Category
Tasting Lab
Tasting lab components: Traditional Chai Tea (black tea, black pepper, cardamom, nutmeg, cinnamon, anise, Homemade Hot chocolate – Vitamineral Earth base, with raw cacao powder, maca root, cinnamon, mesquite, aswaganda, turmeric, vanilla powder and oat milk. Garden Veggie soup- freshly… Continue Reading →
Quotes from the texts in relationship to the meal: “Charlotte introduced me to the high art of cooking on an alcohol burner. She would cook three-course meals on it; it didn’t take me long to catch on and we gave… Continue Reading →
Week 9 tasting lab: The meal we had consisted of grilled leeks, a creamy peanut soup, and a pheasant stew. Although I was not able to eat the stew (since there was bacon in it), I did really enjoy both… Continue Reading →
Week 8 Tasting Lab: Tasting Lab Lunch: Week 8 Asparagus Stir-Fry, and a Brown Bread made by Meghan I helped assist this week’s potluck food. The asparagus was made into a stir-fry with ginger, chills, mint and basil. This was… Continue Reading →
Week 7 – Tasting Lab Salad provided from Kat: Spinach (organic) along with harvested foods from around Olympia: kale, wood sorrel, Oregon grape flowers, chives, oregano and rosemary The salad had a range of flavors and textures, which is something… Continue Reading →
Tasting Lab week 4, hosted by Annie Sloan and myself Materials and Methods (ingredients and recipes): Sweet Tea (Black tea with lemon and passionfruit, organic cane sugar), Grits, Brown Rice, Stew (Crushed tomatoes, black beans, corn, onion, garlic, chillies, salt,… Continue Reading →
Tasting Lab – week 3 Foraged foods, and dishes with local eggs The food presented to the class had four different components. We had a salad that included many foraged greens. Brown rice, our staple food that we usually have…. Continue Reading →
Tasting Lab – Week 2 Local Eats This meal consisted of mixed greens, including a variety which could be tracked back to eating locally. One thing that stood out to me before eating, was taking the consideration of “eating local”…. Continue Reading →
Tasting Lab – week 1 Three Sisters Stew and Homemade bread I really enjoyed the Three Sister’s stew. I think this was a great way to represent the food, especially because of what the three sisters represents. These three main… Continue Reading →
