Search Results for: food

Sam Simon on Life After ‘The Simpsons’

“In the pressure cooker of a TV show, it’s a little bit of a witches’ brew. I completely think I’m capable of being crazy. I probably was crazy when I was doing The Simpsons. But my pulse used to be really low, my blood pressure used to be really low, and I could be screaming at someone on the phone, yelling at the network, I might even be throwing some stuff, but my blood pressure wouldn’t go up. My heartbeat wouldn’t go up. Because I was doing a bit. Shtick. Pretending to be that mad to get my way. Which is not a good way to do it. I don’t suggest it.”

And so, in the fullness of time, it came to pass that almost 100 episodes of The Simpsons were completed, most with Sam at the helm, thus ushering the show into the lucrative world of international syndication. Then, in 1993, he left. “I can’t honestly say we were getting along as well at that point as when the project started,” he says. (The terms of his departure included a non-disclosure agreement.) “But it worked out for everyone. Everyone should be happy.” His settlement gave him a percentage of everything relating to the show—including the licensing and merchandising—worth hundreds of millions of dollars over the years. “I make tens of millions of dollars a year, which may not sound like a lot, but over 25 years it adds up.” Sam laughs.

“I’m an atheist, but there’s a thing called tithing that a lot of religions do. Ten percent was the minimum you were supposed to give to charity every year. And I always outdid that,” Sam explains. In 2002 he started the multi-platform Sam Simon Foundation, one arm of which rescues animals from Los Angeles kill shelters and trains some of them to be service dogs for the hearing-impaired and veterans who suffer from post-traumatic stress disorder. Then there’s the mobile veterinary clinic, also in Los Angeles, which offers free surgery and free spay and neuter services. But it’s not just animals; another arm of the foundation funds the Feeding Families program, a vegan food bank that offers free meals to some 400 Los Angeles families a week. “We’re on track to distribute over a half-million pounds of food to more than 65,000 people this year,” its spokesman tells me. Sam is also the largest individual donor to Save the Children, which just announced a new global philanthropic community called the Simon Society.

— In Vanity Fair, Merrill Markoe profiled her friend Sam Simon, a co-creator of the Simpsons who was diagnosed with terminal cancer two years ago. He lived the only way he knew how: with good humor and by dedicating his life to philanthropic causes.

Sam Simon died today at the age of 59.

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Photo: Mercy for Anim

The Honey Hunters

Michael Snyder | Lucky Peach | Summer 2014 | 20 minutes (4,960 words)

Lucky PeachOur latest Longreads Exclusive comes from Michael Snyder and Lucky Peach—a trip into the Sundarbans, where groups of honey hunters risk their lives in the forests to follow the ancient practice of collecting honey.
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Cooking’s Eternal Struggle: Who Am I Doing This For?

I made my decision not to cook anymore two weeks ago, and I have stuck to it. I have a feeling I have done this before, but this time, I really mean it. I am tired of the struggle to win and impress, to impress even myself, to be engaged mentally with food, which, if I just forget about it, will probably just present itself to me anyway. Last night my boyfriend brought home prosciutto, melon, bread, some Saint- André cheese and a mixture of olives and feta in a little oil and vinegar that they sell at our local supermarket and which, along with just enough salad to ward off disease, I would be perfectly happy to live on.

I went to sleep rested, un-buoyed by success, and un-flattened by failure.

Sarah Miller, for Popula, on her love-hate relationship with cooking.

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Photo: reractedmoments, Flickr

The Top 5 Longreads of the Week

Below, our favorite stories of the week. Kindle users, you can also get them as a Readlist.

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Anthony Bourdain Has Become the Future of Cable News, and He Couldn’t Care Less

Longreads Pick

A profile of the ‘foodie explorer’ at 58.

Source: Fast Company
Published: Sep 24, 2014
Length: 19 minutes (4,807 words)

The Prodigal Prince: Richard Roberts and the Decline of the Oral Roberts Dynasty

Photo by mulmatsherm

Kiera Feldman | This Land Press | September 2014 | 34 minutes (8,559 words)

This Land PressWe’re proud to present a new Longreads Exclusive from Kiera Feldman and This Land Press: How Richard Roberts went from heir to his father’s empire to ostracized from the kingdom. Feldman and This Land Press have both been featured on Longreads many times in the past, and her This Land story “Grace in Broken Arrow” was named the Best of Longreads in 2012.
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How to Spell the Rebel Yell

Elena Passarello | The Normal School | 2010 | 14 minutes (3,470 words)

The Normal SchoolOur latest Longreads Member Pick is a deep dive into the sounds of history, from Elena Passarello and The Normal School. The essay also is featured in Passarello’s book, Let Me Clear My Throat.
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“Yee-aay-ee!” “Wah-Who-Eeee!” -Margaret Mitchell

 

“Wah-Who-Eeee!” -Chester Goolrick

 

“Rrrrrr-yahhhhhhhhhhhhhhhhhh-yip-yip-yip-yip-yip!”

-H. Allen Smith

 

“More! More! More!” -Billy Idol

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‘Must Be Hard to Live on That’: A Labor Day Reading List

According the the U.S. Department of Labor, the first Labor Day was celebrated in 1882 in New York City, and is now “dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.” Here, five stories from the labor movement, and from workers just looking for a better opportunity for themselves.

1. “Temp Land: Working in the New Economy.” (Michael Grabell, ProPublica)

ProPublica’s Michael Grabell has been looking at the blue collar temp industry over the course of a year. His stories have included a look at the underworld of labor brokers, the lack of U.S. protections for temp workers, and the “temp towns” that dot America.

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The Life of a Full-Time Barbecue Editor

Weird as it is to say, I understand the morbid fascination with my 36-year-old cardiovascular system. My job requires that I travel from one end of the state to the other eating smoked brisket, one of the fattiest cuts on the steer. And I can’t forget to order the pork ribs, sausage, and beef ribs. Of course my diet is going to raise eyebrows. Including those of my doctor. During one of my semiannual visits to see him, when my blood work showed an elevated cholesterol level, he gave me a scrip for statins and a helpful catalog of high-cholesterol foods to avoid. First on the list? Beef brisket. Second? Pork ribs. When I told him about my role as barbecue editor, he just said, “Maybe you could eat a little less brisket.” I promised to focus more on smoked chicken, but the pledge was as empty as the calories in my next order of banana pudding.

My wife, Jen, also has concerns. My editor, Andrea Valdez, once asked her if she was worried about my health based on my profession. Jen replied, “Shouldn’t we all be?” But to her credit, she’s been supportive of my decision to change careers (albeit a bit less enthusiastic than she was when I was made an associate at the Dallas architecture firm I worked with for six years). Only once has Jen placed restrictions on my diet. Back in 2010, when I was regularly writing for my blog, Full Custom Gospel BBQ, and doing research for my book, The Prophets of Smoked Meat, she declared February “Heart Healthy Month” and banned me from eating barbecue. Suffering from withdrawal, I turned to cured meats. She got so sick of seeing salami and speck in the fridge (I think I even staged a bacon tasting at one point), she let me off the hook three days early. That was the last prolonged barbecue hiatus I can remember.

All jokes aside, I do understand the long-term perils of my profession. I’ve taken those statins religiously for several years, and I’m doing my part to keep the antacid market in business. But I’m usually more worried about the acute health concerns I face. I judged the “Anything Goes” category at a cookoff in South Texas and spat out a submission mid-chew that featured some severely undercooked lobster tails. At a barbecue joint in Aubrey, I took a bite of beef rib that I had reasonable suspicion to believe had been tainted with melted plastic wrap. And the most gastrointestinal discomfort I’ve ever had came from the 33 entries of beans I judged in one sitting at an amateur barbecue competition in Dallas.

— Daniel Vaughn, on what it’s like to work as Texas Monthly’s full-time barbecue editor.

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Photo: Heather Cowper

The Loneliest Whale in the World

Whales make calls for a number of reasons—to navigate, to find food, to communicate with each other—and for certain whales, like humpbacks and blues, songs also seem to play a role in sexual selection. Blue males sing louder than females, and the volume of their singing—at more than 180 decibels—makes them the loudest animals in the world. They click and grunt and trill and hum and moan. They sound like foghorns. Their calls can travel thousands of miles through the ocean.

The whale that Joe George and Velma Ronquille heard was an anomaly: His sound patterns were recognizable as those of a blue whale, but his frequency was unheard-of. It was absolutely unprecedented. So they paid attention. They kept tracking him for years, every migration season, as he made his way south from Alaska to Mexico. His path wasn’t unusual, only his song—and the fact that they never detected any other whales around him. He always seemed to be alone.

So this whale was calling out high, and he was calling out to no one—or at least, no one seemed to be answering. The acoustic technicians would come to call him 52 Blue.

Leslie Jamison, in a Slate excerpt of her new Atavist book, 52 Blue.

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Photo: hmj, Flickr