I went to Amazon before writing to you today. There, I discovered that there are 45,770 books available on the topic of networking. I explored the subject of networking because I went to a Sustainability Conference at the Culinary Institute of America (CIA) yesterday – an event I almost didn’t attend. All too often, I think to myself that “NO, I won’t go. I’m too busy.” Or, “I can’t afford to go to an out-of-town meeting.” Yet when I do go, I am bowled over as I was yesterday. Not only was I dazzled by all the exciting and often challenging new information I gained, but also by the realization that much of the knowledge I gained only emerges during talks given by experts with an extraordinary range of data. Yesterday, for instance, I learned that there are regulations preventing wineries in California from reusing water sources for irrigation — even though these same water sources have been purified using the same processes as water for drinking.  Surely, this fact has nothing to do with that miracle about turning water into wine?

Distance from Napa, CA to Bismark, ND

I was shocked to hear from my brilliant friend and colleague, noted Wine Professor Steven Kolpan, (see his blog!), that a profound consequence of global warning “may shift the American center of wine from Mendocino or Napa, California to North Dakota (possibly over 1,500 miles!) in order to maintain the desired balance of acidity in the grapes.” Further, that “Warming temperatures will encourage infestations of pests as is already occurring in Germany. And nobody knows what to do about it.” (Will sustainable farmers be forced to spray or have to rethink the idea of releasing millions of ladybugs to gobble the newly emerging noxious pests?) By the end of this gathering, my little grey cells were electrified with new ideas and my emotions were further stimulated by meeting old friends and making new ones. I mention these things to remind myself that there is simply nothing to compare with maintaining what I once heard was described as a ‘mind alive’. I’m already on the look out for the next food conference. I hope to meet you there wherever it will be.

Martha Stewart described Master Bartender Dale DeGroff as “the Billy Graham of the holy spirits.” She is right, as always.

Dale DeGroff is to cocktails as a hand is to a glove. They fit. For twelve years, Dale ruled the luminous Promenade Bar at the Rainbow Room in Manhattan. He says, “I fell in love with bars because of the uninhibited, disordered, and surprising way life unfolds at the bar. The only logical progression in my life has been the wealth of characters that have crossed my path. I don’t know how Muhammad Ali felt the first time he climbed into a ring, or how Louis Armstrong felt the first time he picked up a trumpet, but for me, I knew I was standing in a very familiar and cozy place when I was standing behind a bar for the first time. I knew I was home.”

If you like talking to people (and showing off your extraordinary dexterity,) how about becoming a bartender.  You will need to do some studying, apprenticing and tasting but imagine this:There are 882,476 restaurants and bars in the U.S.

There are too many to list. Surely you could find a job in one of them and in a place where you would like to live.

I came across this (anonymous) advertisement that describes the qualifications you need:

Independently owned and operated, “My Blue Heaven” is currently recruiting for a Bartender, an excellent employment opportunity for the truly exceptional candidate who possesses a natural flair for hospitality, a strong commitment to excellence, and an entrepreneurial bent. The position of Bartender is responsible for preparing and serving an extensive selection of wines and various cocktails adhering to the high quality standards of the “All Saints” Bar. The Bartender must be familiar with a wide range of drink recipes, be able to mix drinks accurately, quickly, and without waste, maintain the required bar supplies and ensure the bar and lounge area remains clean and inviting for customers.

Does this sound like you?

Introduction by Arient Mack to 1999 NYU Conference Food: Nature and Culture:

“What we eat and why we choose the foods that make up our daily diet; the ceremonies that surround food; how it underscores our sameness and differences; its mythic and symbolic importance; the joy of plenty; the fear of famine and deprivation — all are occasions for reflections on the human condition.

Why do we tolerate the prevalence of widespread hunger in a world of abundance? What roles do culturally determined food preferences or the power of science, politics, or global trade play in determining who will be well fed and who will starve?”

There is an unending trove of material available, if you want to enliven your cooking classes with some food stories, or enrich your copy if you write about food, or even develop a syllabus for a new  high school or college level course.  For example, this is how I approached a unique series of gastronomy lessons.  I developed some menus and used the prism of food to talk about several areas that I personally found interesting.  Happily the students did too. This is one of my menus:

Oysters Garnished with Sevruga Caviar

Roast Beef

Or

Spiced Crispy Chilean Sea Bass in Ginger-Cardamom Broth

Locally Grown, Organic Mixed Green Salad Seasoned with Salt & Pepper

Lemon Juice and Virgin Olive Oil Dressing

Red Wine and Imported Sparking Water

Cheese Platter and  French Bread

Flourless Chocolate Cake

Tea  or Coffee

This menu provides the framework for discussing the following:

The history of oysters: trade issues involved in banning of imported caviar

The carnivore and the vegetarian diet

Role of chefs in boycotting endangered fish i.e. bass and politics of foie gras

The discovery of fire and its role in the evolution of the human race

Organic farming and genetically engineered crops

The impact of citrus fruit on the global economy

The symbolism of olive oil

The history of the spice trade

The physiology of taste and smell

An examination of issues related to appetite and hunger

The changing face of wine and the influence of advertising and packaging

Water: the most vital issue facing the world

The reasons behind the recent interest in artisanal cheeses and slow foods

The history of bread

Flourless chocolate cake as it relates to fads and trends

The impact of tea and coffee on the health of the consumer

The inevitability of change and present and future impact of technology on upscale dining.

What fun!