I'm still working on my big fat Algerian cookbook. If you're wondering about that multi-book deal, well, it just won't happen without a cooking show. Endeavor and Scott Sternberg Productions are still in the picture. And I'm talking with a friend about angles for shooting a general reel.
In the meantime I'm writing three entries for Greenwood Food Cultures around the World- Korea, Algeria and Berbers/Tuaregs.
This year I was hoping to finally attend the Oxford Symposium on Food and Cookery. But I'm uncertain about how much time I can devote to writing a draft before the March deadline. My schedule is very tight for the next several weeks and travel in September is usually difficult to schedule. Next year's symposium dates are in July, much more doable for a mom of two young children.
PROJECT GREEN ALGERIA is very much a long term project. Things of this scope just don't happen overnight. However, The Seed Bank component of PROJECT GREEN ALGERIA, at least on the U.S. end, is progressing nicely. I should be able wrap up the first round of template activities and PR work by the end of spring.
The global financial crisis has delayed all the big projects I've been working on, national development is tough these days, glamorous cooking shows seem a bit vulgar, funding for even established non-profits is increasingly scarce, and newspapers and magazines are downsizing or shutting down.
Needless to say all of this has snowballed to effect even my bread and butter jobs. After considering my options I've decided to go back into the commercial aspects of the food business. As luck would have it a friend of mine is in charge of a brand new, $3,000,000 commercial kitchen in Pasadena...
Comments