Word: wilding
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...Dicillo’s documentary also lacks the exaggerated flamboyance that pervades Stone’s adaptation. Instead of making it seem that Morrison was born in the spotlight, DiCillo offers a very candid perspective, effectively highlighting Morrison’s metamorphosis from a shy, unsure singer to the wild performer who became conditioned to relish attention...
...Then you're unlike the many, many chefs and green-market enthusiasts 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...
...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 are further proof, if any were needed, that food isn't just food anymore. I don't actually believe ramps are any better or more wild-tasting than garlic chives or 860 other related wild onions that nobody pays attention to. If you take any random greens and pickle them and serve them with soft-shell crabs, or sauté the leaves in butter and put them atop incredible pancetta and artichoke spaghetti, of course it will be good! Ramps are like the foraged-greens version of stone soup...
...worry is that ramps will soon become as passé as arugula, and that seasonal-minded cooks will take up another spring product, like the fiddlehead fern, as the green of the moment. There is nothing good about the fiddlehead fern. It's not even the wild cousin of anything good. And if fiddlehead ferns start getting touted on menus, then this green-market business will have definitely gone...