Marfa?

Wanted to share a couple of stories that caught my eye over the weekend:

The tiny town of Marfa turns out to be the culinary hub of Texas, a place where the tamale meets banh mi and falafel….

In the current New Yorker, Calvin Trillin dissects the appeal of poutine (see my earlier post on Canada’s national dish) and Mimi Sheraton reminisces about Germany’s delicately named Baumkuchen, just one version of “spit cake,” a confection enjoyed in England, Poland, Lithuania and elsewhere since the Middle Ages (you’ll have to register and pay, but you’ll get the whole issue when you do.)

Also trying to track down a story I heard on Canadian radio over the weekend about the “scroodle,” a cousin to the (apparently) Canadian-invented spork. What kind of food/culture would require a “scroodle?” (which I believe stands for “scraper-spoon-ladle.”) Will keep you posted….