Eating at Nora’s

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restaurant nora twn.jpg
Julia Watson has a terrific food and restaurant blog eat Washington that I have been checking up on frequently. I’m not intimidated by much, but I do find that I get nervous thinking about cooking — and even more rattled actually doing it, particularly when other humans are involved.
So instead, I occasionally read about the ‘food scene’ via Julia Watson’s meanderings. I’ve been the beneficiary of many a great meal at a home she shares with her journalist husband, Martin Walker.
This week, Julia interviews Nora Pouillon – proprietor of Restaurant Nora, the first certified organic restaurant in America that is the site of many of my New America Foundation salon dinners which the New York Times mentioned a while back.
Just last night, I was hosting and chairing a dinner at Nora’s featuring Rob Atkinson of the Internet Technology and Information Foundation speaking about “innovation economics” and how we need a new framework for economic policy that differs from classic Keynesianism, or Supply Side ideology, or Rubinomics. It was an interesting session made better by the incredible food at Nora’s and the excellent audience.
I wish I could somehow transport TWN readers into one of these dinners and may figure out a way to do that via video on some next occasion — perhaps with Senator Chuck Hagel speaking. We’ll see.
— Steve Clemons

Comments

3 comments on “Eating at Nora’s

  1. Mavis says:

    Steve, I’m with you. I have lived in my house almost 3 years and have never once used the oven. I can only assume it works. What’s more, I don’t care.
    Every once in awhile someone asked me to bring a covered dish to an event. After the first event, they never ask again. I always bring wine. That’s safe.

    Reply

  2. Steve Clemons says:

    Ben — that’s really unfair of you. We’ve met, and I know that you
    are this type of guy who can probably dismantle and reassemble a
    car engine, write an oped for the local Berkeley paper that is better
    than most NY Times pieces, and then cook up a gourmet spread all
    in one day without breaking a sweat.
    Some of us are not so well endowed. I enjoy food but can’t even
    begin to figure out how to mix things and then heat them (i.e. cook
    them). Most of what I have tried has caught fire or exploded.
    best, steve

    Reply

  3. Ben Rosengart says:

    Video is only acceptable if you can actually find a way to send the
    food over the internet.
    Cooking isn’t hard … it’s just a set of skills. With patience and
    persistence, anyone with a functioning nose can cook.

    Reply

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