What Makes America Great

I with my Turkish nose stuck on a half-Polish, half-Serbian face spend hours at the Global Foods supermarket fascinated, listening to a dozen different languages and feeling privileged to have access to all the great foods of the world—through all the people who’ve come to this country bringing their food specialties along.

Counterclockwise, starting from the eggplants: Indian eggplants (grown in Honduras); Matcha green tea (Japan); Longlife Tofu (locally manufactured in Granite City, Illinois); Wasa wholegrain rye crackers (Denmark); stuffed grape leaves (Greece), dried plums (USA), blueberries (product of Argentina); fire-roasted whole peppers (no origin given); avocado (Mexico); vacuum-sealed tofu (California); fresh bell peppers (Mexico); sour cherry jam (Poland); fresh ginger (USA), black tea (China) in the “Prince of Wales” blend (Britain), organic “chicken of the woods” mushroom, also called maitake (USA), bean-thread noodles (China); bananas (Honduras). Already in the fridge: feta cheese (Bulgaria). Back row: pears and tangerines, USA. Hand-painted demitasse cup (Portugal) for espresso (Rwanda). Lemon, and a butternut squash, USA. The owners of the Global Market are Thai.

Happy Thanksgiving, when native people shared their food with recent immigrants and their kids because they were just plain decent.

Introducing "Piehole Midwest"

It's a Midwestern home-cooking orgy, so if that sounds good to you please see my branch blog, "Piehole Midwest," get on your elastic-waist pants and join in. In Shakespeare's soliloquy "The Seven Ages of Man" the fifth stage is described as a man with a "fair round belly with good capon lin'd, " and some good-cook and big-eatin' friends and I are at that stage now. "Piehole Midwest" (thepieholemidwest.blogspot.com) is blissful photos, recipe try-outs, and remarks about the food that ends up in front of me, and of course like all Midwesterners I eat what's put in front of me. I've also posted hand-picked links to guaranteed enjoyable food and recipe blogs, and I take the best photos I can.