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kate hill my kitchen at camont skip to main skip to sidebar kate hill my kitchen at camont an archive of posts about living and cooking in gascony at the camont for up to date posts go to www kitchen at camont com august 09 2010 come over to my house camont com it s been a year since our new site and blog replaced my starter blog here now with the addition of yet another upgrade i invite you to jump over to www kitchen at camont com for the new improved version of kate s blog and a look at what we are doing now in my gascon kitchen need a little incentive to take an extra minute how s this a seed to sausage video by darling video peeps denise and lenny of www chezus com welcome to my new artisan butchery charcuterie workshops with the chapolard family first program begins sept 20 2010 for more information after watching the video click on our programs here posted by kate hill at monday august 09 2010 0 comments august 04 2009 moving house from blogger to a new all in one site at www kitchen at camont com like the gitane that i am i am now writing from my mobile summer office see above within earshot of henri iv that s the big black gascon rooster in the potager for all my blog friends and french kitchen alumni please keep an eye on this new site for changes and additions as we set up the new kitchen at camont programs for l autome 09 and l hiver 10 pigs in the kitchen and ducks under glass merci tout le monde a blogspot kate hill french friends posted by kate hill at tuesday august 04 2009 2 comments july 31 2009 julia julie michael and me my un review food guru michael pollan throws out some thought provoking words a lot of the them in his ny times article dedicated to julia julie food tv and why americans in love with food don t really cook meryl streep julia child and fellow food bloggers aside i couldn t help but get caught on a few words that struck me so personally and timely that i had to jump ahead of the movie review which doesn t come out until september here anyway dubbed in french of course and get straight to the pollan ization like preaching to the choir whose mouths are full i was mumbling amen and singing hallelujah until i got to the end of the article pollan uses food marketing researcher harry balzer for a bushel full of figures but when balzer announces that americans will never go back to real cooking i took up arms balzer says why because we re basically cheap and lazy and besides the skills are already lost who is going to teach the next generation to cook i don t see it sorry harry wrong while many of you are going to sit in a darkened theatre for 123 minutes and watch mouth watering food porn while munching junk food i am going to be cooking i am going to be cooking everyday because i eat everyday i ll be cooking from my garden the markets of gascony and even from supermarkets and the corner grocery store if you all spend 123 minutes cooking dinner for yourself family or a few friends we could prove mr balzer wrong cheap the average movie ticket price in 1963 the year that julia child appeared on pbs was 86 cents this year it is 7 18 i know i can cook my dinner for this much money even translated into euros lazy i don t know about you but even here in back of beyond southwest france to go see julia julie when it comes to france i ll have to a drive into agen b find parking for the car c walk to the cinema d stand in line about 1 hour e walk up three flights of stairs to the salle de cinema watch the movie f chew the french version of popcorn yes with sugar on it g have a drink at the cafe afterwards and then repeat steps a e before returning home to camont that s somewhere between 4 and 5 hours balzer in way less than 123 minutes i can easily cook a a decent dinner in 4 5 hours i definitely can cook a bang up not so lazy 4 course dinner for friends lost skills ok i am not a x generation or any other letter that follows but i have played host or auntie kate for 20 years to many cooks much younger than me they can cook they can cut chop saute and grill with the best of the old school cooks that i know there is just one common flaw even in those in debt graduates of prestigious culinary institutes a serious flaw they know little very little about food if it s not shrink wrapped labeled or in a refrigerated walk in these otherwise talented cooks are lost they buy out of season fruit immature and industrially raised poultry and otherwise flounder on the shores of real food islands so close at hand thankfully pollan touches on it s cure here cooking s fate may be to join some of our other weekend exercises in recreational atavism camping and gardening and hunting and riding on horseback i was no better then my students and interns when i came to this france of mine in 1988 but i learned not overnight but slowly and at the hands of caring people neighbors farmers and market vendors a wildly fertile diverse agricultural landscape fringed with wild as well as cultivated food surrounds the kitchen at camont buckets of pea sized blackberries are ripening along the canal towpath the neighbors are tending a lace net draped apple orchard that will yield several tarte tatins this fall too many tomatoes are turning red yellow and green in our own organic potager fresh eggs in the hen boxes appear with much clucking and boasting every afternoon as i check the growth of two new chicks and the swimming skills of ducklings 1 2 3 i must wait for the green gage plums the real reine claudes to ripen more before the birds peck my share planting the gardens at camont taught me as much about waste as it did cooking i cook more economically now that i grow harvest and weed these abundant summer harvests i learned to can and preserve this seasonal bounty the piggery pantry is lined with this years glass encased jewels already and fortunately our weekly farmers markets are year round all over france after shopping at producers markets for 20 years i know my butchers bakers etc i invite them home sit down with them at my table and serve them the good food that they have dug from the french dirt we talk about how it all works from the past to the future who is going to teach the next generation to cook i am and friends like me who love good food and are willing to share for twenty years i have cooked served taught and written about the food i found in southwest france there are people like me teaching cooking all over the globe you can read about some of them here my colleagues and friends are as passionate about cooking in italy mexico new zealand and thailand as i am about gascony but for everyone of these teachers there must be students that is your job the kitchen at camont com camont is the gift that fate gave me a place to learn about food in france i share this gift with you a place to learn about food both in person here in gascony and now at my new blog site www kitchen at camont com come discover reconnect and learn to work with food in a creative rural setting in france there are some new economic programs including residencies and fellowships beginning fall 09 and next summer we set up camp camont under the singing trees and for those of you seeking much more than a 123 minutes of food inspiration do what julia did get off the couch and come to france while we are still tweeking adjusting and getting the photographs in place please be patient this blog will eventually transfer automatically to the kitchen at camont soon posted by kate hill at friday july 31 2009 15 comments labels julia child michael pollan older posts home subscribe to posts atom new taste gascony weekends come meet the butchers bakers armagnac makers of gascony in year round cooking programs in southwest france for more program information www kitchen at camont com programs french days at camont new maisons sud ouest writes about us take a look over at the relais de camont site for a glimpse of camont and the julia hoyt as photographed by french magazine maisons sud ouest mais oui c est chouette the french kitchen cooking school camont 1724 new edition of my book about me kate hill ste colombe en bruilhois lot et garonne gascony france i learned to cook from the ground up in gascony from the potager orchard river and field barns and silos join michelin starred restaurants as treasured culinary destinations the weekly umbrella ed gatherings huddled on saturday mornings rain or shine are my meet market and a source of some of the best cooks in france the farmers and artisan food producers my kitchen at camont is a beacon of good cooking in a long hungry village view my complete profile subscribe to kate s newest posts posts atom posts all comments atom all comments blog archive 2010 1 august 1 come over to my house camont com 2009 18 august 1 july 5 june 1 april 1 february 3 january 7 2008 40 november 4 october 2 august 2 july 2 june 7 may 3 april 1 march 1 february 11 january 7 2007 80 december 11 november 16 october 8 september 9 august 9 july 2 april 1 march 8 february 11 january 5 2006 29 september 10 august 1 june 2 may 5 april 2 march 1 february 2 january 6 2005 32 december 9 november 2 october 2 september 3 august 2 july 10 june 4 home and friends le relais de camont slideshow pictures of my french kitchen at camont www flick r com this is a flickr badge showing photos in a set called camont in gascony make your own badge here the french kitchen school year 2007 2008 my gascon homeport i live on the boat cook in the house for information about cooking in france kate hill teaches professional and amateur cooks in the close to the bone atmosphere of southwest france long term study weekend workshops day classes and private consulting are available year round at the french kitchen in gascony contact kate thefrenchkitchen com