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Happy Trails

For folks like Margaret Smith, spring in Memphis is a brief window
upon a fantastic world.

Tennessee Trails Association

Village Creek

“Right now is the perfect time for hiking,” says Smith, president of
the Memphis chapter of the Tennessee Trails Association. “The flowers
are coming out, the dogwood is in bloom. In summer, of course, it’s too
hot and humid to get out there.”

That’s why this is the busiest time of year for the Trails
Association, whose Memphis chapter has about 70 members and a hiking
season that runs from September through May.

We decided to ask Smith about some of her favorite destinations
within a couple hours of town. Consider this a primer for getting out
while the getting out is still good.

The place: Meeman-Shelby Forest State Park.

The hike: Try the eight-mile Chickasaw Bluff Trail, with good
views of the Mississippi River and some nice ups and downs. “A good
hike to get your heart going, and there are a lot of flowers there,”
Smith says. If eight miles sounds a bit much, there are plenty of other
options, with a total of 20 trail miles available, including some in
the bottoms along the river.

Getting there: About 15 miles north of Memphis, just off
Highway 51.

More info: Call the park at 876-5215 or 800-471-5293.

The place: Wolf River Wildlife Area.

The hike: A mostly level ramble along the Wolf through a lush
forest filled with sycamore trees. Keep an eye out for deer and wild
turkeys, as well as river otters. This is a new wildlife area
designated in the fall of 2008 and remains relatively unknown.

Getting there: Located on the north bank of the Wolf north of
Collierville, between Collierville-Arlington and Houston Levee roads.
One access point is a road leading down to the river from the north
side of the Collierville-Arlington Road bridge over the Wolf.

The place: Herb Parsons Lake in Fisherville.

The hike: A forested, easy, six-mile loop around the lake,
with some small hills but ever-changing scenery and plenty of places to
stop for a lakeside picnic lunch. Start your hike along the levee to
the right of park, and keep an eye out for one spot where you have to
leave the trail for a road briefly. This one is popular with mountain
bikers, as well.

Getting there: From I-40, take Exit 25 (Hwy. 205) south to
Highway 193. Turn left on 193, then turn right on Fisherville Lake Road
to the entrance.

More info: Call 861-5087.

The place: Lucius Burch State Natural Area.

The hike: Options abound in this 700-acre natural area, which
is part of 6,000-acre Shelby Farms County Park. The state Division of
Natural Areas says it’s “a remnant of historic river meanders, bald
cypress-water tupelo swamps, bottomland hardwood forests, and open
river channel habitat. It provides a refuge for forest dwelling birds,
mammals, reptiles, and amphibians.”

Getting there: Access is off Walnut Grove Road across from
Patriot Lake.

More info: Contact Shelby Farms Park (382-0235) for a
detailed map and directions.

The place: Village Creek State Park near Wayne, Arkansas.

The hike: The park sits on Crowley’s Ridge, which is covered
with a lush hardwood forest featuring oak, sugar maple, beech,
butternut, and tulip poplar. A favorite hike of the TTA is the Military
Road Trail, which is 2.4 miles in length and rated as moderate in
difficulty. It preserves the most dramatic remaining portion of the
Trail of Tears, completed in 1829. Other trails include the 2.75-mile
Lake Dunn Trail and several shorter nature trails.

Getting there: Take Exit #242 off I-40 at Forrest City, about
an hour west of Memphis. From there, go 13 miles north on AR 284 to the
park.

More info: Call the park at 870-238-9406.

tennesseetrails.org/memphis.php

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How Was Your Trip?

If you’ve ever gone on a trip, you’ve heard the Question.

Let’s say you go down to the Caribbean, stay in a quiet little resort with its own beach, charter a boat for a day, go snorkeling, cook a fresh fish dinner in the bungalow, and walk on the beach in the moonlight. And let’s say that was one night in a week of such nights.

After this transformative experience, during which every day was a new adventure filled with interesting experiences, you return home to see your friends and family. And what do they say?

“How was your trip?”

Then they look at you, kind of wide-eyed, and you have their undivided attention for, what, a minute? Maybe two? Or until their significant other says something like, “Honey, where are the keys?”

Since you can’t summarize your trip in two minutes, what these folks are really saying is, “Give me the greatest hits (or hit) of your trip!” For example, I went to Washington, D.C., for the Obama inauguration, and what I manage to tell people is I was way in the back, it was cold but we huddled like those penguins in the movie, and everybody was in a great mood. Oh, and this: I wrote a blog about it! That’s for the one in 10,000 people who will actually read it. Pictures? Forget it. And, please, don’t say “Facebook Album.”

When people ask the Question, they’re just being nice. They want you to know that your pilgrimage to the Grand Canyon is of interest to them, because they like you and want you to feel appreciated — not because they want you to talk about it for 45 minutes. Also, they will want to tell you about the wedding in New York they’re going to next month. It’s a polite social contract between people: I’ll give you three minutes for your trip, you give me three for mine.

And yet, we collect these stories and write them down, anyway. Poke around the Internet sometime for travel blogs and stories. Can you think of one you’ve read recently? Regularly? When you’re planning a trip, do you surf the Web for other people’s experiences?

Ah, but when you have travel stories to tell, you really want to tell them, right? My theory is that telling the story somehow makes the trip official: I had an idea, I did it, and then I told people about it. And if nobody reads my blog (a safe assumption) then at least I told the story to some imaginary audience. So it’s been recorded.

This all came to mind recently upon reading a typically extravagant press release (speaking of “rarely read”) from the website Sosauce Travel (sosauce.com). Apparently, Sosauce will soon debut “a new and innovative method of recording and sharing travel experiences … the most comprehensive and interactive answer to the familiar question ‘How was your trip?'”

Share trip videos with friends, practice your French, or watch international soccer matches at Costello’s Travel Caff in Portland.

Among the features of the Sosauce travelogue are putting pins where you’ve been on a map, showing your itinerary on a map, “recounting your trips in stunning detail,” and reading about other people’s trips.

Sound familiar?

I’m a little more interested in the travel-themed cafe. Apparently, there is now a themed-cafe boom happening in Japan. One of the ideas is that neighboring countries, like the Philippines, are setting up cafes that offer a slice of the homeland to entice Japanese visitors to their country.

But bear with me as we discuss, briefly, how weird Japan is. Their theme-cafe boom started with places where the waitresses dress in French maid outfits, play the submissive role, and offer such services as cuddling, coddling, and cleaning. Seriously. This has led to vampire cafes, prison cafes, Ninja cafes, science lab coat cafes, butler cafes, church cafes, and a “Heidi Girl of the Alps” cafe.

But back to travel stories that nobody reads (ahem). In Portland, Oregon, Costello’s Travel Caffé has taken steps toward a possible solution for “How was your trip?” They are a travel-themed cafe, showing international soccer matches, foreign films, and personal videos shot on location, as well as hosting foreign-language conversation nights.

What somebody needs to do is start hosting a travel- story-themed cafe. Sailed around the islands? Got a million stories and two million photos? We’ll book you for Sunday at 7 p.m., and whoever wants to hear about it can show up. Vagabonders passing through town can tell us where they’ve been. Visiting friends can pitch us on their hometowns. I think this cafe would work.

In fact, writing these ideas down has given me a common experience: While sitting here writing a travel story, I have come up with a better idea for what I should be doing.

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With the Flow

A couple years ago, in what might have been my own version of the midlife crisis, I made a list of things I wanted to do while I still could. Among the items was to see a presidential inauguration. And on the evening of November 4th, while watching Barack Obama’s acceptance speech, I knew it had to be this inauguration. Once that thought was in my head, I didn’t really have a choice. My sister lives in the D.C. area, and I had frequent-flier miles.

So here, from the perspective of one little drop in the sea of humanity, is a description of Washington, D.C., on January 20th:

I was up at 6 a.m. and out the door at 7, like a springlet on a hillside miles from the ocean. On the street I joined a larger flow, then a wall of people on the train. I wedged into a person-sized hole, and at each station we said we’d never be able to make room for any of the platform throng. Once, somebody cracked us up with a “Yes we can!”

Downtown was a river of people. We filled six-lane avenues and poured down sidewalks. Crossing the street was like swimming a river, and if you wanted to take a picture or stop for any reason, you had to get in the leeway of a street sign or vendor truck.

The energy was joyful, confident, even giddy. We were doing the “Gimme an O … gimme a B” and then all yelling together, “OBAMA!” We were waving flags, sporting glitter, and strutting our collective stuff.

I made for the hill at the Washington Monument to have a look. Between there and the Capitol building, which is about a mile and a half away, was nothing but people. It was a human landscape. Our springs and creeks and rivers had formed a sea.

Like water seeking to get closer, we backed up against tight spots and street crossings, eddied behind buildings, and streamed into open areas. The Mall is a mile or more long, fully 200 yards wide, and all of that was filled with people.

I headed back to the monument, high ground. By 11 a.m., it was so crowded I couldn’t change places. Whenever I looked around, I saw others doing the same, all with expressions of pure, happy awe. Almost 2 million human beings, all in one place for the same reason!

Up on the Jumbotrons, as the ceremony got started, we saw various political celebs, who got various responses. Clinton, Carter, Gore, Powell, and Kerry: big cheers. Cheney got “Dr. Strangelove” jokes for being in a wheelchair.

Bush got the biggest boos, loud enough to be heard on TV. When he was officially introduced, the crowd, by now a single living thing, serenaded him with “Na na na na, na na na na, hey hey hey, Goodbye!” A proud American moment, I say.

The ceremony was something of a blur. I was a long way from a Jumbotron, with a delay of a couple of seconds between the video and the audio — and probably five seconds between speakers talking and us hearing it. Aretha Franklin was amazing, her voice careening all over the landscape.

When it came time for Obama, some 500,000 cameras were hoisted into the air. The crowd was poised like a slingshot, waiting for “So help me God,” and when he said that, the cheer started down by the Capitol and came to us like a wave, and it swept us into pandemonium. Everyone was hopping and clapping and waving flags, and I looked out towards the mall and saw all those thousands and thousands of flags, whipping back and forth.

Afterward, the crowd broke up in all directions, some lingering like puddles in the dusty, windswept, completely trashed mall. From that point on, it was all about gathering souvenirs and getting home. Up in the neighborhoods, stragglers were showing signs of fatigue, and the once-mighty crowd was thinning back into streams.

I was exhausted but glad and proud to be among millions of Americans cheering the new and jeering the old. I felt a genuine national pride that day, and I was part of one of the greatest gatherings in the history of our country. That doesn’t make me special or accomplished, just lucky. And no matter what happens the next four years, at least we can all say we remember when President Obama gathered us together and said, “Let’s do better.”

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Food & Wine Food & Drink

Lots of (Pot)Luck

After attending far too many potlucks and holiday meals, one thing I can tell you is to be very, very careful if you’re invited to an Egyptian dinner party.

It’s a long story, but trust me. For one thing, at an Egyptian dinner party, the last thing that happens is dinner. Before that come hours of drinking, dancing, laughing, and nibbling. And the nibbling is the second reason to be careful, because the other guests may or may not tell you what you’re nibbling on.

Case in point: Some little fried patties showed up on the table, and everybody went crazy. They said I must eat one. I asked what it was, and they said something in Arabic. Young and drunk as I was, that was good enough, so I ate a patty. I recall it being squishy. They all celebrated, and then someone said, “This is the brains of a sheep!” Well, okay.

A few drinks later, out came more fried patties and another Arabic name. This time I insisted: What is it? “This,” someone said, “is the testicles of the same sheep!” And so it is that I can tell you a sheep’s balls taste just like its brain.

Another thing I can tell you is that if you are planning a potluck, make sure somebody brings real food. This might seem like a no-brainer, but one July 4th, I led a sunset outing for a hiking club, and I called it a “dessert potluck.” Made sense to me: sunset, dessert, nice view, hiking. Problem was, we met at 5, started hiking at 6, gorged on sweets about 8, then watched the sun go down. Note the distinct absence of dinner.

If nothing else, you do hike pretty fast if all you eat is chocolate mousse, cookies, apple pie, brownies, and ice cream. Yes, somebody brought ice cream on a July 4th hike, packed in dry ice and served with homemade brownies. He’s never been seen again but remains a legend in the hiking club.

The thing about being a dude at these things is that expectations are really, really low. It’s like when I — a single, self-employed writer with no clothing taste whatsoever — decide for some reason (usually female) to wear pants and a shirt that have been ironed. I spend all day hearing things like “Don’t you look nice?” and other, less pleasant remarks.

It’s the same with potlucks. If a dude shows up with something other than chips and salsa, he’s practically a hero. I can tell you what would happen: raised eyebrows, people leaning back a little bit, and a barrage of statements like, “Well, look at you!” That’s what happened, ad nauseum, the time I made Sri Wasano’s Infamous Indonesian Rice Salad. It was from one of the Moosewood cookbooks, it had 20 ingredients, it took hours, and I have no idea who Sri Wasano is. The salad was mind-bending. People lined up for it. Women swooned. And I’ll never make it again.

These days, I bake. People think baking is some sort of magic act or chemistry experiment. Nothing could be further from the truth. You just do exactly what the recipe says, don’t mess with it, and it’ll be “Well, look at you!”

I’ll leave you with a piece of advice and a recipe. The recipe is for Steve’s Amazing Chocolate Chip Cookies — and I know, that’s a very “dude” recipe to share. I was going to give you the outrageous sweet-potato buttermilk pie recipe from the Lee Bros. Southern Cookbook, but there’s something in the front about writing for permission, and I am afraid of attorneys. So it’s Steve’s cookies, which seem to make people go nuts every time. And by the way, Steve is a buddy of mine, and I have no idea where he stole the recipe.

Now for the advice: My friends and I have had a great time with holiday potlucks by asking everybody to bring a traditional dish from their family. In my case, that’s Oysters Ernie, another long story and one that has nothing to do with sheep brains.

Steve’s Amazing Chocolate Chip Cookies

Use Nestlé, Ghirardelli, or Guittard chocolate chips, in that order of preference. (Steve says Nestlé tastes better, but I say “I made it with Guittard chocolate” sounds better.)

Combine and set aside 3 rounded cups whole-wheat flour, 1 tsp baking soda, and 1 tsp salt. Cream together two sticks of softened unsalted butter, 1-1/3 cups of sugar, and 2/3 cup of dark brown sugar. Add two eggs and 1-1/2 tsp of vanilla. Mix this together, but don’t overmix it. Mix in the dry ingredients, then add 2 cups (1 bag) semi-sweet chocolate chips, 1 cup milk chocolate chips, and 1 cup chopped walnuts, which you might want to toast a little first. Bake at 325 degrees for 12 to 13 minutes, until they look like they’ll be ready in a minute or so.

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Food & Wine Food & Drink

Save Our Sorghum!

Leave it to a couple of Southern cookbook writers to get a little over-the-top about sorghum, your country grandma’s likely source for syrup.

The Lee Brothers open their recipe for sorghum pecan pie thusly: “The secret to the most delicious pecan pie you’ve ever tasted is to retire that bottle of pallid corn syrup and replace it with sorghum molasses, whose deeply nuanced flavors, with notes of dried fruit, caramel, and nuts, are a superb match for the richness of pecans.”

The writers go on to say that anything less would be an insult to your pecans, but you get the idea. The fact that the Lees, purveyors of such vocabulary as “pallid,” “nuanced,” and “notes,” are talking about syrup can only mean that the old-is-new vibe of the sophisticated foodie world has reached humble old sorghum.

In fact, a renewed focus on sorghum is being fed not only by a wider interest in nutrition and food traditions — sorghum is on the slow food movement’s “endangered food list” — but also by interest in it as a healthy alternative ingredient in making beer and even, yes, a possible source of biofuel.

But for Robin Rodriguez, leader of Slow Food Memphis, sorghum’s appeal starts simply. “It is easier and cheaper to go to the store and grab some Aunt Jemima,” she says, “but sorghum tastes better, and it’s a natural product. It also takes less energy to bring sorghum syrup to your table than mass-production, and you’re usually supporting a local grower when you buy it.”

Slow Food Memphis is hosting a free sorghum tasting on Saturday, November 1st, at Casey Jones Village in Jackson, Tennessee. Starting at 10 a.m., you can get sorghum syrup, produced by Clinton Family Farms (clintonfamilyfarms.com) of Brownsville, poured over fresh biscuits. There will be presentations about slow food and about sorghum, and it happens that Casey Jones Village is also having a Celtic festival that day in conjunction with the Celtic Society of West Tennessee (see caseyjones.com for details).

According to the National Sweet Sorghum Producers and Processors Association, U.S. production of the crop — imported from Africa in the 1860s to offset the need for sugar cane imports — topped out in the 1890s with 24 million gallons annually but dropped by 1975 to less than 400,000 gallons. It’s been on a slow rise ever since, as the public looks for more natural, healthy ingredients.

The association says sorghum is loaded with iron, calcium, and potassium and can be spread on pancakes, waffles, biscuits, toast, or ice cream, as well as used in recipes for ginger snaps, stir-fry, barbecue sauce, and baked beans. It also can be a substitute for sugar, honey, corn syrup, or maple syrup.

Sometimes terms like “sorghum” and “molasses” get tossed around interchangeably, but true molasses is made from sugar cane. What’s often called “sorghum” is really sorghum syrup (or “sorghum molasses”), which is made from sorghum cane.

But if you really want to appreciate its appeal, compare the list of ingredients on a bottle of sorghum molasses to that of, well, Aunt Jemima. Cellulose gum, anyone? How about sorbic acid or sodium hexametaphosphate?

Sorghum, a type of grass, is even said to be easier on the environment than sugar cane, which also appeals to the slow-food proponents.

“We talk about promoting foods that are ‘good’ in the sense that people should enjoy the pleasure of food in a way that also takes care of the health of the plants and animals that we consume,” Rodriguez says. “For us, ‘good’ also means building community through a celebration of food and sustaining local food traditions. With sorghum, we also want to promote eating locally and make sure that these foods remain in production and on our plates.”

In fact, Kentucky and Tennessee produce more sorghum than any other state. And this could be good economic news as sorghum starts to get some play as a possible source of ethanol. Although there’s no ethanol-from-sorghum production in the United States, China and India, according to one report, produced 1.3 billion gallons that way last year.

There is a debate about the biofuel potential, but folks have definitely decided sorghum is worth partying over. For most of October, the town of Blairsville, Georgia, turns a part of its downtown into Fort Sorghum, wherein one can watch the syrup being made, purchase it in various forms, and enjoy, according to the website, a “biscuit eatin’ contest, pole climbin’, log sawin’, rock throwin’, horseshoe throwin’, square dancing, and clogging.”

I’m not sure if any of that will be going on in Jackson this weekend, but with sorghum, biscuits, and Celtic stuff happening, there’s no tellin’.

For more information on this Saturday’s sorghum tasting, go to slowfoodmemphis.com.

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Get Outta Here!

If you were to summarize Patricia Schultz’s message for her legion of readers, it would be this: “Travel makes you a better person.”

If you haven’t heard of Schultz, you have probably heard of her first book, 1,000 Places To See Before You Die (Workman Publishing) or the Travel Channel show based on it. That bestseller has spawned a U.S./Canada edition, which Schultz will be signing on Wednesday, May 21st, at Davis-Kidd Booksellers, and it grew out of that core passion of so many travelers: a “life list.”

“I have been traveling insatiably as long as I can remember,” Schultz says in an interview from her New York home. “And the whole time, in my head, I was compiling this list of places I wanted to go to, like the average human does. But mine was growing and growing.”

It took her eight years to write that first book, because, as she put it, “The more you see, the more you still need to see.” And it’s that kind growth — in the life list and in the person — that Schultz says she wants to encourage in people.

“I believe that to write off something as precious as free time, which is meant to recharge and reinvigorate you, and instead to spend it painting the deck or organizing the garage is disheartening,” she says. “A lot of people are complacent about staying at home, but the more you stay at home … the more you stay at home.”

Staying at home certainly isn’t something Schultz does a lot of. At the time of our interview, she had just returned from “exploring Croatia” for an upcoming 1,000 Places Europe book. She spoke fondly of family car trips to the Jersey Shore when she was a kid and of the time when, after graduating from Georgetown University, she took off on her alternate life path.

“When everybody else was packing up for their Wall Street internships, I grabbed my passport and left,” she says.

She lived for almost 10 years in Italy, her mother’s birth country, and slowly expanded her travel circles to include the Middle East, Africa, and Asia. “Had I stayed in New York, I would have been stuck in the corporate, career-oriented mindset, so I took a ‘gap year’ … or 10.”

All of that experience led to a travel-writing career, including working for Frommer’s, Berlitz, and Access. She has put all of that fact-gathering skill to work in the 1,000 Places books.

In essence, 1,000 Places To See in the USA and Canada Before You Die is a 1,200-page pile of places to go and stuff to do (perhaps even more than 1,000, in fact, but who’s counting?), told in a witty and personal style. It’s organized by region and topic (wilderness, great dining, best beaches, world-class museums, sports and adventures, road trips, etc.). There’s also an index that breaks out the best destinations for families with children. Following each entry are the nuts and bolts: addresses, websites, phone numbers, costs, and best times to visit. It’s easy to imagine keeping this book around as a reference, no matter where you’re headed.

Just reading through some of the suggestions gets the blood flowing: sailing Maine windjammers, exploring Alaskan gold-mining trails, listening to cowboy poetry, eating dinner under the Brooklyn Bridge. But Schultz insists that a destination need not be exotic, much less expensive or far away, to be worth visiting.

“Everybody’s talking gas, gas, gas,” she says, “and if this book serves no other purpose, it is to have people understand that even if it’s within a day’s trip of your home base, or a long weekend, or the precious seven days with the kids, you should do what gets you excited. It doesn’t need to be to Botswana, for example. We have wildlife in our national parks that can give you that same sense of wonder and awe. This book is to remind you of places that are nearby.”

At her signing at Davis-Kidd, Schultz says she will “give a little tour and talk about my excitement of being in Memphis, because it is one of my favorite cities. It’s also a real give-and-take, with people always wondering about where to go for their summer trips and exchanging their favorite places.”

So it’s kind of a big swap meet of travel ideas, much like Schultz’s book. And when it’s done, you’ll probably feel at least a little of what drives Schultz: “This book is meant to open your mind and see that all you need to do is go out the door and see the world,” she says. “It’s like a call to arms.”

Patricia Schultz signs 1,000 Places To See in the USA and Canada Before You Die at Davis-Kidd Booksellers on Wednesday, May 21st, at 6 p.m.

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Food & Wine Food & Drink

The Cutting Edge

When you talk to professional chefs about knives, you get a variety of opinions on brands, styles, and materials. They’ll go off into a mysterious world of gripping styles and cutting techniques like the brunoise, the chiffonade, the julienne, and the paysanne.

In the world of the professional chef, cuts have to be precise for presentation and consistency. If the vegetables are cut to different thicknesses, they won’t cook to the same level. Also, as Umai restaurant’s Ken Lumpkin puts it, “You eat with your eyes as well as your taste and smell.”

Ask local chefs for advice, and what you get are two consistent themes: stories about cutting themselves early in their careers and the suggestion that your average home chef should keep their knives sharper.

Consider the response of José Gutierrez, chef and owner of Encore, when asked what’s the best knife for a home kitchen: “One that’s sharp all the time and easy to keep sharp.”

In part, that’s a tip to save us some effort.

“People see chopping as kind of a chore because it’s difficult,” says Marisa Baggett, a sushi chef at Tsunami. “But most of the time, the problem isn’t with chopping. It’s with sharpening. Most home chefs don’t really know much about sharpening their knives, and it does make a huge difference.”

Keeping your knives sharp is also a safety tip, which may seem counterintuitive. But let’s say you’re cutting a squash. If you have to use a lot of force to get the knife through the thing, you’ve just amplified the danger of the knife going where it isn’t supposed to go. Also, if you’re going to get cut, you’re better off with a nice, clean cut from a sharp blade.

So how sharp are we talking? “If your knife doesn’t sink into the skin of a tomato on its own, it’s time [to get it sharpened],” Baggett says.

Memphians can take their knives to the kitchen equipment store Forty Carrots, where blades are sharpened by hand. Cost starts at $5 per knife depending on the size and condition of the blade. The store also sells a honing tool by Edgemaker, which Forty Carrots owner Phyllis Cline says is “almost” idiot-proof. (She used to call it idiot-proof until someone screwed it up.)

After knives have been professionally sharpened, a few passes a year with a sharpening stone (about $70 for a base and stone) ought to do it.

And that cool-looking steel rod you see chefs whipping their blades against? That doesn’t sharpen the knife. “It just conditions it and takes out the kinks,” Baggett says. “You need a whetstone or oilstone to actually remove some of the metal and sharpen it.”

Different blade materials have different qualities when it comes to sharpening. Most chefs recommend stainless steel for home use because it sharpens faster, keeps the edge longer, won’t rust, and requires less maintenance than the higher-carbon materials. Lumpkin says to look for a blend of stainless with molybdenum, an element used in metal alloys.

But which knives to buy? Well, the good news is that, unless you’re a pro or obsessive, you don’t need to drive yourself nuts worrying about the bolster, the balance, and the heel or whether the tang runs the full length of the handle. (Yes, those are terms in the knife world.)

The pros say to first ask yourself what kind of cooking you do. Are you a meat-and-steamed-veggies person, or do you think you might one day, as Lumpkin does at Umai, cut a carrot into the shape of a blossom?

Just about any store has that basic set of knives in a block, usually with a steel rod: a chef’s knife (the big one, usually 8 to 10 inches), a paring knife (2 to 4 inches), a boning knife (about 6 inches and flexible), and a serrated bread knife. All our chefs said that’s pretty much what you need. As for brands, Gutierrez mentioned Chicago Cutlery and Viking. Lumpkin likes Misono, Masahiro, and Korin, but he says, “Mainly, you want something with some good weight in your hands.”

And it really does matter which knife you use. Try peeling an apple with a chef’s knife sometime instead of a paring knife. Or actually, don’t.

Lumpkin says you should have a basic understanding of chopping, dicing, and slicing, and the basic safety tips are to keep your fingertips back, let your knuckles guide the knife, take your time, and keep your eyes on what you’re cutting. Baggett tells a funny story about cutting herself at a sushi counter because she was having a “difference of opinion” with a fellow chef.

Viking Cooking School offers monthly classes in knife skills, maintenance, and safety. They run $59, and the next one with available room at their Memphis location is June 14th. If nothing else, after you take that class, you’ll know the difference between a julienne and a chiffonade.

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While We Still Can

It could be because I turned 40 not long ago, but I’ve been thinking lately about regrets. Not regrets about stuff I did, though there’s plenty of that, but about stuff I didn’t do.

A perfect example: the time I was in Alaska and saw a company offering aerial tours of Mount McKinley for $100. I was on something of a tight budget and schedule, so I declined, but by the end of the day, a crystal-clear thought was pounding in my head: It’s not like I’m coming back next week! What was I thinking? But the weather moved in, and I had to be back in Anchorage, and I still haven’t seen that mountain.

Back in my Deadhead days, the band used to play shows in all these cool little places in California: Frost Amphitheater at Stanford, the Greek Theater in Berkeley, the Warfield Theater in San Francisco. By the time I got out of college and got my act together, the Grateful Dead were too big for those places, and I had to go see them in football stadiums or big, sterile venues. I was working on tickets to finally see them at Madison Square Garden when Jerry Garcia died and the whole train quit running.

Never saw Eli Manning play football at Ole Miss. Skipped the Jackson Five Victory Tour (their last, it turns out) because of all the screaming girls. Hardly spent any time in New Orleans before Katrina. Didn’t hook up with a fellow backpacker I met in Thailand back in the ’80s who was inviting me to barely-open Vietnam. Never saw Johnny Carson tape The Tonight Show.

Sure, a lot of this had to do with money. I’ve never had enough of it to go flying around the world knocking everything off my to-do list. But I do spend money, and I do travel, and I do not have a real good reason for why I didn’t do these things. And now I can’t do any of them.

Last year, I read two things that brought this energy into focus and focused it on one goal. One was a study of elderly people, which found that a large majority of them, at the end of life, regretted not the bad things they did but the things they didn’t do. That sent a chill through me. The other was that 2008 is the last year baseball will be played at Yankee Stadium.

Now, I’m not a Yankees fan by any means. I do like baseball, but like a lot of people I’m turned off by the egos, the money, the steroids, the star-worship, etc. But the Yankees have been playing at Yankee Stadium since 1923. They, and their stadium, and their city are icons. The stadium has seen 33 World Series and 26 Yankee championships. It’s where the “win one for the Gipper” speech was given and where the Greatest Football Game Ever Played (1958 Giants-Colts) was played. And that stadium is being torn down after this baseball season.

But besides all that, there’s my dad. My dad grew up listening to Yankee games on the radio, back in the 1930s in Leland, Mississippi. Before that, Babe Ruth used to knock balls out of Yankee Stadium. So did Lou Gehrig and Mickey Mantle. One day I’ll tell my little nephews and nieces, and probably their kids, about Alex Rodriguez knocking balls out of there.

But I’ve never been there, and neither has Dad. And he just turned 74. So awhile back I called him and said, “You know they’re tearing down Yankee Stadium, right?” He said yes, and I said, “Well, I think we need to go to a game there.” Even over the phone, I could feel him get excited. “I would really like that!” he said. So we’re going.

In fact, once I started telling the rest of the family, my nephews got into it (although the 14-year-old insists he’s wearing all his Red Sox stuff to the game), and now it’s become the Family Trip to New York.

I’ve been doing my homework on this. Summer airfare from Memphis to Newark, New Jersey, runs about $300 (into New York is closer to $400). Amtrak is around $350, with a possible stopover in Chicago (Cubs game at Wrigley, anyone?), or you can drive it in two eight-hour days. Game-day ticket prices are $14 for the bleachers up to, ahem, $400 for something close to the field, and hotel rooms can be had for about … well, let’s not think about hotel rates in New York City.

As for the stadium, tours (including the field, dugout, press box, clubhouse when available, and historic Monument Park) are $20 — $15 if you get a group of 12 together.

It may be that the males in our family go to the game and the ladies go shopping, but I don’t care. I’m gonna see the Yankees play in Yankee Stadium, with Dad, before they tear it down. And I’ll be in New York City with my whole family. I’m sure we can find other things to do while we’re there — like go see David Letterman tape The Late Show.

You know, while we still can.

Categories
News

California Dream

Let’s talk about hiking and backpacking in California. No doubt you’re familiar, at least in name, with Yosemite, Redwoods, and Kings Canyon. Mob scenes, every one of them! Lousy with cars and regulations and concrete! Claustrophobically crowded!

I made a discovery, of sorts, last fall — and almost hate to share it. But there is a whole range of mountains in California that is relatively unknown, except among local hikers and backpackers. It’s massive, glorious, and filled with more crystalline lakes, rushing streams, alpine scenery, and sublime camping spots than a person could see in a lifetime. And if you avoid one or two areas around the weekends, there’s almost nobody there.

It’s called the Trinity Alps Wilderness, and here’s how you get there from Memphis: Fly to San Francisco and rent a car, then drive north on I-5 for about six hours until you see the New Age madness around Mount Shasta. Turn left and follow a series of ever-smaller and hillier roads for an hour and a half to any one of a dozen or more trailheads.

And what is up those trails? About 525,000 acres of protected wilderness (bigger than Shelby County), 833 miles of trails, 55 lakes, and terrain from dense forests to alpine wonderlands.

My girlfriend and I hiked a five-night trip there last September, starting from a little-used campground/trailhead on the northeast side, 15 miles up a dirt road from the “town” of Coffee Creek. We arrived on a Saturday evening, and the only other car belonged to a couple on their way out of the hills.

We spent the next two days hiking in virtual solitude, our only human sightings being two women at Caribou Lake, where we camped the first night, and, this being California, one man hiking alone and wearing only his backpack, boots, and a mighty thorough tan.

That first night at Caribou was one of those “Are we really here?” moments, with deep, granite walls all around, the moon shining above, dinner on the shore, a night’s sleep in total silence, and a frigid swim to wake up in the morning.

The next day we engaged in two Trinity traditions: following an unmaintained trail and getting lost. There is plenty of opportunity for off-trail travel in the Trinities, some of it leading to the most remote treasures. There are also a fair number of “scramble” trails marked as dotted lines on the map, but you’ll need good maps, a compass, and the good sense to use them.

We were confident we could follow the Caribou Scramble, and we did — but in part by luck. We lost it on the way out of Caribou Basin and wound up scrambling up a steep, pine-needle-covered hillside. When we arrived at the knife-edge ridgeline at around 7,700 feet, we were relieved beyond measure that the trail down the other side was within 50 feet of us.

But what a trail! It dropped almost 3,000 feet in countless switchbacks, all of them waterless and in the sun. (Warning: Do not go up the Caribou Scramble!) There’s a campsite and creek at the bottom, but after resting up, we headed to a camp at Emerald Lake, the mountain lake of your dreams.

During the next three days, we napped in the shade, swam and fished in the lake, visited even higher and even prettier Sapphire Lake, watched the sun rise from our sleeping bags, and ate as much out of our packs as we could.

Then we hiked out over two more nights, using rarely visited trails, seeing only several deer and one person who had just seen a black bear. We camped alone two more nights — once near sprawling Morris Meadow and once clinging to a granite hillside — then descended from alpine highlands through fir forests to the piney lowlands, and when we were done, the whole thing seemed like a dream.

The amazing thing about the Trinity Alps, though, is that we barely scratched the surface of what’s there. And with a little effort on your part, the Trinities might make a mark on you, too.

For more information on the Trinity Alps Wilderness, call the Klamath National Forest office at 530-842-6131.

Categories
Food & Wine Food & Drink

Praise the Lard!

Here’s a fun exercise: When you take your pumpkin or apple pie to a Christmas potluck, tell the folks you made the crust with lard, even if you didn’t.

What is likely to happen next is a combination of (mainly) horror and disgust, mixed in with some fascination and even a dash of admiration. That’s because there are two universally accepted “truths” about lard: One is that lard is terrible for you, and the other is that it makes really, really flaky pie crusts and biscuits.

On the second truth, there is essentially no debate — although there is still a strong argument for the taste of butter over lard. The first truth, however, is a bit fuzzier.

Food writers Matt and Ted Lee, in their 2006 Lee Bros. Southern Cookbook, urge the use of some lard in pies and biscuits, and in a chapter on the subject, they make the basic case. Lard, they say, is nothing more than pure, rendered pig fat: “North America’s primary grease from the time European explorers introduced hogs to this continent until the middle of the 20th century.”

Since then, however, fear of fat has gone up as studies linked animal fats, cholesterol, and heart disease. As the Lee Brothers put it, “Today, most Americans would rather smoke unfiltered Camels while riding a motorcycle without a helmet than eat [lard].”

But the Lees point to newer studies which talk more about eating the right fat instead of no fat. On that score, quoting stats from the Department of Agriculture on saturated and unsaturated fat, they argue that “lard is no worse for you than butter, and they’re both a heck of a lot healthier than any of the processed, hydrogenated margarines and spreads.”

The Lees’ pie crust recipe has four tablespoons of butter and two tablespoons of lard, and it can be said from experience that the result is pretty amazing — as long as you warn your vegetarian or kosher friends ahead of time.

The thing about lard, though — and the Lees acknowledge this — is that the lard you get in stores is hydrogenated (therefore containing trans fats) and loaded with preservatives which at the least add off-flavors and at the worst have been identified as possible carcinogens.

That — as well as the decades-long problem with public perception — is probably why, if you call any restaurant or bakery in town, you get responses like, “Lard? Oh Lord, no!” Such was the hurried statement from an employee at the Pie Folks in Olive Branch. Backermann’s Bakery in Whiteville, which sells fried pies to Easy Way, says they use only vegetable shortening in their products.

Lard isn’t a four-letter word everywhere. Mexican cooks rely on it (and Mexican groceries usually have it), and in some places it’s even celebrated. In Ukraine, there’s a festival in honor of what they call salo. At one of the festivals, patrons ate a giant sandwich made with 80 pounds of lard.

While not yet spreading lard onto sandwiches, Americans may be coming back around to the stuff. There has been a wave of articles with headlines like, “Nothing beats lard for old-fashioned flavor” (Seattle Times, 2006); “Don’t let lard throw you into a tizzy” (San Francisco Chronicle, 2003); and “Heaven in a pie pan” (The New York Times, 2006). Famous chefs like Rick Bayless use it for baking and frying, the latter because it has a very high smoke point.

The thrust of these articles and many others is about the same as the Lee Brothers’ argument: Our health problems come more from bad fats and calories than anything lard has to offer; Crisco and other fake products (including commercial lard) are unhealthy; and what you really should try is real, fresh lard.

Ah, and there’s the greasy rub: Where on earth does one find real, fresh lard? In essence, since we couldn’t find anybody in Memphis who sells it, you have two options: mail-order and make-your-own.

Several places have online ordering of preservative-free lard: Dietrich’s Meats in Pennsylvania (610-756-6344, dietrichsmeats.com); Fiedler Family Farms in Indiana (812-836-4348, fiedlerfamilyfarms.com); and Linda J. Forristal, who calls herself Mother Linda and occasionally has some lard (momlinda@motherlindas.com).

There are instructions for various rendering methods all over the Internet, and since this reporter doesn’t own his own home, he has yet to try any of them. They boil down (pun intended) to some form of this: Get some pig fat, melt it, strain it, and cool what’s left, which is lard. In essence, bacon grease is lard as well, but not as recommended for these uses. Ideally, you want leaf lard, which comes from the kidney area; the usual backup (another pun), especially for frying, is fatback.

With some notice, Schnucks says they can get pork fat for about 99 cents a pound. Or check with the meat vendors at a farmer’s market.

All accounts agree on one thing, though: Your kitchen will smell like a breakfast diner when all is said and done.

Local connections, hands-on cooking, old-timey ingredients, taste over convenience, purity over preservatives — we just might be on the verge of a lard revolution!