plan to bring dairy farming back to the area that his family had lived in, and been dairy framers in, for several generations. So how’s that working out? Continue reading

Beer

How to drink without getting drunk: does the yeast method work? (Food & Drink Week)

Esquire blog discusses a famous brewer’s secret for staying (relatively) sober. We test it out.

You may have seen Aaron Goldfarb’s recent Esquire blog entitled “How to Drink All Night Without Getting Drunk.” Great headline, and how cool would that be, right? I was skeptical, for obvious reasons, but it turns out that what is proposed is an idea developed by Joseph Owades, who Samuel Adams co-founder Jim Koch calls “the best brewer who ever lived.”

I figured I’d test the method myself, and not just because it would give me an excuse to drink too much.

First, how does it work? Continue reading

Food & Drink Week

Seven rules for healthier eating

The food we eat is killing us, but there are simple steps we can take to improve our health.

“Eating is an agricultural act.”—Wendell Berry

I have been depressed by, and disturbed by, the increasingly obvious American reluctance to accept science. That’s a pretty broad generalization, of course, but we all know where it comes from—we see manifestations of this every day, from vaccines, to global warming, to, well, whatever. If there’s a plausible scientific explanation for something, and a completely loony one, you just know that a certain percentage of the population is going to be chomping at the bit to accept the loony one.

How did a nation that constantly refers to itself as The Greatest Nation on Earth™ get populated by a surprisingly large number of dopes? Continue reading

Food & Drink Week

Zombie Apocalypse: Food & Drink Week shambles on with another Doc Sammy rum punch

Looking for something appropriate for your next Walking Dead watch party? Here’s a cocktail that will turn you into a zombie, too.

Hopefully you’re already planning on a pitcher of my South Shore Kauai Tais for the weekend. If you like tropical drinks, here’s another one for your recipe book: Doc Sammy’s Zombie Apocalypse.

Ingredients:

  • 1 oz lime juice
  • 1 oz lemon juice
  • 1 oz pineapple juice
  • 2 oz passion fruit nectar
  • 1 tsp brown sugar
  • ½ oz grenadine
  • 1 dash Angostura bitters
  • 1 oz gold rum (again, I love Montego Bay, but won’t talk you out of whatever your favorite is)
  • 1 oz 151 proof Demerara (El Dorado) rum
  • 1 oz light rum (everybody loves Bacardi, I know, but I’d recommend something a little tastier, like Cruzan Light Aged, Mount Gay Eclipse or Flor de Caña 4 Year Extra Dry)
  • ½ oz Creme de Cassis (yes, I do use this as an accent flavor quite a bit – why do you ask?)

Continue reading

Food & Drink Week

John’s Green Chili Stew Recipe: Food & Drink Week

Posole is a microcosm of New Mexico cuisine in one delicious pot.

My husband’s specialty is Green Chili Stew (aka Posole), a dish he learned to make when he lived in Albuquerque for six years. This is a staple food in our house from fall through spring. It is a microcosm of New Mexican cooking in one pot. Serve it with a hearty ale or porter and tortillas with honey.

Our strangest experience with it was taking it to a potluck soup party with our group of friends that includes several vegans (this was before they were vegan). The pot was on the stove bubbling away, smelling heavenly. People were stirring, sniffing, and considering their possibilities when someone asked, “Is it vegetarian?” Continue reading

Food & Drink Week

Dr. Sammy’s Slammin’ South Shore Kauai Tai: Food & Drink Week

Those who know me will attest to my taste for fine single malt and American microbrews. But my little secret is now out. I’m also a rum-whore. Always have been. And I’m a stone cold sucker for a good rum punch, little umbrella and all. Especially in the summer. Or Hawaii.

So with summer nearly upon us, I thought a fitting subject for Food & Drink Week would be my favorite rum punch recipe.

When I was in Kauai a few years ago I fell in love with their take on the classic Mai Tai – they call their top shelf version the Tai Chi. Continue reading