When I was young, my family would have a fish fry every few weeks. Whenever my mother would bring home a few pounds of fresh cod and buttermilk from the grocery store, I immediately knew I was in for a treat. I used to love the process of it all, dipping the fish in the flour, then the buttermilk, and then the flour again. I loved listening to the oil pop and sputter, being to short to watch my father place the battered fish into the pot. There is such theatre to a fish fry, the purposeful steps forming a dance of comestible intent. The flurry of these dancers’ movement is scored by the scents and sounds of sizzling spiced batter and hot snapping oil. No one person takes a passive role in this dance, while the surrounding viewers may only first stand and watch in anticipation, they later become eager participants in the eating. Food is about more than just the things that we digest, it is also about the process, the participants, and the community that create it. These food traditions become an act of modern story telling, a form of ritual that groups use unconsciously to pass on the customs and teachings that make up a heritage. Continue reading
There is a tasty tradition at the Spice House (at least in our Old Town store), which we typically celebrate with the return of a manager or another from vacation or travel. Many of us spend a good amount of time taking food very seriously, and our connections as spice retailers often bring about opportunities to sample a lot of seriously high quality food and treats from kitchens around the city. So, from time to time it is refreshing, as a change of pace, to lower our standards a bit and indulge in something that is not overtly culinary, but still very delicious: snack chips.