Hanging up the apron
Back in the spring when I was browsing around for neat things to decorate my apartment with, I came across this sign. Isn’t it perfect? Of course, these days in cities like Toronto, many restaurants wouldn’t think to close on Sunday. But old-fashioned common sense sometimes prevails and I am one of those folks who like to take Sundays nice and easy. It’s my Sabbath, after all!
On that note of rest and pulling back from work, I’ve decided to retire this blog. Mostly because I’d rather do something well, or not at all. In some ways, I think that I have reached the point of saturation when it comes to food. Part of me thinks that foodism has scraped the bowl so persistently and deeply that the hole in the dining table will tunnel its way to China very soon. But maybe it’s for another intrepid group of inspired cooks to take up the fork and go!
But for me, I will stop here. It reminds me of when Lost ended at season six and the audience pleaded with creators for more, or at least an explanation. Nice try. On closing the TV series, what I do remember from one radio commentary is that it was better to finish strong, rather than drag out the series like so many other sitcoms. I don’t know how strong this blog has been, but I’ve had lots of fun writing and cooking and reading to cook and write some more. The archives are always welcome to you, reader!
Let me leave you with some people I’ve found fascinating along the foodie path:
- Gastronomista is a spunky and very cool website created by an architect and a self-proclaimed pro foodie. What a duo to begin with! Beyond straight-food talk, they also do a great job culling literary, cultural and illustrative sources of inspiration into their wacky interpretation of food.
- Saveur Magazine consistently delivers a satisfying feast for the eyes. It’s best viewed on print, where stellar high-contrast photography can be better appreciated. In fact, that’s where my Elvis Presley picture is from — there he is, eating a peanut butter and banana sandwich, featured in the Sandwich Issue of the magazine. Stories from people involved in making food all over the world is also what makes this magazine stand out. Think anthropology devoted to the edible. Pick one up tomorrow — I know you’ll love it if you’ve enjoyed this space.
- Old-time food writers who got it right then, so now we have a platform to talk about food. M.F.K. Fisher‘s essays and equally, her autobiographical bits too. Another good book is Endless Feasts:Sixty Years of Writing from Gourmet, culled by Ruth Reichl when she was still with the magazine. In that book is a timeless treasure trove of food explored all over the world.
That’s all for now! Eat well, and inspire others with what you make!