The Productive Home vs. The Average Person: Biscuits on Saturday, Canned Beans on Monday

Blog Image 1 The food industry has come to a consensus: Everyone is cooking less and eating worse. Nutritionists, chefs, farmers, gourmands, productive home enthusiasts, hipsters in the granola aisle of Whole Foods–everyone agrees that there is an epic food fight being waged in our homes. Unfortunately, the rhetoric used to combat this trend is often laced with blame and judgement. “Cook all three meals.” “I hope those eggs are cage free.” “Don’t waste money on organic avocados.” You bought non-organic strawberries? Here’s a shovel. You’ll need it to dig the grave all those pesticides are going to put you in. Think fast: there’s a Chinese takeout container full of shame and guilt flying right at your head.

Within this milieu of confusion, good intentions, and more than a pinch of guilt, it is tempting to side-step the minefield that cooking can become and outsource the decision of what’s for dinner to restaurants and corporations. Erica Strauss addresses this temptation, and why she resists it, in a post entitled “Zombies vs. The Joy of Canning: Motivation in the Productive Home.” She hits upon a refreshingly simple and unpretentious reason for fighting against the cultural norm of take-out and microwave dinners, as she admits, for making life harder: It makes her happy. As frightening as the threat of a zombie apocalypse or satisfying as taking down big business one organic cantaloupe at a time may be, she comes to the conclusion that, “At the end of a long, long, long day of canning, or weeding, or sowing, something greater than fear and anger has to carry you along.” I think she’s right. If you’re going to spend a full weekend canning tomatoes as she does, I hope to God it’s because you find enjoyment in it. And if you do, then congratulations, because being happy and healthy is an excellent by-product of that hobby.

It’s important to note though, that the way of life Strauss has chosen is a hobby. Some people love taking pictures, or playing music, or cooking tiny, ant-sized versions of popular foods (miniature cooking is a thing, and it is weirdly satisfying). Erica Strauss loves making her own deodorant, and harvesting honey straight from the hive.

That’s great for her, but for most of us it’s impractical at best and utter drudgery at worst. Continue reading

Miss Dots Delicious Dining

Miss Dots

1715 University Blvd

Tuscaloosa, AL 35401

            Miss Dots Chicken Shop is one of the many restaurants Tuscaloosa has added to its growing foodie scene in recent months. Miss Dots Tuscaloosa is the newest addition to John Cassimus’ quickly growing collection of restaurants. He and business partner Tyre Stuckey opened a Miss Dots location in the Birmingham township of Mountain Brook just a few weeks before their Tuscaloosa launch. Risky? The men don’t seem to think so. The new fast casual chain is the second that the duo has tackled; the first is the contagious Zoes Kitchen that is quickly spreading across the southeast. The new up-and-coming Miss Dots chain is sure to make a huge impact with its traditional southern cuisine in a fast casual setting.

Owners aptly named Miss Dots after a local culinary inspiration, Miss Leona Rogers— AKA Dot. Miss Dot and owners have created the perfect mixture of a southern at-home meal and a fast dining experience unprecedented in Tuscaloosa. The restaurant is located within Tuscaloosa’s forgotten mile, bridging the gap of between The Strip and Downtown. With plenty of parking and brand new sidewalks, Miss Dots is easily accessible to Tuscaloosa locals and students alike. Continue reading

“Hearty Soul Food:” Healthy Pan-Fried Grit-Cakes

“Rather than portray the complexity of this cuisine and its changes throughout the late 19th and 20th centuries, many writers played up its more exotic aspects (i.e., animal entrails) and simply famed the cuisine as a remnant of poverty-driven antebellum survival food.”

Bryant Terry

grit cakes

In Bryant Terry’s article “Reclaiming True Grits,” he claims that, in the past several decades, soul food has become synonymous with comfort food—fried chicken glistening with grease; starchy, creamy macaroni and cheese; and, of course, grits, typically instant—and many in the African American community are suffering for it. However, this soul food, the sort romanticized by food writers, is not the soul food of tradition, but what Terry calls “instant soul food” and “a dishonest representation of African American cuisine.” It’s the food you find on a Cracker Barrel plate, not a traditional Southern meal. Continue reading