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Labels: indy food stuff
“We discovered that it was OK to have a little high-brow as long you have a lot of low-brow. That’s entertainment value. The one thing you want to avoid is the middle brow, because the whole world is frigging middle brow at the moment.” – Jon Langford
Labels: indy food stuff
posted by George at 3:34 PM
George markets only for the forces of good for a living. He has a paid hobby that involves eating, drinking, and writing, things he’d do for free, which is almost what he’s doing it for. In a previous life he taught mostly illiterate and generally ungrateful college students how to write. He has been a body guard for Jodie Foster, a walk-on dancer with French avant garde troupe Maguy Marin, a film programmer, a judge at an Iron Chef style competition, a political activist, a textbook author, a bassist in a band, a two-time league winning fantasy baseball manager, a union local president, a pr flack helping run a red carpet at an Angelina Jolie event, a janitor, a chauffeur to folks from TC Boyle to Andrei Codrescu, a delivery man to Plato's Retreat, a reluctant writer of a non-snarky intro for Colin Powell, a radio DJ, a corn detassler, an escort van driver, a rock journalist, a lab assistant for a company that made everything from mouthwash to super skin lubricant, and even, once, a poet. His biggest brush with fame was when Julie Christie fondled his tie, a tie George Lopez belittled to 1000 people minutes later. The best thing about him is his wife. His dogs aren't bad, either.
E-mail to inotbb AT hotmail.com
3 Comments:
SO wonderful that you got to chat with Nancy Silverton! My husband (an amazing bread baker hobbyist) and I are big fans of hers, and were grateful when Costco started carrying La Brea breads years ago. (Now if we could just get La Brea Bakery to start exporting their fudgy chocolate star-shaped brownies outside of LA. mmmm...)
Finally an erudite, witty, well-writen food column, something I've urged you to persue for years. Congratulations!
Now, would you consider writing something about dog foods? I know it's a stretch.
And, finally, is it "cullinary," "quelinary," or "coolinary"?
Maxwell
Good dog!
When I write about it, it's coolinary.
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