There is a wildfire burning burning near Ely in the Boundary Waters Canoe Area Wilderness in extreme Northeast Minnesota. The smoke has reached northern Michigan, and there are steps you can take to mitigate exposure.
Driving along M-72 west on the way to Empire, we passed numerous farm stands selling fruits and veggies including fresh corn. Naturally I had to stop and buy a dozen ears. ( I know, I know…it’s probably not organic and the stands are self-serve so there was no one to ask.) But I’ve been feasting on plain, corn on the cob with butter every night. It’s such a simple thing, corn on the cob with butter. I know it can be dressed up with herbs, seasonings, and it can be grilled rather than boiled, my default method of cooking corn cobs. But I like the naked taste of unadorned corn. And I don’t overcook it to a mushy texture. I still like there to be a light crunch. I even love it without the butter, although butter does seem to add a creamy, velvety dimension to it.
With the Traverse City Film Festival just around the corner, it seems like a good time to muse about food movies. There is only one movie at the film fest that revolves around food. It’s called “The Trip,” and it sounds like a good one. Here is the description of this film followed by suggestions of other classic food movies.
If you haven’t seen the Traverse City Lipdub, here is the video. Some of our board members had fun participating in this great community project and the blog editor (me) is in the crowd scene at the end by the cherry flower garden at Open Space. It was brutally hot that day and they did 4 takes, yet everyone looks fresh, relaxed, and happy. Everyone at Open Space crowded into the shade of the few trees in between takes. All in all, it turned out great. Board members Ken Quitugua and Jim Dagwell had larger performing parts than me. Jim Dagwell is in the second half by the marina. He is wearing a Hawaiian shirt and “dubbing” with a woman. Ken is one of the Native American dancers.
The threat of forever losing the most abundant source of salmon in the world is very real and dangerously close to happening. Meanwhile, genetically modified salmon is probably on it’s way to being approved soon. We must make our voices heard on this critical food source issue. The following is reprinted from freshthemovie.com.