Covering the Scripps National Spelling Bee
On Friday I was able to cover the Scripps National Spelling Bee here in Washington for DCist.
The kids who participate are just incredible. So smart, and so supportive of one another. Really just amazing. Out of 11 million kids who participate in qualifying spelling bees around the world, 273 made it to Washington this year, and of those 10 make it to the final round which is broadcast on ABC and ESPN during prime time. You can read more here. Below is my favorite photo Jeff shot that night.
Andrew Grose traces letters on his identification card during a tense moment. (Jeffrey Martin / www.jeffreydmartin.com)
After the bee, we hit up Old Ebbitt Grill. I had never been before, despite my father imploring that I go – he used to eat lunch there a lot when he lived in DC. The steak wedge salad hit the spot – and the bourbon chocolate chip pie a la mode = killer. Dad, you were right.
The late-night kitchen at Old Ebbitt feeds a lot of restaurant employees in the area–coworkers in matching gear were just sitting down to eat at midnight. This recent article in the Times describes the area of cuisine that’s risen around kitchen culture, fueled by marijuana used to unwind after a long, stressful night in the back: “haute stoner cuisine.” Deep fried cheese steak hot dog? Yes please.
I loved your article on the Spelling Bee! It makes me want to go back and watch Spell Bound all over again.
Loved the article. Hope to see more. Very exciting.
I actually read this (http://www.slate.com/id/2254397/) Slate article before I read the NY Times article. I don’t know if it is the order in which I read the stories that has me in agreement with Slate, or the fact that I don’t smoked pot in order to achieve culinary nirvana, despite the many demands on my time/energy.
I’ve never really understood what it is about a restaurant that is SO stressful that the majority of the culinary world is drinking and smoking (legal & illegal) like their last day on earth is nigh. I’m happy to indulge in the “shift drink” that is common to restaurants (a cold beer really is great after you’ve been sweating it out behind a stove for hours), but I hardly think of it as a coping mechanism.