Julie Gunlock complains at NRO that “food snobs” are ruining America by serving unduly fancy food at soup kitchens. It’s actually rare that conservatives get to combined their hatred of poor people with their hatred of “cultural elites” in a single argument, so Gunlock gets so busy dishing out the sarcasm that she can’t quite seem to deliver the “so what?” point where we see who is being harmed by this alleged trend.
Just to give the flavor of the piece:
This attitude is not limited to the shelters in our nation’s capital. A recent meal served at the Meet Each Need with Dignity (MEND) kitchen in Pacoima, Calif., included pumpkin soup seasoned with browned butter and sage, red-wine barbecue beef on handmade puff pastry, artichoke hearts with meatballs marinara, roasted-garlic-and-turnip mashed potatoes, all topped off with fresh blueberries and sour cream. No wonder these places need a bailout.
Don’t charitable organizations, by definition, need a bailout? Do soup kitchens normally turn a profit?
And, by the way, what the hell kind of conservative goes by the name “Gunlock”?
Update. Via the comments, it turns out that MEND receives no government money. It also gets 3 stars out of 4 as a charitable organization (meaning relatively low overhead, the vast majority of money raised is spent on its actual mission, etc.). Finally, it’s worth pointing out that Gunlock was bitching about “gourmet” soup kitchens because of the fact that there was $150 million for soup kitchens in the stimulus package. Seven hundred billion for banks (as part of the bail-out) is fine, but not $150 million for feeding the poor. Modern conservatism at its finest.
Update #2. It appears that Julie Gunlock is a closet food snob herself:
The perfect dish for this type of dinner? Risotto. Warm and comforting (and reasonably priced to produce in large quantities), it’s an infinitely versatile crowd-pleaser. Once you learn to make the base, you can play with all manner of flavor combinations — asparagus or sweet peas, sausage or shrimp, kale or spinach . . . the possibilities are endless.
I always keep a well-stocked supply of the five key ingredients on hand: arborio rice, onions, garlic, white wine and Parmesan cheese. When the urge to party strikes, I need only drop by the store to get one or two add-ins. This time of year, I turn to sturdier components, such as butternut squash, diced and roasted, combined with pan-fried Italian sausage.