High Times call for Desperate MeasuresIf you made it through the (totally needless) three pages of the New York Time's article about "marijuana fuel[ing] a new kitchen culture" (seriously?) and didn't know from the first sentence that you were going to use it as yet another opportunity to inveigh against the idiotic waste of time (and occasionally paper) of the Dining & Wine Section then I commend your patience, unless you were one of the dullards that decided to email this article to a friend sending it into the top ten emailed list, then...fuck you. If you made it through the first sentence of this blog post then I commend your patience doubly! Really, are these guys serious? Maybe instead of throwing money at D&W to put out this innocuous drivel they can FIRE EVERYONE in that dept. and give it to the newsroom, or better yet to charity.
The foundation of this article is seemingly a five minute conversation with Anthony Bourdain
about smoking marijuana and David Chang. Bourdain makes a Bourdain-ish exaggeration - "everybody smokes dope after work" - and you've got the cover article for D&W. Naturally the article is cautious; peppered with disclaimers and assurances that not all chefs need to smoke weed and potheads aren't cooking your $40 east-village Ny Strip. I mean, this article, for lack of better a better word, is re-fucking-tarded. Don't read it.
I watched an episode of the "Munchies" web-Tv show featuring David Chang, mentioned in the NYT article. Equally uninformative, the episode shows DC and Peter Meehan (he used to write the $25 and Under restaurant reviews for the NYT) and some assistant cavorting about, high or not I really don't know, eating some chicken and then just going to one of the Momofuku restaurants. Chang gets drunk and acts like a jock, which was mildly disheartening for me...then again, he does write for Esquire.
Is this really where interest in food is heading, now that anyone who watches or reads this shit can think themselves a foodie? I really think people just don't even know what they like or want anymore, with what they read about food but also seemingly what they put in their mouths. This take-a-picture-of-whatever-I-eat-and-show-my-friends-how-adventurous/cultured/albeit-cool I am and put it on facebook shit just needs to roll the fuck on. Fuck you and fuck your food blog. More to come after my breathing exercise.
The foundation of this article is seemingly a five minute conversation with Anthony Bourdain
about smoking marijuana and David Chang. Bourdain makes a Bourdain-ish exaggeration - "everybody smokes dope after work" - and you've got the cover article for D&W. Naturally the article is cautious; peppered with disclaimers and assurances that not all chefs need to smoke weed and potheads aren't cooking your $40 east-village Ny Strip. I mean, this article, for lack of better a better word, is re-fucking-tarded. Don't read it.
I watched an episode of the "Munchies" web-Tv show featuring David Chang, mentioned in the NYT article. Equally uninformative, the episode shows DC and Peter Meehan (he used to write the $25 and Under restaurant reviews for the NYT) and some assistant cavorting about, high or not I really don't know, eating some chicken and then just going to one of the Momofuku restaurants. Chang gets drunk and acts like a jock, which was mildly disheartening for me...then again, he does write for Esquire.
Is this really where interest in food is heading, now that anyone who watches or reads this shit can think themselves a foodie? I really think people just don't even know what they like or want anymore, with what they read about food but also seemingly what they put in their mouths. This take-a-picture-of-whatever-I-eat-and-show-my-friends-how-adventurous/cultured/albeit-cool I am and put it on facebook shit just needs to roll the fuck on. Fuck you and fuck your food blog. More to come after my breathing exercise.
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