Thursday, 18 September 2008

Where have I been?

I know you are supposed to blog often but I've been too busy to blog, sorry. I've been talking up animal fats in the Midwest as a presenter at the Traverse City Epicurean Classic.
My session was titled "Fat is not a four letter word". I wasn't sure how I would be received, especially as en route I stopped to pick up a coffee. Usually I drink my coffee at home so I am confused, early in morning by the plethora of choice. Finally, I negotiated a tall cappuccino with an extra shot of espresso, what ever happened to small, medium and large? Then I was side swiped by "skim or 2% milk?" "Whole milk", I replied. Then I was told that 2% was whole milk!!!!!!! I patiently explained that whole milk was 3.8% fat and better in every way. I was tempted to whip out a book and let them know I was the FAT lady. However, there was no convincing this barista, so 2% milk it was, and she explained "it was Michigan thing". How could I talk about fat if these people didn't even drink whole milk?

The barista was wrong. Midwesterners appreciate fat and they liked what I had to say, that it's OK to put quality animal fat back in your diet. Fat won't make you fat, eating too much will.
I met lots of people, they are very friendly in the midwest, and I also was able to meet some of the other chefs and cookbook authors who were at the event. If any of you are in the area in September, make sure you go. And, if you can't make the Classic, at least visit Traverse City. It's a interesting town, in a beautiful location with lots of good restaurants, a perfect place for a holiday.


Jim said...

"Then I was told that 2% was whole milk!!!!!!!"

Oh my gosh. I don't know what to say. Thanks for sharing the story.

Maggie said...

I just wanted to let you know how much I enjoyed your presentation at the Epicurean Classic. I have grated beef suet in my freezer at this very moment waiting to become pie pastry.

I have a post about the event on my blog as well.

spughy said...

I just heard your interview on CBC's "The Current" this morning and you are my new hero :-)

For the record, my whole milk is about 5-7% fat - I get fresh jersey milk from a small farm and it's as far from grocery store milk as - well, as whole milk is from skim. And here in these parts, the favourite coffee drink is a "brevé" latté made with half-and-half instead of milk. You might want to come visit!

Sarah from Vancouver Island

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