Charlie Rose with Marshall Frady; Calvin Trillin & Alice Trillin; Ted Sorenson ( July 5, 1996)
Seth's blog (Free subscription) | 11/19/2009
In a New Yorker podcast, Calvin Trillin says: I live in Nova Scotia in the summer. And I hear a lot of talk about how Newfoundlanders eat mainly pork scrap. Hey, that’s what I eat: pork scrap. (And fermented food.) Pork scrap (large pieces of pork belly, actually) is absurdly cheap: $1/pound or less.
Macleans.ca (Free subscription) | 11/18/2009
Quebec’s slow but steady cultural takeover of Manhattan nears completion. The New Yorker this week devotes four pages to poutine, but for evidence of the full colonization, listen to Calvin Trillin’s podcast in which he and an editor eat poutine and talk about Canada at a restaurant in the LES. It’s almost like we’re a [...]
montreal city weblog (Free subscription) | 11/17/2009
The New Yorker's Calvin Trillin podcasts on poutine (mind you, poutine as sold in New York).
World Hum (Free subscription) | 11/17/2009
The new issue has a definite global bent, with stories on China’s burgeoning wine culture, spending Thanksgiving abroad and more. Most of the stories aren’t accessible online for non-subscribers, but John Colapinto’s ride-along with a Michelin restaurant inspector is available in full. There’s also a podcast to accompany Calvin Trillin’s “kamikaze” poutine...
The Epi-Log (Free subscription) | 11/16/2009
Eater noticed that Epicurious was among the sites featured in a new compilation of best food writing. We are pleased to confirm that Raphael Kadushin's post about "The Best Chocolate Chip Cookie I've Ever Had" appears in the Best Food Writing 2009 (Da Capo Books). Other notable contributor to the book include: Calvin Trillin in The New Yorker Julia Moskin, Kim Severson, Pete Wells, and Frank...
Gothamist (Free subscription) | 11/16/2009
The New Yorker's annual food issue hits shelves today (we'll feel lucky if we get ours in the mail before Thursday). Articles include Calvin Trillin on Candians' beloved poutine , a peek inside flavor labs, Adam Gopnik on cookbooks , and John Colapinto’s " exclusive" look at the rating process of the New York Michelin guide . Apparently this is "the first time in its history"...
Eater SF (Free subscription) | 11/16/2009
Today marks the release of the annual food issue of The New Yorker. As usual, the table of contents includes myriad food-related pieces, highlighted by Calvin Trillin's take on Canada's national dish, poutine (audio here), Adam Gopnik's musing on cookbooks...
Mike's Writing Workshop & Newsletter (Free subscription) | 11/15/2009
NewsBusters (Free subscription) | 11/12/2009
Newsweek senior editor Jerry Adler on Thursday posted a bizarre poem on the publication’s website, mocking Lou Dobbs for leaving CNN and insinuating that the cable anchor might be crazy: "So wily Lou has picked the locks That kept him in his padded box And tiptoed off, in just his socks." [Punctuation original to the poem.] Adler, whose poem reads like a cross between Dr. Seuss and...
kitchen table math, the sequel (Free subscription) | 11/08/2009
Calvin Trillin: “The financial system nearly collapsed,” he said, “because smart guys had started working on Wall Street.” He took a sip of his martini, and stared straight at the row of bottles behind the bar, as if the conversation was now over. “But weren’t there smart guys on Wall Street in the first place?” I asked. He looked at me the way a mathematics...
Montclair Socioblog (Free subscription) | 11/03/2009
November 3, 2009 Posted by Jay Livingston “The financial system nearly collapsed,” he said, “because smart guys had started working on Wall Street.” Calvin Trillin in an op-ed in the Times a couple of weeks ago , supposedly quoting some guy he meets in a bar. But Trillin was writing as a humorist, not a reporter (he does both very well), and I strongly suspect that his informant...
A Man With A Ph.D. (Free subscription) | 11/01/2009
by Ethan Bloch Wasted Talent and Corruption: [Via Firedoglake] Calvin Trillin explains explains that the cause of the great crash of 2008 was all the smart people who went to Wall Street. Once upon a time, the big jobs on Wall Street were filed with third-raters, the guys who slept through Rocks for Jocks at Ivy U. [...]
Mike's Writing Workshop & Newsletter (Free subscription) | 11/01/2009
Writer/Journalist/Columnist. Awarded for outstanding column and feature writing by APSE (Associated Press Sports Editors) 2005, 2006; won New York Publishers Association's contest for Distinguished Sports Writing, 2007; included seven times in annual Best American Sports Writing anthology; voted Best Sportswriter in New York City by New York Press, 1990; won first place for profile writing by the Society...
Gone Mild (Free subscription) | 10/27/2009
For most dishes, recipes are an inspiration, not a road map. There's no point in stressing over exact measurements for most recipes - differences in technique and ingredients are going to make your dish an individual creation anyhow. Relax, be yourself, and make it the way you like it. Pasta carbonara is a great example of this approach. In essence, it's bacon and eggs with pasta - breakfast bolstered...
the woodshed (Free subscription) | 10/25/2009
Calvin Trillin meets a guy in a bar who explains why the financial system went kablooey . For what it's worth, this explanation makes as much sense as any I've heard so far. The Rev. Paperboy Feed
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