Edible Upcountry Winter 2011-12 : Page 4

GRIST FOR THE MILL U PCOUN T R Y CO-FOUNDERS Catherine Mecklenburg Samantha S. Wallace PUBLISHER Samantha S. Wallace EDITOR Ashley Warlick DESIGNER Bambi Edlund CONTRIBUTORS Ron Friis Scott Gould Rebecca McKinney Mary E. Miller Ana Parra Samantha S. Wallace Ashley Warlick ONLINE EDITOR Catherine Mecklenburg ADVERTISING SALES Gail Cooley advertising@edibleupcountry.com INTERN Kathleen West CONTACT US 209 N Main St #397 Greenville, SC 29601 864-395-9250 info@edibleupcountry.com edible Upcountry is published quarterly by Edible Upcountry LLC and distributed throughout Upstate South Carolina at advertiser locations, farmers markets and elsewhere. Visit www.edibleupcountry.com for a complete and current listing of distribution locations. Subscrip-tions are $28 annually and are purchased online at our website. No part of this publication may be used without written permission of the publisher. ©2010. Every effort is made to avoid errors, misspell-ings, and omissions. If, however, an error comes to your attention, please accept our sincere apolo-gies and notify us. Thank you. Th e locavore food movement spends a lot of time talking about the origins of what we eat. Going back to the source often means going back to local farms and farmers, seasonality and sustainable practices, but too, taking time to consider history, the traditions of eating that contribute to our plates. People, at the end of the day, are responsible for how foodways move from place to place. Back in 1997, I was pregnant with my ﬁ rst child and I traveled to Mexico for the ﬁ rst time, to Oaxaca, land of melting cheeses, green and black and red moles, deep fried grasshoppers and mezcal. For a week, I ate beautiful, strange and complex meals, in restaurants with white tablecloths and ones with awnings for walls, roasted corn from street carts, paper cups of tech-nicolor ices: cactus fruit, papaya, lime. I was full and happy, experiencing a new place one dish at a time. Back home, (which was central PA then) heavy and hot with a summer pregnancy, I missed these ﬂ avors, and my greater condition did not lend itself to patience. I wanted what I wanted. But there was no place to buy my tamales, my fresh tortillas; the closest thing I could ﬁ nd to Mexican food was a Taco Bell near the highway. If I wanted enchiladas, I would have to make them myself. I chart this time as when, out of necessity and craving, I learned to cook. I checked cookbooks out of the big university library, started reading Diana Kennedy and Rick Bayless with a shopping list in hand. I spent my afternoons hunting down masa harina and fresh Anaheim chilies at the little Mexican tienda tucked into the join of a strip mall in another town. I was making food for my hungers, for the new life stirring all of this up, parent-hood pretty much the wildest new country I would ever call my own. We travel and bring things back, and we also put down stakes in a new place, never to re-turn. In this issue of edible Upcountry, focused on our ever-growing Latino community in the Upstate, we hear the stories of Rosalinda Sala, proprietor of Fonda Rosalinda and connoisseur of the world, as well as the personal account of Colombian-American Ana Parra, her family moving to SC when she was young. Th ese stories put me in mind of all the fresh starts and new lives beginning here in this country, and how the need for comfort might come in the form of an arepa or a tamale, a memory or a souvenir, but how universally comfort comes by way of food, always at the source of home. Best, Ashley Warlick Editor ® Subscribe online: www.edibleupcountry.com/subscribe 4 | EDIBLE UPCOUNTRY WINTER 2011

Grist For The Mill

The locavore food movement spends a lot of time talking about the origins of what we eat. Going back to the source often means going back to local farms and farmers, seasonality and sustainable practices, but too, taking time to consider history, the traditions of eating that contribute to our plates. People, at the end of the day, are responsible for how foodways move from place to place. Back in 1997, I was pregnant with my first child and I traveled to Mexico for the first time, to Oaxaca, land of melting cheeses, green and black and red moles, deep fried grasshoppers and mezcal. For a week, I ate beautiful, strange and complex meals, in restaurants with white tablecloths and ones with awnings for walls, roasted corn from street carts, paper cups of Technicolor ices: cactus fruit, papaya, lime. I was full and happy, experiencing a new place one dish at a time. Back home, (which was central PA then) heavy and hot with a summer pregnancy, I missed these flavors, and my greater condition did not lend itself to patience. I wanted what I wanted. But there was no place to buy my tamales, my fresh tortillas; the closest thing I could find to Mexican food was a Taco Bell near the highway. If I wanted enchiladas, I would have to make them myself. I chart this time as when, out of necessity and craving, I learned to cook. I checked cookbooks out of the big university library, started reading Diana Kennedy and Rick Bayless with a shopping list in hand. I spent my afternoons hunting down masa harina and fresh Anaheim chilies at the little Mexican tienda tucked into the join of a strip mall in another town. I was making food for my hungers, for the new life stirring all of this up, parenthood pretty much the wildest new country I would ever call my own. We travel and bring things back, and we also put down stakes in a new place, never to return. In this issue of edible Upcountry, focused on our ever-growing Latino community in the Upstate, we hear the stories of Rosalinda Sala, proprietor of Fonda Rosalinda and connoisseur of the world, as well as the personal account of Colombian-American Ana Parra, her family moving to SC when she was young. These stories put me in mind of all the fresh starts and new lives beginning here in this country, and how the need for comfort might come in the form of an arepa or a tamale, a memory or a souvenir, but how universally comfort comes by way of food, always at the source of home. Best, Ashley Warlick Editor Edible Upcountry CO-FOUNDERS Catherine Mecklenburg Samantha S. Wallace PUBLISHER Samantha S. Wallace EDITOR Ashley Warlick DESIGNER Bambi Edlund CONTRIBUTORS Ron Friis Scott Gould Rebecca McKinney Mary E. Miller Ana Parra Samantha S. Wallace Ashley Warlick ONLINE EDITOR Catherine Mecklenburg ADVERTISING SALES Gail Cooley advertising@edibleupcountry.com INTERN Kathleen West CONTACT US 209 N Main St #397 Greenville, SC 29601 864-395-9250 info@edibleupcountry.com edible Upcountry is published quarterly by Edible Upcountry LLC and distributed throughout Upstate South Carolina at advertiser locations, farmers markets and elsewhere. Visit www.edibleupcountry.com for a complete and current listing of distribution locations. Subscriptions are $28 annually and are purchased online at our website. No part of this publication may be used without written permission of the publisher. ©2010. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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