My new favorite place is the Duck Donuts in Virginia Beach I’ve been visiting lately. It’s a very friendly spot and these are first-class treats. It inspired me to write this poem. I might start posting more of these depending upon my mood . . .
There are donuts and then there are dontnuts.
One group will Do and the other will Dont.
Funny thing is that, either way, neither will stay.
Somebody Feed Phil the Book. by Phil Rosenthal and Jenn Garbee. Simon & Schuster. New York. 2022. 352 pp. $32.50
What is not to like about Somebody Feed Phil the Book? It’s the series come to life! If you are a fan of the food and travel show, created and hosted by Phil Rosenthal, well, this is the essential companion piece. Maybe you’re like me and you’ve viewed all the episodes on Netflix and occasionally still go back to some of your favorites. Totally fine. I’m not judging. I’ll go you one better and confess that I was an early adopter to the series and got my better half hooked on it. After that, we went back and picked clean the original PBS series, also created by Phil. Finally, we went back to other stuff related to Phil, chiefly the comedy classic sitcom, Everybody Loves Raymond, the show that Phil Rosenthal created and wrote for and firmly established him in the first place. I wonder, does this not ring any bells for anyone? I sense there was a time when Phil was more under the radar and now it really seems that, dare I say, Everybody Loves Phil!
The wonders of Bangkok.
The first thing I did was go through the table of contents and see which cities made the cut. I was surprised not to see Paris or Florence. But I was happy to see that New York and London, among others, did make the cut. Here’s the thing, for fans of the show, this is really special and that sense of the special should carry over quite well to just about anyone. What you get is a genuinely delightful host, who cherishes and features his loved ones on the show, provides numerous heart-felt and useful bits of insights on travel and, last but not least, pays tribute to a favorite subject of mine, food. It’s like the whole show in your pocket, or your kitchen table. And you get all these recipes! I keep rediscovering my love for good cookbooks when I am presented with a book such as this that is following a theme (in this case, it is predominantly a theme of adventure and appreciation). Thanks to this book, I can honestly say, I’m seriously looking at traveling to Thailand. The first city featured in the series, and the book, is Bangkok and it’s Phil’s unbridled love for the food and culture that has completely won me over.
Yes, the recipes are solid. You could live off the recipes in this book.
And so I dove in and went for it. No, not the travel part yet. I dove in and followed the recipe for Khao Soi, which Phil admitted to being his favorite dish, or pretty darn close to it. So, yeah, I fired up the test kitchen and we had ourselves quite a feast. I learned so much from that experience. I think it comes down to always being mindful of how much you get back when you make that extra effort. Now, this dish did seem to require some patience but, overall, it’s so much fun to make, relatively easy and lends itself to so many variations. Basically, you need meat, noodles, some chili paste, coconut milk and the rest of the ingredients just fall into place. Yes, the recipes are solid. You could live off the recipes in this book.
A fantastic tribute to New York City.
Again, the ability to enjoy the series in a different format is priceless. Of course, it was inevitable that I’d go to my favorite episode, the one devoted to New York City. Hands down, this is a city made up of restaurant customers of one kind or another, whether nondescript or celebrated, from the most humble to the most fancy. Pizza, of course, gets a lot of attention. And then there is one quintessential delight in particular, the noble Egg Cream, an utterly simple drink made up of chocolate syrup, seltzer and milk. But there are essential details. Aim for about equal parts to each ingredient and serve in a chilled glass. The syrup needs to be Fox’s U-Bet. And the way the drink is mixed can cause great debate. It’s Phil’s intense interest in culture and food that inspired me to create my own tribute to the egg cream. Perhaps I digress a bit but it’s all worth noting and, from what I’ve seen, this is definitely Phil’s favorite treat.
A taste of New Orleans. It’s all about the food and the culture.
The whole point of the show is to celebrate your favorite foods but then go beyond your comfort zone. Travel! See the world. That’s what life is all about: mixing and mingling with folks from different cultures. Phil has proven time and time again to be an excellent host, an all-time great evangelist on adventurous eating and traveling. In many ways, this book is his life’s work. He’d laugh–but he’d also nod and give you one of his goofy, and worldly-wise, smiles.
Somebody Feed Phil the Book is available as of October 18, 2022. Find it at Simon & Schuster. For information on the book tour, go here.
AFTER FOUR ISSUES, KITCHEN TABLE MAGAZINE is leveling up—more pages, more stories, and more gorgeous art and photography—with #5: THE ROOTS ISSUE. And dig this groovy cover by the super talented artist and illustrator, Dorothy Siemens!
KITCHEN TABLE MAGAZINE: THE ROOTS ISSUE!
“Root Hog or Die!” Farmers down on their luck would yell that, along with a hope and prayer, confident that their pigs would find a way to survive. That’s the indie spirit! And so it is with this one tenacious publication, Kitchen Table magazine. Now, right now, is the time to lend a hand and keep this unique voice alive and well. Go to the campaign on Crowdfundr, ending on September 25th, and pitch in whatever you can.
From the campaign:
INSIDE THE ROOTS ISSUE
INSIDE THESE PAGES you’ll find stories, art, and ideas that explore the beautiful, flawed, and interconnected web of our food system, including:
A Black-owned BBQ enterprise that binds multiple generations
Reflections on the bittersweet nostalgia of Jell-O salads
Kitschy vintage cookies and red velvet skull cupcakes
A Mother’s Day gone awkwardly wrong
Sauce-makers answer Life’s mysterious questions
A Navajo food podcaster
Agriculture’s modern wave of intrepid and creative female farmers.
WHY WE NEED YOU
PRINT PUBLISHING HAS NEVER BEEN CHEAP. With the paradigm-shifting chaos that the covid has brought down upon us all—the disrupted supply chains; and everything from printing to shipping to bank fees costing more, plus 40 more pages [from 80 pages to 120 pages] for you to nosh on—we’ve had to raise the price of the magazine. We see no way to continue without doing so.
WHEN YOU BACK THE ROOTS ISSUE, you are joining the larger food community and helping us pay world-class creators, without whom KITCHEN TABLE doesn’t exist. And you’re also helping us shine a luminous light on the small farmers and independent producers, and the movers and shakers and doers and makers who make the food world turn—real people doing righteous things, in a time when we need more real people doing righteous things. People like Josh Winegarner, who produced our bitchin’ campaign video, and Kendl Winter who provided the music. (Thanks, Josh and Kendl.)
THE DETAILS
120 full-color pages, 7.5″ x 9.5″
Perfect bound
Printed on luxurious matte paper stock
A coffee table keepsake
REWARDS: ALL YOU CAN EAT
WE HAVE SOME SERIOUSLY TASTY REWARDS. Read more on each Reward page.
KITCHEN TABLE #5: THE ROOTS ISSUE. The most coolest food magazine in the world. (Bold, right?!)
THE DIGITAL EDITION. For those who prefer to dine digitally.
FINE ART PRINTS. We have three of our favorite pieces of art from the issue available.
THE FULL MEAL DEAL. The first four issues, two of which are almost out of print.
THE SAUCE CLUB. Gift-packs of Portland’s tastiest sauces, in six Collections.
FOOD & LIBATIONS. Two stellar Portland-based spots offering an exceptional dining experience.
RETAILERS MATTER TOO. We’re offering a sweet package for our retail friends.
A CELEBRATION OF FOOD AND COMMUNITY
KITCHEN TABLE CONNECTS INQUISITIVE COOKS, enthusiastic eaters, and imaginative creators in a fresh and tasty publication that investigates not only the how-tos but the whys of eating. Through a mix of personal storytelling and delectable illustration and photography, our magazine endeavors to be an inclusive celebration of food and community.
WE ARE A VOICE FOR INCLUSIVE FOOD CULTURE, sustainability, our relationship with place, and our ability to be present in a world of digital distraction. Our contributors, our feature subjects, and our readers represent a wide range of age, race, nationality, and genders. Our contributors are overwhelmingly female, by a two-to-one margin, and we actively work with and fully support our BIPOC and LGBTQ+ communities.
THANK YOU! Your generosity is most appreciated. Visit it us!
Casey Neistat in his element, a camera in the Big Apple.
Here’s a deep dive into what led to my latest short film. This one is ostensibly about urban sketching. I’m going to share with you a few things about a workshop that I just completed led by all-time great YouTuber Casey Neistat thru a filmmaking class on the platform, Monthly. I’ve been wanting to level up my moviemaking and this really helped me appreciate the beauty of editing. I came to a deeper understanding of the artistry behind a finely executed work. Just like any other art form, you get back as much as you’re willing to put into the process. It takes time to make connections and to see what to cut out and what to add in.
Lady Yum, Macarons & Mischief
When I began this particular video, I never thought I would end up discovering Lady Yum, the best spot outside of Paris for macarons! But that is the case. When in Seattle, you’ll want to make time to stroll around the Amazon section of downtown and then make your way to the main Amazon building. At street level, you’ll find Lady Yum. And you can always order online since they’ll ship anywhere in the U.S. But I would never have discovered any of this if I hadn’t been open to the process. One of the great bits of advice from Casey Neistat is to continuously seek out “interestingness.” Seek out the best and then, once in the editing process, really dig deeper. Be efficient! Be quick! Don’t be redundant! Don’t be dull!
Casey Neistat in his studio.
I did learn a lot and I still have a lot to practice. Casey compared the filmmaking process to writing. For instance, you don’t need a magic pen in order to write. And that’s very true. You can make awesome videos just from using your smartphone. But, more to the point, the metaphor holds most true in regards to creating order out of chaos. Bit by bit, you mold various random elements into a compelling whole. It is fascinating to see Casey speak to his art in more and more refined details, from one module to the next. By the last segment, he admits that it was enlightening for him to articulate, to “intellectualize” for an audience, the stuff he’s been doing for the last twenty some years, since he was a free-spirited teenager. Add to that the fact that he actually shows you all the nuts and bolts by going out and creating two videos from scratch. Casey has a long history of scrambling to create the next compelling viral-worthy video. He can now pick and choose his projects. It’s just a lot of fun to see him back in the ring and fighting the good fit for artistic excellence and integrity.
The Amazon Spheres
You can “learn” the process but then you need to do it for yourself. In a friendly aside, Casey asks, “You have been taking notes, right?” Assuming that no one has probably bothered to do that. He gives everyone a cheerful nod, “I hope you take as much as you can of what you’ve remembered!” To the very end, at all times, Casey Neistat knows how important it is to engage, relate, and get to the point!
So, I set out to leave the confines of the studio and go outside and make some plein air painting. That led me to the Amazon section of downtown Seattle, specifically the Amazon Spheres, erected in 2018, the two formidable globes housing more than 40,000 plants from the cloud forest regions of over 30 countries. This is a habitat for Amazon employees to go to in order to recharge and remain inspired. It’s quite a sight and easily makes one think of any number of other iconic landmarks, from the Space Needle to the Eiffel Tower. The Spheres are not exactly meant for the general public. There was some limited access inside, two Saturdays out of the month, but that’s been paused. That said, most people would just be happy enough to view it from outside. I was content to complete my mission and then I lingered because I knew I had really just begun. Only much later did I sort of stumble upon Lady Yum and that finally provided a way to hook into something far more interesting with a crunchy goodness.
On Wednesday, 11 March 2020, the World Health Organization declared COVID-19 a pandemic. Life as we’d known it had changed forever. We are all still in this together with renewed hope and resilience. Many of us became creative. And for many of us who are already creative, we’ve found ways to explore further, and seek out joy, humor and grace. I spent 2020 completing a special graphic novel project as well as this whimsical tribute to the New York Egg Cream. You can get the book in print and on digital. Sometimes You Just Want an Egg Cream adds up to a neat showcase of artwork as well as a guidebook tour involving New York history, culture, and egg creams. It is a long time coming and it feels like the perfect time is now to share this with you.
Sometimes You Just Want an Egg Cream!
Briefly, an egg cream is an amazing soda drink, preferably chocolate. But within that simple mix of milk, seltzer and syrup, all kinds of dreams and memories are made. It was back in the ’80s, during that young lean time, that I made my first visit to New York City. I was coming from Houston, which is a hell of a big city but with a small town character if that makes any sense. I was looking forward to roughing it for a couple of weeks and staying in the no-frills yet intellectually lively 92nd Street Y. What I was not expecting was to have the airline lose my luggage! So, there I was nearly naked except for the clothes on my back for two weeks with the mean streets right along with the cultured streets ahead of me.
A book devoted to the egg cream!
Well, I was young and full of energy and imagination. I gorged on all kinds of sights and sounds. I had my list of things to see and do based upon all kinds of reading I’d done: Carnegie Hall, Lincoln Center, the Met, Broadway, the Strand, Coney Island, St. Marks Place! And, moving along at a quick pace, I invited it all in: high and low; bright and dull; big and small; euphoric, melancholic, erudite and electronic. Brash youth that I was, I went for the people’s food, not fancy-schmancy. I was still many years away from taking any notice of Michelin ratings. I delighted in street vendor hot dogs and pizza by the slice. In fact, I still love that grub! And, in my young dewy-eyed state, my mind was first blown to the charms of the knish at Yonah Schimmel Knish right along with the awesome experience of pastrami at Katz’s Deli, and the delectable high of the egg cream at Gem Spa–as well as at Lexington Candy Shop! I was as much in love with the Upper East Side as I was with the Lower East Side! Ever since, whenever I visit NYC, I stop by somewhere and have an egg cream, which is what led me to create this book. Recently, I even connected with Gem Spa and they have some of my art on sale at their site. So, one thing leads to another!
Gem Spa, an East Village legend!
I also have related items, like cool prints and t-shirts, which you can buy right here. And I will keep playing around with this. I foresee more books and related events. If you get the book, you’ll see what I mean. I should also add here that I fully encourage you to buy one of my New York Egg Cream t-shirts and then post a photo of you wearing it, preferably while having an egg cream at one of my favorite spots in NYC. Who knows, it could happen! You might be reading this right now and thinking that would be a pretty rad thing to do! And so the egg cream revolution is on!
Lexington Candy Shop, an Upper West Side classic!
I will definitely post again items from the book and hopefully start a whole big wonderful New York Egg Cream conversation! What is your egg cream memory? I’d love to know. You can comment here or contact me directly. And join the egg cream club!
Friends: The Official Cookbook. by Amanda Yee. Insight Editions. 2020. 176pp, $29.99. And $44.99 for the GIFT SET which includes a Friends apron.
Did you know there’s an official Friends cookbook? It’s not directly in response to the unofficial Friends cookbook but, let me tell you, that one was very disappointing for one particular reason. That book didn’t incorporate the show enough into the recipes! Wow! You would think that’s TV fandom 101! Of course, you must make such a cookbook relevant to the show you are paying tribute to, right? Am I right? Of course, I’m right! Seriously, this book is the real deal, a perfect mix of pop culture and foodie goodness. And now you can get the book or the special gift set which includes a Friends apron!
Friends. Friends. And More Friends. Can’t Have Enough Friends!
I don’t know about you but I always felt there was a bit of a subversive thing going on with Friends. It was, or it seemed to me, pretty self-concious that it was treading water, a sitcom for the post-modern era that really had nothing new to offer so it would revel in that fact and not in an ultra-clever way like Seinfeld but in a mainstream way, in a way that it could have its cake and eat it too. In other words, it wasn’t out to make a statement or even be especially funny. To me, Friends was amusing, meant to be utterly escapist and fluffy comfy. And so it all adds up, in a weird but fun way, as a show waiting to be turned into a cookbook! Anyway, the book is jam packed with quite an assortment of very practical recipes with intelligent tie-ins to specific episodes. You could actually give this to someone and they could very easily live off eating food prepared from this book for a year, maybe indefinitely. It’s that good a cookbook! Who knew, right?
Definitely Not Vegetarian Lasagna! Yes!
Of course, I gave this a try!
Now, this is one serious cookbook filled with one recipe after another! Check out Definitely Not Vegetarian Lasagna! Yes! Well, of course, I had to give this a try and, if I do say so myself, I achieved excellent results!
And get a Friends apron too!
And, of course, with Thanksgiving just around the corner, this book has got you covered with a sumptuous holiday dinner recipe. Perfect! For this post, I was a bit less elaborate but not by much. So, yeah, I chose to make a lasagna dish from the book to start with and I encourage you to do the same. It actually was a lot of fun and I’m not exactly new to cookbooks. I’ve tried my fair share of them. I think the book, like the show, is oddly amusing while also quite attractive. The layout and design is very upbeat and engaging. Any fan of the show would find that book and show are in sync. That said, I highly recommend you get yourself a copy. And, if you were wondering, yes, Insight Editions does have other pop culture themed cookbooks for you to choose from. Just go visit Insight Editions right here.
Insight Editions’ Friends: The Official Cookbookis one of the bestselling cookbooks of the year. Now, fans of Friends can enjoy the book’s 100+ recipes and an exclusive, new-to-market Friends Apron in the FRIENDS: THE OFFICIAL COOKBOOK GIFT SET(Insight Editions; 11/10). The gift set is on-sale today!
The Official Friends Cookbook. New for 2020, Friends: The Official Cookbook is the freshest officially endorsed Friends cookbook and features dozens of full-color images and delicious recipes from the beloved hit show. With over 100 recipes, readers will learn how to master Monica’s Friendsgiving Feast, Rachel’s Meat Trifle, Just for Joey Fries, Chandler’s “Milk That You Chew,” Phoebe’s favorite Faceless Foods, and of course, Ross’s Moist Maker.
Gift Set Includes Exclusive Turkey Apron. Not available anywhere else, this high-quality apron features adjustable straps, a large front pocket, and Monica’s iconic holiday turkey recreated in glorious full color.
Brian Canlis and the Canlis family lead the way in how restaurants in Seattle respond to Covid-19. It’s done with integrity, spirit and class! Here is a sketch I’ve done to honor that leadership. Be sure to tune in to Canlis Piano Livestream! If you’re in Seattle, be sure to order food delivery from Canlis. If you’re not in Seattle, there are some choice items you may still consider. Visit Canlis right here.
Canlis Community Supported Agriculture Boxes
When there was a tragic accident on the Aurora Bridge a few years ago, Canlis took it upon themselves to provide food and water to first responders and victims. And that was not the first time that Canlis stepped up. Now, Canlis is at the forefront by, once again, behaving responsibly and courageously. Instead of folding up and letting people go, Brian Canlis and his family have repurposed their landmark restaurant with innovative take-out and food delivery including an easy way to support the community by purchasing from local farms.
When you think of art and soup cans, you can’t help but think of Andy Warhol–and, obviously, for good reason! Warhol remains a mighty force in the art world, pop culture, and our everyday lives in ways we may take for granted. Breaking new ground and making art history is quite rare. Warhol did it. In the first phase of his career, he conquered commercial art. In the second phase, he conquered the art world. Someone who dismisses Warhol is terribly off the mark, perhaps working from some anti-intellectual motivation. But people really don’t want to be talked down to. It may seem comforting but it’s an inane act. People truly respond best when they’re lifted up and challenged. Warhol earned his place in art history. Just look at Warhol’s work. Warhol made us see our world differently. For example, Warhol’s screen prints invite us to scrutinize as well as find the poetry in pop stars and consumer culture. Now, as far as soup that I like, I think something less iconic and more organic suits me just fine. How about you?
It is a great honor to present to you an interview with Brett Warnock, the publisher/editor-in-chief of Kitchen Table Magazine. I’ve known Brett for many years going back to his time at Top Shelf Productions, the comics publisher that he co-founded with Chris Staros. Brett is one of the brightest, kindest, and most modest of people I’ve had the pleasure to know. When I say that Kitchen Table Magazine is something truly special it is based upon the fact that I’ve seen time and time again the results in the form of numerous award-winning titles from the meticulous attention to detail from Brett and his creative team.
“Minburi Chronicles” by Justin Dawes
The focus of this interview is the current second issue, The Market Issue, which tackles the subject of how and where you get your food. Whether you like to frequent upscale grocery stores or more affordable outlets, you can’t avoid dealing with the fact that there are numerous factors at play as to how your food ultimately reaches you. Some of the features in the magazine specifically look at how to shorten the path from farm to table. Other features look at the numerous venues available to us as we go about finding our food each day.
From Issue 1: “How to Eat a Lobster” by Jackie Maloney
This is a magazine that will be of interest not only to foodies but to anyone interested in community, the environment, and sustainability. Here you will find a magazine with more visual content, more in depth articles, and a certain quirky outlook, based out of Portland, thinking locally, acting globally.
