In history these food provided an important role in growing society by staving off hunger and starvation as population numbers rose as these refined foods usually have a long storage life and can be stockpiled for times of need. These refined foods have had a lot of their vitamins and minerals stripped away during the refinement process and we are left with mainly empty calories. "Simple Carbohydrate” foods have given carbs a bad name in the public eye. In later conversation, I confirmed with Ken that the first few movies I saw, mostly in 1957 (I was seven) were Old Yeller, The Incredible Shrinking Man, Carousel, and The Fly. I might work on that as a Preston Sturges fan I see glaring holes here. I’m sharing both down at the bottom, after the fritters, just for fun, and without much comment, because I get stuck at five. Mitchell then sent Ken something like his list of the 50 best movies of all time Ken responded with the same. Three of the really old guys – Ken, Bill, and me – spoke at some length, and a number of people mentioned different movie-watching experiences with Mitch, who had organized a weekly Zoom-movie-watching club among some friends. Later that day, I was at the memorial service for my dear friend Mitch, nicely attended by friends, family of course, and colleagues.
And the recipe from this week’s episode, Adam’s 5C Quarantine Flan, can be found here, and your weekly Marksisms are below.Īn eventful week during which I had lunch at the Singaporean restaurant Laut, on 20th Street in Manhattan, while a bank collapsed. I wasn’t surprised that Kate and I had a really lively and sweet conversation with Adam.
I, along with many other people, admire Adam’s work, and when I heard about his new book, The Real Work: On the Mystery of Mastery, I was eager to have him on to talk about what the hell mastery really is, and also to talk about baking, and favorite New York meals, and many other things.
With me and Kate here today is Adam Gopnik, one of the most accomplished and prolific writers I know. Our guest today on Food is someone who’s thought about these topics at length, who has experienced mastery in many forms, both his and other people’s, and is, shall I say, a master at studying mastery. Have you ever found yourself able to do something that you were sure you weren’t ever going to be able to do (like cooking, for example)? Remember that feeling? The difference between accomplishment and achievement? Do you ever feel like you’ve really mastered something?
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