Hedonism is a sandbox for your inner child, nourishment for the mind, body, spirit and soul. Pleasure comes in many forms…

Fall is approaching and, traditionally, family will gather together after having collected the fruit of their hard labor. It is a time, for the city dweller, separated from nature, to get that urge and renew with her, binge with the best it has to offer. Hades v/s Persephone. But no sorrow necessary when we realize what we are missing or have lost. It is a great time of renewal for us, plenty of opportunities to visit and discover. One way to do this is through the world of food. Food can take you through time and places with a little imagination. It doesn’t need always a lot of money. You can watch it on TV or venture and discover for yourself, which is a lot more fun. The quest continues on our autumn path to find Edonism, no need to be a “Notorius”* one!
*Important, famous, star like
At the end of the path may be freedom. Freedom of choosing what you are going to eat. Not that easy.


Satisfaction in the body shape as our silhouette is now our main persona. Is it enough?
If we consider that part of the biodynamic is in movement, it is de-facto all a matter of taste, because we cannot disassociate the body from the necessity of eating and when we are at it, the pleasure of eating. It is a lot better for us to eat with pleasure than to eat just by necessity. Can we do it and how hard is it, in our daily life? through all our daily struggles? Finding grace and harmony in taste sounds like chasing wind mills! For me, it’s all a matter of taste (buds). Taste buds, what a wonderful word! {small receptors on the tongue which perceive taste} and bud {sprout, shoot; guy, fellow} Learn how to master these little buds/receptors. Recognize your wine*, know when a fruit has been naturally rippen, if it has been harvested too soon and too “green” with no hope of developing it sugars to its peak. Is the value of terroir still a valid concept? In your opinion does a sauvignon blanc from new Zealand had some similarities with the classic taste of what we had been accustomed to? In other words is there a basic/classic taste reference for sauvignon blanc, no matter where it comes from? And when it isn’t there what happens? A natural way of leaving…


Going back to early summer, Oprah Winfrey’s magazine featured several good papers on the theme for the summer “What are you eating?” I kept in mind four of them;

-1-The Goodwill Hunting, and Steven Rinella wrote, <<There is nothing barbaric about venturing into the wild to bag your own dinner. In fact, it may be the most respectful thing a carnivore can do>>

-2-A Greener Calling by Meredith Bryan. On the role of religion in the relation with mother Earth. The gospel of green, "Many Faith One Earth" when inter faith plays a role, good initiative from a group of British schoolchildren. This was organized by the United nations and the A.R.C. Alliance of religions and Conservation. The food was Vegan, the feast was around stuffed mushrooms and parsnips. Two of my favorite foods. Are the vegans the only one “engaged”?
And, in my mind arise a few questions; Are vegans “people” closer to God? Do you need to be religious to be “greener”? If 85 % of the world population, according to UN data, identifies with a religion, what is the percentage of “religious” people who pollute the planet? And what about the 25% left ? Are they preoccupied, concerned with the conscious awareness necessary to be a greener person? If religion can inspire people to change, why so late?? Anyway, the intention was commendable.

-3-Fishing for Answers by Lucy Kaylin. I really enjoyed her paper, her style, honesty etc She starts << My romance with steak ended many years ago when a friend described what she’d seen at the slaughterhouse…I respect her point of view, she is right on it, but as I am not ready to through the spoon over board, giving up is no solution. We can all rejoice when eating the flesh of an animal, for the past 25 years it seems that it has been the main theme of the printing industry…Force-feeding a duck by hand with an appropriate diet, so to create a piece of art isn’t sinful. Does it make it OK to kill the ordinary duck? It is true that it is easier to reject a <<thick wedge of flesh on a plate, so recognizably hacked from the rump or loin of something that once had a face and a mom …Concoctions like burgers or sausage on the other hand, adulterated, reconstituted into patties and tubes, seemed less offensive. Adulterated…the choice of adjective make you shiver. Fortunately, Lucy hasn’t yet sorted it all and to me it means that there is still some fresh light coming from the window, it is not all darkness. But I want to share her conclusion; Lucie Kaylin is telling us that making peace with our palate is a process. Today she would prefer eat dirt than foie gras, and while she still orders time to time a salmon tartar, she doesn’t enjoy it as much as she used to. She is quick to zero in the silvery fibers running through the meat, and sometimes she puzzle over a flavor on her tongue that could only be describes as death… I share her feelings and experience although I am not processing it the same way, and that because I am still in my mind behind the line… I am sad to see restaurateurs using bad products, an overfed salmon with its flesh ripping open at the lightest pressure of the finger. Even a razor sharp knife in expert hands isn’t enough to not have the feeling of cutting into butter. I guess that for a young chef who only knows salmon in filets, who has never experienced the rigidity of a “fresh” fish, it is understandably foreign. So, who is in charge? Is there a “doctor” in the kitchen? Restaurateurs of the world my friends, wake up. It is not very difficult to make the difference, good salmon (as an example) is out there, fresh and wild or properly farmed, go get it! A few days ago, I was talking with a friend in charge of a hotel in Miami Beach who just had an inspection by the health department. He told me that they got a warning because the salmon was too fresh! And that it should be frozen in order to better control the whatever they should control…Nobody understood what they meant, that’s common, and we know that FDA takes always the short cut, and I might agree with that, in their shoes I might do the same. Raw milk, baby lamb and farm butter is available in this country! For the dogs or brethren animals. I would love to be able to drink /use/cook with, raw milk from the farm and organic stuff from the farm, but how to control the distribution in a country so big? So the short cut is for the FDA to only authorize the consumption of these products to animals…It’s a start, if you want to eat from your dog’s bowl ? Remember, dear restaurateurs, teachers of all venues, Lucy’s silvery fibers running through the meat, I am sure you know what she and I are referring to. So, buy right, process right, cook right and teach your chef how to keep fish properly refrigerated!

-4- I will conclude this review with a page from Katie Arnold-Ratliff, The Omnivore’s Delight (Not the dilemma) Katie tells us that she grew up in the region between San Francisco bay and Napa Valley, riddled with farmers markets, (Truly Soooooo far from Florida!) she learned to love frisee and arugula before her training wheels came off…Whatever ends up on her plate (that she cooks) she enjoys it. Deflowering for us her habit of menu porn before each trip, she still appreciates and enjoys the good surprises around the corner <<the best moment of her trip came at Sugar Shack, a funky French Quarter watering hole. She and her husband bit into a soft-shell crab po’boys and gasp…The sandwich was perfect- crunchy, crabby, and drenched in piquant mayonnaise. The bit had everything I love about food: the joy, the hedonism (?) (a lot of mayo Katie specified) … and the making of a story.

Good for me, four different stories and attitude toward food and the story is far from being written.

Hedonism is the way to go, and…serendipity, whatever happens…happen.

Bon appétit.