Daylight Savings Time

What is the deal with Daylight Savings Time anyways?

The tunnel of winter has settled over our lives, ushered in by that great official Hoodwink, the end of daylight savings time. Personally I would vote for one more hour of light on winter evenings instead of the sudden extra-early blackout. Whose idea was it to jilt us this way, leaving us cold in November with our unsaved remnants of daylight petering out before the workday ends? In my childhood, as early as that, I remember observing the same despair every autumn: the feeling that sunshine, summertime, and probably life itself had passed me before I’d even finished a halfway decent tree fort. But mine is not to question those who command the springing forward and the falling back.

Barbara Kingsolver (Animal, Vegetable, Miracle)

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Quote of the Day

This is why I buy local foods.

Close proximity to the source of food affords the best chance of appreciating food as it is born to be. It is no coincidence that fish tastes better near the sea, that wine is at its best when drawn directly from the cellar where it was raised, and tomatoes are the most succulent when pulled from your own backyard vines. When we eat “at the source,” we experience food in its most natural setting and the scents surrounding it blend comfortably and unforgettably with the meal itself. Having had these experiences even once sets a standard that later makes us nostalgic for what is missing. For the cook who knows the difference, the trouble lies in both seeking out and preserving the native quality of food.

-Paul Bertolli (Cooking by Hand)

I think this is why my tomatoes are so tasty, they’re grown 5-25 feet away from the kitchen. I also think this is why my Farmer’s Market produce is so delicious. So what do you think? Does fish really taste better by the sea? I know I’ve had some pretty delicious lobster rolls up in Maine.

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