Kirstin “Frankie” Humason
SOS: ComAlt, Tasting Response Week 1
1/10/17
The first tasting lab featured the tasting of five types of eggs. Four were chicken eggs, hard boiled prepared in different ways. The eggs were white, pink, golden, marbled, and the fifth type of egg was salmon roe.
We were prompted to inspect each egg and write down our thoughts and observations. Then we were allowed to taste each egg and, again, write down our observations. Soon after we received a paper giving some information about each egg, including a little on how the egg was prepared as well as some history and statistical data. We were again urged to retry the eggs, now knowing more about their background and see if the new knowledge changes the taste.
I thought this was an interesting idea; that having pre-existing knowledge about a food can change the way it tastes. I can see how that would make sense; I know that taste and smell are strongly correlated and so is smell and memories. The olfactory lobes in our brains are shared with the sections of the brain dedicated to memories of past experience. This is why often when you smell a thing it can bring up memories of the past. I guess this lab is coming from the reverse direction: creating a memory or experience and then applying it to the taste.
Some interesting discussions came up about the eggs, one being the ethics of eating salmon roe when pressures on salmon populations are becoming more and more of an issue. This is a topic I care deeply about. Ocean life and its longevity is highly at-risk and I strongly believe we, as a human race, need to address these issues as soon as possible. That said, I still ate the salmon roe. This is because my feelings about not wasting free food overrule my reservations.
There was also a tea served – a tisane, to be precise. A tisane refers to the infusion of herbs into heated water. It is like tea, but not made with the tea plant. Today’s tisane beverage was made with cinnamon sticks. I have to admit I was pleasantly surprised by this drink. I had no idea that just cinnamon sticks could make water so deep in color and flavor.
I really liked the idea of this lab, however I was in the beginning stages of having the flu and had a very hard time making out tastes, let alone reflecting on them.
Kirstin “Frankie” Humason
SOS: ComAlt, Tasting Response. Week 2
1/17/17
Today’s tasting lab we experienced two different tianes. One was ginger and the other black pepper. I learned these herbs are two ingredients found in Chai tea. We were urged to try each separately before mixing them together. I will admit that I have never drank black pepper tea on its own. I certainly enjoyed both separately, but I definitely preferred them as a mix.
The food portion of today’s tasting lab was baked winter squash picked from Evergreen’s farm. It was dusted with two different curry powders and served over brown rice. There was also sesame seeds and a hot sauce from Africa (I forget the name) available for taste. I, of course, tried everything. Although I cannot recall the name of the hot sauce, I completely recognize its taste and I’m sure I have had it before.
While tasting today’s meal, I kept in the back of my mind the triggering passages I chose to include in the seminars write up, which branched into people and societies’ associations with food. I think, since the 60’s, India has been associated in the west with the “hippie” spiritual and peaceful stereotypes (not saying these associations are accurate). I wonder if my tastes of the curry, pepper and ginger are affected at all from these stereotypes.
Something else that we discussed was whether or not to eat the skins of the squash. The fear of dirt has scared society into thinking dirt, and things touching the dirt, are bad for you or might make you sick. The opposite is true. Most of the nutrients are actually found in the skins, and dirt is full of important minerals the body needs. We, of course, were informed of this delusion and prompted to eat the squash skins. I personally was raised in a family that eats the skins of everything, including kiwis. However, I have had to explain quite a few times over the course of my life how the skins of many fruits and vegetables are in fact very good for you.
Kirstin “Frankie” Humason
SOS: ComAlt, Tasting Response. Week 3
1/24/17
For today’s tasting lab we looked at different spices, salt and sugar as a way to preserve fish. We also got to make our own spice blend to take home. Students gathered around a table holding three slabs of salmon and assorted spices. We ground spices such as peppercorns and made our own mixes to be tasted with oranges and created rubs for the salmon. I helped in the making of a savory blend for one of the salmon slabs. I blended all three types of peppercorns (one white and two black), Hungarian paprika, cumin and bay leaf. This was added to a mixture of one part salt and one part sugar. I then proceeded to thoroughly cover the salmon and wrapped it in foil to sit until the class tastes it next week. I tasted this blend with my orange as well as on top of today’s lunch which provided by two class mates. Lunch consisted of brown rice, roasted broccoli, potatoes and sweet potatoes. There were two types of sauces which were peanut sauce and a white sauce. An ambiance was also created by candles on each table and music in the background. I really enjoyed today’s lunch, I found the food to be quite tasty. My spice blend went well with the food, but not so much with the orange. I wasn’t as keen mixing a salty spice blend with the orange.
I think the food accompanied with the mood set sparked a lot of conversation. I think I like week 3’s seminar most so far as well. Instead of going around in a circle we joined in when we wanted to which a student referred to as a “pop corn” style of discussing. The discussion began with talking about the the white male’s perspective which lead to discussing how to approach people with different perspectives without creating a defensive environment.
Two other salmon slabs were spiced and preserved in a similar way by other students in the class. I believe the other two are spiced with sweeter spices like vanilla and cinnamon. An infusion was also made with spices and Everclear. I’m very interesting on how that turns out.
The class was given a questionnaire, which I have filled out, feel free to take a look:
Kirstin “Frankie” Humason
SOS: ComAlt, Tasting Response. Week 3
1/31/17
The topic of today’s tasting lab was on tea, which was lead by Kotomi. From this week on, Kotomi will be leading the tasting lab on tea bi-weekly.
This lab was very interesting. Kotomi made three different teas, each of which were prepared slightly differently. The temperatures, for instance, vary between teas. I learned that the hotter the water is, the more the tannin or astringents (I think this is the chemical) are pulled out of the leaves, which can cause bitterness. So knowing the correct temperature at which to steep a particular tea is important.
Also, one of the first things we learned was how all teas that are actually a “tea” come from the same plant. The reason why there is a wide variety has to do with how it is produced. Teas are harvested in many different ways and at different times of day or night.
The first tea that was served was a Matcha; this is a tea that you completely consume the leaf of.
The mocha is ground down into a fine powder and is drunk whole. When I think of tea I usually imagine it in a bag or strainer, not being eaten.
The second tea we tasted was an Oolong. This tea was very light in taste. I thought it had a floral fragrance and flavor. I also noticed the taste covered most of my tongue, whereas the Matcha I mostly noticed on the tip and back of my tongue.
The last tea was a Pu-erh. This tea was dark reddish brown. I couldn’t help but think it slightly smelled like my friends chinchilla cage (often filled with Alfalfa). I also overheard a student make a comment about how it smelled like a barn. It had a quite woody and earthy taste. I actually liked this tea the most out of all three.
We were given a sheet of paper with a table to fill out what we thought each tea looked, smelled and tasted like before and after it was steeped.
Feel free to take a look at the hand out:
For lunch, homemade bagels were boiled and baked in class! This was a perfect addition to the salmon that was prepared last week. This was served alongside a vegetable soup.
Kirstin Humason
Tateing lab W5
2/7/2017
To day’s tasting lab theme was corn. There were an array of different corn products. There was Corn Flakes, corn chips, corn syrup, corn bread, polenta, and bourbon. The class tasted each corn food and reflected upon its taste. For me, most corn items were bland and slightly sweet. I personally am not a huge fan of corn. Mostly because of its drab sweet taste.
This lab was accompanied by a short video called Black Corn with guest speaker Michael W. Twitty, who spoke of the relationship the people who were the subjects of slavery had with corn. I learned how many cultures believe they are the descendants of food. Corn being the mother, giving life to her children through nutrition. I learned how the African Americans main staple was corn and how foods like cornbread are made differently depending on if the recipe came from a white or black person. Things like sugar were a commodity unreachable to enslaved African American people. So cornbread recipes taught the descendants of enslaved African Americans are made without sugar.
I also learned that most of the corn in the US is not used to feed humans. 40% is used to make ethanol and 30% is feed for livestock. Corn products are also made into products like adhesives and toothpaste.
Lunch was a delicious hearty soup, perfect for the cold snowy day it was. A flat bread was served with the soup, making a great pair. There was also a Chai tea, which was amazing. I love homemade chai tea! Its was so flavorful and full of spices…. delicious!
This lab went well with the seminar topics on corn which have been discussed over the last week. I found it quite interesting and disturbing how large a role corn plays in America.
Kirstin Humason
Tateing lab W6
2/14/2017
Today I was sick and did not attend class. What I missed was a tea tasting lab. So to make up for it I decided to do a little research on Yerba mate. I thought this was a good idea because I drink Yerba mate almost every day and know little about it.
Recently my mother went on a trip to Argentina. She brought me a traditional cup (tazo de mate) and straw (bombilla) for drinking Yerba mate.
Yerba mate (Ilex paraguariensis) is a plant native to South America. It is in the holly (Aquifoliaceae) family. This plant typically grows in the shade and is regarded as being a particularly difficult plant to domesticate.
Yerba mate plants become mature for harvest between 4-6 years. Small branches are harvested bi-annually thereafter. Harvest takes place at different times of the year for different flavors. The branches are dried in several different ways, such as smoking and sun drying.
There are many health benefits found in Yerba mate, some of which include: Caffeine, over 20 vitamins (vitamins c, b1, b2) and minerals, amino acids and antioxidants. Yerba mate is commonly used to remedy ailments such as cancer, arthritis, constipation, obesity, hypertension, etc.
In Argentinian tradition, one cup is filled with the loose Yerba mate and hot water, which is shared between a group of people. The drink is passed to a person who drinks until the liquid is gone. Then the water is refilled and passed to the next person. Only when an individual is finished do they say thank you (which communicates they are satisfied).
I personally love drinking Yerba mate; it’s how I begin most mornings. I think it has an earthy grassy taste. It is slightly bitter, but less so than coffee. I think it makes me feel good and spirited. Despite Yerba mate containing a similar amount of caffeine than coffee, I have also noticed the negative anxiety jitters effects are lower in Yerba mate.
Citations:
Heck, C. I., & De Mejia, E. G. (2007). Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of food science, 72(9), R138-R151.
Bastos, D. H. M., Oliveira, D. D., Matsumoto, R. T., Carvalho, P. D. O., & Ribeiro, M. L. (2007). Yerba mate: pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol, 1(1), 37-46.
Gonzalez de Mejia, E., Song, Y. S., Ramirez-Mares, M. V., & Kobayashi, H. (2005). Effect of yerba mate (Ilex paraguariensis) tea on topoisomerase inhibition and oral carcinoma cell proliferation. Journal of agricultural and food chemistry, 53(6), 1966-1973.
Kirstin Humason
Tateing lab W7
2/21/2017
In today’s tea tasting lab we drank Da Jinya tea. I learned that this kind of tea is picked from a 40-60 year old tea plant. I really enjoyed this tea, and it reminded me of last weeks Pu-erh.
I thought it had a sweet, grassy aroma after steeping. The dry leaves had a peppery, spicy smell to it, which I found out is actually pepper.The taste reminded me of how straw smells. I also noticed the tea became more bitter after each steeping. The same batch of tea was steeped 4 or 5 times, and served. Something I did take notice of was my metabolism rising after my second cup. I became aware that my body felt warmer and more awake.
There was some discussion behind smells associated with sound. One student thought the taste of the tea reminded them of a high note. I thought this was interesting, and it made me think about the brain connecting smells and memories. I think the individual may have associated a memory of a music tone being played while smelling or tasting something similar to today’s tea.
Today we also did a tasting lab focused on bread. A plate of wheat grass was passed around the room to appreciate it before fully grown and processed.
As a class we turned butter and eat bread with milk. I haven’t made butter in a long time, so that was fun!
For lunch a few students made a spicy soup with okra. The soup was one of Michael W. Twitty’s, the speaker in the video played during week 5. I thought that was super cool.
Kirstin Humason
Tateing lab W8
2/28/2017
Today was a another tea tasting lab! Yay! These are always fun and super interesting. Today the class drank two different kinds of Oolong teas; High mountain and four seasons of spring. I think I prefered the High mountain, but they were very similar in taste. One thing I did notice is how the first steeping of the high mountain was far lighter in taste then that of the four seasons’ first steeping. In fact, I noticed the four season barely changed in intensity through the first three steepings.
The discussion held during the tea tasting had a lot to do with the health benefits surrounding teas. This included the meditative aspects of drinking tea. Tea houses were regarded as places of healing. We also spent time discussing the mechanisms of antioxidants in tea.
Today I had the privilege to be one of the three lunch makers! This allowed me the opportunity to share my oyster mushrooms with the class. I prepared my blue and pink oyster mushrooms separately, in the hopes to better distinguish their individual tastes. I also did this so that everyone could try at least one of the two, depending on on their dietary restrictions. The blue oyster mushrooms were pan fried in the butter our class made last week. I used fresh organic oregano, thyme, onion, and himalayan salt. The pink oysters were pan fried in olive oil with organic green onion, garlic and himalayan salt.
I included with the meal a list of health benefits found in oyster mushrooms, as well as a nutritional table. I asked the class to consider what vitamins and minerals may be contributing those health benefits. This quarter I am coming to better understand of how the body is equipped with mechanisms to help heal, and that they require vitamins and minerals to work properly.
My lunch partners fried some green and yellow zucchini and eggplant. There were also two tisanes; one with mint leaves and the other fennel root. I really loved the taste they created together. I am usually not a fan of anything liquorice flavored, but I rather enjoyed today’s tisanes. I thought the lunch, as a whole, was a success! I believe everyone liked it, and I really enjoyed working with my cooking partners. I was also very impressed by the seminar, lead mainly by my partners. I thought the day went very smoothly, and I loved the change of order to the normal class activities.
Kirstin Humason
Tateing lab W9
3/7/2017
Today’s tea lab was focused on green tea. There was a point made that the teas were steeped in glass tea pots in order to keep track of the color, which can signal when it is ready. 
It was also brought up that if the tea over steeps it can cause a stomachache from too much tennins .
The first was Genmai chi, which was a green tea with puffed rice. I could definitely smell the rice, and it also has a kind of sweet fragrance. I noticed that the second steeping had the strongest flavor. Puffed rice tea have always been among my favorites. On my own I like to eat the little puffs of rice.
The second tea was Kabusecha. This was another ground whole leaf powder tea. I thought this tea had a strong, typical green tea smell which was also slightly grassy. I found this tea to be much more bitter than the previous. It also gave me a slight headache, and made me somewhat anxious. However, there was also some frankincense incense burning, which may have been the actual cause for the headache.
I learned that in China green tea is fried, while in Japan it is steamed. This may have been due to a moment in history where Japan was isolated, which caused the culture to focus more on their individuality.
I also learned that 40% of the caffeine in tea is leached out in the first step, whereas the tennins leach out more slowly over many steeps.
Lunch today was fried vegetables and couscous. Unfortunately, I was so hungry I forgot to take a picture…oops! Nonetheless, it was delicious!
There was also a tannin which consisted of pine needles, nettles, raspberry leaf, rosemary, thyme, and rosehips.
I am always surprised how dark the tannins get; I often think that not much color will leach out of the herbs. I loved the taste! Todays tannin may have been my favorite! I think I mostly tasted the nettles, but I could definitely detect the pine needles as well
Kirstin Humason
Tateing lab W10
3/14/2017
Today we did a wine tasting for tasting lab!! We tried three different wines, one white and two reds.
I learned that there is a kind of ritual behind wine tasting. First you smell the wine, than you swirl the wine in the glass and smell, and lastly you taste the wine. We also learned how to observe the wine color by tipping the glass and looking at the shadow it casts on a white piece of paper.
We began with the white wine, Grand Bateau. I personally liked this one the most. The color was yellow gold. To me it smelled sweet, floral, and slightly zesty, with a hint of pepper – and tasted this way, too.
The second wine was the merlot. The color was ruby red. The smell was peppery. This wine tasted more dry, but still a little sweet.
The third wine was the Cabernet Sauvignon. The color was more of an amethyst. This wine was probably my least favorite. When the class was reflecting upon the smell, the person leading the tasting said it reminded them of old bandage in a metal tin. After that, it was all I could think of. So to me it smelled and tasted of metal and band aids.
Unfortunately I lost my notes on this lab, and honestly the lab left me on the buzzed side. So I can’t remember the full details, but I do know it was a lot of fun!
Today’s lunch was a potluck! Lots of students brought dishes. I brought vegan ice cream made from blended frozen bananas, cocoa powder, and avocado. It sounded like people liked it. I know I love this recipe! Tastes just like ice cream, but without the stomachache!