hipstavore

scallops large blogger

2009-07-31T09:23:00.001-07:00

scallops large

2009-07-31T09:22:00.000-07:00

rainfall large, blogger

2009-07-31T09:17:00.001-07:00

rainfall small, blogger

2009-07-31T09:16:00.001-07:00

Rainfall small

2009-07-31T09:15:00.001-07:00

rainfall small

rainfall large

2009-07-31T09:12:00.000-07:00

This is the large version of the rainfall shot, from Flickr.

No carniwhores here

2009-04-23T18:08:00.000-07:00

Raw food caterers Crops and Rawbers are profiled in the LA Weekly's People issue.

"Crops and Rawbers founders Amanda Brown and Diva Dompe are also the band Pocahaunted, purveyors of a punching psychedelic banshee-pop. No Age and Sonic Youth are among their fans, they played SXSW, and commentors on the Animal Collective message boards discuss their sex appeal."

See, you don't have to be a carniwhore to be a hipstervore.

How to find out where your food comes from

2009-03-28T09:05:00.001-07:00

I might not have noticed this article except that Josh Dorf is the cousin of a friend of mine, so she posted this on Facebook. Dorf bought the 100-year old Stone-Buhr flour company and started the website Findthefarmer.net. Nice.
Forging a Hot Link to the Farmer Who Grows the Food (NYT)

Authenticity and the maker mindset

2009-03-25T14:03:00.001-07:00

This is from an essay about DIY funerals, but it could easily be extended to foodways too:

As cyberspace becomes a “layer” on top of the physical world and we spend more of our lives online, a new-found appreciation emerges for authentic experiences, interactions, and goods. I think that’s part of why so many people are embracing the “maker mindset” of DIY culture, from Stitch and Bitch to Maker Faire...

David Pescovitz, Good magazine via Boingboing

Chow interviews fermentation guru Sandor Ellix Katz

2009-03-24T15:36:00.000-07:00

That's what I'm talking about: Chow's Lessley Anderson chats with Sandor Ellix Katz. Not only does he have an awesome moniker, he's the author of Wild Fermentation, one of the sacred texts of the Hipstavores.
I'm still grooving on the pickles I made from his recipe a few months ago, but I think it's time to pick up a copy of the book too.
On the Hunt for Wild Yeast (via Chow.com)

Hipstavore nation

2009-03-23T20:28:00.000-07:00

I didn't make up the word hipstavore. New York magazine's excellent Grub Street blog did, in response to the New York Times article Brooklyn's New Culinary Movement. I don't really like the word hip anymore than most people like the word foodie, but it does seem like the right term to describe this moment in American food culture. So welcome to Hipstavore, a celebration of all the local, sustainable, porky, bacony, pickled, homegrown, housemade, handcrafted edibles made by forward-looking people looking backwards at old time foodways.