136 weeks... giving thanks

Food-by cooking...

Thanksgiving Dinner

Our Thanksgiving day started off early like for most. I was the first up to welcome the day. I'd say it started off like a typical morning except for the abnormally long gleaming dinner table. The morning light gave it a magnificent presence. It was the elephant in the room with a purpose. It's moments like this that make me thankful... And thankful for our soon to be welcomed guests. So let's eat good.

Okay, we have a lot of cooking to do, so how does the food experience by cooking start? I'd say it starts with the Thanksgiving dinner menu [or recipes from past successful Thanksgiving dinners].

This reminds me of our first Thanksgiving dinner together. My wife, whom back then was my girlfriend, asked me, "how do you celebrate Thanksgiving". We were living in Hiroshima, Japan. She being Japanese had no idea about this American home cooked meal (especially the turkey). So I explained it the best that I could based on my past Thanksgiving dinners with family... the highlight being the "Bonin" stuffing. I'd say she made an unfamiliar meal that day a food experience to be remembered; one we have been able to grow from.

So our cooking day started with putting the turkey in the oven. 21 lbs. of it. Plenty for 11 people, and of course leftovers for turkey sandwiches. That is the easy part, just put it in the oven, and wait. I'd say the wait was the savory part of the day; that is, while we waited it was more like "to engage with food", as I'd say to my nephew, especially to cook (and talk) together.

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This food-by cooking segment wasn't meant to illustrate or highlight any particular recipes, like some sort of cooking show, but my own self-discovery of the food experience by cooking. I'd say giving thanks was all about cooking, and to enjoy each others company. Thanks Mie, Sadie, Erica, Chinami, Chris, Asuka, Eric, Scott, Anthony, and Matt.

Perspectives: 1) it was more satisfying to cook the meal, than to actually eat the meal. 2) I might have also preferred being the invited guest (no cooking that day), but then I would have missed the cooking bond with family. 3) cooking together is important, besides being a lot of fun. And 4) my wife and I had a cook-off for a sweet potato dish. I chose recipe that called for apples, but our pantry didn't have enough so substituted with red pears instead. Not sure who won, but thought the pears worked very well.

137 weeks... Washington D.C.

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

Washington D.C.

The World Tour is in the House, Washington D.C. The District is a political watershed for change in America, and as such, the capital of the United States is at the pinnacle of power. But I am no lobbyist, nor do I seek pork barrel kickbacks. I am a food-by bike constituent curious about a savory ambassador to DC cuisine. So I continue my curiosity for food.

I ask myself again that subjective question, "what food is the capital of the United States known for?" [And can a cuisine be discovered in DC?] Then I do a double take, and first ask myself why is Washington D.C. a food-by bike destination; that is, does DC have a cuisine considering it's not a region: Does it exist? I'd say that is a different question than comparing D.C.'s dining scene.

Okay, I'd say to seek out the best savory restaurants is to compare dining scenes. Yelpters, and other online ranking constituents, rate dining scenes. It would be politically incorrect to rate (regional) cuisines. Of course, some people, like myself are more partial to a particular type of food, but that is a subjective preference. So I would say for this food-by bike destination I'd savor for a unique food experience; like what food experience is this region known for (that I might not be able to eat here in Minnesota).

"... the jury's out on the taste of a hot dog."

So I ask myself is a half-smoke really worth 644.5 food-by bike miles? I don't know, but what I do know is that to bike is to feel the land. To feel the land also transcends (besides locally, and sustainable foods) a patriot pride; that is, to bike "O'er the land of the free and the home of the brave."

Freedom is our cherished ingredient, and I'd say Washington D.C. is the heartland for the governing "of the people, by the people, for the people." So I vote yes to feel DC, although, for this foodie the jury's out on the taste of a hot dog. So Ben's Chili Bowl is in to sample that food-by bike taste.

So now I am back to my question about DC cuisine. Does it have a characteristic style or method of cooking? So I search engine up a lot of reading, but limited clues to a DC cuisine. Then I interpret the question of where to locate the capital as being a proximity compromise between the Northern and Southern states. So then I make the assumption of how about a DC cuisine that combines Northern and Southern foods? Like a DC soul food... this might be discovered at the U Street Heart and Soul Food Tour.

Speaking to eat good or not so good, I watched part of Super Size Me on TV the other day. Some scenes reminded me of the more recent Jamie Oliver's Food Revolution. It got me thinking about DC food lobbyists, and the business of food in America. I'd say eating healthy should start at home. At home should be "monkey see, monkey do" for our kids...  or acting as a good role model. But I'd also agree eating healthy in our schools is equally important. I haven't thought much about it - or question when did fast food work its way into our schools. I don't recall the options kids have these days. I pretty much recall wholesome foods cooked by the lunch ladies in my day. And one cannot forget about the lady who ensured you ate everything on your tray. So it's hard to relate to kid's eating habits nowadays. Although, I'd agree with Morgan Spurlock's claim about the marketing potential fast food companies have selling its product in the schools.

Maybe the ambassador to DC cuisine should be you. Not the savory experience of its dining scene, but a vote for food change. A food revolution that transcends wholesome food "of the people, for the people, by the people". So let's eat good.

World Tour Mileage... 644.5 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 miles

Portsmouth, ME to Boston, MA 68.5 miles

Boston, MA to Providence, RI 48.9 miles

Providence, RI to Willimantic, CT 55.8 miles

Willimantic, CT to New Haven, CT 58.4 miles

New Haven, CT to Stamford, CT 45.9 miles

Stamford, CT to New York, NY 46.6 miles

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi]

138 weeks... locally

World Tour Self-discovery... to bike is to feel the land.

[New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi]... 260.7 miles

To feel the land. I have to say it a couple of times, "to feel the land". Saying it sort of helps me to transcend my writer's block. That is to elevate my thoughts from the here and now to the then; the unknown ahead. Sometimes it's difficult to position my thoughts. What is a better phrase? To get into the zone. So I search engine up a lot of stuff, and read, read, and read. This probably doesn't help me feel the land, but it does get me more curious about this region. This region might best be described by the Cuisine of the Thirteen Colonies. That is sort of like a "aha" moment.

"Aha!" To feel the land is to better sense a regions cuisine. Locally, to understand its food roots; maybe even to appreciate it. This is different from the food experience of tasting it, although, I am curious what scrapple tastes like. It's the feel for local ingredients. But what does local ingredients mean these days? Isn't the Cuisine of the United States the result of ethnic food migration. "... migrants brought with them food habits that formed major regional cuisines".

I read that "a movement began during the 1980s among popular leading chefs to reclaim America's ethnic foods within its regional traditions, where these trends originated". I think that movement is different than nowadays locally, and sustainable foods movement. I'd say that I don't think that our own local Heartland restaurant & Farm direct market intent is to foster ethnic food traditions.

The unknown of the then. I am not sure what I will be thinking about. Maybe just the immediate views of the road up ahead [or the thoughts of what I might have missed, like the Cuisine of Philadelphia.] After 4 days, 260.7 miles more with a few precarious eating spots on the way, I'd be pedaling into Washington D.C. to seek out some food-by bike savory restaurants.

139 weeks... New York

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]

New York,  New York

The World Tour takes in the limelight of the most populous city in America, New York City, [which is also one of the most populous metropolitan areas in the world]. "The Big Apple" has a lot of temptations, but for this food-by bike destination I'd say it's all about my curiosity with food.

That is a tall order considering New York City is the home to some of the finest and most diverse haute cuisine restaurants in the United States [Michelin guide (2011) - 3 star recipients: Daniel, Jean-Georges, Le Bernardin, & Per Se]. So I again ask myself that subjective question, "what food is the state of New York known for?" [And can it be discovered in New York City?] This question got me thinking how upstate food would compare to metropolitan NYC food. I also had to remind myself that my reference to food is not the commodity of it, but the food experience with it. I'd say the intent of my food curiosity is more like, "what food experience is the state of New York known for?"

"Morimoto... my food experience repertoire"

So where to start? It's always fun to see how much I already know. Like, what are my memorized truths about a place. I'd say not that much or very limited for New York. Sure, I got a couple of banked recollections. I'd say my more notable one is eating omakase at Morimoto NYC. Although, this was one added highlight to my food experience repertoire, I am thinking this food-by bike destination should be more about its street food.

Street fare is the melting pot for New Yorkers. [New York cuisine] "New York's food culture includes a variety of world cuisines influenced by the city's immigrant history" [... immigrants have made the city famous for bagels, cheesecake, and New York-style pizza]. I'd say that is a good start, maybe even a food-by bike savory one, considering NYC has some 4,000 mobile food vendors licensed (many immigrant owned) with the city.

Contrast that with the city of Minneapolis, which in 2010 finally changed its food code to allow mobile food vendors. Okay, Minneapolis has had a couple of hot dog stands. But I was told that that took years to finally get approved. Back in 2003, it was almost literally impossible to have a mobile food cart in downtown Minneapolis. I had learned this when I was first researching how to start a food business in Minnesota. I'd say if things were different back then, maybe Minneapolis would be famous for obento [... besides it being known for hot dish and jello salads].

Okay, I got a lot more reading to do for the food City that never sleeps. How about search engine up some NYC loving with Visit New York. "I'll have what she is having."... Katz's Delicatessen, the city's oldest deli is set for the World Tour. I probably won't have such an orgasmic food experience, but nostalgia is glee [... c'mon what isn't savory about an 1888 deli established by a Russian immigrant family].

Then I start thinking about the nostalgia of food. I've always been fond of the Food Network's Unwrapped show. For me what I like about this television show is its nostalgic perspective for the origins of foods. Whoa, then how about a nostalgic New York Cookbook. This cookbook got me thinking about food-by cooking. That is a spinoff from my food-by bike expression I am aways writing, which might sound odd or unclear for some. However odd it might be it got me to here; writing about the World Tour. Communicating about its process, which is mostly my own self-discovery.

"Ah, the start of my cookbook collection!"

The food experience by cooking. I'll let that soak in for awhile, and see what I come up with. Though, it reminds me of "why food by bike", where my intent was to challenge and refine my food intellect. I'd say by bike, it is to feel the land. Surly, to pedal a bike across the world should refine some perspectives. Although, I'd say it's a type of platform to discover World Cuisine. Then the food experience, yes, to eat is to taste the land. But I'd say by cooking (from these discovered cookbooks) would better refine my food intellect. Okay, I'd agree I got a lot going on with this food-by bike project. So I'll see if I can squeeze in more food-by cooking segments. Ah, the start of my cookbook collection!

As for all the New York Street food I'll seek out a couple of Vendy awards (2010). What, no savory haute cuisine restaurants? I am not sure that I could top my already food experienced repertoire with some of the best restaurants in the world. That is, I don't want to get into NYC restaurant hype. I think for this food-by bike destination my food experience intent is with its street food. [I'll take that back after reading Andy Hayler's 3 Star restaurant guide, Per Se is in.] So let's eat good.

And speaking of eating good, how about locally, and sustainable foods. I found this article to be of interest talking about the history of NYC's farmers markets. Then how about outdoor markets for Minnesotans to savor. That is, to food-by bike locally to savor our own famers market scene [Minneapolis farmers markets, St. Paul farmers markets]. This then got me curious about America's oldest farmers market? So I quickly search engine it up to read Old Town Farmers Market, Alexandria in Virginia since 1753. Although, I do wonder the influence, if any, NewYork City has had on the farmers market movement. This press release might suggest it being at the forefront; FoodNYC: A Blueprint for a Sustainable Food System. After reading it, it did at least make me question that I should probably be more socially conscious about the climate crisis. That is, it would seem locally, and sustainable foods is much more than just eating wholesome foods.

Absolutely, New York City is a foodie destination. This global city has many influences, including the imported food experience; its got New York-style pizza, and the famed Buffalo wings. And for salad dressing, its got (my childhood favorite) Thousand Island dressing. I'd say it will feel like way too short of a visit [... like will I have time for the New Fulton fish market, which is second in size worldwide only to Tokyo's Tsukiji wholesale seafood market], but the World Tour does have a lot more savory destinations.

World Tour Mileage... 383.8 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 miles

Portsmouth, ME to Boston, MA 68.5 miles

Boston, MA to Providence, RI 48.9 miles

Providence, RI to Willimantic, CT 55.8 miles

Willimantic, CT to New Haven, CT 58.4 miles

New Haven, CT to Stamford, CT 45.9 miles

Stamford, CT to New York, NY 46.6 miles]