I just taped a segment for Emeril LaGasse's show, Emeril Green.
I had no idea what to expect. His staff had thought of everything in preparation and everything went off without a hitch.
I'm not a TV veteran so it was all pretty new to me. Emeril is intense and casual at the same time but he made sure I was comfortable and was a generous host.
At one point the crew was involved with some technical things and Emeril turned around and gave me a wink, as if to let me know he knew I was still there. It's hard not to get sucked in by his enthusiasm. He still loves to cook and it's clear.
My son Robbie spent most of the morning grinning and laughing at his father. He thinks I'm a real celebrity and I think I'll leave it at that for the time being.
Hi. Greetings from Galiza, a small country in the northwest of Spain. First, sorry for my poor english, but i’ll try to explain me in the best way i can.
I’m a food engineer, interested about everything related with history, sociology and news about food movements and organizations. I write a blog called “éche o que hai” (writed in Galician language, very similar to the Portuguese), and, after reading a news about the birth of the first galician Slow Food’s convivium, I decided working about it to explain my readers what mean that fact. And surfing the web I read your 2007 articles on the polemic with Slow Food and Petrini.
I would like to tell you two thinks: First, congratulations for your courage, when you speak Petrini and, mainly, when you write about it later. And second, to tell you there are lots of people in Europe solidary with your way to do things, and that doesn’t think at all like Petrini thinks.
Thanks for all. I would say goodbye to you with a “Saúde e Terra” (Health and Earth, in galician language).
PS. I would like to write you all those things by e-mail, but I don’t know it. Sorry.
Thanks for your post! I’m sorry I don’t speak Galician or I’d be reading your blog.
It would be nice to have had Slow Food respond and try and make things right but I decided at one point that I was going to become angry and bitter if I didn’t move on. They are just one small piece of a much bigger puzzle. Locally the groups are doing some interesting things and I’m always surprised and happy when I’m invited to speak about beans or seed saving. The very good news is that Slow Food is much bigger than Carlo Petrini.
Keep in touch!
Steve
There are spanish translations for some articles (referred to Kobe beef, the traditional galician livestock or Padrón little green peppers, by example) at the blog, in a section named “Etxeoquehai Intenational Version”. Doing english version would be a work too much hard for me.
Thanks for all.
Alejandro Sánchez de Dios