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Welcome to the Time Warp

Greetings from the future. You have arrived at Food Junta, circa 2009. Please look around and enjoy yourself, but don’t expect any new posts any time soon… or ever.

After a great run, Food Junta closed up shop at the end of 2011. Why then, I can hear you asking from all the way up here in the future, is the last post from 2009? Well, time traveler, the Junta relocated to its own domain in 2009. We were much better at food and writing than at internets, so when that site was hacked in 2012, we took it down for good. FJ posts from its last couple of years were salvaged, but not in a format that we can easily make available online.

So: Enjoy your stay, and thanks for visiting.

Also, please don’t hack us.

We’ve Moved!

foodjunta.com

Live it. Love it. (And update your bookmarks/feeds.)

Please Excuse Our Mess

Food Junta is on the move. We’re transferring the blog over to our own hosted server, which we are very excited about, but this may mean some hiccups this week as we make the transfer.

In the meantime, please make sure that you are coming to visit us by going to foodjunta.com and not foodjunta.wordpress.com. We’ll remind you of this several more times, I promise, but beginning soon foodjunta.wordpress.com will no longer be updated with content. So check those links.

Please bear with us for the next few days, and we promise to be back and better than ever very soon.

-The Management

Elote Loco

Corn Cob

August in New York City = so much great stuff at the farmer’s market. I’m particularly excited about corn – bushels and bushels of sweet, snappy, corn!

All you need to make corn delicious is salt, pepper and, if you’re normal and not me, butter, right? Sure. But two summers ago the Red Hook Ball Field vendors opened my eyes/mouth to something even more awesome that permanently changed my puritanical ways.

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Time for Lunch

We’ve said it before, I’m saying it again, and we will probably say it again before the month is out: It’s time to change school lunch. Not in a nebulous wouldn’t-it-be-nice way, but in a concrete Congress is scheduled to reauthorize the Child Nutrition Act in September, and it’s time to show them that we care way.

You aren’t a kid? You don’t have kids? Think school lunch doesn’t affect you? Think again, and while you’re at it, check out my posts on the topic — Why a Twenty-Something Should Care About School Lunch for the blog Civil Eats and No More School Lunch Baloney for the Slow Food blog.

The quality of school lunch affects everyone in America, whether or not  you or your child is eating it. So please, read up, sign the Time for Lunch petition, and organize or attend an Eat-In on September 7th.

Ratatouille Revisited

100_1889Last August, I posted about ratatouille. Here it is again. Why won’t I shut up about ratatouille? First, because I want to demonstrate that – slowly and unsurely – I am becoming a better photographer. Second, because I tried a new way of cooking ratatouille that I actually like way better.

“There is much debate on how to make a traditional ratatouille.” Some version of this sentence appears on the Wikipedia page of just about every dish known to man, and it brings up one of my least favorite concepts in food: “Authenticity.”

The idea that a dish is somehow invalid for not conforming to some specific standard drives me crazy, at least when it’s not recognized that it’s just a semantic argument, one about terminology, not value. A ratatouille by any other name…

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SNB11156

A Turkish meal is usually cooked by a weathered and wise old grandma deep in the Anatolian heartland who couldn’t write down the recipe for Jacques Pepin himself.  She knows what she’s doing and would fight to the death over one pinch of salt or two.  For the culinary tourist such as yours truly, I’ll have to relate these recipes as best I observed it cooked in front of me.  Like much in Turkey, they’re fairly straightforward, just not very exact.
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