I almost forgot how much I love to make my own food…keyword: almost. Last night in my newly renovated on-campus apartment, I made a ginger-chicken and rice stew. The scent filled the kitchen and my roommates convinced me to share, which I gladly did. As a former line cook, there is little I enjoy more than seeing a group of people enjoy a meal that I have made.
Evergreen, in my experience, seems to love cooking and eating a bit more than most. In the longhouse, there is a kitchen that easily rivals the kitchen that I worked in. For my Caribbean studies class in Fall 2010, my final project was actually to make Jamaican jerk chicken for my class. I made my own jerk spice mix, and discussed the health benefits to each ingredient, as well as the cultural background of each. However, I was not the only to make food: a few of my other classmates made delicious tropical fruit salad, fried plantains, and even a rum cake that my classmate made, using a recipe she found when she lived in the Cayman Islands.
My class is by no means the only class to finish off the quarter with food. You would be hard pressed to find a program that does not have some form of potluck that incorporates food brought in from a variety of backgrounds and cooking abilities. In addition to that, the Flaming Eggplant, a student run cafe (with some of the best salmon cakes, ever) is a wonderful display of Evergreen’s love of food. On their website, you can see exactly where all the food they are using is coming from, so be sure to check that out! I’m also quite a fan of the falafel. If you are ever on campus, be sure to check it out.