Stories

beesuit.jpgA hive has been part of my menagerie for almost a year now. Our bees were transferred from a friend’s chimney (where the bees had been pretty happy for a while) to a couple of bee boxes under an olive tree. Kirk Anderson, a.k.a Kirk O’bee, did the job, and has been our bee guide ever-since. Kirk leads the the Backwards Beekeepers, a group of Los Angeles area bee enthusiasts. Monthly meetings are open to the public and they’re quite informative. The last few meetings have been held at Farmlab, and that’s a place that is cool to see.

Since positioning the hive on the hill, we have basically let the bees be. We figured whatever honey the bees had made, we would let them keep it for their winter food supply (which is what honey is). Commercial bee keepers often harvest honey in the fall, and then feed their bees sugar water though the winter. We sort of ignored ours all winter, just checking for activity (flying in and out) occasionally. Ever since it got warmer there has been so much action! Busy, busy bees.

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We received a letter from a reader telling us how how much she loved the scene in “Desk Set” (a film that Amy Ephron’s parents’ wrote) where Katherine Hepburn and Spencer Tracy make fried chicken and floating island! And since it’s Oscar Season, it inspired us to ask some of our contributors what their favorite food scenes in movies are...

daryl-hannah-splash-lobster-484ANJELICA HUSTON
Favorite food scene! I won't say it was 'the Dead', which involved sitting in front of fish-fed goose for 3 weeks! I would have to say 'Tom Jones', the scene where Joyce Redman and Albert Finney eat Lobster....

AMY EPHRON
The scene in Ron Howard’s 'Splash' where Daryl Hannah attacks the shellfish in the fancy restaurant mermaid-style and the scene in 'Big' where Tom Hanks razor nibbles the baby ears of corn the way a kid would. In character, ingenious, and hilarious in both instances.

babyjaneLYNDA RESNICK
I guess the most memorable food scene in movies for me is from 'What Ever Happened to Baby Jane?' when Jane serves her sister's lunch under a silver salver that once open, reveals a rat, it is kind of heart stopping.  To this day when I see dinner being served under those shiny domes I hold my breath until  the contents underneath are revealed by the liveried footman.  Not an everyday occurrence for sure unless you are as devoted as I am to Downton Abbey.

LARAINE NEWMAN
Jeannie Berlin eating an egg-salad sandwich in 'The Heartbreak Kid'.

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growth_chart_girl_web.jpg“Do you see this chart, Lynne? This is your height-weight percentile chart.  And do you see where you are? You’re waaaaaay up here. Waaay past the 90th percentile. Do you see that? How would you like a shot to suck all the fat away?”

Ok. So Dr. Salvo didn’t sound quite that evil, but it’s not too far off.  To this day, whenever I hear the word “percentile,” no matter the context, I cringe a little, remembering the good doctor showing me my elevated, childhood status on the red-lined chart.  And why did it have to be red?  As if being a chubby little kid were cause for dire emergency.

He really did ask me if I wanted a shot that would “suck all the fat away.” At the time I remember shuddering and saying no, needle-phobic as most little kids are.  Then, down the road a little bit, in my pubescence, I remember regretting telling him I didn’t want the shot. What if he really did have one? What if I could have saved myself all this pain? All this praying at night that I’d wake up thin?

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sandy1Darkness has flooded my room. I nervously try to avoid pressing power buttons on any of the number of electronics that surround me. Has the power gone out? Did we buy enough if it did? When will it come back on? I go to plug in my computer and to my dismay, the charge light comes on. Hurricane Sandy has completely spared my apartment building—and for the most part my neighborhood: Bushwick Brooklyn.

And I feel nothing but gratefulness for that—but sadness for all that I am seeing across the East River.

My friends on the Island are without power. Those in the lower east side, and most below 34th street- my fellow New Yorkers are too. The subways have flooded, the tunnels are closed, and homes have been destroyed. Cars are floating down the streets—the Brooklyn Bridge Park Carousel is now a submarin-o-sel, and a hospital was evacuated late in the night.

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krug"You've never had good Champagne." That was response I gave to someone who told me they didn't like Champagne. Because there's a big difference between low end sparkling wine and decent sparkling wine and Champagne. Sure enough, once he had a glass of lovely Nicholas Feuillatte bubbly he changed his mind.

Typically I can find good Champagne and sparkling wines in the $30 - 50 range, retail. But this is not about good sparkling wines or Champagne, this is about outstanding Champagne, namely Krug.

At a recent tasting and lunch hosted by Krug, I got a chance to try various offerings including their non-vintage Grand Cuvee and their lovely Rosé, but there was one Champagne that really stood apart from the rest and that was the Krug Collection 1989. It has haunted me ever since. If you read reviews of this Champagne here are some of the flavors that are used to describe it:

cardamom, tea rose, freshly ground coffee, honeycomb, kumquat, oyster shell, dried apricot, chalk, truffle, brioche, spice, tropical fruit, honey, white fruits, slightly browned apples, high-toned flowers, yeast, nuttiness, pear, green apple, citrus fruit marmalade, fresh figs, mineral

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