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Although I have been busy with multiple tasks the past few days, I am taking this week’s update to talk about something specific. This past Sunday I tabled at the Farmers Market for a sort of Mother’s Day outreach event…. 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 →
As the quarter officially reaches its halfway point, I am happy to say that the project to increase local produce sourced by OFM restaurants is finally under way! After a short battle with a cold in the beginning of the… Continue Reading →
SOS: ComAlt, Seminar Pre-Writing Week 5 9 May 2017 Word Count: 363 Passages: “Taco Bell’s core consumer target group was eighteen- to twenty-four-year-olds, whom the company cynically called the “New Hedonism Generation.” But the coalition saw entirely different traits… 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 →
As Week 4 comes to a close, it is very clear to me that my independent project has not gone as previously expected. This, however, has not necessarily been a bad thing. While the Farmers Market project has gotten a… Continue Reading →
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 →
“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 →
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 →