Working Waterfront

Comfort me with mac and cheese

If ever there was a time when we all needed comforting, surely it is now. If ever there was a time when comfort food was a good idea, surely it is now. After we have filled our plates with mashed potatoes, tomato soup and grilled cheese sandwiches, chocolate pudding, baked… SEE MORE

Working Waterfront

Wood, fire, and rocks

Cooking food made it possible for ancient human bodies to divert energy from digesting food to evolving larger brains, according to biological anthropologist Richard Wrangham, who wrote Catching Fire, a book to warm a cook’s heart. For millennia, pre-historic humankind cooked food before they made pottery, before metal of any… SEE MORE

Working Waterfront

The plant-based food masquerade

If it ever lived—moved, breathed, ate, drank, grew from within—it is probably plant-based. My house has a plant-based structure, filled with plant-based things to sit on, sleep on, dine and write at, and filled with plant-based creatures, humans and a cat, who are covered, as much as possible, with plant-based… SEE MORE

Working Waterfront

The pursuit of perfection

How has civilization ever coped without lists of “the best” of everything and detailed explanations of “the perfect way” to do anything? I recently read a headline declaring something like, “You are packing your cooler all wrong,” followed by copious advice from professionals on how to place each food item… SEE MORE

Working Waterfront

The weather and dinner next year

A friend observed this week, midst soggy, foggy, drizzle, and downpours, that, “I’m glad I don’t have to depend on the garden for food this year.” People have planted beans twice, perhaps at last seeing some showing above ground. Radishes and greens, which sprouted to flea beetles’ delight, were left… SEE MORE

Working Waterfront

Pet peeves with food and words

Linguists assure us that language is alive, always evolving. New words and reconfigurations of words emerge, and old familiar words acquire new meanings. I understand these are perfectly natural developments and I’m so annoyed about it. For example, hydrate. I remember a time when if someone got thirsty they helped… SEE MORE

Working Waterfront

In our spare time…

All the recent noise about AI, artificial intelligence, has left me wondering what we are going to do with all our spare time. AI apparently can learn, solve problems, and plan for the future, which leads me to suspect that considering the state of the world, there was an awful… SEE MORE

Working Waterfront

The community born of kitchens

Kitchens make a house a home. Kitchens create community. Our island has at least ten non-domestic kitchens in public gathering places. Stoves, sinks, fridges, counters, pots and pans, coffee makers, mugs, dishes, and flatware are enlivened with good smells and conversation. We cluster up to exchange news and views, and… SEE MORE

Working Waterfront

Shrinkflation, reformulation, and recipe extinction

Shrinkflation and reformulation are messing with our recipes. This past year, inflation along with supply chain problems sharpened our attention to price increases. Did you notice, though, the few ounces sucked out of a package of your favorite products? Coined around 2009 or so, “shrinkflation” refers to the reduction of… SEE MORE

Working Waterfront

Tasty memories from Kirstie’s kitchen

In all likelihood, Kirstie Alley was the only hostess in Dark Harbor who had a container in her kitchen of silicone worms, spiders, centipedes, and creepy crawlers with which she or her cooks could garnish platters of food. We sprinkled them in salads, and they crawled along the edges of… SEE MORE