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And while you're there, score some Meyer lemon curd. You'll be glad you did. Um, I was at Ferry Plaza for the twelfth time yesterday, coming back from a farm dinner in Napa. All I got was some Mt. Tam cheese at Cowgirl Creamery, some Scharffen Berger chocolates for the kids, and some fun plastic day-glo Tiki glasses at Sur La Table.

Google-cached version of last week's New Yorker: Adam Gopnik on Blue Hill Stone Barns

Another vote here that you're a freak, Ms. Tillie. I am a typewriter girl...actually a Royal, if not an Elite typewriter. I, too, go "ding" at the end of the row.

Couldn't you take the train? Amtrak is such a fabulous way to travel.

That is indeed dedication. Thanks for posting, Jeff. By the way, if you're in that neck of the woods (Atlanta area), there is going to be an Outstanding in the Field Farm dinner just outside Athens on Sunday, October 10. Chef Anne Quatrano of Bacchanalia is guest chef. Sign up for updates on the Outstanding in the Field mailing list.

Here is one possible itinerary, below. The way I am, I'd be more inclined to drive two long days and then break up the rest into shorter legs. Especially because the first 1000 miles or so is In The Middle of Nowhere. You can use Maps.Yahoo.com to plot your route and timetable, or you can go to AAA.com and get maps, etc. (That is a map from the Bellagio to 411 Third Avenue, the location of Les Halles in NYC. You're looking at nearly 2600 miles of travel. Brave indeed, especially given the time of year. Day One (leave pre-dawn to beat the desert heat): Looks like you'll head up into Utah: Cedar City is one of the larger towns en route, about halfway to Denver (which you can probably get to in one day if you go faster than 60 MPH). Still, it's 750 miles but you'll be fresh on your first day for a big push. Day Two You head into Kansas. I don't know anything in the middle of Kansas along I-80, but I know that Lawrence has good food (there is a Slow Food Convivium there), and it's about 560 miles from Denver. If you get there, you're halfway through your journey, and can break up the rest of the drive into shorter chunks in more populous areas. (Maybe someone else can advise on food between Denver and Lawrence.) Day Three From Lawrence, you could make Indianapolis your next overnight stop (520 miles), and it seems like St. Louis is about halfway (mmmm, barbeque). Day Four Now you can drive less and have more options. Drive 200 miles and stop for lunch in Columbus. Drive another 200 miles (less) and have dinner and overnight in Pittsburgh. (It's off the main interstate you'll be on, but so what?) Or if you feel like it, push on a little further into the Allegheny Mountains and sleep there. Dave Five You'll travel east through the Alleghenies, and there must be a bunch of beautiful places en route. From there, you're into Philadelphia, where a bazillion eGulleteers live, and it's a hop, skip and a jump to New York City. Just like I pictured it: skyscrapers and ever'thang. I hope this helps: it's at least a start. Finally, WHAT ARE YOU? CRAZY?!?!?!?!?!

Hear, hear!

Well, come on down! (Or over, whichever may be the case.)

I understand health standards, but I also think there are people who are afraid of EVERYTHING. If it isn't salmonella, it's West Nile Virus. If it's not the Russians, it's the Iraqis. If it's not air bags, it's the lack of air bags. I have a friend who, upon learning that my husband (deliberately) did not renew his contractor's license, wouldn't let him fix her towel racks (so they didn't wobble out of the wall and kill someone!). She was so afraid that Something Bad Would Happen and someone would sue someone. (Oh, and I am afraid of a whole lot of stuff but nothing food related, except that someone will irradiate or genetically engineer perfectly good plants that go into my body or that of someone I love. On the other hand, I frequently run yellow lights when they're still pink. So.) My problem with eggs at room temp is that they break in the bowl much more easily, when I've been trying to separate them (you know, racially, because whites can't mix with yolks!). Seriously, it's very frustrating. Plonk! Another one bites the dust. Eggs at room temp are more delicate. Too delicate for my home use. Ciao.

Chef, this post is inspirational for me in so many ways. I can't speak to the business (dollar) end of things, because that's beyond my ken. But you make sense in every way, and I hope your neighborhood (where in PA are you?!) appreciates you (with business) for the ways that you are not only feeding people, but nourishing them. I have sent your post to my chef ("my chef" = "my client" who does the farm dinners) for him to appreciate. I don't know at all what is Moshulu, but it sounds like a naughty Hebrew dance. No explanation is necessary or desired. I'm just glad to read that you've found your bearings, found your music, and want to dance. Bon fortuna!

Well, as for me, I won't NOT go to San Jose and I won't NOT eat. So there.

How very glad I am that you did not slit your wrists, which would have been a waste of stemware that, additionally, would have prevented you from sharing your trip to Mount Olympus with us. Ah, I had some 45-year-old grappa last night, next to a bonfire fueled entirely by oak barrel staves at Frog's Leap Winery in Napa. I calle d it "raisin moonshine," but even the smallest sip coated your mouth with such intense flavor that speech was difficult.

Hey, I'm from Marietta, Georgia, ya little smartypants.

There is a very long "staff meal" thread here, which I am way too lazy to look up. Someone else can link it.

As much as I love German chocolate cake, nuts and coconut in a sticky confection are something I think not best to serve to a large group of elderly men.

It shouldn't surprise me, but I never knew steak was so techno. Melkor, you sound kind of like a Star Trek episode: "Set your broilers to 1500*F+ broiler, and find me the prime meat that Planet Niman cannot replicate!" (You better laugh.)

Give 'em tarts. Give 'em Viagra. Case closed!

You lucky duckies in the Deep South, guest chef Anne Quatrano of Bacchanalia is lining up a farm in Athens as the site for an Outstanding in the Field dinner and tour. The date: October 10, which is a Sunday. I will post details as we get them. Yeeeeee haw! Outstanding in the Field Farm Dinners & Tours

Now would be a good time to share the recipe I acquired at Readerville.com for watermelon. 1 large watermelon (obviously, cubed) Juice of 5 limes 1/2 cup chopped mint Marinate overnight. It's "the most refreshing thing I've ever put into my mouth," according to one of the people who tried it via Readerville. When the watermelon's all gone, add rum to the leftover juice and pour it over ice. Poof! Watermelon mojitos. You. Will. Thank. Me.

Briefly steamed, then tossed with lemon olive oil, red bell peppers, either fresh basil or tarragon, and kosher flake salt.

Joe, glad to see you posting here. Welcome. But I'm surprised there aren't any NY wines on your list. The Finger Lakes are in Ithaca, so those are NY wines. Konstantin Frank provided some of the wines for the Outstanding in the Field farm dinner at Stone Barns last year. Yummmmmmy.

Which brings me back to the original question. FOOD mags or COOKING mags? There is a huge difference if you're merely collecting technique and recipes.

Susan in FL and Anna, y'all made me drool. Nice photos (I like your table setting, SiF) and the food looks really appetizing.

I have not yet forgiven Trader Joe's for discontinuing the best salad dressing I've ever had (Vidalia Onion Vinaigrette). I've been seeking something similar ever since, and have tried a lot of new dressings in my quest. So I have too many bottles in there, none of which flip my skirt like the TJVOV. There are: Ranch Brianna's Lemon Tarragon Annie's Goddess Annie's Shiitake-Sesame Cardini's Lime Dill (not for salads, but I use it in potato salads) TJ's Creamy Basil Carrot Ginger (a mistake) Roasted Sweet Pepper and Garlic V. Bleu Cheese and Pecan Balsamic V. Olivier Meyer Lemon Cracked Peppercorn V. Sesame Miso (another mistake) I have a slight fascination with condiments. But I would give half these away; they aren't what I expected and not what I want.

My favorites, by a longshot is Cliff Lede, formerly known as S. Anderson. They run a little over $20, usually. Also, for fancier and more expensive, Barry Jackson at Equinox, here in Santa Cruz County, really knows what he's doing. They're glorious sparkling wines.