Eatymology and Thomas Jefferson

A friend recently posted this fascinating article on Thomas Jefferson on her Facebook. It talks about how Jefferson was passionate about good food and wine, how he cultivated local and exotic produce, and of course, that he maintained a reliance on highly skilled slaves. It's a thoroughly engaging read on 'America's original foodie'.

If you're interested in more articles on food history (one of my great passions), check out the Eatymology section on Salon.com. I've read the article on tequila, and again, I highly recommend it. It's all great fodder for dinner party conversations.

Back to business

Yup, those are purple tomatoes... photo courtesy of BBC News online

Alright, the slacking on my part has got to stop!  I promise we've all been cooking up a storm, but I am ashamed it hasn't been shared.  Thanks to those of you who keep looking at the blog!  To get back in gear, here are a couple of news stories.

Five ways California vintners are weathering climate change - San Francisco Chronicle

A good introduction to how winemaking is going to need to adapt in the next century.  Friend and local winemaker, John Chiarito, who makes some great wines out of Sicilian varieties like Nero d'Avola, is interviewed.  

Purple tomato 'may boost health' - BBC News online

We all knew that purple was better.  Purple potatoes are far superior in taste to their white counterparts; carrots were originally purple; purple sprouting broccoli packs a flavorful and healthy punch; and who can resist blackberries?  Now they've made some snazzy purple tomatoes.  I SO want some seeds so I can make spaghetti with purple sauce!