I love this: "In England, this is called the “hunger gap”—that expectant stretch from March to May when the fields are silent and those who eat with the seasons must practice the art of waiting. Indeed, no matter where you live, cooking in early spring requires a finely balanced approach: the wisdom to coax winter’s veterans into one last moment of glory, balanced with the restraint to let spring’s debutantes shine." Beautifully said.
I was hoping you would amplify gardeners, who are bridging the hunger gap, as well. The pleasure of food is connected to its production, not supermarket shelves. A lovely collection of seasonal recipes, though!
This entire piece reads like a love letter to the in-between. The way you describe spring’s “hunger gap” made me actually appreciate the awkward lull between seasons—like it’s a chance to listen closely, improvise, and savor what’s fleeting. Your writing feels like warm sun through a kitchen window.
What a coincidence: I (sometimes) write about food as well.
I often think about my early years in Paterson, N.J. and a fair number of my memories therein concerned food. Back then artichokes and fennel were rarities. They showed up at holidays. The former were prepared in an austere manner and the latter was munched raw after big dinners and acted as a digestivo. After which we later ate a little - or a lot - more.
I have two copies of George Tice's book "Paterson."
"In "Paterson' Tice chose to show us, for the most part, the kind of gritty locale that parts of that city truly were. Those who lived there knew this of course. They walked around in it and saw it and they sometimes checked the locks of their car doors as they rode through certain parts of it. Still, many were then living interesting, if not prosperous, lives.
Among the images in his book is a night photo of the Lakeview Grill, where locals bought Texas hamburgers, hot Texas wieners as well as French fries and other savory offerings. Being Italian I’ve always thought it an oversight and a shame that he failed to immortalize “Paterson Pastry.” a bakery that for decades enjoyed a particularly enthusiastic and loyal following. Ensconced as we were in urban decay, we still managed to enjoy the cannolis, rum babas with cream, eclairs, and other pastries and breads."
Gorgeous springtime inspiration. I mean, I want to cook all of these recipes. And make a golden negroni. Thank you so much for the inclusion of the mutton, Sarah, your newsletter is beautiful. x
Sarah! Your writing is so beautiful! As my eyes sped over the text, rushing on to the next paragraph and the next, I realized just how much I DONT know about this new kind of cooking! I want to learn more!
I love this: "In England, this is called the “hunger gap”—that expectant stretch from March to May when the fields are silent and those who eat with the seasons must practice the art of waiting. Indeed, no matter where you live, cooking in early spring requires a finely balanced approach: the wisdom to coax winter’s veterans into one last moment of glory, balanced with the restraint to let spring’s debutantes shine." Beautifully said.
Glad you enjoy the article Sherrie!
What a lovely roundup!
So honored to be featured!
food is life life is celebrating our healthy lifestyle hunger each from us
Ohhhhhh I love writing, and I love food, but I REALLY love writing about food!!!!
I was hoping you would amplify gardeners, who are bridging the hunger gap, as well. The pleasure of food is connected to its production, not supermarket shelves. A lovely collection of seasonal recipes, though!
This entire piece reads like a love letter to the in-between. The way you describe spring’s “hunger gap” made me actually appreciate the awkward lull between seasons—like it’s a chance to listen closely, improvise, and savor what’s fleeting. Your writing feels like warm sun through a kitchen window.
What a coincidence: I (sometimes) write about food as well.
I often think about my early years in Paterson, N.J. and a fair number of my memories therein concerned food. Back then artichokes and fennel were rarities. They showed up at holidays. The former were prepared in an austere manner and the latter was munched raw after big dinners and acted as a digestivo. After which we later ate a little - or a lot - more.
https://jtbernini.substack.com/p/a-stream-of-consciousness-guide-to
Aaah, Paterson. NJ- memories, too
I have two copies of George Tice's book "Paterson."
"In "Paterson' Tice chose to show us, for the most part, the kind of gritty locale that parts of that city truly were. Those who lived there knew this of course. They walked around in it and saw it and they sometimes checked the locks of their car doors as they rode through certain parts of it. Still, many were then living interesting, if not prosperous, lives.
Among the images in his book is a night photo of the Lakeview Grill, where locals bought Texas hamburgers, hot Texas wieners as well as French fries and other savory offerings. Being Italian I’ve always thought it an oversight and a shame that he failed to immortalize “Paterson Pastry.” a bakery that for decades enjoyed a particularly enthusiastic and loyal following. Ensconced as we were in urban decay, we still managed to enjoy the cannolis, rum babas with cream, eclairs, and other pastries and breads."
Beautifully written. This counts as doctoral-level literature, not just an article.
Thank you so much for mentioning my post on wild garlic alongside such amazing chefs!
Gorgeous springtime inspiration. I mean, I want to cook all of these recipes. And make a golden negroni. Thank you so much for the inclusion of the mutton, Sarah, your newsletter is beautiful. x
Love this 👍🏻🌞. Many thanks.
Please check out Leftburner on Substack and Instagram.
Step by step, from shopping, assembling to complete dinner recipes. Seasonal, Regional Food. 🙏🏻
Sarah! Your writing is so beautiful! As my eyes sped over the text, rushing on to the next paragraph and the next, I realized just how much I DONT know about this new kind of cooking! I want to learn more!
Thank Deborah! 🤍
Delightful, may the gods of war strike down the favour for the food of the gods are incomplete.
Deus rea quid cum status vieum quand wieso pulum die duo pathos vivarium ob.
- Rich
Love Sarah’s newsletter. Now I have a craving for wild garlic! 🧄