Local Food: Connecting Olympia Farmers and Restaurants

Natasha Bynum - Spring Quarter 2017

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Natasha

Seminar Weekly: Week Three

SOS: ComAlt, Seminar Pre-Writing Week 3 25 April 2017 Word Count: 404   Passages: “White folks always discovering something… but after we give it up. By the time they got to the bugaloo, we were doing the ‘tighten up.’ By… Continue Reading →

Week Three: Theory to Practice

“The challenge for those of us involved in food localization is to be able to see such pockets of aliveness and wholeness in our emerging foodshed and in our communities and to protect them, to catalyze their replication- and then… Continue Reading →

Tasting Lab Week Three: A Walk in the Woods

During this week’s Seminar Tasting Lab, Kat and Meghan made us a delicious spread of mostly-foraged and local food. We ate a quiche made from wild carrots and mushrooms with local “yard” eggs. This was accompanied by crepes made from… Continue Reading →

Seminar Weekly: Week Two

SOS: ComAlt, Seminar Pre-Writing Week 2 18 April 2017 Word Count: 310   Passages: “We had a big house and a lot of land. That’s important! Some land! Black people got to have some land!” (Smart-Grosvenor 1970: 4) “African Americans… Continue Reading →

Tasting Lab Week Two: Cornbread and Greens

For this week’s tasting lab, Linsey and Doug made us a delicious lunch of southern cornbread and dressed local greens.   Doug provided the salad, which included arugula, lettuce, kale, and bitters of dandelion and mustard greens – all local,… Continue Reading →

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