Feb 27, 2013
On April 6th, the Runcible Spoon is heading to the Brooklyn Museum in New York to host a Community Cookbook Making event in conjunction with the Brooklyn Zine Fest and the East Village Inky zine. This event is part of the Museum's Target First Saturdays, a monthly series of free art and entertainment programming.
During the event, visitors are invited to come with a recipe or food story in mind, and create and design it into a page that may be used in an online community cookbook zine curated by The Runcible Spoon. Ayun Halliday from East Village Inky will give a presentation about zine culture and zine history, and Matt and Kseniya from the Brooklyn Zine Fest will be there to talk about the upcoming zine festival on April 21.
What makes this event super cool is that we're getting people from all walks of life to be a part of print zine culture - and find a new place online in the age of the Internet.
All you need to do is come prepared with an idea of what to write about. Heck, you could arrive with your story already printed or written out (here's a hint... the size of our pages are about half a sheet of paper).
Some food story ideas:
- Recipe from Grandma!
- A recipe gone horribly, horribly wrong
- The best meal you ever had! And/or the worst one
- The scariest restaurant experience
- Why you love your neighborhood coffee shop
- A poem about breakfast
- How to make a meal under $10
The Brooklyn Museum will supply participants with all the fixins: glue sticks, colored pencils, scissors and fun paper - so all you need to do is come with an idea!
The Runcible Spoon is thrilled to be working with the community to create a totally crowdsourced food zine, which we hope to curate and complete within a month or so of the event. Stay tuned!
Community Cookbook-Making Event
At the Brooklyn Museum on the Target First Saturday
200 Eastern Parkway
Brooklyn, New York 11238-6052
Please help share this event by posting this on Facebook or Twitter!
And don't forget to drop by the second annual Brooklyn Zine Fest at Public Assembly, featuring more than 80 zine makers and an expected 1,500+ attendees, on April 21!
Feb 19, 2013
Jan 13, 2013
Illustration credit: Maira Kalman
Hello foodrats! Just want to tell you that the next issue of the RUNCIBLE SPOON is on BREAKFASTS! Email us at firstname.lastname@example.org with an idea or leave one in the comment below!
Sep 16, 2012
Come celebrate the Runcible Spoon's latest issue, "THE GROSS ISSUE," at the newly opened Kafe Bohem in Shaw. There will be gross foods for you to sample, and a Make Your Own Pizza Mask craft. And wine and beer and cocktails and snacks for sale! AND THE NEW ISSUE OF THE RUNCIBLE SPOON!
Featuring: Maggot Poop Cheese
And much, much more!
Aug 2, 2012
Jun 8, 2012
Why haven't you baked your avocados before? Because you're stupid. Because you're unimaginitive. Because you've locked your dear, wonderful avocado to the constraints of guacamole, sandwich fillings and boring pasta salad.
Shame on you.
I visited Runcible Spoon Issue 6 writer Ashley Hamm recently, and she showed me the wise ways of the Baked Avocado. In case you don't remember Ashley, she is a vegan-surfer-activist-yogi who wrote about the impossible in our Holiday Issue: vegan gravy. So, I absolutely trusted that her baked avocados would be just as delicious.
And delicious it was! I don't know why I never had it before, because it is absolutely wonderful. The avocados take on a creamy, soft consistency with a crisp, roasted top. Here's her recipe -- at least, what I remember of it (Ashley, you can correct me if I'm totally wrong!). You can substitute out the vegan ingredients for other things if you would like.
Makes 4 servings
2 avocados, halved and pitted
Bragg's Amino Acids
Red pepper flakes
Freshly cracked pepper
Wrap each bottom of the avocados in foil. Bake at 400 degrees F for about 7 minutes. Take them out of the oven, and add a scoop of mayo in the center of each half, drizzle with Bragg's, and sprinkle on the remaining ingredients. Bake for another 5 minutes. Eat with a spoon. This is really good as a starter or a side dish.
May 15, 2012
Apr 27, 2012
Join your fellow food friends and come to the Runcible Spoon's Swimsuit-themed summer issue launch party on May 15 at Blind Dog Cafe. There will be a bubble gum-blowing contest, a door prize and lots of pretty zines for you to read.
RSVP for the event here: https://www.facebook.com/
Our new issue is all about the hot, sweaty, decadent foods that make us look good in our bikinis. We have a guide to the best buffets in Washington from Alison Baitz, a recipe for lard pie from Tarts by Tarts' Emily Hilliard, and a fabulous photo essay on vintage kitchenware by AJ Chavar and Meredith Robinson.
We can't wait for you to read the new zine and we hope you come to our little party!
Mar 25, 2012
As I announced on Twitter, the Runcible Spoon is in Paris! I thought it might be interesting for you lovely people to read all about my happy food adventures while I am here.
The first notable meal I had so far is something called Poule au Pot, from a restaurant called...well...Poule au Pot, an establishment in Les Halles founded in 1935. I had no idea what it was when I ordered it, but I figured that I probably should get it since the restaurant was named after the dish. The waiter brought out earthenware jugs of spicy yellow mustard and sour cornichons, and a bowl of delightfully crunchy and airy sea salt. Then, he brought out a big tureen of...soup.
My heart sank. This was not what I expected.
I was hoping for a hearty stew, maybe like a coq au vin or something like that, but this felt more like an Irish boiled dinner, but with chicken.The waiter ladled a fat chicken thigh, some leeks, parsnips, carrots and potatoes into my bowl, covering everything in broth. Then he brought out a basket of the crispiest, softest bread that you could ever taste. It reminded me of how Heidi must have felt when she had white bread for the first time at the home of her friend Klara in Frankfurt.
Dubious, I took a sip of the broth in the bowl...
...And sparks were flying.
The broth was so light and full of flavor. There were hints of nutmeg and parsley and celery and all the good flavorings of a French kitchen. The chicken was tender, and each vegetable was cooked perfectly, illustrating the cook's mastery of timing. I dabbed a bit of mustard on the chicken, sprinkled it with a bit of sea salt, took a bite of that with a bite of bread and a bite of cornichon -- and understood why there was a whole restaurant named after it.
King Henry IV (1553-1610) said that every Frenchman should eat Poule au Pot on Sunday. It was his ambition to make sure that every family in his kingdom could eat so heartily, so healthily at least once a week. The dish has become a family dinner staple for the French since then, and I am glad to have tried -- albeit accidentally -- the humble little dish.
BBC has a great recipe for it here, garnished with a homemade aioli instead of mustard. Get it here.