Photo: The Vintage Mixer
I’m not the biggest fan of the word foodie. I don’t hate it, I just don’t use it. I’m pretty sure I am what people would call a foodie (yep, I write about food and keep chickens), but I really just think of myself to be someone who really loves good food and beverages…enjoying it, preparing, sharing it.
I found this online as a general definition of foodie:
“A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.”
Don’t get me wrong, I like foodie things. I shop at my local farmers market every Saturday. I’ve participated in a weekly CSA for years and years. If I had the chance to go to one of these amazing Outstanding in the Field dinners, I would go. I would run, actually. Oh…and have you joined Dinner Lab in Baltimore? It’s super cool – I see it as a hipper, more affordable version of Outstanding in the Field. Heirloom tomatoes make my heart skip a beat.
One of my best food memories was made when I visited Dan Barber’s fabulous NYC restaurant Blue Hill several years ago – maybe the best meal I’ve ever had. Tons of courses, interesting and unique ingredients, amazing wine, the freshest of everything. The folks from Blue Hill also run the Stone Barns Center, a wonderful farm in New York where they raise everything from vegetables to livestock. I want to visit their restaurant there, too – it’s amazing! For folks like Dan Barber, it’s all about sustainability (ah, there’s that word…) and having the very freshest food possible. Love that.
And…my taste in food varies – doesn’t yours? People who say they only eat this or would never eat that…that is so not me! One night, I might have a meal of local and organic stuff like roast chicken, bibb salad or maybe some homemade soup. Then, another time, I want something super simple (and greasy) like a grilled cheese sammie. And I must add that to me, grilled cheese means just ‘normal’ cheese, no fancy bread, with butter in the pan. Yum…and not very artisanal or foodie-esque.
Life’s short. Don’t judge. Dig in. And don’t take yourself too seriously.
- What I miss about dining out in Baltimore - April 29, 2020
- Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9 - October 2, 2019
- Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel - September 12, 2017