Chew on this.
" To "put by" is an early nineteenth-century way of saying to save something you don't have to use now, against the time when you'll need it...Putting food by is prudence, and it's involvement.  It's also a meaningful return to old simplicities and skills.  Above all, it is deeply satisfying.  We know what is added to food we put by for our families.  And we have a direct return for effort--which has be become a luxury in these times of remote and deviously routed forces."

-Janet Greene, in Putting Food By, January 1973.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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