It must seem like a wondrous fantasy of salvation to modern journalists waiting for the ax to fall on an entire industry— a government program to pay writers to write! Alas, the 1930s Federal Writers Project was the sort of idealistic New Deal-era folly our hardened age would find too frivolous to spend money on, unlike more practical fictions such as credit default swaps or a viable American auto industry.  Auto workers actually have to be paid to make cars, but as the internet has proven, writers will crank it out no matter what.

The idea of offices full of neurotic young men and women composing acres of government poetry and plays about the working man would have been horrifying, so someone had the brilliant idea of sending them into the sunshine and fresh air to gather material for guidebooks about the 48 states and various major cities. The result was the wonderful, literate, highmindedly populist WPA Guides; and when those were mostly done by the late 30s, the people still in the program were given the further task of gathering material about the food cultures of the various states. These food manuscripts were collected in Washington, and a guide composed from them was being readied to go to the printer… on December 7, 1941. After that day, other priorities took over, and according to The Food of a Younger Land, an anthology edited by Mark Kurlansky (Cod, etc.) and now in paperback, most of these manuscripts were buried like Rosebud or the Lost Ark in a box in a warehouse, until this book brought them to light for the first time…

…that is, if you don’t count the previous anthology made out of the same material, and at least one book collecting a specific writer’s contributions to the project.

So if this isn’t quite the unknown treasure trove claimed, it’s still a rich slice of one of the major food projects of the previous century, and one of the earliest records of foodways around the nation.  For this foodie age, it’s not only a picture of our cuisine’s prehistory B.C. (Before Child, Julia), but a record of how people thought about food before people thought as much about food as we do, or at least in the particular way we do.

The book is, unsurprisingly, organized regionally; and it starts, unfortunately, in the northeast, a section which proves a bit colorless when it comes to food.  America Eats! had already used the better of two pieces on a Vermont May breakfast, and the one that’s left sums up the boringness of the flinty Yankee palate perfectly (“Among other things served at that first breakfast was cold boiled ham”). It only comes to life in gleaming Art Deco New York, where we get a snarkily droll account of a literary tea (“If the party happens to be given in honor of a new author, he is almost always completly ignored”), and a well-observed piece on drugstore lunch counters that includes news of a new dish, hyphenated as if T. Herman Zweibel were writing, called the cheese-burger (“a doughty bit combining grilled hamburger and melted American cheese served on a soft bun and tasty enough to ensnare even the one-cylinder appetite”).  Most usefully to the author of imitation hardboiled fiction, there’s an extensive glossary of classic diner slang, such as Bay State Bum (a demanding lousy tipper), Guinea Footballs (jelly doughnuts), or Two Cackles in Oink (ham and eggs).

The South, unsurprisingly, has the longest and most colorful section, not to mention the biggest names among the writers (such as Eudora Welty and Zora Neale Hurston). Many of these pieces read like fiction, or scenes from longer stories, and you can just about pick a passage at random and find something evocative of that old weird America:

The Negroes begin to gather by sundown. The host walks around barking:
“Good fried hot chitlins crisp and brown,
Ripe hard cider to wash them down,
Cold slaw, cold pickle, sweet tater pie,
And hot corn pone to sap your eye.”
(Menu for Chitterling Strut: A North Carolina Negro Celebration)

This is the part of the book that fulfills the idea of a lost American food culture, full of exotically named delights (Mississippi Mullet Salad, Georgia Possum and Taters, South Carolina Pee Dee Fish Stew) and, more to the point, a rich social dimension to how food is made and consumed in large groups.  It’s also the part that truly seems to care about how you make the food; where the New England section could be frustratingly cryptic about recipes, here the detailed descriptions are loving and meticulous.  It is hard not to conclude that this is the part of America where food matters, has always mattered, as more than mere sustenance.

The Midwest portion is missing some sections (Chicago, for instance, somehow vanished from the surviving manuscripts) and some of what’s left reads like parody of its food’s legendary plainness— the first piece on Kansas seems designed to convince you it’s the most boring steak-and-potatoes place on earth. There’s also a definite tendency to overwrite here, as if to make up for the drabness of the subject— Nelson Algren’s would-be intro to the section is a clumsy clip-job of the info presented in the actual pieces. And William L. White— son of the smalltown editor William Allen White, and famous for the European airs he put on after working as a foreign correspondent— affects a rowdy rusticness in the other major piece on Kansas that sounds like a city dude trying to play a tall-hat rancher.

A lot of the Midwest section is devoted to what the Indians ate before the white man, and the same is true of the Southwest section, which, as the area was pretty unpopulated, would be quite short if Southern California weren’t shoehorned in. The best of this part is a surprisingly thorough picture of the basics of Mexican-American cooking, introducing the cheese-burger’s great rival for the hearts of late 20th century Americans, “a sandwich called the taco: a tortilla fluttered through hot grease, folded around shrimp, sausage, and chili stew, garnished with shredded lettuces and grated cheese.”  The remaining section, covering the west and northwest, gives just a modest preview of the impact this region would have on American dining in the postwar era, mainly conjuring up a half-lost world of plentiful seafood like geoducks and salmon. It does offer two of the quirkiest pieces; one is a three-page rant against inferior ways of making mashed potatoes, and the other is sympathetic account of the choices in industrial alcohol products available to skid row sterno bums, which reads like a parody of connoisseurship (“a new type of tippler now tops all in drinking bravado, according to Portland police. His drink is a mixture of gasoline and evaporated milk”).

Mexicans come off pretty well, and so do blacks, thanks to the regional division of the book. Otherwise ethnic cuisine is pretty much ignored, save for the occasional ringer (some Scandinavian material from the midwest, a piece on Basques in Idaho).  You’ll look in vain for New York deli or Providence red-sauce Italian; this is a book about the old WASP culture.  Of course, fast food doesn’t exist yet (those nascent cheese-burgers and tacos are just harbingers from the future) and there’s little mention of restaurants at all outside the New York and Los Angeles sections; “famous chef” is very nearly an oxymoron in these days.

Mostly this is a book about social gatherings, as that would be the main occasion when rural Americans (and the country was still about evenly rural and urban then) escaped a subsistence diet (like the “corn-dodger” bread described in one piece) and managed to eat, well, high on the hog.  We tend to be convinced that the generation or two before us spent less time consuming media and more time interacting with people, but this book is so filled with affection for church suppers, barbecue struts, Nebraska bison roasts, police widow benefit potlucks and the like that you start to wonder, did they feel like the golden age of food togetherness had been just before their time, too?  Were they regretting the time they spent listening to Amos & Andy and thinking they should have been out catching possums for a burgoo?  On the evidence of this book, America has been bowling alone for longer than we may realize, and the social events that bring us together over food at its most dressed up have always been the cherished exception, not the everyday rule.

Okay, it’s announcement time. Yeah, that’s what you come to a blog for. But if you came here to read this much, you might as well know where I’ll actually be this week:

• I will be guest-blogging this week at Grub Street Chicago, synthesizing and regurgitating Chicago food news while the regular regurgitator, Nick Kindelsperger, is on vacation. So go there and while it won’t be very much like Sky Full of Bacon, I hope it will be interesting all the same. (UPDATE: For the historical record, this links you to my five days of work: M Tu W Th F)

• I’ll be on vacation the two weeks after that, but I have two book reviews ready to go up during those weeks, so come by to check out those, at least.

• There haven’t been as many Sky Full of Bacon videos this year, it’s true. Partly this has been the busy-ness of life— hey, part of the point was to help get me assignments, and once they come, that eats into videomaking time; and that’s not even counting how time-consuming things like the kids getting into baseball get. Nevertheless, I am happy to say that two are in the works, so there will be at least two more during 2010. I haven’t forgotten video, in fact, I’m kinda raring to get back at it… when I get back.

Have a good summer, eat crazy summer food, read Grub Street, see you soon.

UPDATE: I tweeted this last week, might be worth sharing here.

Three things I learned doing Grub Street: 1. People are still paying for astonishingly bad PR pitches.

2. Meanwhile, contacting restaurant, offering coverage that costs them nothing if they’ll just email their menu results in dead silence.

3. There is basically no way to find anything on a newspaper site that you don’t already know exists.

Pisco Sour at The Bristol.

Two meals in Bucktown/Logan Square:

 

The Bristol
I’ve eaten at The Bristol three times. I wasn’t wild about brunch but the two dinners were both excellent, a dish with duck egg and orange sauce nearly made my ten best last year. So I was a bit mystified by a recent dinner that just… well, it was a dinner for somebody else, not me. Everything I ordered was well crafted, interesting, subtly flavored, but I just sat there admiring it without liking it. It was like the food someone else would have chosen, who has a completely different idea of what’s good to eat. This is a well-constructed salad of apples, celery root and manchego cheese, but I chewed it like it was cud:

This was a tete de veau (veal headcheese, though the staff uniformly called it tete de vous, Head of You) with a nicely bitter salad and… get ready for this one… fried duck testicles. Of course. When the server described them as “fried and just adding a little creaminess,” I said “You should have let it go at fried duck testicles.”

Anyway, I ate ’em, and they were probably the best part in a fried organ meaty kind of way (though I found the variation in size alarming); the tete though, served quite cold, just didn’t have a lot of flavor, especially after the excellent similar one at Big Jones a week or two ago. I know health regs require stuff like this to be kept cold, but I wish there was some subtle way to bring it up to room temperature before serving; I can’t believe it would be served slab-in-the-morgue cold like this in France.

The last thing I had was ravioli stuffed with peas, topped with diced bits of sugar snaps and basil and lemon confit. This is the sort of hyperseasonal straight-from-the-farmer’s-market dish I’d be all over, so I was really surprised that this didn’t really do it for me either; it was almost too brightly green, too basil-y and lemon-y and spring-y. Too many notes, young Mozart, too many notes.  Yet Mark Mendez tweeted about this dish rapturously. [NOTE: correction in comments]

I’ve argued in the past against the idea that somebody blogging about food night after night, taking each meal as it comes, has to stick to the Phil Vettel rules of trying a place multiple times before laying down your verdict for all time; I’m capturing each moment in time as it happens, and always subject to revision. But this was the kind of moment in time that argues for multiple visits; I’m not suggesting that The Bristol has gone downhill at all, everything represented obvious skill and care, but we just didn’t click, The Bristol and I, that night, the way we have before.

Longman & Eagle

I popped into Longman & Eagle after an event that didn’t wind up feeding me (the nerve!). It was packed, I grabbed a half seat wedged between some guys at the bar and, well, the actual brass bar next to the drink ordering computer.  Just enough room to try two things: some grilled sardines with a nice char, and a dish that was so good, I had to stop during the first bite and just sit there, savoring it, as the music on the iPod went skee-ratch! and the whole room froze and a hole in the space time continuum burst open, revealing my past life as Zarxis, Avenger King of the Mindanites.

It was a tete de cochon, covered with the frankly getting a bit ubiquitous if not ridiculous egg (duck, I believe).  But it was roasted with a Chinese-y tart mustard glaze, and accompanied by some brightly vinegary onion; imagine the best stray bits of pork meat assemblage from Mado, trucked to Sun Wah for them to glaze and roast Chinese BBQ style.  Voluptuous and bright and hot and tart all at once, the only thing against this was that it’s too much of a rich thing for one person to eat all of, but if you’re going there with anyone at all, assuming you can find more than half a place to sit, it’s a thing you have to have.

*  *  *

Next week I’ll be guest-blogging at Grub Street, come on by!

As you’ve probably noticed by now (say, around the time that a post on burgers turned into a long piece on the Cold War and the Space Race), food can lead to some pretty highfalutin’ flights of literary fancy around here.  But not every meal inspires my muse.  This post will be a short roundup of some recent meals which might have some interest as possible places to try, but didn’t inspire me beyond that to write much about them. (It includes the 48th and 49th entries in my series of 50 places no one has written about on LTHForum. I promise I’ll find something more interesting for #50.)

Meal: Donde Zuly y Marta (#48)
Reason It Failed to Inspire: Puerto Rican Food
The great undiscovered continent in Chicago dining is Puerto Rican food. There’s lots of it to discover, but except maybe for rotisserie chicken, it’s just not the kind of thing that lends itself to rapturous posts and precise taxonomies of whose is best. It’s comfy, it’s easy to take, it satisfies, but the really memorable Puerto Rican dishes I’ve had make a very short list, the difference between the best and the worst is sort of from A to C, and the most interesting places usually take in some other adjacent cuisines which are more exciting, like Cuban. I’m never sorry I ate it, I just don’t have anything to say about it. Anyway, I popped into this new place last week thinking it was Mexican. But instead of tacos, I wound up with a plate of chicken and rice. It was fine. The people were friendly; I imagine that’s Zuly cooking and her daughter Marta serving. If you feel like something homey and plain some day, go check them out.
Donde Zuly y Marta
3638 W. Fullerton Ave.
773-276-7889

Meal: Shawarma King (#49)
Reason It Failed To Inspire: Look, a Shawarma Cone Just Like At…
Two places with this name, possibly related, have popped up suddenly, one on Lincoln around 5500 north or so, one where Louie’s diner used to be just off Devon. It’s a middle eastern place exactly like every other middle eastern place. Baba ghanoush was nice and lemony, and I liked the thin pita with bits of char on it a lot. The shawarma sandwich was rolled up inside foil (like at Semiramis) and it was stuffed with a little too much lettuce, which deadened the flavor a little. The meat was perfectly all right, but failed to establish by what divine right it deserved the title of king. In short, if you were close to this, it would be a fine choice, but there’s nothing to set it apart from plenty of other places serving the exact same menu.

Meal: Joey’s Shrimp House
Reason It Failed to Inspire: It’s a Shrimp House and I’m From Kansas
There are some subjects I’ll dive into with passion and knowledge— barbecue, say. And then there are ones where I know I’m still a hick from the sticks. It isn’t a matter of knowledge so much as of just not having an intuitive feel for something because you didn’t grow up with it. Cocktails are one; what can I say, I grew up in the place and era when all anybody under 50 drank was beer, and the only cocktail anybody had even heard of was the one in “The Pina Colada Song.” You young’uns whose formative drinking was in the cocktail renaissance will never understand how deprived of our cocktail heritage we were in the 80s. We are the Lost Generation.

Anyway, seafood is another one. I’m pretty good on big fish in fancy restaurants, on sushi, but the place I still just have trouble is fish as a fast food, as blue collar joint food, as comfort food. There was no such thing as a shrimp house in Kansas when I was growing up, there wasn’t even the idea that there could be. (Heck, I used to see crawdads in the creek in front of my house, and that was well within city limits. But nobody had the idea of frying them.) Fish was synonymous with Mrs. Paul, even though I used to go fishing with my grandfather for perch and crappie and the like.

So I go and try a shrimp house every once in a while. And I just can’t get to the point where I think it’s a real meal, or can tell a good one from a bad one. This new one has been praised by Nagrant and others, the decor is fun, at least it’s clean (some shrimp places are kind of scary). But the shrimp were cooked pretty hard, the fries were limp, and the breading was just, well, breading. And really, it’s just some fried shrimp, and shrimp all taste the same (which is, like not much), unless you get some really fantastic ones. At least that’s how it seems to me, but what would I know— I’m from Kansas.
Joey’s Shrimp House
1432 N. Western
773-772-1400

1. Don’t play this French animated music video until you’re ready to have its catchy song about having “un café” stuck in your head:

2. Best thing on LTHForum lately: a woman asks how to make better pasta sauce than her husband’s Americanized recipe, and the result is a mostly friendly little symposium on good techniques.
3. I’ve never been a big fan of framboise, the Belgian raspberry lambic beer sold here, along with a similar cherry one, Kriek; they’re a little too much like drinking pancake syrup, in part because they’re usually made not with fruit, but with an industrial extract. The one I did like a lot one summer in Bruges was peche, the peach version, which was much subtler, but it’s harder to find over here. Anyway, Lottie + Doof finds a good use for framboise: sorbet.
4. Good Food has a special short podcast about pie running alongside its regular podcast; the best one so far is this talk about forgotten pie recipes (hmm, seems like I saw a video podcast that touched on the same subject), though I’m not convinced all of these are as lost to modern cooks as they say. Still, it includes mention of the mock apple pie made with Ritz Crackers which Cathy Lambrecht actually made once:

5. Nick Zukin (aka Extramsg) has a post that amusingly explains why granola-y Portland (Oregon) seems so hostile to molecular gastronomy, and how one place might sneak it by them as molecular locavorism.
6. Go have an English countryside zen moment by looking at these pictures of what’s growing there in early summer, at a blog called Nordljus.
7. These two posts at the Vietnam-based blog Noodlepie seem to make an appropriate pair: in one he pleads guilty to being exactly the New York Times’ parody of the obsessed blogger, in this one he rips ex-Timeser Mimi Sheraton for her parachute-journalism piece on the best pho in Hanoi.

ONE MORE: If you haven’t heard about the Speakeasy event at the Palmer House organized by Phillip Foss and featuring top chefs including Mike Sheerin (Blackbird), Koren Grieveson (Avec), Ryan Poli (Perennial) and David Carrier (Kith & Kin) among others, with hooch by all the local distilleries and set in the spectacular vintage Empire Room on August 5, go here to find out why you should attend this benefit for Paramount Room beverage manager Shawn Koch in his fight with a rare form of brain cancer.

To answer the two obvious questions: the lambs wear the “lamb tube” to keep them clean for judging and to keep flies off; and the two birds with Phyllis Diller hair are some sort of exotic chicken breed.  The other kids were calling them “hippie chickens” but Myles, with his exhaustive knowledge of 40s Warner Bros. cartoons, prefers “Maestro Chickens” (for the way classical music conductors are usually drawn with a big mop of white hair).

Myles and his first lamb, Triskaidekaphobia, in 2008.

I was talking to the restaurant publicist Ellen Malloy the other night at the debut of Chuck Sudo’s Goose Island beer, and of course the Lollapalooza kerfuffle came up (I mention this in part to get out of the way the fact that I will have a guest column at RIA Unplugged about that today). And one thing I said was that part of what I like about food as a journalistic subject is… you don’t have to take it so seriously. It’s just food, not politics or something.

But, of course, food isn’t just food, and sometimes it actually is politics. And sometimes those politics strike close to the heart of a parent with two sons doing 4-H. I wouldn’t have thought that that would be one of the more controversial aspects of my life, the fact that my kids go do farm chores a couple of times a week up at Wagner Farm in Glenview, but that’s exactly what it proved to be twice during the last week.

The first thing was an article I saw a link to, about how colleges allegedly discriminate against lower-income whites, Asians, etc. Frankly the article was kind of rightwing-screedy and not entirely convincing, but the interesting nugget in it was a reference to a study that seemed much more solid, and a few days later Ross Douthat wrote about that in a more credible fashion at the New York Times:

Last year, two Princeton sociologists, Thomas Espenshade and Alexandria Walton Radford, published a book-length study of admissions and affirmative action at eight highly selective colleges and universities…

…cultural biases seem to be at work as well. Nieli highlights one of the study’s more remarkable findings: while most extracurricular activities increase your odds of admission to an elite school, holding a leadership role or winning awards in organizations like high school R.O.T.C., 4-H clubs and Future Farmers of America actually works against your chances. Consciously or unconsciously, the gatekeepers of elite education seem to incline against candidates who seem too stereotypically rural or right-wing or “Red America.”

It will be grimly ironic indeed if my kids, raised on a street where lesbian moms come close to outnumbering two-heterosexual-parent households and no Prius is complete without its Obama sticker, who go to the hippie school and have a stay-at-home Dad who lives in his own weirdly erudite world of obscure silent movies and ethnic food, can’t get into Snootmore because they mistake us for 1950s Mormons.

I’m not going to touch the more partisan political implications of all this red state-vs.-blue state anger and paranoia, but let’s just say that nothing I’ve learned about food over the last several years makes me the least bit surprised that 2010’s movers and shakers get freaked out by the thought of actually having farmers’ kids walking among them, even as they ooh and goosh over the produce at their farmer’s market every Saturday morning. As Mark Mendez says in my latest video, people are so disconnected from where our food comes from, from the whole culture that produces food. Go back four generations in almost anyone’s family and you’ll hit a farmer, but we who buy denuded squares of meat in yellow styrofoam trays and expect to be able to buy cherries and asparagus for Christmas dinner are pretty much completely alienated from anything resembling natural reality. We can tolerate a lot, but raising animals to feed people— that’s the one alternative lifestyle that’s just too, too strange.

And that alienation has to have some effect on us as a society; politicians who grow up believing that you can just order anything to happen are going to look at the world differently from those who grow up acutely aware that whatever Man plants, Nature will do what She pleases about it. I’m not saying a few years of planting tomatoes only to see the squirrels ravage them would have turned Rod Blagojevich into Thomas Jefferson, but it might have taught him at least a few valuable lessons about the limits of human vanity.

So from an early age I’ve tried to get my kids involved with the natural world. And they themselves chose to do 4-H; Myles, my 11-year-old, is now in his third year of raising a lamb, and my 8-year-old, Liam, has joined him at it. I’ve never done a full video project about that experience, because it’s just too hard to do that and be a parent of a kid in the program at the same time, but you can get something of the flavor of their experience from two videos I made the first year, the one at the top and this one:

I feel they’re learning important things about responsibility, about leadership, about presentation skills, about caring for animals, about the natural world, about working with others collaboratively, about all kinds of things that you’d think would be valuable at Snootmore and in life. And if Old Snootie doesn’t want that, well, I don’t consider that a damning comment on my children’s values, let’s put it that way.

* * *

But then I learned that I wasn’t making the Jeffersons of tomorrow, oh no. I was cruelly breeding heartless psychopaths!

Two articles about the 4-H activities at Wagner Farm in Glenview, and the Lake County Fair next weekend (where they’ll show their animals and then auction them off) appeared in an online citizens-media offshoot of the Tribune, Trib Local. One is my friend Cathy Lambrecht’s real-world account. The other, which appears to have since been deleted (possibly because it related to a specific protest Saturday morning— um, that’s really fostering citizen media there Trib Local, deleting active, popular stories), reported on/advocated for efforts by some animal rights organization to get/force Wagner Farm and the Glenview Clovers 4-H club to free the livestock and turn them over to some supposed “animal sanctuary.” Despite differing starting points, both pieces were quickly overrun by comments of the same vegetarian/stop-the-cruelty bent. The latter piece was simply riddled with misconceptions and sensationalized falsehoods:

“The children and their families think that the Wagner Farm animals live out their entire lives on the farm,” said Garrett. “We doubt that the 4H children, let alone the Glenview community, have any knowledge of [their animals being slaughtered].”

Of course, asking a parent in the program would have immediately exposed the absurdity of this claim. The program is about raising livestock, and with many rural kids in the program, no kid is in doubt about what that means. For my part, before we let Myles enter the program, we had a long talk about what would happen to his animal at the end, and he understood and accepted that. Here he is last year, talking about it:

I think that’s a kid who has thought seriously about the issues, and still is. There’s nothing blind, deluded, or unthinking about his involvement in the program.

In true internet fashion, teh real crazy comes out in the comments. Really, by allowing my kids to learn where their food comes from, I’m doing something that proves I’m an unfit parent:

4-H teaches kids to harden their hearts, to overcome their natural empathy toward animals, to become inured to inflicting violence and death on the innocent. What a terrible thing to do to chilldren, and to animals.

This does not make “enlightened” kids – It makes hardened, numb kids that grow up to be hardened, numb adults, that continue the sad and vicious cycle on their own kids as well

Where does this sort of behavior lead us?

Killing, wars, and violence toward other, that’s where!

It’s only possible to view ordinary farming— actually, rather better than ordinary farming on any measure of humane treatment and ethics toward animals and the planet— as such an alien, violently atavistic practice if you’re already completely alienated from any reality that has to do with where your food comes from and who makes it for you.

So I invite you to do what my kids have done: become less alienated from your food. Meet the 4-H kids for yourself, talk to them about their experiences, have a good old-fashioned time at the Lake County Fair. The fair’s website is here; the auction will be Saturday at 1, but the animals should still be at the fairgrounds till Sunday evening, I believe. There are rides and corndogs and all kinds of old-timey fun.

Oh, and if you want to follow Michelle Hays’ advice:

the poster on the vegetarian article is asking people to write to the Glenview Park District to remove the program from Wagner Farm and to take the animals to a “sanctuary.” I followed the link and did the opposite.

Here’s where you can weigh in.

Bryan Burroughs’ book Public Enemies, which leant its title but not much else to the recent Johnny Depp Dillinger movie, is one of those books that changes how you see the place where you live. We’re used to the idea of the urban gangster, Capone et al., but the bank robbers he focuses on were really a rural phenomenon created by the automobile— in fact, exactly what you would get if you took earlier horseback robbers like Jesse James or Butch Cassidy, and gave them a Ford. The automobile gave them the ability to swoop into a small town, rob it blind, and then be miles down some country road before the sleepy local constabulary even knew what hit them. And often, the place they’d be heading to would be another kind of small town, which had a crooked sheriff who spent most evenings at the card game in the back of the local garage owner/fencer of stolen goods, and would arrange for the robbers to hide out for a few days till the coast was clear.

View Larger Map

I imply nothing about the past of the town of Hampshire, a tiny town a little ways south of I-90 past the last outlet mall west of Chicago, which for all I know was as clean a place as you could wish. The Dillingeresque activity around Chicago tended to be closer to the lake and the Indiana or Wisconsin borders, anyway. But seeing as perfect a slice of small town America as Hampshire’s short commercial strip, and then barreling out of it past corn fields, it was hard not to imagine myself one of those fedora-brimmed tough guys, making off at high speed with the loot. Only, my loot was bacon.

I’ve bought Dreymiller & Kray products before at various places (they’re at Fox & Obel, Treasure Island and others in the city), but the one time I tried to go there, I made the mistake of hitting Ream’s in Elburn first, and they were closed by the time I got there, shutting the door at 2 on Saturdays.

Not exactly preserved in amber, Dreymiller & Kray nevertheless still has the look of the 1930s era business it is. But the current owner and his longtime staff have been working on expanding into the Chicago market, and I had a chance to talk with them at Baconfest last spring. They’re doing a nice job of balancing still being the vintage small town business they are with taking advantage of their heritage and products as something marketable in the big city. And so you have a business which displays a menu from chichi Terzo Piano at the Art Institute with their bacon on it… and also displays handknitted potholders for sale on behalf of some local church or school group.

I picked out a nice assortment of their products, from bacon to brats, and then got to talking with Keith, a longtime employee who I remembered from Baconfest. He called my attention to some of the fermented sausages they started making after Ed, the owner, visited Italy. Like other charcuterie-makers, they’ve had to wrestle the health inspectors a little to get them to permit them to sell these unfamiliar products without processing in the same way as conventional meats, but he says they’ve mostly accepted that after 80 years, Dreymiller & Kray know what they’re doing. I salute these noble public servants for their obvious good sense.

I asked about one especially picturesque old wooden door and if it was still in use. “Every day, that’s the way to our smoke house,” Keith said. “Want to see it?”

My fellow meat enthusiast and I eagerly accepted this invitation and Keith led us back into the halls of the deceptively long and narrow building. He explained that the store opened in 1929, but the founder was a bit casual at first about the smoking, and about a year later, he burned the whole block down. He set up temporary shop in the hardware store across the street for several months, and the current building, including a much more fire-resistant smoke house, was opened in 1931.

I wish I could show you how splendidly atmospheric the smoke house is… but of all the smoke houses I’ve seen, from Susie-Q’s to Calumet Fisheries to Smitty’s in Texas, this has to be the pitch-blackest, virtually impossible to photograph unless you had a bank of klieg lights. So he explained its operation as I peered into its inky depths. The racks, which are suspended from the ceiling on a track system (also used to move sides of beef around the building), can hold a total of 800 pounds of bacon at a time, which will spend a full 24 hours cold-smoking in the smoke house, being brought up to 140F at various points to meet government regulations. (They keep temperature records on every batch, and are inspected daily to ensure that things are running properly.)  The coals are fed into a moon-shaped firepit at the bottom.  Last year, they made 23,000 pounds of bacon, which by my estimate, would be about 230 pounds per resident of Hampshire annually if they weren’t selling most of it elsewhere by now.  I’ve had it before and it’s really nice stuff, good quality pork (ruby-red like the stuff I make at home) and with a subtle smoke and salt flavor.  If you haven’t bought bacon from a butcher shop that smokes their own— Paulina, of course, being another one in Chicago— you really need to see how much better and cleaner it tastes than standard industrial bacon.

As the volume has risen, they’ve added new technology to their old butcher-shop ways. This is their walk-in cooler, and the machine at right is a tumbler which, by jostling the pork bellies around, cures them in about two days, instead of the week or two it used to take. He also demonstrated their high-volume vacuum sealer, which they clearly are happy to have, since they vacuum-seal just about everything in the shop except the knitted potholders.

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Thanking him for our tour, we left with a bunch of fresh sausage and bacon and a chunk of the finocchiona, and headed for Elburn, about 20 miles south. Ream’s, a somewhat bigger meat market renowned for its wide range of sausages and brats, has been written about a fair amount elsewhere, they even have a Dolinsky icon by the door, and in any case they were too busy on a Saturday afternoon to put up with somebody like me cross-examining them about their business as Keith at Dreymiller & Kray had done. But we added to our meaty loot here with various brats and wieners, and I noticed that they too were now dabbling in cured fermented Italian sausages, and bought some slices of their finocchiona, too.

On Saturdays, Ream’s has a little stand out front selling their hot dogs and one of their various housemade sausages. Today’s was a cheese brat which had apparently won some competition somewhere. Considering that just two days earlier I had had Old Town Social’s cheese wiener at the Green City Market BBQ, this was shaping up to be a heck of a week for cheese filled tube steaks, and though the cheese wasn’t as good as the Brunkow that Old Town Social used, this was still a pretty wonderful lunch.

When we got home I did a Kane County finocchiona taste-off. Dreymiller & Kray’s, the more finely ground one on the right, had a strong lactic taste from the fermentation culture, and an actual hint of fennel (visible in the photo); it seemed more homemade. Ream’s, the coarser slices on the left, had little fennel flavor but a nice meatiness that tasted like the pork it came from, and seemed more professional, vaguely. Both were plenty good. Just try and take ’em away from me, copper!

Dreymiller & Kray
140 S. State St., Hampshire
(847) 683-2271

Ream’s Elburn Market
128 N Main St, Elburn
630 365-6461

Graham Elliott Bowles beams down from the Muthaship to bring some funk to the food at Lollapalooza.

Everybody loves to hate on Taste of Chicago, me as much as anybody, but if it has one legacy that runs deeper than $6 cheesecake on a stick, it’s the wave of festivals and events that have blossomed in recent years to bring the diversity of Chicago’s cuisine to the outdoors and a party crowd…

…on a stick.

The Green City Market Chef’s BBQ last week was one example, and this week’s is the food that Graham Elliott Bowles (of, as you surely know if you’re reading this, Graham Elliott) coordinated for Lollapalooza.  Last year he cooked for the band Jane’s Addiction, whose frontman Perry Farrell is also the organizer/big cheese of Lollapalooza, and sold a few of his signature dishes (like the lobster corn dog above) at a stand for festivalgoers.  That inspired a bigger idea this year, of trying to replace the Connie’s Pizza and other standard mass-produced fare entirely with food of a level of creativity comparable to the music on stage.  Considering that the music on stage includes Lady Gaga, that’s a tall and possibly too bizarre to be appetizing order, but nonetheless, he made some calls to fellow chefs, got the band back together and will have food including:

pork bao from Sunda…

tacos from Big Star…

Kuma’s burgers (since this was a sample size for this event, it used quail eggs)…

…and shrimp with a mango salsa from The Southern.  (I didn’t have a good picture of that, so here’s one of Nick from Grub Street Chicago trying to capture the ineffable essence of the Kuma’s burger.  If he runs a picture of one showing the egg, it’ll actually be of my burger, seen above.)  It’s hard to judge which was my favorite when one is something I’ve had several times before (the Kuma’s burger), and they’re all in a league above standard festival fare, but I really liked Sunda’s bao, no, it’s not as authentically funky as something you’d get in Chinatown, but the delicacy of the bao, sweet pork flavor and crunchy fresh vegetable toppings evoked happy thoughts of the Peking duck at Sun Wah.

But wait, there’s More… cupcakes from More.

Here are my homies Elliott, Perry and Hammond.  Farrell, alarmingly fit, is seemingly not built for foodieism, but he plainly cares about that stuff all the same, and far from maintaining rock star distance, came up to Hammond and me to preach the gospel of festival food that doesn’t suck.  As he put it, you take a girl to Lolla to listen to the music, you’re not going to impress her with a hot dog. It’s hard to argue with the rock and roll logic of that.

I also talked with Cary Taylor (SFOB #11) of The Southern, who said it represented a financial risk for his restaurant— between the seven places providing food, they’d spent $7 G’s on licenses alone, thank you Mayor Daley— but the opportunity to get known to 90,000 festival attendees was just too much for his restaurant to resist.

People talk about “rock star chefs” but there’s something that still strikes you as funny at first about mixing rock and roll and haute cuisine.  Or me, anyway, as I try to imagine how ZZ Top keep their beards from getting stuck in the custom-made utensils at Alinea.  But obviously to a generation that grew up with both rock and the food culture of the 80s and 90s, they’re all just part of America today, so why should your music be chained to bad baseball park food, or the clout-connected institutional food choices you associate with the Auto Show?  Why shouldn’t food go up to 11, too?  Grab a spatula and go my son, and rock.

P.S. Here’s Nick’s piece on the preview at Grub Street, and yes, that’s my hand Vanna Whiting a couple of the food items.  I like his picture of Bowles about to bust into Jailhouse Rock, too.

P.S. Well, and now here’s Audarshia’s account of the dustup that followed, and an LTHForum thread about how corrupt we all are for attending this party.

I was trying to explain to my wife what the Green City Market BBQ was like and after several analogies of varying effectiveness, I finally said “It’s like the food prom.” Which is about as good a way as any to describe what happens when all these chefs come out, their food duded to the nines, for an awesome summer party. This year they raised the prices‚ doubled them in fact, and still not only sold out (though it took to the last day this time) but seemed to pack this section of Lincoln Park more fully than last year. (Disclosure: my wife and I went on press passes.)

It’s a great event, besides supporting the city’s most influential farmer’s market, the one that does the most in establishing connections between chefs and farmers (hey, somebody ought to make a video about that), it’s a fantastic buffet of mostly astoundingly superior food, nearly every dish of which makes some use of things available at the market. Why can’t they set up something like this every Thursday during Happy Hour, and serve food of this caliber each week? Because then, what would we have to look forward to in eternity.

My first stop, mainly because they were near the entrance, was Mado. True to their reputation for aggressively whole animal cooking, their dish was barbecued beef heart, in a chipotle-ish sauce. Rob Levitt admitted he didn’t expect it to be hugely popular, but when we checked back toward the end, he was happy to tell us it was all gone.

One of the great reasons to go, of course, is to try food from chefs you don’t know if you want to go pay for a full dinner from. I ripped into Andrew Zimmerman pretty good when he was at Del Toro (and Rob Levitt was one of his cooks), but he’s at Sepia now, and this pulled duck sandwich with duck skin cracklins was mighty tasty, one of my top three for the night, and enough to make me want to check that place out again under his command.

Phillip Foss of Lockwood was serving up a sample of the kind of thing he might do in a food truck if the ordinance ever passes. It was a sloppy joe served on his Israeli-born wife’s recipe for a kind of puffy bread:

Here’s someone from NoMi making beer can chicken:

I’m not sure who was responsible for this out of the BOKA Group restaurants, since four of them including The Girl & The Goat were credited, but these two came off the grill just as we walked by and so we grabbed them. Pork belly skewers with cherry tomato and grilled melon, another of my top three, simple and wonderful.

Then we saw Tony Priolo of Piccolo Sogno making these chilled beet soup shooters— just the cold non-pork item we needed at that moment, and delightful:

And right after that we saw this peach and honey panna cotta with sprinkles of La Quercia prosciutto on top, from Bin 36. The fresh peach flavor was really nice.

Pat Sheerin of The Signature Room had the freakiest looking dish of the night:

The description bills the grilled beef shoulder first, but anyone getting it couldn’t help but notice the bright green tongue coated with salsa verde.

By comparison this grilled lamb from Balsan and Ria with a corn sauce and a dab of pesto was rather plain-looking, which is probably why someone was out promoting it in front of their stand. The lamb was beautifully tender, I’m glad I tried it, though my wife ate it, then asked what it was, and when she heard it was lamb, was sorry she’d eaten lamb during the time period that the kids are raising a lamb in 4-H.

Here’s Barry Sorkin of Smoque slicing up a Santa Maria tri-tip:

And Mark Mendez of Carnivale with his meatball:

Another chef whose food I was curious to try without spending a big wad yet was John Des Rosiers, of the suburban avant-garde restaurant Inovasi, in Lake Bluff. I was quite impressed with this unusual dish, which started with some long-brined and smoked pork topped with cherries and other fruit, and then included a kind of very light tortilla made in some fashion with cheese incorporated into it which he calls an “Inorito.” Weird (and a little soggy in this humid heat) but very interesting, I may have been impressed enough to make the trek up there some time.

If I had to pick a favorite of the evening, though, it was probably one that came just as I was about out of stomach for meats, Jared Van Camp of Old Town Social’s sausage with Brunkow cheese mixed into it and homemade sauerkraut on top. Yeah, sure, it’s an easy crowd-pleaser, a cheesy hot dog, but it was really well done.

Another chef I approached with some skepticism was Dale Levitski, hard at work here on his dish:

I know people have been impressed with Sprout but what I hear always sounds like weird combinations that, even if they worked, would leave me wishing for a cheesy hot dog after. But I tried Levitski’s herb salad with beef carpaccio:

And it was really a fine thing, beautifully balanced. Okay, I might still need the cheesy hot dog after a whole meal of such light and delicate things, but I was impressed nonetheless.

The evening wound down, the guy from NoMI was down to his last beer can chicken…

There weren’t as many dessert choices as last year, and many of them ran out by the time we were seriously hunting sweets to finish off the meal. MK showed up with an actual ice cream truck, but what they were serving was actually cherry slushies (alcoholic slushies, I should point out), and my wife staked out the first position:

A most refreshing end to a long evening of eating. Because you didn’t think that was everything we tried, did you? I didn’t even have a chance to mention the Dietzler Beef Italian beef from Vie, or the pork belly slider with peach chutney from Blue 13, or the blueberry lemonade from North Shore Distillery….