Why We’re Here
Good Things Begin with Letter "B"
Both cities have alternative transportation to motorized vehicles. In Venice, it’s the foot and water taxis. In Brugges, it’s bicycles and Belgian horses. There must actually be a city ordinance allowing horses the right of way because the few cars we saw in the city came to a screeching halt if a Belgian-drawn carriage entered an intersection at the same time as a car.
We had lunch at Den Dyver. You could tell walking in the door that this place pays close attention to detail, yet in a comfortable, natural style. They had a set menu, which I love because it’s all surprises. You could pair it with wine or with beer so we chose to sample the beers they suggested went with these foods.
The first course was a timbale of crab and trout, topped with lightly pickled vegetables and finished with a foam of some delicious sort. With this they paired the darkish Rodenbach. This beer went with the dish so similarly to wine. It had a dark sweetness but then finished with a little citrus and bitterness.
The main course was a white fish, a potato mash, and roasted fennel. I want to just point out here that most of the vegetables I have seen on this trip have been white: white asparagus, endive, leeks, and now, fennel. Anyway, white or not, it was an exquisite combination of flavors. With this, they paired the slightly comic looking Urthel Saissoniere. This blond beer was spicy and matched up to the fennel, which is a strong flavor.
For dessert, we had an all-red fruit stew over chilled marscapone cream, sprinkled with mint. Sweet, creamy, and refreshing.
We have learned a lot about beer on this trip. One of the most important things has been that Belgians don’t drink huge pints of beer, or at least not all of the time, but more like wine glass size pours that bring to focus the almost infinite characteristics of the beers.
Saturday in Brussels
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Oui Chef or Field Trip, Part II
There was also a vegetarian preparation using pasta, béchamel, fresh tomatoes, fresh basil, and cheese. That is the dish I chose to make at home over the weekend.
Peche Season

Field Trip, Part I
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Fragile Situation in Tunisia
You may have heard that Tunisia is back under curfew due to engagement between the police and protesters. Following is a story NPR ran about the current situation.
Tunisia Seen As Laboratory For Arab Democracy
Fethi Belaid/AFP/Getty Images
May 9, 2011
In this season of uprisings in the Arab world, Tunisia was the first country to throw off its dictator. That event inspired similar revolts across the region. Four months later, with the country’s first democratic elections approaching, Tunisians are both hopeful and fearful.
Tunisia, and especially its capital, Tunis, is a bubbling cauldron of excitement and ideas. More than 70 new political parties have sprung into existence and hundreds of citizens’ organizations have formed. Fares Mabrouk, head of the Arab Policy Institute, was finally able to create a think-tank — something inconceivable under the former regime.
Mabrouk says Tunisia is a laboratory for democracy in the Arab world.
“Is democracy possible in the Arab world?” Mabrouk asks. “The question will be answered here in Tunisia.”
A Fragile Situation
But amidst the excitement, says Mabrouk, the situation is still very fragile. Many Tunisians fear the former regime will return. Over the weekend Tunisian authorities had to set a curfew after violent protests were fueled by rumors of a coup.
But although there are occasional setbacks, the freedoms brought by the revolution are obvious everywhere. Upbeat and peaceful street demonstrations have become a part of daily life as everyone clamors to be heard.
The once-harassed street vendor now plies his wares freely from the sidewalk. The young Tunisian who ignited the revolution by setting himself on fire last December was a street vendor, and today the profession is sacrosanct.
Once cowed, Tunisians seem to burst with creativity and gall. The words of ousted dictator Zine El Abidine Ben Ali’s last speech, mockingly set to a rapper’s beat, blares from a cafe.
Mustapha Saheb-Ettabaa, who is running for a seat in the 260-member constitutional assembly, says for Tunisians it’s like a dream.
“Because perhaps 70 or 80 percent of the Tunisian people never went to put an envelope in a box,” he explains. “So for us it will be a very, very great day the day we will go to the elections.”
Hassene Dridi/AP
Tunisian women listen to Hammadi Jebali, secretary general of Ennahda, Tunisia’s largest Islamic movement during a meeting in Tunis, Tunisia, on April 17. Political parties like Ennahda were once banned under dictator Zine El Abidine Ben Ali’s rule.
It will be the assembly’s job to draft a new constitution. The election is scheduled for July 24.
‘How Can We Actually Trust A Political Party?’
At a town hall meeting in a middle-class Tunis neighborhood, Ettabaa fields questions from citizens. Many people are concerned about the economy and security.
One woman asks, “How can we actually trust a political party?”
Such uncertainty is stoking fears. For the first time, bearded men in religious clothing walk the streets of Tunis. And many women now speak of being harassed by Islamists who tell them to cover themselves with a veil.
Ali Larayedh spent 13 years in a jail cell for membership in the outlawed Islamist party Ennahda. Today, with the ban lifted, he’s the party’s official spokesman. Larayedh says the fear over his party is unfounded because it wants a democracy too — but one that reflects the Tunisian identity.
“The Tunisian people are at peace with their identity as Arabs and Muslims, and they don’t want this questioned,” Larayedh says. “We must have a space for religion. Only a small minority on the left thinks this is a problem and wants a strictly secular state that would deny our Muslim identity.”
But more radical elements have split off from the mainstream Islamist party. A group of about 1,000 religious conservatives — mostly bearded, robed men — held a rally in the center of Tunis to demand the implementation of Islamic law. English professor Mounir Khelifa watched the demonstration from a cafe.
“Tunisians feel that this is un-Tunisian. Tunisians are moderate and pragmatic people. The kind of radical, extremist discourse does not ring true to a Tunisian ear,” Khelifa says.
Taking A Patriotic Year
As it turns out, the hardliners have no permit to assemble, and their demonstration is soon disbursed by riot police firing volleys of tear gas. Cafe patrons also scramble for cover. It’s a typical afternoon in Tunis.
Whatever their viewpoints, most Tunisians agree on protecting the values of the revolution: democratic elections, an independent judiciary, freedom of speech. This sentiment is especially strong among Tunisian youth, and thousands of young people are now taking what they call a “patriotic year,” dropping whatever they were doing to help build their country.
Amazzine Khelifa, 28, left her husband and an engineering job in Paris to return to Tunisia at this historic time.
“The feeling is that something very important is happening in our country,” she says, “and if the young people continue to live their life and don’t involve themselves in what’s happening in Tunisia, it will be done by others. Maybe we will regress.”
We can’t trust anyone with the fate of our revolution, says Khelifa, except ourselves.
But These are My Friends
Now, they are taking this around America. They have been in a fund raising stage- an extremely modest $20,000 dollars, yes, I am a supporter at the t-shirt level, but this week are beginning a year-long journey around America, visiting organic farmers, artisanal cheese makers, community garden projects, just any and all conscientious food producers who are trying to help Americans eat real food. That’s it. Yea!
Check in with these two. They’re not asking for anything and they are going to be offering some images that can change how we eat. They write some fun blog entries, too.
http://www.theperennialplate.com/
The End of the Artichokes
The abundance of artichokes in Tunisia has been a wonder. They have been coming in by truckloads for several months, giving an interested cook that opportunity to finally explore all of those artichoke preparations she had read about, but never tried.
But I can tell that we’re getting down to the end, now. They are still in good shape in the market, but there are just a handful. I wanted to buy 20 artichokes on Sunday and I bought 18, cleaning out that vendor.
I wanted to can artichoke hearts which sounds to me like a completely luxurious thing to do. I couldn’t even quite think of how to do it and then when I was in Rome, I met Giorgio. I was at a dinner party on the first night and my table companions were lamenting about a little brain drain that is happening in Italy with many of their brightest and most talented moving off to London or New York, but this is not where I met Giorgio. I met him the next day at a bookstore with an English section. He is a celebrity Italian chef who owns a famous restaurant in London called Locanda Locatelli. He is exactly what my dinner hosts were talking about and he has a beautiful cookbook that I will cook through page by page… this time.
He did offer a recipe for canning artichokes a sort of hmmph… who would need instructions on doing that anyway. It wasn’t actually that bad to hand peel 18 whole artichokes. My hands are a little tender today, but no permanent damage. I would say end to end, it only took me two hours. I haven’t tried them yet, but all of the jars sealed, which is the first triumph of canning. And now I can let the artichoke season pass in peace.

















































