At a show this fall in Portland Oregon a woman that had just bought several of my spoons was telling me about a Poet she knows that wrote a poem about spoons. I kid you not 2 seconds after she told me about it here he walks up right behind us! With his permission here is his spoon poem.
Spoons, An Appreciation
Ah, the romance of spoons. Their goodness.
How they fit together, how they lie together, hip to hip,
spooning comfortably in that slender bed, the drawer.
I believe in spoons, their essential good nature.
They are the gentlest of the utensils.
Knives cut; forks jab, but spoons cradle.
The knife slices meat. The fork skewers it.
But the spoon is oval and holds sips.
It is the utensil of moderation, of cure,
spoonfuls of medicine, spoons full of care.
A spoon will never hurt you, never jab nor cut you.
There is no blood in the history of the spoon.
Spoons are the sexiest of the utensils,
feminine and rounded, all curve and camber.
Knives are phallic and forks are aggressive, toothy,
but spoons are the shapes of breasts and buttocks.
To knife is to pierce, to fork is to branch out,
but to spoon is to make love, cuddle together.
The gentle spoon, to be spoon fed like a child.
Spoons are the utensils of babies.
The spoon conserves, contains, mothers.
Tim can be found at http://timbarnespoet.com
functional vs. non-functional
Brass and copper utensils have been around for a long time and with that there has been many opinions to whether the use of these metals in functional food use are safe to use or not. Through research on Google I have found that some cultures such as Ayurveda says that these metals can be beneficial to our bodies and other scientific research says otherwise. What I have found out that most agree on is to avoid using copper and brass utensils and cookware with foods containing vinegar, tomatoes or citrus fruits. Brass easily reacts with salt and acidic foods, when it is heated so probably best to avoid that as well.
Most importantly if your copper or brass cookware shows any signs of verdigris, a greenish or bluish deposit especially of copper carbonates formed on copper, brass or bronze surfaces and is poisonous, it is not food safe until it is cleaned. Once all the verdigris is scrubbed off, your cookware is food safe again.
So, with that information I will let you decide whether your utensil is food safe or not for you!