Word: peanut
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Dates: during 2000-2009
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...ensure that no boiled peanut craving goes unsatisfied, Matt and his brother Ted take turns manning the headquarters of their mail-order company in Charleston, S.C. They spend the rest of their time in New York, where they both work for the Dining and Wine sections of The New York Times...
...Matt’s most life-changing Harvard experiences was of a purely personal nature: nowhere in Boston could he find boiled peanuts. It was not until he had arrived in Cambridge that he realized the inherent difficulty of his dependency on boiled peanuts—its chief ingredient is the raw peanut, which grows abundantly in the South and along the equator. “It bothered me,” Matt says, “that you couldn’t get boiled peanuts in the North...
...brothers’ writing career took off from their peanut career. “The food mail-order business is pretty cut and dry,” Matt says. “We make it as exciting as we can, but it’s not the intellectual challenge that it might...
Sifton agrees. “They’re very good at explaining restaurant techniques to common folk like myself.” And the reason why two South Carolina peanut-boilers can double as New York’s interpreters of haute cuisine is simple. “Their range is bigger than simply the South,” says Sifton. “It would be a mistake to think of the Lee brothers as country-boy plow-hicks who just write about Southern food and Southern culture. In reality they’re sort of fancy-pants...
...even if The New York Times is a cosmopolitan sort of place, there’s no repressing the peanut urge. A Lee Bros. “I brake for boiled peanuts” bumper sticker sits on Sifton’s desk...