lawrence black

The parks are closed and it is that time of year to take a road trip. Sure, you could go to Wisconsin or the Dakotas, but consider this: a weekend full of farm tours, small towns, rivers and lakes. Let me be your tour guide (something I am in no way qualified to do, by the way) as I point out the myriad possibilities presented by the "Eat Local Farm Tour".

Urban gardens and even urban farms are on the rise. All you have to do is look around and you start to notice food growing everywhere: abandoned lots, flower pots, next to bike paths, on roofs and right next to major highways. People seem to love the challenge of producing food, not to mention the peace of mind that comes with working a garden. Even those of us who at times seem to be in constant battle with weeds, bugs, rabbits and other pests can forget about all of that struggle when it comes time to pick a ripe tomato or harvest green beans.

Let me tell you about my new office. The view of the lake is amazing, the ceiling is so high as to seem nonexistent and the breeze can be just superb on a warm summer day. The only real problem is when I get distracted and find myself fishing or sailing instead of working. But nobody's workplace is perfect. 

These days, everyone seems to be making their own condiments from ketchup, mustard and mayo to horseradish and all sorts of relishes and aiolis. It is an interesting trend to say the least, but also a delicious one with endless potential. After all, good beef can make a great hamburger, but it can be the condiments that take it to the next level.

When I think of red carpet events, I know one thing for sure: I'm not invited. So imagine my surprise when I discovered a press release in my inbox inviting me to an event with the aforementioned floor covering. I read further and it began to make sense. Spoof, satire, deadly serious. I could not resist.

Grandma Lucy died Saturday night, 94 years old. Her story needs to be told. It is about community, about hope and all about living. The importance of what I am about to share cannot be overstated. In a world where we seldom seem to know what to do with our elders and where there are more stories about abuse and neglect, this is one to give us hope in the power of sharing.

Ok, I know that this isn't revolutionary, but I just discovered that I can roast whole chickens on my barbecue...and its easy...and they are really tasty. Despite the fact that there seems to be a place to buy a roasted or rotisserie chicken every few blocks, I still feel a little like an evil genius, like I pulled off some great crime.

Simple, good and tasty? What better words to describe what food should be. I am all too excited and grateful to be taking on the challenge of continuing the dialogue that Lee Zukor has started with this food blog/resource that is Simple, Good, and Tasty. My hope is that I can continue to provide access to insightful articles and useful resources for Minnesotans and food lovers everywhere. Although Lee will continue his interest, writing and support for SGT, I know that it will be you, the subscibers and contributors, who will help keep the website alive and vibrant.

Upon arrival at the Cirque du Soleil bigtop, you become a kid again. It doesn’t matter what kind of day you are having, the transformation is instant. Awe and wonder, curiosity and respect. Overall, it is surely a sense of largeness. That is exactly what was going on in my mind as I made my way through security and into the Cirque du Soleil grounds. As I waited for my escort, I noted the many large blue and yellow tents as well as the 24 flags that represent the nationalities of all of the performers. I had been invited to meet the chef in charge of feeding all of these bellies from around the world and I wondered which tent I would be led to. When I was led past all of the huge tents into an area that more resembled a construction zone, full of semi trailers, I began to get a small glimpse of the realities of a traveling show.