A new focus for Vintage Eats

Ladies and gentlemen, it has really been too long. Please forgive me for being remiss with my writing. I did that thing that every cook does when facing stress in their life – I put my head down and cooked. Then, when all was served and done, I lifted my head up and saw that it was three months later and I hadn’t written a thing. I’m back online now, though, and the posts will become regular again, I promise. Trips to Providence, Philly, Milwaukee, Chicago and New Orleans have all happened in the time I’ve been away and there is so much to tell you about these amazing cities and the food traditions alive in them.

In Boston, summer changed into a barely-there fall with weeks of alternating 80 degree and freezing, soggy weather. Now fall is hinting at a winter that is coming way faster than any of us are comfortable with. We are now faced with a barrage of root vegetables again to be made into those hearty braises that keep us plodding ahead through upcoming snow piles. Our berries, pickles, and other conserves are put up for the season and we’ll be clamoring for them the first week in January, after we shake ourselves out of the post-holiday stupor.

I’ve been turning this project’s concept over in my mind during the time I’ve been away and it seems to me that the vintage approach to cooking and household management is as relevant as ever. Just like in the old days, we want to save money. We want to feed our families healthy food. We want to know where our food comes from and the stories and people behind it. We want community.

We’ll be focusing on these four things going forward. To help you save money, we’ll be looking at recipes that use ingredients that are inexpensive and in season, with an emphasis on lower-cost proteins like eggs, offal and other lesser-known cuts of meat. We’ll also talk about how to build a weekly menu. To help you feed yourself and your family healthfully, we’ll find recipes that use meat as a garnish rather than a mainstay and emphasize grains, fruits, vegetables, and dairy. We’ll talk about portion sizes. We’ll share some resources to help you get to know where your food comes from and what kind of questions you should ask about it. Lastly, stay tuned for our next post for 5 tips on how to build a community around food.

You can start now – if you’re not already plugged in, please head over to our Facebook page and give us a ‘like’ and be sure to follow us on Twitter for new posts and food news. Let us know what you’re up to and what you’d like to see featured on the site.

Published in: on 12 November, 2011 at 11:33  Comments (4)  

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4 CommentsLeave a comment

  1. I am thrilled you are ramping back up. Thought of a midcentury book that you would like. It’s superbly humble. How to Repair Food. Can’t recall the author, but I do remember she knows how to save the souffle!

  2. Looking forward to reading your new posts!

  3. Thanks, Melissa!

  4. Thought I might add this “If most of us are ashamed of shabby clothes and shoddy furniture, let us be more ashamed of shabby ideas and shoddy philosophies… It would be a sad situation if the wrapper were better than the meat wrapped inside it.” – Albert Einstein

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