Category
Tasting Lab
This week we had our last tea tasting with Kotomi. The tea for this week was matcha, and although we have tried matcha before during last quarter, this experience was much different. This time K0tomi used beautiful handmade ceramic bowls… Continue Reading →
This week, despite her personal obstacles and familial obligation, Jessica shared posole with us for our seminar tasting lab. This being a traditional dish her family makes, she approached this choice with the “problem is the solution” mentality from Deetz’s… Continue Reading →
On this particularly peculiar week, Reid and Glenn made lunch and led seminar. Although the power was out for a brief period of time, it was bright and warm outside, so for a while we basked in the sun and… Continue Reading →
This week for our tasting lab we were treated with a visit from the elusive Annie Sloan, accompanied by Alana. Alana provided lunch – a simple but delicious lunch of grits, corn, beans, and tomatoes, and Annie brought us individual vegan… Continue Reading →
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 →
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 →
For Week One, Meghan and I made lunch and devised Seminar Questions. They are as follows: Students: Natasha Bynum, Meghan O’Kelley Materials and Methods (ingredients and recipes): Market Spice Tea (black tea, orange, and cinnamon), 3 sisters soup (onions, garlic,… Continue Reading →