We're extremely proud to see The Bee's Chris Macias' name in the just-released collection, "Best Food Writing 2012," edited by Holly Hughes. Regular readers will remember well the story Macias wrote about Edward Martinez, now an accomplished pastry chef who, in his formative years, seemed destined for a short, violent life as a member of a notorious street gang. Published on April 18, 2012, the story recounts how delving into the world of making pastries "may have saved Martinez's life, or at least spared him a stretch in the state penitentiary."
Martinez went on to culinary school. He worked hard and he had talent to spare. He went on to work as pastry chef at the excellent Hawks in Granite Bay and recently joined Enotria as pastry chef.
"I never expected to get this far," Martinez said in Macias' piece. "I expected...(to be) in jail, or dead."
Macias is in prestigious company in "Best Food Writing 2012." There are stories from the New York Times, Saveur, Gastronomica, and Food & Wine, among others.
Also representing the Sacramento area is Hank Shaw, whose excellent, introspective piece, "On Killing," leads off the collection. Shaw, whose first book, "Hunt, Gather, Cook" has been a big success, discusses the idea of killing animals to eat. To some, this is the ultimate expression of real food, taking the killing into your own hands and coming to grips with how it feels and what it means. It's a story that certainly hit home for me, for I can't imagine anything more beautiful in nature than watching a duck land on water.
"I'm not ashamed to tell you that I have shed a tear more than once when I've had to deliver the coup de grace to a duck," Shaw writes. "I'm not sure what it is about ducks, but they affect me more than any other animals. I always apologize to it, knowing full well that this is a weak gesture designed mostly to help me feel better."
"Best Food Writing 2012" goes on sale today. It is available at various bookstores, as well as at Amazon. List price is $16 (on Amazon $10.76; Kindle version $9.76).
Congratulations to Chris and Hank for this fine achievement.