Judith Jones 1924 - 2017
Editor's Note: This following interview was published a couple of years ago, but today we just heard about the death of Judith Jones who died from complications from Alzheimer's disease. She was 93 years old. Her obituary in The Washington Post details her amazing accomplishments, including that as a young editor living in Paris, she was responsible for rescuing Anne Frank's The Diary of Young Girl from the publisher's reject pile. We were honored to have the opportunity to interview her about the publication of her last work, the charming Love Me, Feed Me. Her belief was that food is transformative, for both us and our precious dogs. We agree wholeheartedly.
GET THE BARK NEWSLETTER IN YOUR INBOX!
Sign up and get the answers to your questions.
We chatted with Judith Jones, a renowned cookbook editor who worked with the greats—Julia Child, Jacques Pépin and Marion Cunningham, among others. Now in her 90s, she has written a delightful book, Love Me, Feed Me (Knopf), about cooking for herself and her little dog Mabon.
This sensible book reminded us of food writers like Elizabeth David and MFK Fisher: recipes plus a pinch of life itself.
After I got my compliments on the book out of the way, I asked her why cooking for her dog was important to her.
Judith Jones: There are insecure people who are a little nervous about cooking; they think, “Oh, I don’t have the precise enough measurements,” or something like that. I want people to relax and have fun, like when I’m having a steak dinner and put aside a third of it for my little friend. For me, it’s part the camaraderie I share with him. Mabon loves his meals, and he’s having what I’m having. I follow the basic one-third meat protein, one-third vegetables and one-third grain [ratio] for his meals.
CK: How about the little spot of wine you add to some of the dishes?
JJ: The wine usually boils away and is there for the flavor. Sometimes, if it is easy [to do], I hold back and don’t give him any, but if it is a big braise or a stew, I add the wine and it just burns off. Mabon has never objected. Nor does he get boozy.
He’s really incredibly healthy, and he definitely makes choices. The world is now made up of kale lovers and kale haters—I’m so sick of kale … I don’t think it’s one of the most graceful and delicate of our vegetable offerings. The first time I gave it to Mabon, I put little clumps [of it] in his dish; he pulled them out one by one, put them on the kitchen floor and walked away. So eloquent—he didn’t need words.
CK: Has Mabon turned tail on other things besides kale?
JJ: He hasn’t given up on kale, but I haven’t forced it. He loves broccoli, so it isn’t just a big prejudice that covers everything green.
CK: I loved your roasted-vegetable recipe; it seems so simple to prepare.
JJ: Mabon loves the roasted vegetables. It is easy, and roasting changes the flavor slightly because it sweetens the vegetables. The natural sweetness comes to the surface—that’s what causes them to brown.
CK: What are your hopes for the book?
JJ: I don’t want to force people to do things, because then they wouldn’t have any pleasure it in. But I think we have become a little bit rigid about our own diet. They want us to do cookbooks called “food is medicine.” It’s not medicine—it’s so much more, almost transforming. It’s sensually delicious, and you love to taste it. If it needs tweaking, maybe you add a drop of lemon juice or bit more salt. I think that I really want to bring pleasure to cooking for your dog, whether you’re alone or with a family.
CK: I think the book is also perfect for children, a great way to get them involved in that level of dog care.
JJ: Exactly. Dogs are part of your family and you should know what you’re feeding everyone in your family. It shouldn’t come from China; treats from China have killed dogs. My vet agrees that I couldn’t be doing anything better for Mabon. She risks something by saying that, as some vets would disagree with her.
And don’t you love that quote by MFK Fisher? “I wouldn’t feed my dog or cat anything I wouldn’t feed myself.” That’s all there is to it.