Word: muchness
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...like” Wilco’s live shows is an understatement, but these quietly confident alternative rockers are masters of the understatement. In one particularly striking example, Cline admitted that he rarely practices guitar. “If I practiced every day I’d be so much better,” he said. “Just sitting down every day in the morning and going through some kind of studies I’d be ‘god-like’ at this point.” However, between efforts to realize 16 upcoming projects...
Stirratt nodded in agreement while Cline paused for a moment, gathering his thoughts before concluding his point on how the familiar can be rediscovered and made personal. “Sometimes too much time is spent trying to be original, or trying to worry about ‘Wow, does this sound too much like [your influences]’ and it can’t be like that because you?...
...across the country who constitute the Church of the Ramp. Of course, they don't really gnaw on raw ramps, also known as wild leeks; they pickle them, char them and do a million other artful things with the onion-like stalk, the first green vegetable of spring in much of North America. There is no shortage of enthusiasts, both at home and in restaurants; after all, the Church of the Ramp is one of the fastest-growing denominations in the religion of seasonality. (See a special report on the science of appetite...
...wrong. "I love ramps," says chef David Myers of Sona and Comme Ça in Los Angeles. "They taste wild to me, like an intense, pungent onion flavor mixed with the forest." "Ramps are a spring treat that have a quick season and are much better-tasting than cultivated leeks, scallions or chives," says Mark Fuller of Seattle's Spring Hill, one of Food and Wine's best new chefs last year. "Our guests also get excited for ramps." But does he think the humble ramp warrants this much hoopla? "Overvalued? Not to me," he says...
...ramps the new arugula? They're more than that. They're more valuable than arugula, because of their shorter growing season and because it takes much more skill to use them well. And they really are good, at least when cooked by the master chefs who use them so ostentatiously...