Today we got to cook again in class, something that makes everyone else doing EFS jealous. We made standard southern fare: collard greens and black-eyed peas, along with pesto! (Mmmm, I can’t wait for that pizza!)
Collard greens and black-eyed peas are traditional New Year’s Day foods in the south, and since my mom is from south Carolina, all the food we made reminded me of home! My mom makes her black-eyed peas a little bit differently though. She says the most important thing about making black eyed peas is that the peas are fresh, not dried. Besides that, her recipe is very simple. She uses chicken broth instead of water to cook them in, and she adds onions, garlic, celery, and simple spices like salt and pepper. She also makes collard greens, cornbread, and pork. I only eat the cornbread and peas, since I don’t eat meat, but I can’t imagine New Year’s any other way.
30.8.07
28.8.07
Finally!
Today I finally, finally, got to cook!
Before that though, I had to go on an adventure to Ikea. After sitting in traffic and taking a few wrong turns, some friends and I finally arrived at the Ikea in Renton. (All of this shopping sure has made me figure out where I’m going!) My friends ran around grabbing stuff they had forgotten for their rooms while I went on a hunt for cheap plates and flatware. I managed to get six big plates, small plates, and bowls for a very affordable price, even for a college student! (And a 20-piece set of silverware!) I also got a knife, so I could actually cut all of those nice veggies I bought yesterday.
After sitting in more traffic on the way back (I don’t know why I’m complaining, it’s better than the traffic at home…) I spent over an hour washing all of my new plates, and cooking utensils. Then a few friends trickled into the kitchen to help me cook! I decided to do a kind of stir fry, so we chopped the bell peppers, tofu, and broccoli and snapped the snow peas, and I got to sautéing! The pan was a little small though, so I had to do each vegetable by itself and then keep it warm in the pot. It was pretty ridiculous, and I ended up spending about three hours in the kitchen, but I managed to make a delicious, fresh, healthy dinner for myself and four friends. It was both filling and fulfilling, and tasted so good! It could only get better if it were less time consuming. Hopefully I’ll find the time to cook at least one night a week, maybe even up to three!
Before that though, I had to go on an adventure to Ikea. After sitting in traffic and taking a few wrong turns, some friends and I finally arrived at the Ikea in Renton. (All of this shopping sure has made me figure out where I’m going!) My friends ran around grabbing stuff they had forgotten for their rooms while I went on a hunt for cheap plates and flatware. I managed to get six big plates, small plates, and bowls for a very affordable price, even for a college student! (And a 20-piece set of silverware!) I also got a knife, so I could actually cut all of those nice veggies I bought yesterday.
After sitting in more traffic on the way back (I don’t know why I’m complaining, it’s better than the traffic at home…) I spent over an hour washing all of my new plates, and cooking utensils. Then a few friends trickled into the kitchen to help me cook! I decided to do a kind of stir fry, so we chopped the bell peppers, tofu, and broccoli and snapped the snow peas, and I got to sautéing! The pan was a little small though, so I had to do each vegetable by itself and then keep it warm in the pot. It was pretty ridiculous, and I ended up spending about three hours in the kitchen, but I managed to make a delicious, fresh, healthy dinner for myself and four friends. It was both filling and fulfilling, and tasted so good! It could only get better if it were less time consuming. Hopefully I’ll find the time to cook at least one night a week, maybe even up to three!
27.8.07
UW farm, and an almost useless shopping trip
Today, we visited the UW farm, which was really cool. Unfortunately, I forgot my camera. Even though it was small, there was a huge diversity of plants. Lots of vegetables, fruits, flowers, some rare trees, and even honeybees and chickens! (The last two aren’t plants.) Inside of the greenhouses there was an amazing array of plants. I really liked how they were zoned by climate. The farm almost inspired me to garden, and that’s something!
More than anything though, walking through the gardens made me crave fresh vegetables, something I haven’t had since moving into the dorms. (Really, I don’t think that house salad in Eleven 01 counts as fresh.)
So, this afternoon I went on a quest. First, a trip to Crate and Barrel was in order: a pot and pan, a cutting board, a colander, a measuring cup and spoons, and a spatula were all procured. Then I went to Whole Foods, where I got lots of veggies and some condiments, all of which are either local or organic, or both! After reading The Omnivore’s Dilemma, I decided to choose local and conventional over organic and shipped, but whenever I could, I got things that were both local and organic. As far as veggies go, I got red bell peppers, broccoli, snap peas, cucumbers, and potatoes. I also got some organic tofu, some bread, and olive oil and balsamic vinegar.
Unfortunately, I am an idiot, and forgot to get a knife. Or plates. Or silverware.
So, tomorrow, Ikea! And cooking.
More than anything though, walking through the gardens made me crave fresh vegetables, something I haven’t had since moving into the dorms. (Really, I don’t think that house salad in Eleven 01 counts as fresh.)
So, this afternoon I went on a quest. First, a trip to Crate and Barrel was in order: a pot and pan, a cutting board, a colander, a measuring cup and spoons, and a spatula were all procured. Then I went to Whole Foods, where I got lots of veggies and some condiments, all of which are either local or organic, or both! After reading The Omnivore’s Dilemma, I decided to choose local and conventional over organic and shipped, but whenever I could, I got things that were both local and organic. As far as veggies go, I got red bell peppers, broccoli, snap peas, cucumbers, and potatoes. I also got some organic tofu, some bread, and olive oil and balsamic vinegar.
Unfortunately, I am an idiot, and forgot to get a knife. Or plates. Or silverware.
So, tomorrow, Ikea! And cooking.
25.8.07
*Market of the farmers
Well, today is Saturday, and I regret to say that I slept through the farmers’ market. I am supremely disappointed. Well, really, I woke up a little before 11, but at home the farmers’ market is on Sunday and I therefore didn’t even think about throwing on some clothes and running down the Ave.
Home is a small district of Oakland called Montclair. It’s a pretty tight-knit community, with lots of young families. Weekend mornings are amazing; there are small children and cute dogs and people all over, strolling around enjoying the crisp morning air, getting a little exercise in, sitting outside of their preferred café (there are 5) sipping their lattes and chatting with neighbors, friends, or new acquaintances.
For years, Montclair has hosted a weekly farmers’ market every summer. The farmers’ market was always the happening place to be on Sunday mornings, a place to see and be seen, and pick up some delicious fresh local fruits and veggies at the same time. It was always an excellent excuse for my dad and I to get out of bed on Sunday mornings and take the five minute stroll down the hill into the village.
There is no sweeter breakfast than a sweet, fresh, juicy peach or apple (depending on the season), a hunk of bread baked that morning, and a fresh cup of coffee.
The farmers' market really made Montclair even closer, as food often does. Food brought the earliest humans together, and it continues to do so today.
Home is a small district of Oakland called Montclair. It’s a pretty tight-knit community, with lots of young families. Weekend mornings are amazing; there are small children and cute dogs and people all over, strolling around enjoying the crisp morning air, getting a little exercise in, sitting outside of their preferred café (there are 5) sipping their lattes and chatting with neighbors, friends, or new acquaintances.
For years, Montclair has hosted a weekly farmers’ market every summer. The farmers’ market was always the happening place to be on Sunday mornings, a place to see and be seen, and pick up some delicious fresh local fruits and veggies at the same time. It was always an excellent excuse for my dad and I to get out of bed on Sunday mornings and take the five minute stroll down the hill into the village.
There is no sweeter breakfast than a sweet, fresh, juicy peach or apple (depending on the season), a hunk of bread baked that morning, and a fresh cup of coffee.
The farmers' market really made Montclair even closer, as food often does. Food brought the earliest humans together, and it continues to do so today.
24.8.07
*A question for the ages
Yet again, an intense lack of cooking is happening in the 7th floor kitchenette. For breakfast this morning, I ate trail mix from Costco.
The label on the bag states that my Bear Naked trail mix is USDA organic and “inspired by the raw beauty and grandeur of the Sierra Mountains.” Upon further inspection however, I discovered that Bear Naked, Inc. is based out of Darien, Connecticut, pretty much as far away from the Sierra Nevada as you can get. Wait a second—where is my Sierra Nevada trail mix coming from?
A large panel on the back of the bag tells me what makes up the trail mix: cashews, walnuts, almonds, cranberries, raisins, pumpkin seeds, and dark chocolate chips. Two of these, almonds and raisins are “native to” or “grown close to” the Sierra Nevada. The other five ingredients come from nowhere near the mountain range that supposedly inspired this mix.
Further research informs me that cashews are native to Brazil, walnuts to locations worldwide, cranberries to northeastern North America, pumpkins Mexico or Central America, and the cacao tree, the source of chocolate, comes from South America.
Hardly Sierra Nevada territory.
But it’s so tasty! These days, we can eat food from all over the world, whether in season or out wherever we are, shipped thousands of miles. It’s great that there are organic options, but locality is another problem in and of itself. If our organic cranberries have to be shipped across the country, or our organic cashews around the globe, does the impact of the shipping cancel out the benefits of growing and eating organic? Is it more important to eat foods grown locally, without the need to transport them, even if they are not organic, or is it better to eat organic foods that have to be shipped around the world?
The label on the bag states that my Bear Naked trail mix is USDA organic and “inspired by the raw beauty and grandeur of the Sierra Mountains.” Upon further inspection however, I discovered that Bear Naked, Inc. is based out of Darien, Connecticut, pretty much as far away from the Sierra Nevada as you can get. Wait a second—where is my Sierra Nevada trail mix coming from?
A large panel on the back of the bag tells me what makes up the trail mix: cashews, walnuts, almonds, cranberries, raisins, pumpkin seeds, and dark chocolate chips. Two of these, almonds and raisins are “native to” or “grown close to” the Sierra Nevada. The other five ingredients come from nowhere near the mountain range that supposedly inspired this mix.
Further research informs me that cashews are native to Brazil, walnuts to locations worldwide, cranberries to northeastern North America, pumpkins Mexico or Central America, and the cacao tree, the source of chocolate, comes from South America.
Hardly Sierra Nevada territory.
But it’s so tasty! These days, we can eat food from all over the world, whether in season or out wherever we are, shipped thousands of miles. It’s great that there are organic options, but locality is another problem in and of itself. If our organic cranberries have to be shipped across the country, or our organic cashews around the globe, does the impact of the shipping cancel out the benefits of growing and eating organic? Is it more important to eat foods grown locally, without the need to transport them, even if they are not organic, or is it better to eat organic foods that have to be shipped around the world?
23.8.07
A rocky start
Well, my first dorm cooking experience wasn’t quite what I was hoping for. Instead of an extravagant four course gourmet meal like I envisioned, I microwaved a teriyaki rice bowl from Trader Joe’s. Hey, I’m a college student, you can’t expect too much.
Luckily, the experience wasn’t quite as depressing as it could have been: I shared the meal with a friend, and Trader Joe’s teriyaki rice bowls have been a staple of mine for years. It’s amazing how companionship and comfort can turn a situation around.
I don’t expect to be able to cook every day, but hopefully the next time I get the chance, it won’t be microwavable.
Luckily, the experience wasn’t quite as depressing as it could have been: I shared the meal with a friend, and Trader Joe’s teriyaki rice bowls have been a staple of mine for years. It’s amazing how companionship and comfort can turn a situation around.
I don’t expect to be able to cook every day, but hopefully the next time I get the chance, it won’t be microwavable.
21.8.07
And so it begins...
Autumn, in day-to-day life and the natural world alike, is a time of great change. Children leave home, leaves fall. For anyone educated in the US, it's also the much anticipated time to start school, and in my case, college. It's a big move, as anyone who has done it, or thought about doing it, or watched anyone else do it could tell you. New surroundings, new friends, different classes... and dorm food.
I've been on campus for almost a week now, and I have relegated myself to eating in the cafeteria once. "Lemon Pesto Tortellini" and a house salad. Nearly unbearable. I struggled through not even half of the pasta and picked what little fresh-looking lettuce there was out of the salad. The rest of the time I've been either eating off campus or hungry.
But I have a concept. For my Anthropology of Food class, we have to keep a food blog. (Hello.) And sitting in class today, listening to Molly Wizenburg of the food blog Orangette, talk about her views on food and her love for homecooked meals, I got extremely hungry. Ravenous. But not for dorm food. For real food. Homemade food, healthy food, fresh food. Growing up in the Bay Area means having access to the best food in the world, whether it be fresh local produce or ethnic food as good as you could find in its home country. I miss it already. So, to have a running theme for this little blog, I am going to attempt to cook. In a dorm kitchenette. One pot, one pan, one spatula. Hopefully I'll be able to track down fresh, local produce-- after all, I'm in Seattle! Some olive oil, some balsamic vinegar, salt, pepper. We'll see how it goes.
It will be a challenge- I'm not even talking about the logistics of cooking in a dorm. Finding the time to slow down, think about what I'm eating, put the time and effort and love into cooking real food... That will be the real challenge. Not to mention grocery shopping on the bus.
I've been on campus for almost a week now, and I have relegated myself to eating in the cafeteria once. "Lemon Pesto Tortellini" and a house salad. Nearly unbearable. I struggled through not even half of the pasta and picked what little fresh-looking lettuce there was out of the salad. The rest of the time I've been either eating off campus or hungry.
But I have a concept. For my Anthropology of Food class, we have to keep a food blog. (Hello.) And sitting in class today, listening to Molly Wizenburg of the food blog Orangette, talk about her views on food and her love for homecooked meals, I got extremely hungry. Ravenous. But not for dorm food. For real food. Homemade food, healthy food, fresh food. Growing up in the Bay Area means having access to the best food in the world, whether it be fresh local produce or ethnic food as good as you could find in its home country. I miss it already. So, to have a running theme for this little blog, I am going to attempt to cook. In a dorm kitchenette. One pot, one pan, one spatula. Hopefully I'll be able to track down fresh, local produce-- after all, I'm in Seattle! Some olive oil, some balsamic vinegar, salt, pepper. We'll see how it goes.
It will be a challenge- I'm not even talking about the logistics of cooking in a dorm. Finding the time to slow down, think about what I'm eating, put the time and effort and love into cooking real food... That will be the real challenge. Not to mention grocery shopping on the bus.
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