oystergal

Good question. I'm actually already a journalist, but make my living writing about health for now, which means I occassionally get to write about wine but not often enough. I'd like to eventually work for a winery or wine shop doing some combination of writing, education, event planning, tasting room help and/or sales.

Inspired by bondgirl's quest for wine knowledge, I'd like to get some advice from folks here about whether it's worth going beyond the books and casual tastings and lay out the money for a class. I've got and read what I could of Wine for Dummies and the Wine Atlas, attended many tastings at wineries across the US, and try to educate myself about wine whenever I can. That said, I'm a victim of "the more I know, the more I feel I have to learn." I'm contemplating a career change that would put in in the wine biz, and I'm wondering if completing a wine class in NYC would beneficial in getting my foot in the door. Specifically, I'm looking at the intermediate certificate course at the International Wine Center. http://www.learnwine.com/ Any and all advice appreciated!

Got to this late but just had to jump in here with a success story. All of my life I hated olives, and it frustated me to no end because I love everything that they come with, Greek salad, arribata sauce, martinis, pizza, you name it. I even loved fresh olive oil, but if a whole olive made it in my mouth, I'd gag and want to spit it out. I so desperately wanted to enjoy the bowl of herbed olives I made for every cocktail party and picnic I threw. Everyone else seemed to love them, so I spent a lot of money and time on olives even though I couldn't stand them. But I kept at it, and tried them on a regular basis, just in case my tastes had changed. And low and behold at a picnic this summer I tried a gorgeous-looking fresh purple olive from the olive bar at Fairway, and I liked it. Even went back for another. So now I like purple olives. That success led me to trying more fresh-looking olives, fat Sicilian green ones and the like. Yum. Fresh seemed so much better and less fermented tasting to me than the saltier, processed or overly brined ones. And last night I had a warm octopus salad with black kalamata olives in it and actually enjoyed the one that snuck it's way onto my fork. I was so proud.

I already hugely admired Julia Child, but in reading more and more about her today I can honestly say I admire and respect her even more. A few favorite snippets I picked up today: "One year she and her husband sent out Valentine's cards with a photograph of them together in the bathtub in Paris." "She once demonstrated how to break off a part on a Cuisinart to make it less cumbersome to use even as the manufacturer's representatives sat in the audience. And she was known to sue to prevent a restaurant from advertising that it was one of her favorites." "Although she came late to the table, never even attempting to cook before she married at 34, Mrs. Child had no hesitation at adopting the French way of eating, in the case of a pig, every part but the squeal." How can you not love a woman like that? A rare bird indeed.

I'm truly saddened by today's news. But it's a good time to remember all she did in her amazing life. Aside from everything she did for the culinary trade, to me her life serves a reminder that it's never too late to do something you love and to keep your mind open to new things. Bon appetit!

I agree Sara seems to get no respect compared to the more flashy FoodTV chefs, but I think her shows are the most informative. What's up with pushing her out of the 7pm block anyway? She's only on during the day lately. Maybe the hip hop connection explains her fondness for Converse high tops. She is waaay Fly