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By John Schoppert


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Aug. 13, 2009 at 1:28pm

Soren Andersen: Food, Inc. is a whopper of concern

Anti-mega-food documentary preaches to the culinary choir

Posted by Soren Andersen in Culinary Cinema, Tacoma
Comments (2)

The meatballs I’d eaten an hour earlier started doing an antsy dance in my stomach as I watched scenes of feedlot cows standing ankle-deep in manure in “Food, Inc.”

Then came shots of poop-caked carcasses trundling by on slaughterhouse conveyor lines. Not to mention images of doomed pigs squealing in agony as they’re done to death by implacable machines, and chickens too heavy to stand erect lying in – you guessed it – more manure.

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Aug. 6, 2009 at 8:50am

Mastering the marriage of love and food

'Julie & Julia' tells the story of two culinary heroines -- and one delectible couple

Posted by Soren Andersen in Culinary Cinema
Comments (5)

“Julie & Julia” is not so much about the food.

Oh, sure, Nora Ephron’s latest picture gets its structure from the twinned tales of how food maven Julia Child (Meryl Streep) and foodie blogger Julie Powell (Amy Adams) rose to prominence cooking up and writing about gastronomic delights.

But this isn’t a movie that celebrates and indeed immerses the viewer in luscious dishes the way, say, “Babette’s Feast” or “Like Water for Chocolate” or “Waitress” or “Big Night” do. The sheer sensuousness of the manner in which those pictures capture the hues and the textures of the food prepared by their masterful chefs is quite overwhelming. So much so that they make you want to take a great big bite right out of the screen.

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Jun. 4, 2009 at 8:43am

Delicious, mystifying manga

Oishinbo series explores Japanese cuisine and customs

Posted by John Schoppert in Fun Read
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On the heels of the graphic novel explosion comes a new series Oishinbo: A la Carte, a manga series from Japan dealing with specific foods and drinks. The storyline by Tetsu Kariya, and art by Akira Hanasaki was published in 100 volumes and is condensed into a best-of version for the American market.  Oishinbo (a loose translation is "Delicious") is a refreshing look into the cuisine and culture of Japan that can sometimes be mystifying.  Read more

Apr. 15, 2009 at 8:50pm

Urban farming made easy

'The Urban Homsteader' covers all the backyard basic, plus worm-farming, chicken-farming and more

Posted by John Schoppert in Farming, Sustainability
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April burst with the expectations of the Proctor's Farmers Market finally opening and the droning of lawnmowers filling the air.  No doubt, it was a beautiful time for both. One I've been anticipating yearly, the other I've loathed for years. Read more

Mar. 10, 2009 at 12:07pm

Bittman simplifies eating

Minimalist author advocates more plants, less meat, fewer ingredients

Posted by John Schoppert in Healthful Cooking
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Global livestock production is responsible for more greenhouse gases than transportation. Sixty billion animals are raised each year for food -- 10 animals for every human. Your brain is composed of two thirds fat. Read more

Feb. 1, 2009 at 6:39pm

'The Tummy Trilogy' be Trillin

Sublimely curious author is a trail blazer of local cuisine

Posted by John Schoppert in Fun Read
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Since David Sedaris now resides in Paris, we can rightfully restore the mantle of America's wittiest writer to Calvin Trillin. What better way to spend a week with a broken arm than laying low and revisiting this sublimely curious man? Read more

Jan. 13, 2009 at 7:15pm

'Animal, Vegetable, Miracle': Eating made easy

Barbara Kingsolver and her family take on a year in the garden.

Posted by John Schoppert in Farming, Sustainability, Tacoma Reads Together
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Barbara Kingsolver's "Animal, Vegetable, Miracle: A Year of Food Life" begins in a quick-stop convenience market as her family stocks up on junk food for a cross-country trip to her husband's farm in the southern Appalachians. There they will embark on a year of eating food they grow themselves, and if they can’t grow it they'll trade, or buy, with as local a merchant as possible. Read more

Nov. 24, 2008 at 6:54pm

'Waiter Rant': Servings of nerve and patience

A cynical server confesses

Posted by John Schoppert in Industry Insight
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Please, when you go out to dine don't sniff the cork, don't pretend you're the owner's close friend to get the best table and certainly don't under-tip. Read more

Plenty more in the Archives