Comments for Edible Geography

Comment on Landscapes of Quarantine by Ashley Rood

Ashley Rood — Mon, 08 Mar 2010 19:10:51 +0000

Love your blog–totally unique and inspiring–I wish I was in NYC to check out these great events you’ve got going on.

Comment on Foodprint NYC by Nicola

Nicola — Thu, 04 Mar 2010 22:07:45 +0000

Thank you so much, everyone who attended Foodprint NYC and helped spread the word! I really enjoyed the energy in the room – I can’t wait to do it again, but in an even bigger space! The podcast normally takes a week to ten days – I’ll post it as soon as its available for download.

Comment on United States of Food by Jean Johnson

Jean Johnson — Thu, 04 Mar 2010 17:35:55 +0000

I’ve linked to this page on my website. Nice maps.

Comment on United States of Food by Jess

Jess — Thu, 04 Mar 2010 17:33:15 +0000

you guys forgot about Hawaii

Comment on Foodprint NYC by Christina

Christina — Wed, 03 Mar 2010 21:07:39 +0000

Do you have any idea when the podcast will be available on itunes? I’m excited to download it! Thank you.

Comment on The Ice Program by richyvk

richyvk — Wed, 03 Mar 2010 00:54:47 +0000

Thank you for your fantastic writing, it’s just brilliant! I cannot believe they have male and female glaciers, that is just so bizarre!!

Comment on The Ice Program by joe corsi

joe corsi — Fri, 26 Feb 2010 08:10:57 +0000

the champagne tower was surely mentioned in jest but it i think has more relevance here than it first seems. the idea of a theatrical alcoholic element in a restaurant/bar/party/etc. seems quite fitting. rather than maintain this glacier in the basement why not bring it upstairs and let it melt through out the night. people are constantly returning to the melting “glacier” to refill their glasses. the alcohol is already frozen into the mix, therefore this glacier has been frozen to subzero temperatures (-16F for 80 proof vodka). on a hot summer night this could be all the air conditioning a bar needs.

as brice mentioned the formal design of ice cubes or the glacier could be quite important. in designing this slow melting alcoholic glacier defining points of drip could be established as places for drinks to be refilled. or air pockets that become reservoirs (essentially a punch bowl) could be placed before the freezing process. as long as it doesn’t end up a giant ice swan i think it could work quite well.

Comment on The Ice Program by Brice Linane

Brice Linane — Thu, 25 Feb 2010 04:49:01 +0000

Although I’ve never worked behind a bar, I find it difficult to imagine a bartender showing up early to work to carve, shape, or infuse mass quantities of ice cubes from a miniature glacier in the basement. With this said, it’s not difficult to imagine someone designing a machine intended to produce deceitful ice cubes (cheater ice). Rather than take the traditional route of “old fashioned” ice, I propose the implementation of designed ice cubes. With the potential to combat the gender issues discussed in this post and tap an entire underground culture of design (which I’ve only recently stumbled upon), designed ice has unlimited possibilities. Refer to the following links:

http://www.gogo-gadgets.co.uk/index.asp?function=DISPLAYPRODUCT&productid=732

http://www.notcot.com/archives/2006/10/lego_cocktail_p.php

http://www.notcot.com/archives/2010/01/the_macallan_ic.php

http://www.instructables.com/id/Tetris-Ice-Cubes/

On a more serious note, I feel slighted by this so called “cheater ice”. Unable to combat this issue, I’ve been forced to develop a strategy for quickly melting ice cubes …drinking faster. I’m not sure how the above information will be integrated into any of our projects but nevertheless, I enjoyed it thoroughly.

Comment on The Anti-Fridge by Sarah

Sarah — Wed, 24 Feb 2010 19:38:54 +0000

Fantastic post (and I really dig your blog as a whole)! Do you know the report “Cooking Up a Storm: Food, greenhouse gas emissions, and our changing climate,” by Tara Garnett of the Food Climate Research Network? (Available here: http://www.fcrn.org.uk/fcrnPublications/index.php?id=6) She includes a really thorough and well-written exploration of how the design of houses has already contributed to the ubiquity of the refrigerator (specifically, in the UK, the decline of a “larder” room separate from the kitchen, which was generally a few degrees cooler). And how marketing by Birdseye and other food companies affected what grocers display in cold storage and in turn what we put in our home refrigerators. Maybe some of this is in Fresh, too, but Garnett’s work is really worth a look.

Comment on The Ice Program by Merritt Palminteri

Merritt Palminteri — Wed, 24 Feb 2010 18:48:14 +0000

I am both enchanted and dismayed by the fetishization of ingredients in food, and now water/ice.

Imagine a gourmet Slushee: hand-carved slips of alkaline-free spring ice, harvested in early autumn, drizzled with Rainier Cherry syrup…

This post also prompted me to wonder about the origins of the shaved ice that supply all the little frio frio carts common in Brooklyn and Queens during the summer – it’s likely the ice machine at the local bodega. But what if there were a soft glacier in the dark of some Bushwick warehouse? What if the sno-cone ingredients were as closely sourced as their high-brow cocktail cousins?