Fishy Heaven

I'd be remiss in talking about what inspired me to go on this trip if I didn't talk a little bit about Lynne Rosetto Casper and the Splendid Table podcast. This is a great show and if you've never checked it out you really should. Just like Jeffrey Steingarten, The Splendid Table get's you really, really excited about food. And if you don't believe me the James Beard Foundation has awarded it Best National Radio Show on Food twice (1998, 2008). Every episode is 60 minutes of sheer delight, but this one in particular really stood out. It's Melissa Clark (writes in Style & Dining section of the New York Times) describing how to roast a whole fish. You can listen to the podcast here: 

Skip to Minute 7:32 – 13:44  which is Melissa Clark on roasting whole fish.

But Melissa also has a plethora of fabulous YouTube videos where her infectiously enthusiastic approach to foods will thrill you and I highly encourage you to check it out.

Here's her whole fish video:

Fishy Heaven.

Cutrofiano

So I think I've finally finalized my first farm. It is located just outside the town Cutrofiano, about which I can very little online. Wikipedia which normally is brimming with gobs of  info has only this to say- 

Which seems sparse indeed. Commenters on other websites say things like "it's the real Italy with real Italians". Sounds perfect. It's on the heel of the boot and the weather seems to be always between 55-45 degrees, or maybe I should say 12-8 degrees Celsius?

I'll post more details once I know exactly when I'll start!

You got me thinking...

There were a few things that really made me want to go on this trip and I wanted to share those in case anyone cares to take a gander through them since I find them all engrossing. Also, my explanations before leaving were not as articulate as they could have been and I'm sure you might have found them a little lacking. The first, and hands down the one with the most impact, was Jeffrey Steingarten's book The Man Who Ate Everything, (Vintage, 1996).

He delves into food on a level that is so intense, and with descriptions that are so vivid, that your mind becomes preoccupied with a singular thought - 'I must eat/try/see that. How can I make that a reality?'. There are a million wonderful reviews of this book that will send you rushing out to buy it so I wont go on and on (but if you wish I would click here). Even if you just read one or two chapters I'm sure you'll be planning a trip of your own. Here's a photo of Jeffry for those of you who have not had the pleasure of watching him on Iron Chef.

The Beginning!

So I’m off and I can’t wait. Let me say that one more time - I can’t wait! Thank you everyone for all your encouragement and candor. Everyone put wind in my sails and there was never a discouraging word, and for that I am so grateful. I would love to be writing emails to everyone everyday but chances are that I’ll have very limited access to internet so instead I am going to use this as the place to share all my news. Thank you everyone for every story, tip and wish - I can't wait to share my time with you!

To go on this trip is an opportunity for me to explore ideas which have always interested me but I have never been able to experience first hand. Ever since reading Sugar Blues (yes muzzy gave it to me) in middle school my ears have always perked up at any mention of how food, and after reading and watching 2nd hand how food is produced, the effects it has on our bodies and the impact it has on our society or environment. I decided that I can't wait any longer to see this first hand experience. I've had tiny tastes of what food can be but I want to experience the process.

Make no mistake, I love to eat. LOVE it. Which is why Italy is so perfect. As the birthplace of the Slow Food movement (http://en.wikipedia.org/wiki/Slow_Food), it's mindset towards food is something I am dying to see. I want to learn their commitment to traditions and quality, seasonality, regionality and everything in between. Who knows, it could turn out not to be for me, but as someone whose jumped from desk job to desk job, I can't wait to get my hands dirty and get a taste of something that excites me.