As the sun sets earlier and (the stakes climb higher), we’re squeezing every last drop from this juicy gem of a summer with a course load fit for royalty all August long - from the decadent at our Wednesday Fish Fry to the divine at our Ayurvedic Brunch on the 25th, we’re rounding out the season in style AND substance.
Kitchen conversations this week…
THE HOME COOKS’ CASE
At a time when home-based businesses are booming, New Jersey regulations still limit the profit earning abilities of the state’s home cooks…but things are about to change.
WHAT WE’RE READING
It’s a staple on our dining room table each weekend, but this particular NYTimes Sunday Magazine, dedicated to the 1619 project, a retrospective on 400 years since the advent of slavery in the United States, is a must read.
OUR KIND OF “RECIPES”
A cookbook from and for the creatives among us (Joyce Carol Oates’ “recipe in defiance of grief” is a particular favorite).
POSITIVE PSYCHOLOGY AND PLANNING WITH PURPOSE
In his most recent interview on Dax Shepard’s fabulous podcast, Armchair Expert, Tal Ben Shahar highlights the importance of ritualizing positive behaviors and writing things down. Join us for ourPlanning with Purpose workshop on September 16th, for a guided course in how to prioritize your goals through practiced mindfulness and intentional awareness, and begin Seizing Your Days.
THE CHILDREN’S CHEF
Catherine Bailey and Robert Petravic, owners of one of our favorite iconic pottery and home goods store, Heath Ceramics, travel to Alaska each summer to forage, fish and feast.. Join us for ourSalmon, Butchery + Cookery class in September, to replicate their resourcefulness.
LUNCHING LIKE LAZARUS
We’re always inspired to see what our friend Lazarus Lynch is up to,a supporter and member of the Cook Space community since its infancy.
SUMMER SEAFOOD STAPLES
With September in our sights, we’re squeezing out every last morsel of Summer and, while we can’t all skip town and head to New England’s famed seafood shacks, we’re bringing the Fish Fry to Brooklyn next Wednesday.
THE DEATH OF DESIGNER DINING IN
Dean & Deluca were the darlings of the bougie boutique grocery scene, stocking high price condiments and a more “sophisticated shopping experience”. As it closes its doors, we’re shifting our focus to how to prioritize what’s already in our pantry, as we move away from the era of bohemian consumerism.
While we prefer to cook free from the strictures of recipes, we’re self admitted cookbook addicts. Alison Roman, a home cook after our own hearts with her intuitive and creative approach in the kitchen, has a new, beautiful book on the horizon and we. can’t. wait.
T H E C O O K S P A C E C R E W