Foodies and Audubon

by rfisher on June 11, 2008

If you were listening on Tuesday, you heard our rollicking show on Being a Foodie. Foodies are very passionate – and sometimes a little nutty. I know because I too am a foodie. So how does one “become” a foodie? Honestly, I think it’s just something you either have or you don’t – let me explain. My first conscious foodie moment came in the mid-1980’s when I was in my twenties. I was at a work function and one of my co-workers brought a white chocolate cheesecake. We all ooooed and ahhhed when she brought it out – and it was beautiful. But the kicker came when I tasted it – it was heaven on a plate. Light, almost fluffy with a subtle white chocolate undertone. The outside had finely shaved white chocolate and the center, the cheesecake part was creamy and delicate on the tongue. I swear I could have eaten the whole cake that night. What is so fantastic about this story? Well after twenty years I still remember that cheesecake. That’s a foodie for you.

So, do you have a moment when you knew you were a foodie? I would love to hear other stories of “the dish”. Or, maybe you just don’t get it and food is fuel to you (like my very tiny best friend)? Or how about the in-between (like most of my family), where a good meal is appreciated, but not lingered over and discussed ad nauseum? All stories welcome.

Are you wondering – what’s the connection to Audubon? I was talking to Mike Strohm the other day about the Audubon show. Mike is an Audubon re-enactor and guest on the show. He was telling me about an event at Bernheim Forest on Saturday, June 14th, the “Bernheim’s Audubon in Kentucky Bicentennial: Dinner with Audubon” where he will be in character as Audubon roasting quail over the fire – well I can’t do any better than their description:

Enjoy a period dinner of roasted quail, root vegetables and wild-foods side dishes prepared by “Audubon” and “Lehman” over an open fire.

Ah – a food lovers dream – something you simply can’t get anywhere else.

Comments Closed

Comments on this entry are closed.

Previous post:

Next post: