This week’s tasting lab was hosted uniquely – because we didn’t have power in the SAL, the cooking of the meal was interrupted, and we ended up eating outside. We enjoyed a delicious fresh green salad topped with nasturtiums, some sesame bread, a homemade oat bread, butter, and honey. Later, when the power came back on, Reid and Glenn roasted potatoes and root vegetables to finish out or meal.

Sesame bread and salad

Eating outdoors always offers unique challenges and joys. For example, we dodged different bugs trying to co-opt our meal and overheated or burned in the sun. However, nothing beats the smells of the organic farm suffusing the fresh air, carrying scents of evergreen tree needles and healthy soil. Sitting outside on the steps brought us some unity and mobility in our arrangements for seminar – we formed groups to sit and eat, and re-formed them as we moved through conversations and stories. It felt less like a class seminar and more like a picnic, which was a lovely way to spend time with my class and connect in the lovely weather. The food was filling and the company was good.