by Alan Lake (Jazzfood)
Synglitiki “Tita” Zervos comes to the United States in 1961 imagining she’ll live in the White House or a Hollywood mansion. From her tiny island of Kalymnos off the Southern coast of Greece (population 1,500), it seems possible. Based on American movies, her impression of the United States is all presidents and movie stars. Little does she know what lies ahead: a life full of cooking, family, and later – memories.
Childhood in Greece
As the third daughter in a family of nine, growing up in Greece during World War II is tough, but not as tough as it is for many of Tita’s neighbors. Bombs destroy the house next door to their family bakery. German and Italian soldiers occupying the island conscript her father to bake bread for them. Convincing them he needs helpers for the task at hand, he brings all 46 members of his extended family to work in the bakery. Besides not knowing what it takes to produce said bread, the soldiers don’t really know how many loaves 100 kgs of flour makes, either…let’s just say no one goes hungry.
By Josephine Hyde (Josephine)
Like most visitors to Xian, China, my husband and I were drawn by the prospect of visiting the site of one of the most significant archeological discoveries of the 20th century: the Terracotta Army of China’s first emperor. What we did not foresee was the remarkable variety of street food that awaited us in Xian’s Hui Muslim quarter. How were we to know that, amid the banquet before us, a humble persimmon cake fried in oil would be the one souvenir we were determined to take home?
By Daniel Zemans (MarlaCollins’Husband)
A bona-fide Chicago-style deep dish pizza from Lou Malnati’s
“They [Italians] would go to Chicago and they would kill themselves if they saw what was going on over there…It has nothing to do with pizza.” – Mario Batali
“It’s very tasty, but it’s not pizza.” – Supreme Court Justice Antonin Scalia
“Let me explain something: Deep dish pizza is not only not better than New York pizza, it’s not pizza. It’s a f***ing casserole!” – Jon Stewart (spoken while using a picture of a stuffed pizza – not deep dish – as a visual aid)
There’s not actually a serious debate in this country as to whether deep dish pizza counts as pizza. It’s been called pizza since its invention in 1943; it’s universally referred to as pizza and it shares a flavor profile with every other style of tomato sauce-topped pizza. That said, the dissent seems to be increasing. It could just be that New Yorkers are getting even more vocal; it could be part of the move away from traditional red-sauced Italian-American food to more “authentic” Italian options; it could be that more willfully ignorant food writers are craving attention; or it could just be that Jon Stewart really does have that much sway over public discourse. Whatever the reason, now seems like a good time to make clear that the argument that deep dish pizza is not pizza flies in the face of pizza history, linguistics, and common sense. That’s the nicest way I can say that the argument that deep dish pizza is a casserole is complete and utter bullsh*t.
by Katje Sabin (mamagotcha)
Tucked in a cluster of small industrial buildings between a freeway and a field, amid loading docks and drainage ponds, is a tiny storefront with a half-barrel of herbs and cheerful little holiday lights in front. Just off I-94 in Lake County, about 28 miles north of O’Hare, you’ll find the tasting room and production facility of North Shore Distillery, Illinois’ very first post-Prohibition maker of hand-crafted spirits.
I climbed out of the car and listened to trucks downshifting in the distance, with a counterpoint of small birds happily celebrating the fact that they’ve just survived Chicago’s worst winter in recorded history. I walked across the asphalt under the weak spring sunshine, not sure what to expect: a rickety Rube Goldberg-style tangle of pipes and flasks? Big oak barrels and good ol’ boys in trucker caps and overalls? A brisk and businesslike sterile laboratory? I am clueless, but North Shore Distillery’s co-owner Sonja Kassebaum has kindly offered to educate me in the ways of small-batch distilling, and I’m reporting for my first (and only) day of class.