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Everything posted by Devotay

  1. Yep, or at least, that's what he said. he also acknowledged that it didn't work. I am not in the camp of those who still hold a grudge against him for that. In fact I never did. I (or any of us) probably could have told him it wouldn't work, if only for the obvious too-much-too-soon reasons, but I like that he ran into that brick wall full speed, like he left a Rick Bayless-shaped hole in it the wall. We continue to make progress though, we dreamers, underground revolutionaries coming to the surface, we happy few. I think Slow Food Nation will do much to raise awareness as well, taking us another step down the path.
  2. That's the trick, isn't it? We must use the tools available, and capitalism is certainly one of those tools. If the goal is sustainability, then one aspect of that must be financial sustainability. Therefore any model for a new food system we put forward must be able to support itself as a business model as well as in quality & environmental terms. Say what you will about the big conglomerates (and I certainly have), but they sure know how to run a profitable business. Well, the folk in my camp know a lot about high-quality, highly nutritious, sustainable, delicious food. This is not a one way street. We have lots to teach them, and they just might have a thing or two to teach us. Doc, I'm as big a cynic as the next guy. But if we slap'em down everytime they do something that's a little bit right, then they'll never do anything that's totally right. So I say we tell'em "nice job, now do more." Cuz if they see no support, they'll stop. Their one prime directive (sorry to show my geek side here) is that of the Ferngi - "Where is the profit in it?" Thus we must show them the profit.
  3. I'm not saying that as movements they would or should. I am saying that many activists, both within and without these very worthwhile organizations will tend to have knee-jerk reactions when WalMart or Burger King or McDonalds or Monsanto actually do something "right" - something we have been pushing them to do. For many, their reaction is to instantaneously mistrust and deny any maneuver such entities make, so that even if they were to reform, were to have a true change of heart, those who react in this manner would refuse to see it, in a perverse retelling of the boy who cried wolf. TAPrice is asking roughly the same questions above as I am. We cannot ask these institutions to change their ways and then scoff when they do, even if it is only a partial effort. No revolution has ever happened easily, nor overnight.
  4. Yes, it's a miniscule step, but it is a step in the right direction. As a vocal food activist, my goal and the goal of the organizations I represent is nothing less than a revolution in the food system. We cannot expect to succeeed at this without the support, or at least the acquiesence, of the major global food monopolies. I am not a WalMart shopper or a Burger King fan. But when they do something right, we should acknowledge it, be appreciative, and then press them to do more. The fact that WalMart is buying/selling organic food, while their system is flawed, is better than not doing so at all because it is bringing the idea of sustainable food to the masses (even if imperfectly). Chipotle buys its pork from Niman Ranch - that's a good thing. BK is trying to get in on the movement too, and that's fine. I won't allow them to take credit for things they're not really doing, and I will push them to do it fully, rather than mere token gestures, but if the big corporations are starting to play our game, movements such as Slow Food and Chef's Collaborative should not feel threatened. Instead we should say, "Thanks, welcome to a better way, let's move forward together. Here are some ways you can do more."
  5. I first discovered this story through my friends at the sympatico (but unrealated) to Edible City blog called EdibleNation. The original post is at the WorldChanging.com archives The story continues about a sort of utopian museum to what food production could be. Some of it a wonderful idea, some of it frightening, all of it fascinating.
  6. The winter can be a challenge for "locavores" in the northern climes. Here in Iowa we handled our first winter issue by talking about a lot of meat. Just to keep everyone up to date: Edible Atlanta and Edible Rhody just launched, and these edibles are due to arrive later this year: Seattle Piedmont Memphis Shasta-Butte Hawaiian Islands Jersey Austin Links to all the Edibles can be found here
  7. Don't think so, though there has been occasional talk of a cookbook. I'll send your idea up the chain. Meanwhile, the best of our stuff can often be found at the Edible Blog - EdibleNation.com
  8. Ontario's Golden Horseshoe (which includes Toronto) is definitely ripe for a magazine which will celebrate its bounty. I'm confident that it will be very well received. ←
  9. Note to moderators: How 'bout if someone were to consolidate all of these into one list?
  10. Good for you, FG. Happy to hear that Edible is getting a foothold in the Great White North. I just came from shooting a launch in Memphis, had a great time. Hopefully when you get ready for your launch, I'll get to come shoot there too.
  11. Launched just a few short months ago by Bruce Cole of Saute Wednesday fame (<<now archived at that link), EdibleNation.com has beome a rich and diverse source of information about the sustainable cuisine movement. Using self-generated content as well as that from the 26 (and more to come) Edible magazines around the country, as well as good photos and the obligatory RSS feed, Cole has built a great clearing house of info for anyone interested in any aspect of the sustainable food world. Hope you'll drop by and tell him I sent you!
  12. I'm very proud to announce that Edible Communities has just been named a finalist for the IACP Award of Excellence in the Consumer Educations and Communication Materials category, which Recognizes excellence of materials created and printed during 2006 by or for a corporate, small business or cooking school members. See the announcement and all the other nominees for this prestigious award here.
  13. For what it's worth, my wife Kim and I own and operate our restaurant, although she works primarily in the FOH and I in the kitchen.
  14. My quick, cut-n-paste Des Moines List Star Bar Village Bean Continental – East Village Gong Fu Tea De Colores Tandoor – 72nd St India Star Marianna’s La Rosa – 23rd & Forrest Mars Café El Halal The Varsity 25th St Café 43 African Cookery Jay Benjamin’s Tumea & Sons Java Joe’s – Mike Cappola The Lift & Vaudeville Muse – 4th St – Barratta’s – South Side Highland Park Neighborhood Chuck’s Chicago Dog & Deli Flying Mango Sage The Bake Shop – 70th & University Stams Café de Scala – Sherman Hill Neighborhood – Anthony A Dong - Awsome Vietnamese Thai Flavors – E. 14th & University Racoon River Brewery Mosaix Court Ave Brewing
  15. .. and pizza delivery boxes the size of a football field!! ← The Pizza is much better at: Pagliai's Sam's Wig & Pen Old Capitol Brewing
  16. It's also a function of time. Chicago has been a city for 150 years. Prospect Heights, what? Maybe 50? I know that when I lived in Schaumburg as a kid the population there was 19,000 and it was hell-and-gone from Chicago. Now it's a nearby suburb with about 120,000 people. There's been no time to establish any cultural or neighborhood identity that would foster a culinary tradition, thus the monied chains have filled the vacuum.
  17. The rates vary widely. Since each magazine is individually and locally owned, each sets its own rates. My rates are lower, but mine is also a smaller market. I did research with other publications in the area and priced our ads competitively. I can only assume Alex did the same. Thus far, our advertisers have been thrilled with the magazine's quality and with the response they've been getting. I'm sure that the same will be true for Edible Rhody when their first issue hits the stands in April.
  18. And thank you. Yep, Linn Street is right next door, we share a front entrance. In fact, I was the EC there until I left 10 years ago to open Devotay. As for the website thing, yes, the battle continues with the guy in Austria who snatched it up. We're working with google to fix it.
  19. Said to say, Golden Ridge has folded. A Google search turned up this: Cryin' shame. I never had any quality issues with them, and had written about them extensively in an effort to support them. I sure hope they find a way to start making that amazing Harmony Blue again, somehwere, somehow...
  20. I don't need to avoid talking about it. In fact, I'd like to know more. When I use Google, I find an address that appears to be for a restaurant: Devotay Inc www.devotay.com 117 N Linn St Iowa City, IA 52245 (319) 354-1001 However, when I click on the link, I find a website about online cooking classes. Assuming Devotay is indeed a restaurant at this location, is there a website where I can find more information about it (menus, etc)? ← Yeah, I had a nasty little episode last fall where my original domain name was snatched out from under me while I was in Europe and unable to monitor what was going on. The real (new) address is www.Devotay.NET (not dot com). There is also another really good Iowa City thread, recently revived, right here.. We're pretty proud of our humble little place (though I hope we get a chance to win Brad back in our door one day )
  21. The best genuine Mexican in Iowa City is now La Reyna, on Keokuk St. It's a bodega with a little dining room on the side, and they serve chicken tacos and tamales that I've considered selling my children for. Other stuff worthy of note is: the chicken samosas at Aladdin out on the strip The fried pickles and ALL the beers at Old Capitol on Gilbert Panini at Guidos (also on Gilbert) And I just enjoyed a nice Indian buffet lunch at Exotic India, hidden behind the (repulsive) Taco John's in C'Ville. Also hidden back there is my friend Soleil's quirky, self titled place. Delicious Afro-Carribean food. Bochner Chocolates - True hi-end European-style chocolates. produced on the south side, but readily available at their retail place (again out on the C'Ville Strip), and also at Prairie Table And speaking of Prairie Table, it is a truly great gourmet shop with wonderful cheeses, a small but good wine selection, great sandwiches and a fine array of cooking classes to boot. A little farther afield there's redhead in Solon, doing great things with local ingredients, and the classy Italian bistro Cafe Dodici in Washington.
  22. Thanks for the kind words, and glad you enjoyed it. The Edible communities around the country are currently working on setting up a package deal, in which one could get a discount by subscribing to more than 1 (4 is the working number right now). Will let you know if/when it comes to pass. Oh, and "beeves" was new to me, too. I was surprised to discover that it is indeed correct! Thanks again!
  23. Forgot to mention, along highway 1 north of Iowa City (and on the most diret route to Madison) are Redhead, in Solon, and Lincoln Cafe in Mt Vernon. Kim at Redhead is doing creative stuff with local ingredients. Matt at Lincoln Cafe is perhaps the area's best chef, with 3 years as sous to Ben Barker at Magnolia Grill in Raleigh-Durham under his belt. Matt too is a great "locavore"
  24. Like those above I dunno what you're looking for, but in Iowa City I can confidently make these recs: pagliais: unique, tasty pizza Thai Flavors: outstanding food, though service can be spotty La Reyna: The best chicken tacos on the planet, and killer tamales too, when they have 'em Motley Cow: an up-and-comer with great "new american" food and a loyal following Soleil's: A quirky place with great African and Carribean cuisine Old capitol Brewworks: Top-notch beers, good burgers and pizza, and addictive fried pickles India Cafe: Best Indian in town and a cheap lunch buffet Jimmy Jacks: real good BBQ Oyama: freshest, most creative sushi Oh, and a little place called Devotay that I have a admitted bias for
  25. Thanks, we like it too. Vogue has cover girls, we have cover pigs. It is Iowa, after all. By the by, don;t think I mentioned, I got the rice. Thanks a bunch! Your first issue should arrive Friday or so. In our next issue (May) we'll be announcing a pie recipe contest in honor of RAGBRAI (the Register's Annual Great Bicycle Rida Across Iowa). Lance Armstrong is coming again this year. I'm not gonna try to keep up with him, but I am hoping to get a picture of him eating pie for the August issue.
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