Greetings and welcome to spring!

Before I even get into the actual five foods, I wanted to wish a happy anniversary to everyone here. Hard to believe but sure enough, 28 years in the books! The anniversary wishes really do go out to everyone here because, while I guess it’s sort of not really deniable that Paul and I are the people who started the whole thing 28 years ago last week, the exceptionally obvious reality is that none of it would exist without all the other thousands of people—that would clearly include you—that have worked over all the two point eight decades. As we all know, ideas are great but it’s making them into a reality that’s the key. And as we also all know incredibly well in the food business the way that we do it here, it REALLY doesn’t matter much how great someone’s idea of the food was. Unlike books, cds, software, shoes and appliances handmade food really has no guarantee that what was good on one day will be anywhere near that good the next. Sometimes that’s because of nature, sometimes human error, sometimes some of both. . . but the point is just that if we’ve served a lot of good food over the years it’s to the credit of the many thousands of people who made it happen.

So, Happy Anniversary, and here’s to many more years to come. And as per the 2020 vision, I look forward to taking our already good food and service to radically higher levels over the next decade.

Getting back to food of the moment . . . (not that they’re particularly monumental or meaningful from an anniversarial standpoint but . . . ) here’s five foods to fit into your eating this week!

Happy everything!

ari

(more…)

• Ari on what makes great pasta great

• An Interview with Zingerman’s Coffee Company managing partner Steve Mangigian

• Locally raised meat at Zingerman’s Roadhouse

• Easter and Passover specials

• Michael Pollan coming to Zingerman’s Roadhouse, April 11

Download the Zingerman’s Newsletter for March-April 2010