SOME GOOD FOODIE POINTS

Here are a couple of posts that make some good foodie points. The first is Julia Moskin’s New York Times review of the restaurant Buvette, which is in New York City on Bleecker Street. Buvette is a French restaurant, but casual rather than formal. Moskin describes many of their dishes, which certainly made my mouth water, and then ended with this: “Buvette stands for wallowing gracefully in modest luxuries: a well-made omelet, a well-seasoned horseradish cream sauce, a well-balanced chocolate mousse.”

I love “wallowing in modest luxuries.” It gives me pleasure just to think about this lovely phrase, and it is exactly the right approach to food—a way filled with pleasure but also a way that is sustainable, not at all over-the-top, and definitely not snobby.

The second piece, written by Anne Mahle, is in the Portland Press Herald, and it addresses the extreme concern that some people have about eating the right thing—always local, always organic, always perfectly good for you. Then, in their busy lives, when they slip and buy, say, a frozen pizza or nonlocal milk, or, the worst horror of all, they actually slink into a fast food restaurant for something to eat because they have a meeting in a half hour and there just isn’t time to cook and eat before the damned thing starts, they have guilt, guilt, and more guilt.

Mahle briskly does away with these dark blots on our foodie consciences: “The guilt and stress we create for ourselves around food are, to my mind, a complete waste of energy….It is the striving that is important…”

Mahle is right. The striving, the work that goes into being, if I may borrow from myself, a good eater, a responsible eater, should never end because even though progress might sometimes be slow, success does come with practice.

And if we slip from time to time, as most people will? Then there is always tomorrow, when we perhaps we won’t slip.