Contributors: Lunch – Brittany, Karen and Sarah. Tea Workshop with Kotomi Chocolate tasting with Alanna Karen prepared for us a peanut bisque inspired by the one that was made at…
Category: Tasting Lab
1) Tasting Lab, Lunch: Week 7 2) Students: Jessica Herrera, salad by Kat Thompson, sourcing help from Kotomi Yamamura. 3) Materials and Methods (ingredients and recipes): -Posole: Put posole in…
-Black tea, Root veggie hash, Salad with kale and nasturtium, Bread- This week we were asked to think of our relationship to food and resourcefulness. It turned out to be…
-Homemade hot chocolate and garden soup: earthy and comforting- We were asked to think of plant consciousness while eating the garden veggie soup that spencer and Sjoukje prepared. The reading…
-Morel and wild carrot “trust” quiche * Yard egg crepes with rhubarb sauce * Garden/forage salad- Where does our food come from? Does knowing the source affect the taste? How…
-Cornbread & Wild & spring greens salad- The readings this week made Doug ponder local food issues which led him to bring a salad of fresh local greens as well…
Market Spice Tea (black, orange, cinnamon) – Three sister soup – Bread Questions: What roles do men and women play in cooking? Eating? What feminine v. masculine paradigms exist in…