No. 4 || Tomato, Tomâto Girl Summer
Seeing red, feeling saucy, and other stuff I heard through the tomato vine.
Dear Readers & Cake Eaters,
For this 4th issue we’re taking a look at TOMATOES - the fruit formerly known as a vegetable (and still remains as such to most honestly) that’s more specifically a berry, and even more specifically a nightshade. With more than 10,000 tomato varieties out there, who can keep up?! I really don’t care what you call it. I just know that it’s an important staple of my cuisine and has a funny way of enhancing lots of dishes, although it’s more than capable of taking center stage as a stand alone. But on that note, I want to know:
Perhaps your preferences are even more nuanced than these questions, and perhaps you prefer to respect the sanctity of tomatoes and take full advantage when they’re in season, but also cannot be without them the rest of the year so you begrudgingly make do? Or perhaps you’re absolutely indifferent. Wait, will you indulge me once more and tell me:
Unfortunately, I cannot be without tomatoes year-round, and so tomato szn or not, you’ll find them in my kitchen. As for storage. . . don’t at me but sometimes I fridge ‘em, sometimes they’re out. ANYWAY, the point is I had a lot of fun with this issue, especially in the A La Carte section and I hope you will too. And as always, please think about sharing The Cakewalk with friends who might dig it. Your support is infinitely appreciated!
And lastly, before we begin, just a couple of points/updates re: The Cakewalk!
Some of you have asked me why I don’t shorten this newsletter and maybe send it out more frequently. I recognize that it’s very long - but imagine how long it takes for me to write it if it’s taking you a while to read it lol. Look, it’s a labor of love and I’m here for the long game baby - I really hope that you are too! There are plenty of great sources out there for quick headlines and soundbites but here, I wish for us to take our time with it and either set aside some time to sit through it or take some bites and come back to it later, like a meal - hence the menu format :) But just so you know, I’m toying with the idea of having a recorded version as well so those of you who are more audio-oriented can save some time reading.
*COLLABS* - We love to see it. If you or anyone you know wants to collab with The Cakewalk in any shape or form by way of guest edits or features, interviews, you name it, holler at your girl. I’m very excited to announce that our very first collab will be happening in the next issue. Stay tuned!
*PAYWALL* - This is a tricky one. I’ve been mulling over the format since the beginning and in all honesty, I’m still not sure how to approach it. I love writing this newsletter more than you know and even more so love being able to freely share it with all of you but we all know that’s not sustainable for a freelancer who needs to pay her rent & groceries, lol. (Trust me, I DO understand the dilemma on both sides of the paywall fence). So for now, I wanted to give you a head’s up that I will be rolling out some new content soon - things such as special guides, interviews, etc. that will be under a paywall. There’s a lot of time and research that goes into these things as you can understand and so I think it’s fair to start with that. As for the bi-weekly newsletter that you already know and (hopefully) love, that will still be available to everyone for the time being and then we’ll just see how this plays out. Any feedback or insight on this is also welcome.
Alrighty folks, that’s it from me. Let’s dig in!
THE CAKEWALK - WEEKLY SPECIALS MENU
Thursday, June 6th, 2024
Appetizers
Beloved British luxury brand, Anya Hindmarch’s Ice Cream Project pops back up in London for a 3rd year in a row - and I’m to miss it for the third year in a row :( . “This year’s 15 flavours include condiments, biscuits and savoury sauces. All hand made in small batches in Devon, each original recipe is created with the very best ingredients.” Maybe next year will finally be my year. . . that or I’ll pay you to bring me some back to Paris in an iced cooler bag . . . ? (Not joking though.)
On Sunday, May 26th, a giant picnic took place on Paris’ Champs-Elysées where a colossal gingham tablecloth was spread between Rue Arsène Houssaye and Avenue George V. A grand total of 4,000 participants chosen from a raffle were present and each were given a picnic basket filled with foods from one of 8 participating local restaurants - think Ladurée and Fouquet’s. A picnic of epic proportions you could say. . . and if you’re wondering, yes, my press invite DID seem to get lost in the mail. . . lolz.
“Note that the event was designed to be eco-responsible: the 4,212-square-meter, 216-meter-long tablecloth, decorated with red and white checks, was made from 100% recycled fabrics. Efforts were also made to minimize the environmental impact of the event, with sorting garbage cans available and water fountains to refill participants' water bottles, in collaboration with Eau de Paris. There was no wastage either, as the association Le Chaînon manquant was in charge of the surplus.” Cute that “efforts were made” and all, but *hot take alert*, I still feel like the most eco-responsible move would have been no picnic at all lolz.
“Molly Baz makes history as first pregnant woman on a cereal box” - “In celebration of the partnership, Special K® is donating $25,000 to United Way and its work for stronger, healthier communities.” While Baz isn’t yet going into labor per se, she’s certainly been werking it over the course of this pregnancy and I’m expecting another headline or collab of some sort before she finally does give birth. Like it or not, Baz has been sparking more conversation over pregnant women’s bodies ever since the billboard scandal, and it’s a conversation that’s certainly overdue.
The World’s 50 Best Restaurants 2024: The Full List of Winners announced last night in Vegas as covered by Eater.
Taco Bell FINALLY debuts the highly anticipated Big Cheez-It Tostada & Big Cheez-It Crunchwrap Supreme and it’s “the stuff of fast food fever dreams”. The reviews are in and apparently, Taco Bell (as per usual) does NOT disappoint. Supposedly the Tostada does better just because the Cheez-It gets a little soggy and lost in the crunchwrap (understandably). I still have to hang tight a little longer before I can get my hands on them during my trip back to SF this summer but if any of you have any real time feedback - my ears are mucho open.
Goldfish announces a limited edition spicy dill pickle flavor, no big dill . . .
Main Course
“How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine” - It’s funny how that is often the storyline for many great things in life. It gives “started from the bottom now we’re here” vibes lolz. In T Magazine’s latest issue, Italian pasta takes the forefront as they take a deep dive into “culinary traditions, regional variations and complicated history of the dish”. The article on tomatoes (linked above) happens to be one of my favorites.
“In “Ten Tomatoes That Changed the World” (2022), the American writer William Alexander cites herbalists, botanists and physicians of the time whose opinions of the fruit ranged from “strange and horrible” to “unhealthful and evil.”
What brave soul would dare eat such a cursed thing? We must thank a Neapolitan, Antonio Latini, for the earliest extant Italian recipe for tomato sauce, published in the 1690s as a condiment for boiled meats. According to the evidence of surviving cookbooks, it took another century before tomatoes and pasta were combined in a single dish” - by Ligaya Mishan for T Magazine
Check out the article or even the entire issue for yourself, it certainly was a welcome treat, especially having recently spent 10 days in Italy leaving me thirstier than ever for more on history and traditions behind Italian foods.
“Magic Tomato Soup Cake” - “Tomato soup cake was just one of the cakes born out of necessity during the series of crises that defined the first half of the 20th century, from the rich, chocolate-y miracle that was “wacky cake”(so named for its absence of eggs, butter, and milk) to wartime “victory cakes.” All such recipes were marked by the conspicuous absence of expensive or difficult-to-source ingredients.” The history of this cake as well as how many recipes were published on it back in the day is incredibly fascinating. Check out Diana Hubbell’s piece on it for Atlas Obscura and give the recipe a go if you feel so inclined. And certainly report back! (I think I’ll take a backseat on this one lol.)
*Throwback but still relevant story time! Back in 2011, the LA Times reported on France banning ketchup in cafeterias however I only just recently came across this info thanks to social media accounts recycling content for well, content lol. But trust me, the quotes in this article and the sentiment behind them remain timeless. Have you ever googled or even experienced firsthand the difference in school lunches worldwide? I am still shook every time I am reminded how luxuriously diverse and nutrient-packed a French child’s school lunch is as opposed to my memories of corn dogs, Minute Maid frozen juice bars, baby carrots and chocolate milk. But me thinks this will be the subject of another newsletter down the line as there is SO much to unpack in regards to school lunches. Anyways, here are some fun takeaways from the article:
“In an effort to promote healthful eating and, it has been suggested, to protect traditional Gallic cuisine, the French government has banned school and college cafeterias nationwide from offering the American tomato-based condiment with any food but — of all things — French fries.”
*Just a side note that this means french fries are the one exception to having ketchup at school. The quote makes it a bit confusing IMO.
“France must be an example to the world in the quality of its food, starting with its children,” said Bruno Le Maire, the agriculture and food minister.
“Canteens have a public health mission and also an educative mission. We have to ensure that children become familiar with French recipes so that they can hand them down to the following generation,” he told the Times of London .
“Food is very important here,” said Hazan of the parents federation, “and we can’t have children eating any old thing.”
Thoughts?
In a recent discovery, I stumbled across
’s substack - . In her 4th issue, she focused on Ketchup (omg I’m giddy at the fact that this is MY 4th issue and my focus is tomatoes!! Love drawing unsolicited parallels lolz) and goes on a magical deep dive into all things ketchup from history, to products, to product labels, and more.If you like The Cakewalk, you’re definitely gonna wanna clear a bit more time from your schedule and dive into
as well.
À La Carte
*Normally I don’t include images for each item here because it is just that much more for you to scroll through but honestly the products are too good to not all showcase this time. Lemme know if you prefer to see all the images for this section for future issues or not!*
UO HOME Tomato Table Lamp - Hang it. Find a corner for it. We love versatility! I truly can’t think of a single reason why I don’t already own like 3 of these. . . rest assured that curating this section is equally as dangerous for me as it is for you. *adds to cart*
The list of fever-dream collabs goes on as Staud recently teamed up with Monte’s Fine Foods to bring us a tomato Tommy bag that is already sold out, as expected. Click here to get on the waitlist - fingers crossed they’ll bring it back if enough of us beg for it.
Simon Miller Raffia Tomato Tote Bag - if you’re like me and need to carry enough things for an overnight stay in your bag even when just popping out for a coffee, but still wanna look cute and casual (lol) what better purchase than this tomato tote?
Vintage Campbell’s Tomato Soup x Andy Warhol Pop Art Shoes - Unisex (Men’s 6, Women’s 8) - these seem to be one of a kind folks and even if they’re not, I can’t imagine you’d run into the other owner in this lifetime. I’m gagged, they’re so good.
1984 Vintage Retro Heinz 57 Varieties 14 oz Tomato Ketchup Landline Phone - and it’s exactly how you’d picture it too. . . maybe better because it exists at all?
Tomato Rug Tufted with Organic Cotton - I can’t get over how good the lifestyle selection is for this issue. (If I do say so myself, lol)
Staub Tomato 3-QT Cast Iron Dutch Oven - For those of you with the “go big or go home mentality”, this one’s for you. (I have the Pumpkin one and not only is it one of my fav things to cook in, it’s also stunning as stand alone decor). Now if this size is too big of a commitment and you still want in on the Staub Tomato Cast Iron action, the 16 oz one is also an option that should still scratch that itch without the potential chiropractor’s bill.
Photo by the talented Daniel Molina, check out the entire series here as covered by Anne of Carversville Loewe Home Scents’ Tomato Leaves Scented Wax Candle Holder (but it’s a candle in itself)
Dauphinette Tomato Ring - It’s a tomato! It’s a ring! It’s a dehydrated tomato slice preserved in eco-friendly resin!
Flamingo Estate Roma Heirloom Tomato Hand Care Duo - this is definitely not gonna be a part of your average hand soap and lotion budget but if you’re looking to splurge and are on a (tomato) roll, according to reviews, you most likely won’t be disappointed. Flamingo Estate also has plenty of other schmancy tomato products if you’re so inclined. Check ‘em here. And on another note, if any readers have purchased Flamingo Estate products before - would love to hear from you. I’m VERY curious.
Clever Beast Botanicals Tomato Vine Spritz - Let me tell you that this spritz has been on my radar since last summer and I STILL didn’t manage to pull the trigger during my 1 month summer vaycay in the US. I regret it to this day and so you bet it’s going to be one of my first purchases once I’m back in California. If you manage to get your hands on it before me, please DO share your thoughts!
Charles Viancin Silicone Tomato Lid Gift Set - These lids have been on my wish list ever since I happened upon them on a New Year’s trip to Nevada City, CA.
F Magazine - Issue 04: Tomato - If you’re unfamiliar with F Magazine, now’s your chance to get acquainted. F Magazine is an in depth food documentary magazine that focuses on one food each issue and I also advise you to not dawdle as the issues tend to sell out fairly quickly.
Tomato Vine Adjustable Baseball Cap - Move over Tomato Girl, how about Tomato Daddy?
(Not Just) Desserts
(roundups, reviews, recommendations, opinions, your “just desserts” for subscribing I suppose)
EVENT-ings: La Tomatina 2024 - Buñol, Spain’s infamous yearly “food fight festival” falls on August 28th this year. Dubbed the “world’s biggest food fight”, tickets are limited to a modest number of 20,000 people (supposedly before 2013 it was anywhere from 40k-50k people). In case you’re unfamiliar with what exactly goes down, on this day at around noon, “a number of trucks haul the bounty of tomatoes into the centre of the town, Plaza del Pueblo”. What apparently signals the official start of the fight/festival is someone climbing to the top of a two-story wooden pole to retrieve the “prized ham” at the top. Once this task is completed, it’s “every man for himself” for no more than one hour. If this sounds “a-peeling” to you and getting saucy is your thing, well, tickets can be still be purchased here so hop to it!
FILM-ings - Attack of the Killer Tomatoes (1978) - if wildly bizarro campy comedy is your vibe, then look no further. Not only are we deliciously on theme here, I’ve linked the full movie for you above. They just don’t make ‘em like they used to. And just when you thought things couldn’t get better, you’ll be happy to learn that this is one of FOUR cinematic masterpieces that you can binge watch. Yes, they made 3 more killer tomato movies. One of them, being Killer Tomatoes Eat France (1992). The American living in Paris part of me is LIVING for this discovery. Anyways, you can thank me later. And really, I’ll be expecting an inbox full of thank-yous.
ART & CULTURE-ings - You can now view Good Food Crap Drawing’s first exhibition and residency in Paris at the Hoxton Hotel for the next 3 months. If you’re unfamiliar, Good Food Crap Drawing is the art project of Anna Vu, a former art director at Gourmet Traveller magazine. Vu launched this project back in 2011 and has been illustrating foods and restaurants we know and love around the world ever since. Don’t miss it if you’re in town! I had a blast at the opening.
RECIPE-INGS -
Clarified Bloody Nori by
Spaghetti all’Assassina - an Italian dish you may or may not be familiar with that hails from Puglia, more specifically, Bari, Italy. In short, this special dish stands apart because the pasta is not boiled/cooked beforehand but instead, dropped straight into the pan with a bit of tomato sauce and oil and once it’s charred/slightly burnt, you slowly ladle in more tomato sauce until it absorbs it all and you’re left with a plate of “dry” (as opposed to saucy) noodles that have extremely crispy edges and more flavor than you can imagine. This dish also tends to be on the spicier side and if you’re like me, that’s more than welcome. If you’ve watched Stanley Tucci: Searching for Italy, you’ve undoubtedly seen it. If you’re blessed or perhaps just Italian (although I’m not sure how prevalent it is in other regions), you’ve also undoubtedly encountered it. I considered it my civic duty when I was visiting Bari to seek out this dish and as I sat down by myself in the restaurant that Stanley Tucci highlighted, I found peace and pure pleasure all at the same time. Try out different recipes at home if you’re so inclined but if you haven’t yet tasted the real thing at some point, I’m telling you it needs to be on your bucket list.
Digestif
Tomato Can-Can Cartoon - brilliant.
We can thank Pinterest for these ones. And also thanks to Pinterest, I went down the rabbit hole of the world of tomatoes shaped as other things. Like a DUCK for example, calm down! But on that note, if all of a sudden your interest in fruit & vegetable art has been piqued check out this slideshow I stumbled across.
And before we part ways, I shall leave you with some tomato eye candy from a few more of my favorite food photographers/creatives:
*Please don’t at me for any typos or errors. When you’re one person proofreading this many words, you’re bound to miss something. Wheee!
My next issue is already cooking but in the meantime, please don’t hesitate to share this page with anyone you think might like this sort of content. After all, my newsletter can only feed its subscribers if they’re hungry. :)
And lastly, your feedback also means the world! Please feel free to comment below, or email me at thecakewalk@substack.com. xoxo
We should make the last Wednesday of August International Tomato Fight Day!
Absolutely loved this one. These tomato items have been popping up on my feed, it truly is tomato girl summer! https://inciardiprints.com/