Cover letter #2
Dear Ms. Editor,
When asked what she would change about her life, 78-year-old German immigrant XXX, who grew up under Hitler and now lives in XXX, Wyo., said:
“If I stayed in California after I got my citizenship, I would be eating more fresh fruits and vegetables. Here, you can’t even get a pineapple.”
It’s true. Wyoming often feels like a culinary wasteland. A two-week-old red bell pepper, though it may be shriveled and bruised, will cost you $6.36 at the grocery store. A can of artichokes? That’ll be $5.15. Don’t bother looking for fresh herbs. If you want them, you’ll have to grow them yourself. My mother’s gourmet recipes are useless here, and I long for the diverse Chicago produce departments where just last year I refused to buy fruit for more than $1 per pound. But all is not lost. Wyoming does have some special food items to offer. Squash, for example, is growing year-round in gardens all over town. Acorn, butternut, spaghetti, zucchini…ask and you shall receive.
If you’re into wild game, you can grab a .30-06 and take your pick. There is elk, antelope and deer meat aplenty, all fresh and organic with natural sage flavor from the local flora. Don’t shell out for a hunting license until you check your neighbor’s freezer and the local Game and Fish office, though. This year, state gave out 12,000 pounds of free elk meat in 40-pound boxes. Also, check your own freezer for storage space before you pull the trigger. The average Wyoming mule deer yields 100 pounds of venison. When you find yourself with a freezer full, remember almost anything you make with beef can also be made with game. That includes kabobs, tacos, sausage, jerky, pot roast, stroganoff and even meat sauces for pasta and lasagna. The more creative you get, the longer you can enjoy eating meat from the same animal night after night.
As for Wyoming restaurants, stick with meat-and-potato fare. For a special treat, try the local buffalo. It’s leaner than beef with a cleaner aftertaste but pricier because it’s a tourist attraction. Prices will vary for Rocky Mountain oysters, another Wyoming specialty. Buyer beware, these oysters DO NOT come from the sea. Finally, expect iceberg lettuce and mealy tomato salads, canned tamales and Coors Light on tap. Certain mom-and-pop cafes will offer great biscuits and gravy, hearty, homemade soups and tasty club sandwiches, but the bill will help you remember why you rarely eat out.
Welcome to Wyoming! Hope you like squash.
When asked what she would change about her life, 78-year-old German immigrant XXX, who grew up under Hitler and now lives in XXX, Wyo., said:
“If I stayed in California after I got my citizenship, I would be eating more fresh fruits and vegetables. Here, you can’t even get a pineapple.”
It’s true. Wyoming often feels like a culinary wasteland. A two-week-old red bell pepper, though it may be shriveled and bruised, will cost you $6.36 at the grocery store. A can of artichokes? That’ll be $5.15. Don’t bother looking for fresh herbs. If you want them, you’ll have to grow them yourself. My mother’s gourmet recipes are useless here, and I long for the diverse Chicago produce departments where just last year I refused to buy fruit for more than $1 per pound. But all is not lost. Wyoming does have some special food items to offer. Squash, for example, is growing year-round in gardens all over town. Acorn, butternut, spaghetti, zucchini…ask and you shall receive.
If you’re into wild game, you can grab a .30-06 and take your pick. There is elk, antelope and deer meat aplenty, all fresh and organic with natural sage flavor from the local flora. Don’t shell out for a hunting license until you check your neighbor’s freezer and the local Game and Fish office, though. This year, state gave out 12,000 pounds of free elk meat in 40-pound boxes. Also, check your own freezer for storage space before you pull the trigger. The average Wyoming mule deer yields 100 pounds of venison. When you find yourself with a freezer full, remember almost anything you make with beef can also be made with game. That includes kabobs, tacos, sausage, jerky, pot roast, stroganoff and even meat sauces for pasta and lasagna. The more creative you get, the longer you can enjoy eating meat from the same animal night after night.
As for Wyoming restaurants, stick with meat-and-potato fare. For a special treat, try the local buffalo. It’s leaner than beef with a cleaner aftertaste but pricier because it’s a tourist attraction. Prices will vary for Rocky Mountain oysters, another Wyoming specialty. Buyer beware, these oysters DO NOT come from the sea. Finally, expect iceberg lettuce and mealy tomato salads, canned tamales and Coors Light on tap. Certain mom-and-pop cafes will offer great biscuits and gravy, hearty, homemade soups and tasty club sandwiches, but the bill will help you remember why you rarely eat out.
Welcome to Wyoming! Hope you like squash.
posted by deadeye at 12:32 AM
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