There is an important question that all of us struggle to answer every day: What is for dinner?
Due to the hectic demands of our lives, the answer often lies deep inside the dark recesses of the freezer. We find sustenance if not passion, nutrition or taste in a frostbitten box that is uncomfortably close to the expiration date. It does not matter if we actually desire the contents in the box of mystery; we must eat it before it goes bad. If that option is just too bleak, there is always the drive-thru.
We no longer know what is in our foods precisely. We do not know its origins. We are ignorant of the true costs of food in terms of labor and land. This is a danger to our health, humanity and ethics. For most of human history, we grew, hunted or collected our own food.
To make matters worse, when I finally sit down to eat dinner, I might watch one of the programs on the Food Network or the Travel Channel that visit award-winning restaurants. These shows indulge in produce untouched by chemicals and cheeses crafted by artisans. I envy the hosts of these programs. I particularly liked the late, great Anthony Bourdain, who reveled in $600-a-plate sushi while also singing the praises of Popeyes chicken and the orange cheese of Skyline Chili.
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I have been lucky enough to walk along the Mississippi River, following the aroma of beignets doused in confectioners sugar and the enchanting bouquet of chicory coffee to the Cafe du Monde. The storied restaurant has survived wars and hurricanes to serve the hungover survivors of Bourbon Street. I imbibed a few cocktails at John’s Grill in San Francisco, a favorite hangout of the fictional Sam Spade and the real Dashiell Hammett. I once walked the streets of Philadelphia like Rocky Balboa to answer the age-old question: Who makes the better cheese steak, Pat’s or Geno’s?
When watching one of these programs or recalling my own adventures in dining decadence, I weep as I put down a cold french fry.
Despair not, loyal reader. We can go on a gastronomical journey without ever leaving home.
In terms of dining choices, Indiana gets a bum rap. The stereotype is that Indiana only grows corn, soybeans and pigs. The Hoosier state’s agriculture is much more diverse. Indiana farmers grow cucumbers, turkeys, apples, blueberries and chickens, along with many other products. During the Civil War, farmers learned out of necessity that just about anything can grow in the varied climates and the rich soil of Indiana.
If you want to dine on the wild side, we are also fortunate that Columbus offers an amazing array of cuisine from all over the world. Local farmers markets tempt gourmets with the freshest ingredients. If you need a stiff drink, local distillers, breweries and vintners offer interesting alternatives to the bland mass-produced adult beverages.
I look forward to learning more about local culinary adventures at “Food & Drink Indiana” at 6:30 p.m. Jan. 31 at the Columbus Learning Center Lecture Hall, 4555 Central Ave. The event, sponsored by the University Library of Columbus and Phi Theta Kappa, Ivy Tech’s honor society, is the latest installment of the “Columbus Past, Present, Future” series. The tour guides on this adventure include Mike Spagnuolo of Bear Wallow Distillery, Nichole and Derek Young from Oh Sweetie Specialty Treats, and Rick Bush of Bush’s Market. With that lineup, there is something to satisfy every taste.
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What: “Food & Drink Indiana,” the latest installment of the “Columbus Past, Present, Future” series.
When: 6:30 p.m. Jan. 31
Where: Columbus Learning Center Lecture Hall, 4555 Central Ave.
Who: Speakers include Mike Spagnuolo of Bear Wallow Distillery, Nichole and Derek Young from Oh Sweetie Specialty Treats, and Rick Bush of Bush’s Market.
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Aaron Miller is one of The Republic’s community columnists and all opinions expressed are those of the writer. He has a doctorate in history and is an associate professor of history at Ivy Tech Community College — Columbus. Send comments to [email protected].
