Matthew Stadler, “writer in residence for the Ripe culinary complex”, gave an interview to the Portland Mercury. Here is a choice snippet, talking about the Back Room Discussions at Ripe:
MERCURY: You leave room for improvisation.
Yeah, and in fact, the sort of key element is a commitment to not know much ahead of time—to actually arrive there interested, and not with a list of expectations.
So you vaguely try to engineer that dynamic.
I haven’t figured out what gland I am in that organism, but I’m a very important gland. I might be the pituitary.
Oh, the pituitary?
I secrete a tiny amount of enzyme that is important to the organic totality.
Maybe you’re adrenaline, then.
Oh, could be. What’s the one that makes you really… chocolaty and excited?
Serotonin. Where does that come from?
I’m sorry, maybe it is just because it is three in the morning, but am I the only one that is on the floor? It’s all so… inane. I actually kinda liked his latest er.. table card so didn’t even post it. Maybe I should.
Read the interview here: Portland Mercury