Spring is Near
Mar 1, 2008 general food
As I opened the door to leave my home for work yesterday I was struck by the whistling in the air as the birds frolicked on what they instinctively knew would be a blast of warm air in the coming days.
In a word, it was beautiful, and as I took in the blue sky cutting between the pure white clouds I thought of Spring and the bounty it will bring.
In the world of food the New Year is not January first, it is the first day that a shoot of something edible is stripped from the ground to be enjoyed, and as the growing season nears once again, I find myself thinking about the strange life I have found myself living in the last year.
The culinary scene in St. Louis is starting to come alive, and I am proud to have found myself standing somehow in the middle of it. I am touched by the new friendships and acquaintances I have made, and look forward to sharing many wonderful meals with the burgeoning underground of St. Louis diners that truly get it.
Whether that means you are at my table or merely seated within the same restaurant with neither of us the wiser, there are more of you than ever before, and it’s sure to be an exciting year.
Tags: spring
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
March 1st, 2008 at 12:18 pm
Amen.
(Just don’t look at the weather forecast for next week.)