Short Stacks and Crop Stories: NYT on the Small Cookbook Beat

"There are no photo shoots set at picnics, no impeccably bohemian homes whose occupants make fabulous jam. There are no wild travelogues or quirky interviews or ruminations on the magic of gathering friends around the table. There are only recipes, and good ones at that."

So starts, or cuts to the chase a few sentences in, a recent story in the New York Times on simple, small cookbooks. It's about the Short Stack editions and the Canal House three-times-a-year magazines that are essentially beautiful, but no-frills cooking pamphlets devoted to single ingredient. It's not unlike what we've started in Crop Stories here in Georgia, although we do include some ruminations, but we keep it agrarian, farm-focused, and don't babble on like foodie ingenues grasping at agriculture's authenticity. (Not sure who that's directed at, but fuck it, you still know who you are.) Next time the NYT gets around to covering small press like ours, and Short Stacks and Canal House, I hope Crop Stories gets mentioned.

Transient

We've begun work on the second edition of Crop Stories, focusing on winter squashes this time around, especially ones native to our northeast Georgia home. Such squashes include the Seminole Pumpkin and the North Georgia Candy Roaster (which I ate last weekend raw and enjoyed. Tasted like cantaloupe, but performed equally well in traditional squash-ish recipes).

Here's what it looks like (held by Mr. Nathan Brett): 

We're shooting for a late October publishing date for issue 2, and we've added new content to beef up the product. Long live independent, small-sized press. Also, if you haven't ordered, shipping is free.