The Best Thing About Food Blogs
Or one of the best things, anyway. They’re not on paper.
Result: not so many dead wild trees; fewer monocrop tree plantations, reduced use of horrendous paper-processing chemicals. To say nothing of less giant log truck exhaust.
In other words, I’ve been cleaning out a few bookcases, bookcases that haven’t been cleaned out for quite a while. In addition to books, photographs and assorted memorabilia, they contained folders that I’d been thinking were full of old manuscripts but were in fact full of self-published food newsletters.
Tons – well, many pounds – of food newsletters. Newsletters beyond counting, from gifted writers and the prose-challenged, from good cooks and from people who should not be allowed near kitchens except in restaurants.
Old copies of keepers like The Art of Eating, Simple Cooking and Food History News will go to the Cushing library (which may be the very last library on earth willing to accept such things). The rest – into the recycle bin, with gratitude that there is finally something reasonably benign to do with unwanted paper.