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Issue Seven Contributors

Kristen Aiken
Kristin Berger
Aurora Brackett
Richard Breyer
Mary M. Brown
Jessica Capets Chevalier
Kim Chinquee
James Crews
Caroline Cummins
Joel James Davis
Carolyn Dille
Jehanne Dubrow
Ed Farr
Richard Foerster
Richard Long Foreman
Jack Foster
Barry Foy
Stephen Gibson
Bill Gillard
Jen Karetnik
Michael Kriesel
Kim Dana Kupperman
Eric LeMay
Kelly Luce
Joanne Barrie Lynn
Leslie McGrath
Richard E. Mezo
Ellen Birkett Morris
Kiki Petrosino
Alan Richman
Carly Sachs
Patrick Schultz
Steven Sher
Paul Silverman
Ray Chen Smith
Mike Spikes
Alison Townsend
Nick Vagnoni

ISSUE SEVEN Winter 2009


The Winner of the Alimentum/French Culinary Institute Craft of Food Writing Contest, Kristen Aiken, introduces us to a mysterious ice cream contraption; interview with legendary food writer Alan Richman, The Dean of Food Writing at The FCI; Ray Chen Smith searches for an egg thief at a Chinese Socialist camp (it’s a comedy!); Barry Foy’s Useful Kitchen Knots (w/illustrations) shows you 10 ways to tie up your kitchen; Eric LeMay cries Stink! in his love story to cheese; in Patrick Schultz’s Deep Freeze getting stoned in the walk-in freezer is the only way to stand the line.

Plus: Aurora Brackett meets Luciano Pavarotti’s mother and finds out what he had for lunch; Caroline Cummins sips a cocktail with Raymond Chandler; poems by Jen Karetnick, Alison Townsend, Leslie McGrath, Carly Sachs, Stephen Gibson, and much more… 36 writers. All original… all yummy! 


Issue Seven excerpts...


From Stink by Eric LeMay

In Ohio, where I’m from, we like stinky cheese. Not stinky in the sense that Mann and Fryberg mean in their 1949 song, but stinky as in “poor quality,” as in “I can’t eat any more of this chipotle-pineapple cheese spread—it stinks.” In Ohio, we like cheese spreads and cheese sauces. We like blocks of cheddar flavored with Baco-Bits and cheese balls encrusted with candied walnuts. We like squirt cheese, string cheese, Cheez Whiz, and blue cheese crumbles that come in pre-crumbled packages. In Ohio, we like Velveeta.


From Home Economics by Alison Townsend

In eighth grade I got an "A" on my Home Ec notebook for recipes clipped from my stepmother's magazines and arranged in menus more elaborate than the scrollwork design on her silver. "You'll be a fine little home-maker someday," Mrs Florio wrote along the margin in turquoise, her perfect Palmer script the epitome of all I was terrified of becoming.


From Out of the Deep Freeze by Patrick Schultz

Your first few weeks were a little rough, but we helped you out by getting you high in the freezer. That way, when the ticket machine’s grinding and clicking sent a ribbon of ticker tape to the floor with an extortionist’s list of demands for salads, clam chowder, and chocolate mousse, you could shrug it off with numb resignation like the rest of us. Stoned and beat and wired on stress, sugar, and caffeine, those busy nights stretched out into a long penance marked by heat, clanging, knives, sizzling grease, cow flesh, pig flesh, clams smiling up from boiling broth, trash cans overflowing with mountains of refuse, other mountains of dirty dishes, silverware soiled by five hundred strangers’ mouths, and always the Chef, who would disappear during the hard stretches and reappear in the real wreckage of the evening to ask what it was we were making in this kitchen other than a bloody mess.


From Butter Soothed Her by Leslie McGrath

I should’ve smeared her sealed lips with it,
the stuff she couldn’t get enough of,
but I lost my nerve, slipped
a gold-foiled pat into her pocket
before they closed the coffin.