Aging ‘Frisco Food Hippie Makes A Point

Alice “You Mean You Don’t Cook All Of Your Fresh Picked Produce Over An Open Kitchen Hearth?” Waters, got her 60 Minutes profile Sunday night, and for once, her dippy, dilettante elitism seemed to make sense….especially since the same day the New York Times reported that the MRSA staph virus seems to be jumping from antibiotic-infused, pathogenic pigs to humans.

All of the points she attempted to make might have resonated more without the analogy to buying Nikes — such as: Americans could eat healthier and better if they decided eating healthy was a priority as opposed to buying gigantic automobiles and other things they don’t need. But at least she got to say her peace, and for once a national audience was listening.

The real point to be made is that Americans now spend half of what they did 50 years ago on food — when seen as a percentage of our disposable income. The twin demons of cheap, industrialized protein and corn syrup have turned us into a nation that loves its shitty sub sandwiches, burgers, pizzas and overly sweetened everything, because they don’t cost near as much as they did when ELV was in short pants.

Hippy-dippy (not to mention rich and famous) Alice just never got around to saying so.


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‘Cue Smackdown – T.C.’s RIB CRIB v. MEMPHIS CHAMPIONSHIP BARBECUE

We at ELV get tired of seeing all those “Best Of….” banners all over town — especially when nothing could be further from the truth.

Such is the case with T.C.’s Rib Crib — a friendly, modest little joint on West Desert Inn that has perfectly passable ‘cue, but that’s not even in the same league as Memphis Championship Barbecue.

Of course barbecue, we’re fond of saying, is like sex — the worst we’ve ever had was still pretty good.

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Letter Of The Week

Dear Readers: ELV doesn’t know what to make of this letter (posted March 10 under the comments for L’Atelier de Joel Robuchon). On the one hand, the fellow seems to be a serious foodie. On the other, he’s describing an experience at L’Atelier that we have trouble believing: rude staff, inattentive management, and no cheese? So we at ELV leave it to you for your perusal and comments.

This is a letter that I have sent to L’Atelier du John(sic) Robuchon

Dear Sir,

I attended the above reservation at your restaurant. My partner and I, not to mention my colleague and his partner were most disappointed with the experience.

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