Anyway, as I noted on Snapchat recently (find me, I’m gritandglamour there, too), since I was a girl, I’ve had a love affair with books, magazines, stationery, and the like. I used to look forward every new issue of virtually all the fashion magazines, often feeling that 30 days between issues was a bit of long wait. I’ve also been a foodie from my second year of life, when I perched on a stool at my uncle’s Coney Island eatery and demanded clams on the half shell.
But lately—meaning the last couple of years—I’ve grown increasingly disappointed in print fashion magazines, for a slew of reasons not really worth delving into here, because that’s what Snapchat is for, and that is not what this post is about.
This post is about what I’ve decided: I’m replacing fashion with food. This year at least.
Love them both, but between the lack of actual fashion in magazines, and my increasing interest in all things gastronomic, I find food a much more exciting and worthy endeavor. So I’m not going to renew my fashion magazine subscriptions. Instead, I’ll subscribe to a food mag or two, and I’ve already ordered a promising stack of food memoirs that are due to arrive any day, that I’m sure will keep me busy for at least a couple months.
When I get them in, I’ll give you an update, and you can tell me if you’ve read any of them.
In the meantime, back to Blood, Bones & Butter. If you did read it, you’ll like season four of The Mind of a Chef, which I only just discovered since I’ve had my nose in fashion blogs and mags for way too long. This particular season (and the first episode below) features Gabrielle Hamilton behind-the-scenes at her beloved restaurant Prune. The series is wonderfully creative in the way it folds in food with footage and artwork…if you’re a foodie, you will love it. I especially like this season’s focus on Gabrielle. I found her candor so refreshing, because let’s face it:
Big-time chef/authors and fashion It-Girls rank the same on the prima-donna-meter, with one being just a touch more frightening than the other.
As such, when there is humility instead of hubris, it is to be appreciated.
This is probably why I loved her book so much. So if you didn’t read when I told you to back in 2014, get on it! And watch this: