Cook, cook, cook, cook, cook.
The web and copyright sometimes butt heads as we learned from the recent Cooks Source fiasco.
If you are one of many who has spread the Twitter flames, signed an online petition or joined a Facebook group to hate on Cooks Source, congratulations.
Was Cooks Source likely going to go out of business anyway if this is emblematic of how it acts and it was tipped into insolvency so quickly?
But the difference is I didn't send Griggs personal hate mail and I didn't actively try to run Cooks Source out of business.
When the student, Monica, reached out to the editor, Griggs wrote back a sarcastic email saying that she helped the poorly written article with her edit and that it was Cooks Source that should be compensated.
Assuming Cooks Source did have some merit as a publication, shame on advertisers for being that cowed by a "scandal" everyone will forget about as soon as the next scandal shows up.
It stocks cooked meats, sourced from the original butchers, cheeses, coffee and oils.
Foodies are singing the praises of Watermark (507 12th Avenue South, 615-254-2000), where Joe Shaw cooks locally sourced haute-Southern cuisine — a heavenly grits soufflé, $9; velvety veal cheeks, $27 — in an art-lined loft.
To create domestic security and recreate the better food she had eaten in worse places than Manhattan, she shopped and cooked daily, sourcing ingredients from immigrant delis and latticinis long before they became tainted with nostalgia or self-consciousness.
What will you cook with your source of food from your newly found farmer friend?
