tag:blogger.com,1999:blog-9207646661263400422024-03-05T16:00:33.150-05:00Slow Food TuftsTufts University graduate students for good, clean, and fair food.Geeta B.http://www.blogger.com/profile/11387095628172549403noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-920764666126340042.post-54308429131138210312012-10-15T21:33:00.000-04:002012-10-15T21:33:14.028-04:00Apple Picking Fall 2012 With Slow Food Tufts<div class="separator" style="clear: both; text-align: center;">
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Our apple picking adventure for The Food Project got off to a bit of a rocky start, or perhaps muddy is a better word (refer to picture below). Once I realized that my roommate's car had 4 wheel drive, we were golden. Yes, I'm not too proud to admit it. Perils of several years of riding a bike. </div>
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Look what you missed by staying inside on this rainy morning!</div>
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Once we got unstuck from the mud, we had a grand time picking apples...with some intermittent drizzle, but it didn't cramp our style. </div>
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We ended up picking 400 lbs of apples for The Food Project to sell, which helps them support their wonderful youth empowerment programs through farming and leadership development. </div>
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We even got to stay and pick up any apples that had fallen on the ground to take home. Two weekends of canning later, Franciel and I have finally emptied our apple stores. </div>
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<br /><br />Katrinahttp://www.blogger.com/profile/09329027851760968728noreply@blogger.com1tag:blogger.com,1999:blog-920764666126340042.post-12427315025048032582012-03-21T18:54:00.011-04:002012-04-06T11:41:14.263-04:00Fresh Pasta Night!<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><span><br /></span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkg3UaZ4tff3takj-PFyt7vRJxqvNfFrN5_2CjLjVOVHCcimEWNdHintmiIH48XYKeM9YuakOPXGgOpWXKobs_CLAO6Ni_EyS4OzWZqQhMQnnRV-DmlWf28RePM6K1yMzZ1bbiM5mK2U/s1600/DSC00084.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkg3UaZ4tff3takj-PFyt7vRJxqvNfFrN5_2CjLjVOVHCcimEWNdHintmiIH48XYKeM9YuakOPXGgOpWXKobs_CLAO6Ni_EyS4OzWZqQhMQnnRV-DmlWf28RePM6K1yMzZ1bbiM5mK2U/s200/DSC00084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722490639853460434" /></a><br /><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">We were all inspired to speak Italian last Thursday night while making homemade sun dried tom</span></span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">at</span></span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">o pasta, s</span></span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">pinach linguine, mushroom sage pasta and just plain old spaghetti. Okay, so maybe the Italian part is an exaggeration, but to say the food was out of this world is right on! A group of Friedman students and friends got together to learn how absurdly e</span></span><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-family: Georgia, serif; font-size: 100%; ">asy it is to make your own pasta. It's just egg and</span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "> </span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;">flour, people!</span></span><span><span style="font-size: 100%;"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzHWhCwuqt3G0mGYM2kr2cKzcbciLZytX7k5VNr__WsTCGxVILHs7DwSbXeci7ewYhp4MTo7QtdUQe1zD_WpOC8h92w1IxbDSJvk52dUf2Txao8Gd1dlptjsKY4oyyQShBlD363fqU08/s200/DSC00104.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722538145386209682" /></span></span><div style="text-align: center;"><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">We used a food processor to bring the dough together,</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutzCiCZegJsTnMIn-n2BGD-9kpDxmbb4vdht-XxsW2_Eekmz8j67PSnfJVE8vDMVVDDiCSxlLv7iEoBEgM-CDszFmGyrWmWyyL6_x83Gb3PvD9hAdmFJYruG5Yk5evXyuVg7pGf98ISY/s200/DSC00091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722539125348882322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "> and to get creative we added finely diced sun dried tomatos, fresh spinach (you have to add a lot more flour if you do this.), fresh mushrooms and dried sage and ros</div><span><span style="font-size: 100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MVwFDeAAGCIafCSsYnWzV5rsHZcEyydp-SXhaby58yWDhMGhPSwTa2dtaqGNDDx1B-pRXeUmdDB3paGG58RydFFSj8Iu0qvsljXcwOsCEtK7HK4yOVCP8uj5OamUTlsQyDUO2Ph7-_4/s200/DSC00102.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722539844368564194" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /></span></span><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-family: Georgia, serif; font-size: 100%; ">emary. We used a Kitchen Aid pasta making attachment to flatten the pasta, but for the batches with sun dried tomatoes in them we opted to lay the flat sheets out and cut them with a pizza cutter. This particular kind would have jammed the past</span><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-family: Georgia, serif; font-size: 100%; ">a making attachment, and the thick strips we made turned into beautiful, thick strips of artisan-looking pasta. I guess it was <i>in</i> <i>fact</i> artisan...a la Friedman. Dinner was</span><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-family: Georgia, serif; font-size: 100%; "> divine... a little carb heavy perhaps, but wonderful. It was an ideal way to kick off Spring Break.</span><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;"></span><span style="font-size: 100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b1z8LxIDGIIjd9FXARI5omA7mQQbwL5Nvq3Lfa5un3oi-JbRdMBE5J4VBneu-dJje8PuoPpT8fHiVV8GotnbXTEkkhJ0Cw3AHfkwZUpr5xUrI1qYnYoMxmp_Haxj7P2qa4i2SJXWRCc/s200/DSC00100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722538405587411202" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div><br /></div><div>A wonderful evening was had by all!<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuqO8vmdogNhvjhQ7vyVcbhm2EkJHw2IiGhMOheETwBOlpa1h_Wmi34qp5m1i-KsSsIn2YFwxo-rC2hes-2t_ErMUjQ5UdXoD0wrOxsJi5L5HgfzkYV8E9q8og24tdL0LAxaxpRU6lRs/s200/DSC00117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722540058356797282" style="font-size: 100%; cursor: pointer; width: 150px; height: 200px; " /></div><div><br /></div></div>Katrinahttp://www.blogger.com/profile/09329027851760968728noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-22693815808557174312012-02-12T10:20:00.006-05:002012-02-12T18:21:49.399-05:00Yogurt Making Skill Share<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAgUqkAceQAsdWofcTetOdXgj60OBwgrMDb6zXti8PADvyZUNB5PkG9z98sJMwJz6FZijuO33j8EYSq7G0t28OAxx8OsBraQWIkUZg_BEct-riyq4BB5YjYgms691RHTQ60738jtPxVk/s1600/IMG_1254.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAgUqkAceQAsdWofcTetOdXgj60OBwgrMDb6zXti8PADvyZUNB5PkG9z98sJMwJz6FZijuO33j8EYSq7G0t28OAxx8OsBraQWIkUZg_BEct-riyq4BB5YjYgms691RHTQ60738jtPxVk/s320/IMG_1254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708271952332116146" /></a>Our evening of yogurt making was a smashing success. Joan VanWassenhove and her boyfriend, Dean Paetzold welcomed us skill-sharers with delicious hors d'oeuvres and wine while we all chatted and got acquainted with their cats.<div> </div><div><br /><div>Soon the much-anticipated time came for the yogurt-making, so we all followed Dean into the kitchen where he went through the whole process for us from start to finish. He had even made three batches the night before so we could taste the different kinds. He made one with goat yogurt because there was a request for that from our group. It tasted great, but turned out a little bit thin, so he is going to tweak the recipe. The other two kinds of yogurt were made with cow's milk and were major crowd pleasers. He showed us how to sterilize the pot </div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarUY-Q6_j2xdwSiZQTEe4LcwPRQtITI7toaihIbIlwK8-KNt3fHrNtPQzK-dsvaf0T7J2wB_XjS8wu7r6I2STtFPwA3pm9TnN2dMj2dWs-oEp-B7TD5hqfdCEshOoQQH3IVKZlxaOSWg/s320/IMG_1230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708272189035605602" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div>you use, how to heat and cool down the milk, add the yogurt and then put it in a warm place to incubate and let the bacterial cultures do their work.</div></div><div><div>To incubate they wrap the pot in a heating blanket and set it in a laundry basket overnight. </div></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMpfWd3Nr2uZzSW44cFRUWWW1KRHlJY4LR7qzsGI6h5fX4BkW3aoBolZjmppN3MwEmHLieTzvjZtnSZQVhYZv6K8b3tolu5XKh-CvQrZiDsLPFTqZD30GRCcIvb7VrtPKQAXNf7EG1HI/s320/IMG_1232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708272964812866930" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /><div>The temperature is easily controlled that way. He then showed us how you strain it through cheese cloth to make it different thicknesses. We were all brainstorming what to make with the leftover whey and one of our members mentioned she had seen a limoncello recipe that called for whey...possibly a future skill share in the making.<div><br /></div><div> The whole process was surprisingly simple, but you may have to do a little bit of trial and error experimenting. However Dean has done a lot of that for us, so if you <b>follow the directions he has provided below</b>, you should make a successful batch of yogurt. Joan and Dean had also prepared a batch of delicious homemade granola, also which they kindly included below. The yogurt was great plain, or with a little spoonful of honey...or my personal favorite, with a little bit of fresh-ground peanut butter. I know that sounds weird. It did to me too at first, but try it. You just might like it.</div><div><br /></div><div>Enjoy!</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzgAJhjHyUFIUtePvzL_FAXLzTHARwkNCm9zHN1qMTjnZekGbH8firGAo78nAeLfqFh8kQQOJC5-3wWVGxAfXcUp-7fJOHdSyzKZrVXUHo_QlAExKK7NssY7iBLjx86OE3_ds9m4Ajr0/s320/IMG_1247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708273621427122370" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /><div><div><br /></div><div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b><br /></b></u></div><div><u><b>Skill Share: Basic Yogurt Making</b> </u></div><div><br /></div><div><u>Ingredients:</u></div><div><u><br /></u></div><div>½ gal. - 1 gal. milk (the best to use in my experience is whole milk from Jersey cows. The</div><div>higher percentage if protein results in thicker yogurt without straining)</div><div>2 Tablespoons plain yogurt with live active cultures</div><div>Utensils:</div><div>Pot, Whisk, Kitchen thermometer, Cheesecloth, Colander, Bowl</div><div>Steps</div><div><br /></div><div><u>1) Sterilize</u></div><div>Sterilize all vessels and utensils. Boil a few cups of water in such a way that the steam</div><div>comes in contact with everything the milk will come in contact with. That is, put the whisk in</div><div>the pot and let the boiling water steam the whisk for a few minutes.</div><div>Empty the water from the pot and put the whisk on clean surface (such as the sterilized lid</div><div>from the pot).</div><div><br /></div><div><u>2) Heat Milk</u></div><div>Pour the milk into the pot and heat the milk to 180 degrees F. Stirring will help keep the milk</div><div>from burning on the bottom.</div><div><br /></div><div><u>3) Cool Milk</u></div><div>Cool the milk to 110 degrees F. This can be done rapidly by having a sink half full of cold</div><div>water at hand. Place the pot in the cold water and stir the milk while slowly pushing the pot</div><div>back and forth to agitate the water.</div><div><br /></div><div><u>4) Add Yogurt culture and Incubate</u></div><div>Once the milk is at 110 degrees use the same whisk to deliver the inoculation. A couple</div><div>tablespoons of any plain yogurt with "live active cultures" will do the trick.</div><div>Cover the pot and maintain a minimum of 105 degrees and a maximum of 120 degrees for at</div><div>least 6 hours and not more than 12 hours. The ideal temperature is 110 degrees. An 8-hour</div><div>culture seems best. Swaddling the pot in a heating blanket and extra blankets works well.</div><div>An oven with just the pilot burning may be warm enough. Do not disturb the yogurt.</div><div>After this period of time the yogurt should be ready. It can then go into containers and into</div><div>the fridge.</div><div><br /></div><div><u>5) Strain to thicken</u></div><div>Pour a little boiling water over cheesecloth, colander, and bowl to be used.</div><div>To drain: place a colander in a bowl, line the colander with cheese cloth that has been</div><div>double or triple folded, pour yogurt into cloth, and fold excess cloth over the yogurt. Placing</div><div>a light plate or bowl over directly on the cloth will help facilitate more thorough draining of the</div><div>whey.</div><div>Draining 40% to 50% of the whey from the yogurt will result in a thickness similar to what you</div><div>find in many store bought yogurts. This may take 1 to 2 hours. To achieve thicker, greekstyle</div><div>yogurt drain about 75% out.</div><div><br /></div><div><b>Example:</b> For normal thickness, drain 1.5 to 2 quarts of whey from 1 gal. of yogurt, leaving 2</div><div>to 2.5 quarts yogurt.</div><div>Fully thickened "greek" yogurt may need 3 to 4 hours of draining, or overnight in fridge. If</div><div>you let it drain for 2+ days you will achieve something akin to cream cheese.</div><div>Pour off clear/yellow whey to allow for more drainage if your bowl is not deep enough.</div><div><br /></div><div><u>Clean Up</u></div><div>When done, wash cheesecloth by hand in several changes of warm, soapy water. Air dry.</div><div>Store in ziplock bag to reuse.</div><div><br /></div><div><b><u>Homemade Granola</u></b></div><div>Preheat oven to 300 degrees F.</div><div>Prepare 2 very lightly oiled baking/cooking sheets.</div><div>In saucepan over high heat, reduce 1 cup apple cider down to ½ cup.</div><div>In a large bowl mix dry ingredients:</div><div>4 cups rolled oats</div><div>1 teaspoon kosher salt</div><div>1 teaspoon ground cinnamon</div><div>¼ teaspoon ground nutmeg</div><div>1 cup coarsely chopped nuts</div><div>¼ to ½ cup each any seeds or grain flakes to taste. Ground flax and wheat germ</div><div>works well.</div><div><br /></div><div>In a separate, small bowl mix wet ingredients:</div><div>3 tablespoons canola oil</div><div>½ cup reduced apple cider (see above)</div><div>1/3 cup maple syrup</div><div>1 teaspoon vanilla extract</div><div><br /></div><div>Mix all ingredients thoroughly. Spread evenly on greased baking sheets. Bake for a total of</div><div>40 minutes, rotating pans and stirring granola every 10 minutes to ensure even browning.</div><div>Add any desired dried fruit after baking.</div></div></div></div>Katrinahttp://www.blogger.com/profile/09329027851760968728noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-41912226527411101952011-11-19T17:04:00.006-05:002011-11-19T17:16:47.737-05:00Melt Cheese Like the Swiss Skillshare<span style="font-style: italic;">by Elaine Siew</span><span style="font-weight: bold;"><br /><br /></span>A couple weeks ago, I invited Slow Foodies over to my house to explore the decadent world of fondue and raclette.<span style="mso-spacerun:yes"> </span>I spent a year in Switzerland as an exchange student in 2005-2006, and was very fortunate to learn about the sweet melty-cheese-magic of <b style="mso-bidi-font-weight:normal">fondue </b>(not just for chic 70’s parties anymore) and <b style="mso-bidi-font-weight:normal">raclette</b> (stinky cheese heaven).<span style="mso-spacerun:yes"> </span>For the first time two weeks ago, I ate BOTH in one night with my fellow Slow Food cheese-lovers!<br /><br /> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVuRQHAIhdanw_9oCQuOuJeOup7tfLuA9oOAxxEB_kARz2uJ5IU-Pf3-vZeho-W4_1_ZQ5XdQQurs5_YplMH26KfUL5LgFOWZc4UyIMKS_Jg4NJNUz2HATkEuZ2rJerYe7I1GhVIY3zI/s1600/elaine1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVuRQHAIhdanw_9oCQuOuJeOup7tfLuA9oOAxxEB_kARz2uJ5IU-Pf3-vZeho-W4_1_ZQ5XdQQurs5_YplMH26KfUL5LgFOWZc4UyIMKS_Jg4NJNUz2HATkEuZ2rJerYe7I1GhVIY3zI/s320/elaine1.jpg" alt="" id="BLOGGER_PHOTO_ID_5676832098371120898" border="0" /></a>So Swiss cheese fondue (French for “melted”) is a delicious combination of Gruyere cheese, Emmental cheese (what we would commonly know as just Swiss cheese – with the holes in it), white wine, and lemon juice, with a couple subtle spices.<span style="mso-spacerun:yes"> </span>I cooked this on the stove and then poured it into a garlic-rubbed fondue pot over a flame, but traditionally you would cook this in a heavy stoneware or cast iron “caquelon” and eat right out of it.<span style="mso-spacerun:yes"> </span>Also, in Switzerland, you would normally just eat this with bread cubes – oh yes, carbs and cheese all night long – but at the skillshare we added grapes (and you can really dip anything that you like covered in cheese!).<span style="mso-spacerun:yes"> </span>And we drank wine with the fondue of course, because many a Swiss person will tell you that you can only drink wine or hot tea with fondue – or you will die (seriously).<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">To double-dose on cheese, we also prepared raclette – my FAVORITE Swiss meal.<span style="mso-spacerun:yes"> </span>It is basically melted raclette – a pungent-smelling, soft cheese abundant in Switzerland – over boiled potatoes and cured meats, sprinkled with cracked pepper and garnished with cornichon pickles.<span style="mso-spacerun:yes"> </span>Traditionally, the Swiss would take a massive half-wheel of raclette and prop it over an open flame, then take a big knife and scrape off the melted layers onto the accoutrements on your plate (it’s amazing to find a raclette hut mid-mountain when you’re skiing the Swiss slopes).<span style="mso-spacerun:yes"> </span>Today, you can buy special raclette grills – with mine, you can grill veggies on top (to also get covered in cheese, of course) while you melt slabs of raclette on little paddles in cubbies under the grill.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3OPlfXU6fO2XI44t4cejK5G9Uhaauciz8omXZzUwDTdLRSpriNdcp5-1SX65X6hiQQsLrLDtMgD-o0AoF5J4nwHqgId1KMgutCV1X0k1J2a18R6D922RtcPLEOA1rwDwlJwRm3y4wz4/s1600/elaine2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3OPlfXU6fO2XI44t4cejK5G9Uhaauciz8omXZzUwDTdLRSpriNdcp5-1SX65X6hiQQsLrLDtMgD-o0AoF5J4nwHqgId1KMgutCV1X0k1J2a18R6D922RtcPLEOA1rwDwlJwRm3y4wz4/s320/elaine2.jpg" alt="" id="BLOGGER_PHOTO_ID_5676833327449705874" border="0" /></a><span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">For dessert, we enjoyed Swiss “carac” tarts – which are tartlet shells filled with chocolate ganache and fondant, as well as bars of Cailler chocolate – the most amazing chocolate in Switzerland that they sadly do not export (but were shipped to me by a very sweet friend in Geneva). </p> <p class="MsoNormal">All in all, a beautiful evening celebrating everything that is good and right about Swiss cheese, and proving yet again that you can never, never have too much cheese.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-28810173009679817782011-11-14T23:15:00.001-05:002011-11-14T23:27:15.329-05:00Mobile Poultry Processing with Pete and Jen<span style="font-family: inherit; font-size: small;">By Elliot Hohn </span><br />
<span style="font-family: inherit; font-size: small;"> </span><style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UtTFtcBaf6DkR51CouHFFVI2-u8alytV1C9xk6R0bbZmmSDjYH6ud5Fr_SCyzWP3TUXvGE0S5Y_1U8v9l2jipixJ3nJkmp3gzZ6_5oIO6CdxsdxvOU1FV8iSWtKW2bOlwMZjO7gZK6Or/s1600/MPPU.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UtTFtcBaf6DkR51CouHFFVI2-u8alytV1C9xk6R0bbZmmSDjYH6ud5Fr_SCyzWP3TUXvGE0S5Y_1U8v9l2jipixJ3nJkmp3gzZ6_5oIO6CdxsdxvOU1FV8iSWtKW2bOlwMZjO7gZK6Or/s1600/MPPU.png" /></a></div>
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<span style="font-size: small;">This Fall I was lucky enough to be able to join Peter Lowy
and Jennifer Hashley, founders of Pete and Jen’s Backyard Birds, on their
beautiful farm in Concord, MA to help with the harvesting of their flock of
chickens. Jen and Pete regularly
invite volunteers to come out and get their hands dirty (or rather, bloody),
and to get an up-close look at our food system in action. </span></div>
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<span style="font-size: small;">Jen and Pete started raising chickens in 2003, and the farm
is now home to over 600 hens, as well as pigs, rabbits, and sheep. All of the
animals on the farm are pasture-raised, with humane and sustainable practices
being essential aspects of Jen and Pete’s farming philosophy. Additionally, Jen
and Pete are state licensed to slaughter their birds using something called a
Mobile Poultry Processing Unit (MPPU), which is a custom-built trailer
outfitted with a killing-room, a feather-plucker, and set of processing and
cleaning stations.</span></div>
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<span style="font-size: small;">The long day of chicken harvesting starts early, with
volunteers arriving before 7am for coffee, home-baked bread, and a quick
briefing from Jen on evisceration techniques and hygienic practices during the
handling of freshly killed birds. Joining me for the day were a handful of
other Tufts students, a half-dozen students from the Cambridge Culinary
Institute, and a random assortment of folks from the Concord community and from
around Boston. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifb7beOnA3A1Q2XuY82NptSshZ_fPeyoJnspwKWhFaBQDgZJ-xYiZOXdB2UevnT6kd4-zRbGnKUj9nkVPxgIRmCKOVZ8X_numIreaoYatzw6aQaSyfb-jkbUA5DGZwnpBOp91Ze_Jj8wjM/s1600/PeteTurkey.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifb7beOnA3A1Q2XuY82NptSshZ_fPeyoJnspwKWhFaBQDgZJ-xYiZOXdB2UevnT6kd4-zRbGnKUj9nkVPxgIRmCKOVZ8X_numIreaoYatzw6aQaSyfb-jkbUA5DGZwnpBOp91Ze_Jj8wjM/s1600/PeteTurkey.png" /></a></div>
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<span style="font-size: small;">For the next six hours, we worked hard to process around 375
birds, including capons, Freedom Rangers, Cornish Rocks, and even one large (and
handsome, I might add) turkey. Surrounded by good company and the feeling of
being a part of what is, in my opinion, one of the more impressive and
respectable operations that exists within our food system, we enjoyed a long
day helping put tasty, humanely-raised
chickens on the tables of Jen and Pete’s loyal customers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitefGjcF6379YytMzsfNKxd5ZF7woJGKJY1y39EkU2LyJnCXGda5l15-MeaiNSiexITM5Ao3YqwwpWV0ek11QLT5zZTdwL6prN7_OxY43wcHsdzgyT2o7yFJUD1KozWUflaSYpSxrVn7bG/s1600/ChickensProcessed.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitefGjcF6379YytMzsfNKxd5ZF7woJGKJY1y39EkU2LyJnCXGda5l15-MeaiNSiexITM5Ao3YqwwpWV0ek11QLT5zZTdwL6prN7_OxY43wcHsdzgyT2o7yFJUD1KozWUflaSYpSxrVn7bG/s1600/ChickensProcessed.png" /></a><span style="font-family: inherit; font-size: small;">To anyone who is interesting in getting gaining a deeper
understanding of where the food they eat (or don’t eat) comes from, I would
highly recommend making a trip out to Jen and Pete’s place. They are a wealth
of knowledge, and the experience just might change the way you look at the food
on your plate. </span></div>
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</span><br />
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<span style="font-size: small;">For more info, visit their website at <a href="http://peteandjensbackyardbirds.com/">http://peteandjensbackyardbirds.com/.</a></span></div>
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<br />Kyle Foleyhttp://www.blogger.com/profile/16001544403973178924noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-4143359790190269192011-11-07T20:20:00.011-05:002011-11-07T21:34:16.988-05:00Formaggio Kitchen Cheese Cave Tour & Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWpv5dyLA-hgbS62-cxHmNJL_4HFDfJMoA0GGwDOVwMvfREEAs4wwN0uOGbUaFg9KN1VR19YLOlnGlqeN2H0_goYFgoCAH-36Rl1SlS-KE4l58qmCesMCP8n36xN4m1Z3RBGVKsmBLBc/s1600/formaggio.JPG"><span style="color: rgb(0, 0, 0);"></span></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(0, 0, 0);">by Tina Galante</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWpv5dyLA-hgbS62-cxHmNJL_4HFDfJMoA0GGwDOVwMvfREEAs4wwN0uOGbUaFg9KN1VR19YLOlnGlqeN2H0_goYFgoCAH-36Rl1SlS-KE4l58qmCesMCP8n36xN4m1Z3RBGVKsmBLBc/s1600/formaggio.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 356px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWpv5dyLA-hgbS62-cxHmNJL_4HFDfJMoA0GGwDOVwMvfREEAs4wwN0uOGbUaFg9KN1VR19YLOlnGlqeN2H0_goYFgoCAH-36Rl1SlS-KE4l58qmCesMCP8n36xN4m1Z3RBGVKsmBLBc/s320/formaggio.JPG" alt="" id="BLOGGER_PHOTO_ID_5672442521181764034" border="0" /></a>Last week, 12 Tufts Slow Foodies visited Formaggio Kitchen, an artisanal cheese and specialty foods store in Cambridge, for a private tour and tasting event.<span style="mso-spacerun:yes"> </span>The event started off with a tour of the store’s “cheese caves,” which are small underground rooms kept at the precise temperature and humidity ideal for aging young cheeses and maintaining moisture in older cheeses. Our cheese-monger, Julia (a Tufts alumn!), told us all about the store’s process of buying and importing cheese and went into great detail about the special relationships Formaggio builds with its small-scale producers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GNQsmMJ388DixCG3Qu7erX82AaObBkUTqKj9He_HaN11QapPnDlql2DWXiDxRrtwGhGKPTm1iHef-14eQYtYm2eTo2byJTF15eMHxCb41rR6B_4mSzLUwTHyfPvE6lJLevZpYDnh5M8/s1600/formaggiocave.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GNQsmMJ388DixCG3Qu7erX82AaObBkUTqKj9He_HaN11QapPnDlql2DWXiDxRrtwGhGKPTm1iHef-14eQYtYm2eTo2byJTF15eMHxCb41rR6B_4mSzLUwTHyfPvE6lJLevZpYDnh5M8/s320/formaggiocave.jpg" alt="" id="BLOGGER_PHOTO_ID_5672443277446380546" border="0" /></a><span style="mso-spacerun:yes"> </span> <p class="MsoNormal">After the tour, it was tasting time! We each got to sample a sizable hunk of 6 different cheeses, each carefully paired with a unique and delicious condiment.<span style="mso-spacerun:yes"> </span>Arguably the biggest hit was a local raw cow’s milk <a href="http://landaffcreamery.com/Our%20Cheese.html">Landaff</a> cheese with an out-of-this-world tomato jam (I was hesitant at first, but I think this is my new favorite jam!). Another amazing combination was “<a href="http://www.mtmansfieldcreamery.com/our-cheeses">Inspiration</a>,” a washed rind, raw milk cheese from Vermont, paired with a piece of local dark chocolate (produced by a man who roasts his cacao beans in a toaster oven in Western Mass!)</p><p class="MsoNormal"><span style="mso-no-proof:yes"> </span><span style="mso-spacerun:yes"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6v0dz6P2jFFcn1zmZSpLqnxPO6LzxYg7xu98H2FrXIpjYchLrdYgeQnzYfa6G0_We1campXxy2BtMnHZrkZgQj7jmvM_K6Amg2BQeLelBEFwI6hrEQhtCEyHE5v90kcSCUSyrhocwQI/s1600/formaggio2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6v0dz6P2jFFcn1zmZSpLqnxPO6LzxYg7xu98H2FrXIpjYchLrdYgeQnzYfa6G0_We1campXxy2BtMnHZrkZgQj7jmvM_K6Amg2BQeLelBEFwI6hrEQhtCEyHE5v90kcSCUSyrhocwQI/s320/formaggio2.JPG" alt="" id="BLOGGER_PHOTO_ID_5672444795085349858" border="0" /></a>Each cheese and condiment came with a story that gave us an even greater appreciation for the craftsmanship and care that went into each of these delicious products. It was truly the epitome of a Slow Food experience, and given that most of the group went home with at least one purchase from the store…I’d say the event was a success. :)</p> <p class="MsoNormal">Thanks to Julia Hallman and Erin Weber of Formaggio Kitchen for making this event possible!<br /></p><p class="MsoNormal">(And thanks to Rachael Kirk for the great photos!)<br /></p> <p class="MsoNormal">If any of you are interested, I’d highly recommend attending one of the upcoming events and/or classes hosted by Formaggio. <a href="http://www.formaggiokitchen.com/classes">Click here to check them out!</a></p><p style="text-align: left;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSed7732OgWABKNcSpduByLJRF8V0c-yGnK8dOtho2umDJp_qDL-BZBC6EUsnItiY3qjN2IQ5pk1-_aSdSbm8ePbHUF1rl9tgOX_zdY8hBNxrjIR7LqDy1BWEdKBQXXdyUJuMbAYZU654/s1600/formaggio3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSed7732OgWABKNcSpduByLJRF8V0c-yGnK8dOtho2umDJp_qDL-BZBC6EUsnItiY3qjN2IQ5pk1-_aSdSbm8ePbHUF1rl9tgOX_zdY8hBNxrjIR7LqDy1BWEdKBQXXdyUJuMbAYZU654/s320/formaggio3.JPG" alt="" id="BLOGGER_PHOTO_ID_5672442740772375842" border="0" /></a></p><p style="text-align: center;" class="MsoNormal"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-17277658445374176342011-11-01T12:34:00.002-04:002011-11-01T12:47:44.919-04:00Last week, the nation celebrated its first Food Day. October 24th marked a day to bring awareness to our food system and Tufts was not exempt from the festivities. Mayor Menino delivered a talk at the Sackler School about nutrition in Boston and the Friedman School screened the documentary Forks Over Knives. <div><br /></div><div>Where was Slow Food among the day's events? Serving up delicious snacks! Slow Food popped New Jersey-grown organic popcorn for movie-goers to munch on. Because what's a movie without popcorn? And what's Slow Food without healthy, environmentally conscious food? </div><div><br /></div><div>Food Day was certainly a success. People from different fields gathered to find solutions to important nutrition and agricultural problems. And Slow Food was there to fuel people's brains with delicious popcorn. Thank you to all those who attended events throughout the day, we hope you enjoyed!</div>Maya Beharhttp://www.blogger.com/profile/07357303691159944963noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-50444846569109407172011-10-18T10:44:00.004-04:002011-10-18T10:51:14.389-04:00Tour of Shaw Dairy: Dracut, MA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEwD_xkH10qShCqHccnzo1kdPes678YgfS9deDtfhI-E_E3Lb4FFKNw_yHnUK50kTvS-1MLkJyaYOWH8cMV6jFBvYAB4ZedOugxcRaZ7OHE9Fw6wNhR6DaFMtyx39RCIpcGrMWLt_MDCx/s1600/_MG_6461.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEwD_xkH10qShCqHccnzo1kdPes678YgfS9deDtfhI-E_E3Lb4FFKNw_yHnUK50kTvS-1MLkJyaYOWH8cMV6jFBvYAB4ZedOugxcRaZ7OHE9Fw6wNhR6DaFMtyx39RCIpcGrMWLt_MDCx/s200/_MG_6461.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664843961323290770" /></a><br /><span style="font-style:italic;">Written by Glennon Beresin</span><br /><br />This Monday, we had a GREAT time visiting <a href="http://www.shawfarm.com/">Shaw Farm</a>, a 103-year-old, fully operational Dairy Farm located in Dracut, MA. When we first arrived, we pulled into the parking lot of their pasteurizing facility that doubles as a beautiful retail space/ice cream stand. The building, we later learned, was newly constructed to incorporate epoxy flooring for pasteurizing that deters bacterial growth and is heated and cooled geothermally! While we waited for our tour leader to arrive, we excitedly scanned the ice cream coolers for post-tour purchasing. I was happy to see they carried seasonal flavors like pumpkin and apple strudel, AND had coffee Oreo, an all-time personal favorite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6wpjcocX4FKUTGvzu1C6edV0Ns0W_hz49yk0LGXP6e4TiNquUESR3hODk8zEGjNUSVeVgYzlDiS7g3Ky_Jz2404wJywc2nE6UzzqSoT9I8wMLjEhLRA46qZJYojDPykuvqJVy4mZb1PD/s1600/_MG_6441.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6wpjcocX4FKUTGvzu1C6edV0Ns0W_hz49yk0LGXP6e4TiNquUESR3hODk8zEGjNUSVeVgYzlDiS7g3Ky_Jz2404wJywc2nE6UzzqSoT9I8wMLjEhLRA46qZJYojDPykuvqJVy4mZb1PD/s320/_MG_6441.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664844506577330482" /></a><br /><br /><br />Our tour leader, Warren, is the owner and manager and represents the fourth consecutive generation of their family on the farm. With his son following his footsteps, he lends the farm’s success and longevity to planned self-sufficiency and innovation. When many of his friends in the dairy business chose to opt in to cooperatives to sell milk to industrial processing, the Shaw family made the decision to remain autonomous. Like the fancy farm stand, their barn was also recently renovated with state-of-the-art ventilation to keep herd healthy. They are also always looking to expand business ventures in and around Boston, have a souped-up milk delivery truck and even a <a href="https://www.facebook.com/pages/Shaw-Farm/280920155209?ref=ts">facebook page</a>!<br /><br /> As we walked across the street to see the cows, we passed two gigantic trailers for raw milk storage. One tanks is for conventional milk and the other is for organic milk. Yet another reason the Farm is doing so well is that they have the ability to manage both kinds of herds successfully. By keeping the organic herd very small and in-line with the minimal demand in Dracut, they are able to fill stores in wealthier areas with their organic product (We were happy to know that even in for the conventional cows, he doesn’t use rBGH or regular antibiotics.).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrf024GTRWy-dMjXpVx05u7sBKKOtf_Yb6wMTcD2fgj6T2jfj_3Oh0SyvzKD7ZD0R0TeUm5C2ForC5MTGR-cZuk-PN_dVANgFpbjLiOvDLNj99f9emunyJuxKbOcwWNO11gwk9tcufq9C/s1600/_MG_6444.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrf024GTRWy-dMjXpVx05u7sBKKOtf_Yb6wMTcD2fgj6T2jfj_3Oh0SyvzKD7ZD0R0TeUm5C2ForC5MTGR-cZuk-PN_dVANgFpbjLiOvDLNj99f9emunyJuxKbOcwWNO11gwk9tcufq9C/s200/_MG_6444.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664844114132574562" /></a><br /><br /> Our tour ended, of course, back at the stand, where we all bought a bunch of delicious ice cream to take home! If you want to learn more about the Shaw Farm, look them up on Facebook! Bailey, their pet donkey, who we all befriended during the tour, regularly updates the site. Aside from all the great info, meeting him (he is a real donkey, very loving) was one of my highlights, along with being licked by a dairy cow.<br /><br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaY4VNTZbtLoKpF3CnZkB1zbLWRI4_wwfnJ2bUUHBgeI_ktSdZezcVGMJA_3hyEPyR17SBzn3fr1sJPYyYcbFeKtbk_l8d8jf9SOrV5bTqnq_vZqLfA5KniigYUIZ8hPQ0lGNOTh5qzrW/s1600/_MG_6429.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaY4VNTZbtLoKpF3CnZkB1zbLWRI4_wwfnJ2bUUHBgeI_ktSdZezcVGMJA_3hyEPyR17SBzn3fr1sJPYyYcbFeKtbk_l8d8jf9SOrV5bTqnq_vZqLfA5KniigYUIZ8hPQ0lGNOTh5qzrW/s200/_MG_6429.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664844724528656978" /></a>Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-79535941507013169162011-10-12T18:18:00.000-04:002011-10-18T18:26:50.156-04:00Visit to the Cranberry Station<div class="separator" style="clear: both; text-align: center;">
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By Katrina Brink <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP_n00KdYxFXLRQ8mnokQUZ1_Qu4aA1FMXJw-yJ1qouGpYqYsH1eZ4HGVC_IM1y2u4rJw-hHWcJ4nMN_p1ZxdqnoOsEkmYtG5mSho5RC_sRtQnZo43I4M8SAFDPTNNLbY1Dib07wBMoR2/s1600/GroupShot.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP_n00KdYxFXLRQ8mnokQUZ1_Qu4aA1FMXJw-yJ1qouGpYqYsH1eZ4HGVC_IM1y2u4rJw-hHWcJ4nMN_p1ZxdqnoOsEkmYtG5mSho5RC_sRtQnZo43I4M8SAFDPTNNLbY1Dib07wBMoR2/s320/GroupShot.JPG" width="320" /></a></div>
A small group of 5 of us Friedman students, plus one intrepid medical
student, drove down to the <a href="http://www.umass.edu/cranberry/index.html">UMass Cranberry Station</a> in
East Wareham, MA. We were soon to find out it is the only one of its
kind in the world.<br />
<br />
We were welcomed by the Integrated Pest Management Specialist,
Hilary Sandler, who taught us that there are only
about 55,000 acres of cranberry production worldwide, with
about 14,000 acres in Massachusetts. Our guide taught us about the
typical pest management and harvesting techniques used for cranberries. We also learned about some of the difficulties organic growers face in the humid climate of New England and
the competition they encounter from newly minted
organic cranberry growers in Quebec.<br />
<br />
Hilary informed us that the average cranberry farmer is about 58
years old, but that fortunately there has been a recent resurgence of
interest from young people getting into growing cranberries. The Director of the station, Carolyn DeMoranville, explained to us
how the Ocean Spray Cooperative works and which berries get packaged
fresh in bags, which get dried, and which ones are used in concentrate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAB6d7WQAZJEijtg8EcLXhFFkjyW8F3kfTzHI4poEkXrvbd3act302pEzXOY6P35eEZBoC2sMwnaAbC1ghBDvxs7fT9HN8E1ShFMKh1Nt120CZUnl86xchZKwDN5D8gnFZLRppI_kxEq2/s1600/Bog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAB6d7WQAZJEijtg8EcLXhFFkjyW8F3kfTzHI4poEkXrvbd3act302pEzXOY6P35eEZBoC2sMwnaAbC1ghBDvxs7fT9HN8E1ShFMKh1Nt120CZUnl86xchZKwDN5D8gnFZLRppI_kxEq2/s320/Bog.jpg" width="320" /></a></div>
After we learned all we could about cranberries we followed Hilary
out to a bog to get a first-hand look. The growers had already left for
the day, but we got to enjoy the results of their work, knocking all
the berries loose from the vines, so they float
on the surface of the water. It was a beautiful scene of a field of
floating red berries. The growers will return another day to harvest
the berries by gathering them with a large boom to contain them and
scoop them up so they can be packaged and/or processed.
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<br />
Ms. Sandler suggested we come back next year over Columbus Day
Weekend for the Cranberry Harvest Festival, so we can enjoy all the fun
festivities associated with this delicious, tart fruit that is native to New England!Kyle Foleyhttp://www.blogger.com/profile/16001544403973178924noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-76788405728156471272011-09-28T15:06:00.000-04:002011-10-21T15:06:58.202-04:00An Afternoon on Hutchins Farm<style>
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<tr><td class="tr-caption" style="text-align: center;">Curly Red Russian Kale</td></tr>
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By Kyle Foley </div>
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<a href="http://www.hutchinsfarm.com/">Hutchins Farm</a> is a family-owned and –operated organic
produce farm less than 30 miles west of Boston in Concord, MA. Two brothers,
Gordon and John Bemis, have been running the farm since 1973, and are now
joined in the farm’s operations by Gordon’s daughter, Liza, and John’s son and
daughter-in-law, Taylor and Andrea. When a Slow Food group drove out to visit
the farm recently, we were given a tour by the farm manager, Brian Cramer, and
Liza Bemis (also a Friedman student!) joined us, too. Hutchins grows a wide
variety of certified organic vegetables, as well as a handful of fruit crops.
They are particularly known for their greens (lettuce, kale, chard, arugula,
escarole, collards, etc), but (full disclosure: I also work for the farm once a
week, but no bias, I swear!) everything they grow is delicious. Currently, it’s
apple season on the farm, and root crop season, and more greens as the weather
cools. Apples (as well as some other crops that Hutchins grows, like sweet corn)
are particularly tricky to grow organically in New England because of pest
pressure and the humid climate here (which is ripe for fungus). Because of this
(not to mention because of how crunchy and tasty they are), Hutchins apples are
in high demand.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DvXkDnMF-bu6ofHS4Fa-puI-_cCFS0TVBlF5osKoz1353o9r_nzCqvFFi6UoP-zNLkyfAC-wPBSRwXwqvhyOWiUKl7rIrKCRrDy2BxdDFhiH485YOFRPlhEEgHEtCGoKFgrU_haqnB4N/s1600/LettuceField.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DvXkDnMF-bu6ofHS4Fa-puI-_cCFS0TVBlF5osKoz1353o9r_nzCqvFFi6UoP-zNLkyfAC-wPBSRwXwqvhyOWiUKl7rIrKCRrDy2BxdDFhiH485YOFRPlhEEgHEtCGoKFgrU_haqnB4N/s320/LettuceField.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hoeing the lettuce planting</td></tr>
</tbody></table>
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Brian showed us around several of the fields, talking as we
went about the different challenges and benefits of growing organically. We
learned a lot about the incredible variety of bugs that like to make their
homes in the fields of different crops, and were able to see up close some
potato bugs and Mexican bean beetles, in addition to the beneficial
insects that roam the fields. Weeding takes up a good portion of the farm crew’s
time and energy, and we saw a handful of crew members at work hoeing a fresh
lettuce planting. Brian also showed us some fallow fields planted in cover
crops, and talked about the importance of good soil quality as a key component
to the farm’s success. And on our way back to the farmstand, we were able to
get a good look at some tractors and cool farm implements that make the work of
planting, weeding, irrigating, and harvesting easier.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4tD_8Nf-CrO5YNjIy5-zq0pdIllxR4X3Z_aQqyCRaLffNtBDUWRqNy3o4SHGWR17wmnebVJKgebyALZITEny3t3QXun7HXMd7eGKTjWzORA3R2hF2Osk3UtwnmAah10G028-1muQtJ0X/s1600/Farmstand.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4tD_8Nf-CrO5YNjIy5-zq0pdIllxR4X3Z_aQqyCRaLffNtBDUWRqNy3o4SHGWR17wmnebVJKgebyALZITEny3t3QXun7HXMd7eGKTjWzORA3R2hF2Osk3UtwnmAah10G028-1muQtJ0X/s320/Farmstand.jpg" style="cursor: move;" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmstand produce</td></tr>
</tbody></table>
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Walking through the fields was a perfect way to spend part
of a beautiful fall afternoon, and I don’t think any of us left without picking
up some vegetables (and apples) to bring home!</div>
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<br /></div>
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If you’re interested in purchasing Hutchins Farm produce,
you can find them at the Central Square farmers’ market in Cambridge on Monday
afternoons, the Belmont farmers’ market on Thursday afternoons, and the Union
Square farmers’ market in Somerville on Saturday mornings. And if you get the
chance, head out to Concord to visit the farmstand at 754 Monument Street!</div>Kyle Foleyhttp://www.blogger.com/profile/16001544403973178924noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-47128403966442286542011-09-20T16:46:00.000-04:002011-10-18T18:20:09.570-04:00First Potluck of the Year!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFehNAH6Dew3htDsdfseZPyVqDevon8u95e3fYahBp7Wbk6tletf8G29XVjON1j1I_LN3bswoFJfJ3a8X6XM6u39DA2O6wagTtXxUKlUbG_K3G8ReteDSBvwa_wv7iHBBBYoeC67dSQ1s_/s1600/IMG_7416.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5663825428325121314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFehNAH6Dew3htDsdfseZPyVqDevon8u95e3fYahBp7Wbk6tletf8G29XVjON1j1I_LN3bswoFJfJ3a8X6XM6u39DA2O6wagTtXxUKlUbG_K3G8ReteDSBvwa_wv7iHBBBYoeC67dSQ1s_/s200/IMG_7416.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMwKn7NjCJRnAVbubdsSelpVRSQ1ihiNaqPuyzZcMzyvio7M0du4WNaZwuKCM6fOiFNza42_KRDLPseZSD4VSItF8Jr6nZANBLnCDib-F8TssBU0QStw270v-uFNBlu-n3B-IDv4UO_rV/s1600/IMG_7417.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5663825334120780402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMwKn7NjCJRnAVbubdsSelpVRSQ1ihiNaqPuyzZcMzyvio7M0du4WNaZwuKCM6fOiFNza42_KRDLPseZSD4VSItF8Jr6nZANBLnCDib-F8TssBU0QStw270v-uFNBlu-n3B-IDv4UO_rV/s200/IMG_7417.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aaq4fHtLmYOK3dAJQaNBHRzvOFwLG-G8pDI3-QoBptwcpwSPHpXm1H4GmmxmSaO97Ns4cX6WcSlYebXoG2HDgc0tYRLdPGq5RpFUT-dKkvX574e6R1QPM_fXdBpHOkmaYt1MigC0AwuB/s1600/IMG_7419.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5663825255959554738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aaq4fHtLmYOK3dAJQaNBHRzvOFwLG-G8pDI3-QoBptwcpwSPHpXm1H4GmmxmSaO97Ns4cX6WcSlYebXoG2HDgc0tYRLdPGq5RpFUT-dKkvX574e6R1QPM_fXdBpHOkmaYt1MigC0AwuB/s200/IMG_7419.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Members of Slow Food got together for our first potluck of the year. In the vein of Slow Food International's $5 meal challenge, all dishes brought had a budget limit of $5/4 people. Some recipes from our wonderful feast are attached!<br />
<br />
<span style="font-weight: bold;"><br />Tri-Color Pasta with Kale and Sun-dried Tomatoes by Tina Galante </span><br />
<br />
<span style="font-style: italic;">Ingredients</span><br />
2 tablespoons olive oil<br />
½ cup sundried tomatoes (not packed in oil) <br />
1 medium yellow onion, diced <br />
3 cloves garlic, sliced<br />
1 bunch kale, thick stems removed and leaves chopped <br />
8 ounces tri-color pasta<br />
¼ cup parmesan cheese<br />
Fresh basil to taste<br />
Salt & pepper <br />
Directions<br />
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice. <br />
<br />
Bring a large pot of water to a boil for the pasta. In a separate large skillet, sauté the onions and garlic. Stir in kale and reduce heat to medium, cover and cook until tender. <br />
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add kale, tomatoes, and remaining ingredients. Stir to combine.<br />
<br />
<br />
<span style="font-weight: bold;">Vegan Truffles by Geeta Bhasin</span><br />
<br />
This was taught to me in India by Micah Stanek who used to work in a raw-vegan café. We managed to get the ingredients together and made these truffles in the kitchen at Navdanya farm! <br />
I think it works for a $5 recipe because of the 4 ingredients, 3 can be purchased at CVS for low cost. Coconut oil is a low-cost import, readily available at ethnic grocery stores. <br />
I already had oats and sugar at home. I went to Shaw’s and picked up a $4 container of cocoa powder and bought a large bottle of coconut oil from Patel Brothers for $7.99. I will be able to make these many times over with the ingredients that I now have in my pantry.<br />
2/3 cup cocoa powder<br />
1/3 cup sugar<br />
½ cup oats<br />
½ cup coconut oil<br />
Thaw the coconut oil ahead of time so that it is easy to work with. Between solid and liquid is the easiest state for this recipe. <br />
Mix dry ingredients. Add coconut oil and combine thoroughly. Roll into balls and place on floured baking sheet. Freeze for 1 hour or until serving time. Best if removed shortly before serving. Makes 16 bite size truffles. <br />
Note: If mixture is too liquidy to roll into balls, add more oats or put it all in the fridge for 5-10 minutes. <br />
<br />
<span style="font-weight: bold;"><br />Curried Cauliflower and Carrots by Kyle Foley</span><br />
<br />
Ingredients<br />
2 teaspoons curry powder<br />
1 teaspoon cumin<br />
Kosher salt and freshly ground pepper<br />
1/3 cup olive oil, plus more for topping<br />
1 medium head cauliflower, cut into florets<br />
2 carrots, peeled and cut into 1-inch chunks<br />
1 red onion, cut into eighths<br />
1 tablespoon finely chopped fresh flat-leaf parsley<br />
Directions<br />
Preheat the oven to 425 degrees F.<br />
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.<br />
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the<br />
dressing and toss so it is thoroughly coated.<br />
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to<br />
a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.<br />
<br />
<br />
<span style="font-weight: bold;"><br />Brownies Recipe by Ryan Kring</span><br />
<br />
½ lb (2 sticks) sweet butter, 4 eggs, 4 oz unsweetened chocolate, 2 cups sugar, ¾ cups all-purpose flower, 1 tsp vanilla, 2/3 cup walnuts<br />
<br />
<br />
<br />
Melt chocolate & butter together, cool to room temp. Mix sugar, eggs, & vanilla together. Add chocolate mixture to egg mixture in thin stream while beating. Add flower. Mix well. Add nuts. Bake in greased pan for 30 min at 350.<br />
<span style="font-weight: bold;"><br />Bean Salad by Meghan Johnson</span><br />
<br />
<br />
Ingredients<br />
<br />
* 1 (15 ounce) can green beans<br />
* 1 pound wax beans<br />
* 1 (15 ounce) can kidney beans, drained and rinsed<br />
* 1 onion, sliced into thin rings<br />
* 3/4 cup white sugar<br />
* 2/3 cup distilled white vinegar<br />
* 1/3 cup vegetable oil<br />
* 1/2 teaspoon salt<br />
* 1/2 teaspoon ground black pepper<br />
* 1/2 teaspoon celery seed<br />
<br />
Directions<br />
<br />
1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-16623690815763029872011-09-09T14:10:00.002-04:002011-09-09T14:24:12.761-04:00Hello Slow Food Tufts!<div><br /></div><div>Its a brand new academic year and we would like to welcome new and returning Tufts Slow Foodies. Your Slow Food Tufts board has a bunch of exciting events lined up to celebrate local, fair, and delicious food. Get excited for visits to a cranberry bog and local farm, potlucks and skill shares, and an end of the semester bake-off featuring Friedman's sweetest. </div><div><br /></div><div>We will be holding our first meeting on Tuesday September 13 2:30-3:30, Location TBA</div><div><br /></div><div>Join us for our first pot-luck of the semester where we reclaim the value meal. Bring a dish that costs under $5 to make and the recipe for the dish. Your Slow Food board will compile the recipes into a cookbook of cheap, delicious meals! This event is part of Slow Food USA's challenge to take back the value meal. More information can be found at<span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> <a href="https://exchange.tufts.edu/owa/redir.aspx?C=53ccf249ba8c4440aa92dc529e60f1fd&URL=https%3a%2f%2fsecure3.convio.net%2fsfusa%2fsite%2fSPageServer%3fpagename%3d5Challenge_Home" target="_blank">https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home</a></span></span></div><div><br /></div><div>Welcome to Slow Food Tufts- we're excited you joined us! </div><div><br /></div>Maya Beharhttp://www.blogger.com/profile/07357303691159944963noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-73137515940516391202011-05-07T17:32:00.008-04:002011-06-07T15:44:30.389-04:00Sharpening Up on Knife Skills<span style="font-style: italic;">by Jessica McGovern</span><br /><br />About a month ago Tufts University Slow Foods Student Organization approached me to host a skillshare at my apartment to discuss knives, I gladly obliged. The evening began with some basics that included an overview of knives and knife skills and ended by using all of those meticulously cut vegetables in a tasty vegetable and herb soup. Here are some of the topics that we discussed:<br /><br /><span style="font-weight: bold;">Overview of Knives</span><br />You don't have to be a trained chef to produce a great meal. Knife skills are one of the fundamental components to becoming an exceptional cook. Knives come in many shapes and sizes, each having its own specific purpose. Many people become discouraged by all of the different options that are available, but it really is not necessary to have more than the four basic types of knives.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vQNPA_xEPGPX3ahpy28tFZdAQb1wUP5sC58tG68TjaU9BKzAg_neBiwbia7j2v7Q4-11QiOwCU8sKRCGZ3r0GCWCm3oNxQmpktyI-wktCBRW2U7xu-kNuCAiZ-7lUutD6N06ywj_G3A_/s400/simple+tips+for+buying+kitchen+knives.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 293px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vQNPA_xEPGPX3ahpy28tFZdAQb1wUP5sC58tG68TjaU9BKzAg_neBiwbia7j2v7Q4-11QiOwCU8sKRCGZ3r0GCWCm3oNxQmpktyI-wktCBRW2U7xu-kNuCAiZ-7lUutD6N06ywj_G3A_/s400/simple+tips+for+buying+kitchen+knives.jpg" alt="" border="0" /></a><br /><br />* Chef's Knife - The most versatile of all knives, with a wide blade that is 8" to 10" long. It is best to choose a knife that feels good and balanced in your hand. The knife should have a full tang (this means that the blade should go all the way through the handle for the best wear and stability).<br />* Paring Knife - Paring knives are generally 2-1/2-4" in length. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.<br />* Boning Knife- This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.<br />* Bread Knife - Bread knives are usually serrated (having teeth like a saw). Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You must use a sawing motion when using a serrated knife.<br /><br /><span style="font-weight: bold;">Knife Cuts</span><br />The main point I stressed when discussing knife cuts was uniformity. If all of the pieces are about the same size the vegetables will cook evenly. One of the best ways to learn, besides doing, is by seeing. Check out this video by Bobby Flay to see how to cut red peppers and garlic (his favorite).<br /><br /><span style="font-weight: bold;">Knife Safety Tips</span><br /><br />1. Chop slowly and carefully.<br />2. Always cut away from your body.<br />3. Make sure your hands are dry.<br />4. Make sure that you curl your fingers under on the hand holding the food. This takes a while to get used to, but will become second nature with practice. If your fingers are curled under, the chances are good you will never cut yourself.<br />5. Watch what you're doing at all times.<br />6. Using your dominant hand, hold the knife firmly and using a rocking motion, cut through the food. The knife should not leave the surface you're working on. Move your hand (with the curled under fingers) along as the knife cuts the food.<br />7. Always make sure that your cutting board is secured and will not move while you are cutting. Try placing a wet paper towel or dishrag underneath your board.<br /><br /><span style="font-weight: bold;">Sharpening and Truing</span><br />A chef once told me "a sharp knife is a happy knife." It's a little sentimental for my taste. I prefer the saying "a sharp knife is a safe and efficient knife." Having a sharp knife ensures that you have even cuts. Dull knives can become dangerous when you apply extra pressure while pressing down on the knife, the extra pressure leads to less control. There are several ways to sharpen your knife such as using a wet stone, a handheld sharpener and an electric sharpener. Personally, I prefer the handheld sharpener because it is cheap, effective, light and safe to use.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1LaP6-sewZ6KOEH0CZijO6YM7Ek982V5Rn-Bc1-ou4S_PX3I4eV4O7uOh5nXWOGtr4PAuC5A3WnGQ44D5r9qDmbe_h47DpEuHCaK0HsIJLU0RWEmv_OMLNjhgfpgpjM-i1-4Qp7UXa3J/s1600/07920.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1LaP6-sewZ6KOEH0CZijO6YM7Ek982V5Rn-Bc1-ou4S_PX3I4eV4O7uOh5nXWOGtr4PAuC5A3WnGQ44D5r9qDmbe_h47DpEuHCaK0HsIJLU0RWEmv_OMLNjhgfpgpjM-i1-4Qp7UXa3J/s1600/07920.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFwg4_qzmxs-7Tx_4AJ5Qsgi6M6LdLSX3RtFsBEhqkQGg1p4kgiPs6xHO_N2B_5Ez27ApoIMFvBKvT93U-BcLHWcWHN82ErpKFEWKwysMesOcsXNlxyxZDIQlNqDqmHsbBc46zkXuZVn8/s1600/AAAAAiPOd5gAAAAAAO6XBQ.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 130px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFwg4_qzmxs-7Tx_4AJ5Qsgi6M6LdLSX3RtFsBEhqkQGg1p4kgiPs6xHO_N2B_5Ez27ApoIMFvBKvT93U-BcLHWcWHN82ErpKFEWKwysMesOcsXNlxyxZDIQlNqDqmHsbBc46zkXuZVn8/s1600/AAAAAiPOd5gAAAAAAO6XBQ.jpg" alt="" border="0" /></a>Another tool used to keep your knife sharp, but it does not actually sharpen your knife, is called a truing steel. This long, round object keeps knives sharper by straightening out the edge. To use a steel hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a solid waist-high surface. Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times.<br /><br /><span style="font-weight: bold;">Simple Vegetable Soup Recipe</span><br /><br />Ingredients:<br />5 medium red potatoes- cut into medium cubes<br />2 red onions- cut into a large dice<br />4 carrots- peeled and cut into a large dice<br />1 cup mushrooms- cleaned and roughly chopped<br />Slow Foods members cutting up vegetables.<br />1 large yellow squash- cut into a large dice<br />1 head of garlic- peeled and finely chopped<br />2 tablespoons olive oil<br />8 cups vegetable stock<br />5 sprigs fresh thyme<br />3 fresh sage leaves<br />4 sprigs fresh rosemary<br /><br />Directions:<br />1. In a large saute pan heat the olive oil and add the onions, carrots, mushrooms and yellow squash.<br />2. Cook the vegetables on medium-high heat for 4 minutes, stirring often. Add the garlic and cook for an additional minute.<br />3. Transfer the cooked vegetables to a large sauce pan. Add the potatoes and cover with the vegetable stock.<br />4. Bring the soup to a boil, reduce the heat and simmer for 15 minutes.<br />5. Add the thyme, rosemary and sage and cook for an additional 5 minutes or until vegetables are tender.<br />6. Season with salt and pepper if necessary and serve hot.<br /><br /><a href="http://greateatspectations.blogspot.com/">Check out Jessica's blog: Great Eat-spectations!</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-920764666126340042.post-63379064863322602792011-05-02T10:58:00.015-04:002011-05-02T12:38:57.923-04:00Brew-off and “Beer Luck”: What More Could You Ask For?<span style="font-style:italic;">by Nicole Tichenor</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1po0Axd7GBJof0gObvzhpD7xWADOZZV8tV5SjwfrT1BPz3DB4TUp6GOtrFcfQDeLwZFfgf9lzdHq-DmM6muQ84-HlwUSzJVD63DIOlsUR76cISPIvypbLZNRLflCGA1RvT-qJc7xdmIOf/s1600/_MG_3873.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1po0Axd7GBJof0gObvzhpD7xWADOZZV8tV5SjwfrT1BPz3DB4TUp6GOtrFcfQDeLwZFfgf9lzdHq-DmM6muQ84-HlwUSzJVD63DIOlsUR76cISPIvypbLZNRLflCGA1RvT-qJc7xdmIOf/s200/_MG_3873.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136976977605234" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6vzaBhIuzGH1whr2m8HPLdnekoIdjqAHZd5tY-s09URHNeLI1ISIDCdj9-upggmEoXgDH9aovcgIZI1egQNyU2yBA0wZckIOKtN5dY1gezzC257nF0Qhf6WbkQGJiga28fgpQ46qa1j-/s1600/_MG_3877.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6vzaBhIuzGH1whr2m8HPLdnekoIdjqAHZd5tY-s09URHNeLI1ISIDCdj9-upggmEoXgDH9aovcgIZI1egQNyU2yBA0wZckIOKtN5dY1gezzC257nF0Qhf6WbkQGJiga28fgpQ46qa1j-/s200/_MG_3877.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136895181633394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-5HP7kwt69PMFnnuRlmF2rm-Q75-3KvxC4Lqz49lAkaO1GuwiwxLLSJrItiDBRN1RBVPZHnCiK38Ar9yw-_V3w1kQrINGZFSpp7dhPqMiU5vxvlYNXyRrYB3x4z1zR_VYzY4wpAKTRvp/s1600/_MG_3868.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-5HP7kwt69PMFnnuRlmF2rm-Q75-3KvxC4Lqz49lAkaO1GuwiwxLLSJrItiDBRN1RBVPZHnCiK38Ar9yw-_V3w1kQrINGZFSpp7dhPqMiU5vxvlYNXyRrYB3x4z1zR_VYzY4wpAKTRvp/s200/_MG_3868.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136463094531122" /></a><br /><br />As a devoted beer drinker, I can safely say that yesterday’s Brew off and Beer Luck was my favorite SFT event of the year. A lot of other people probably agree, because those two rooms full of homebrewed beer were packed with people (over 100 members of the Tufts graduate community attended!) Here’s how the night went: everyone brought a glass, and we were able to choose 6 -7 beers of the 19 (!) to try, just to make sure everyone got enough tastes. Meanwhile, there was an esteemed panel of judges tasting each beer and scoring them. From Cambridge Brewing Company we had Will Meyers, Brewmaster and Megan Parisi, Head Brewer. The other judges were Dave Lytton, who works at the Modern Homebrew Emporium and James Nicholson, who runs Mystic Brewery.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQO6yfTaUqfbfhpwEH7_ZB7Dib9DqPow_8ZrTXE-KxWoWGmeB3Rl3ukjvmJv54zC7UkjWxQpTtwdkyuo0zsGKx_YEva2Cnx987IS-r2gxtsCc3pb5dIFbVYelKGOhPiZBjHzVe5kZ2W0/s1600/_MG_3862.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQO6yfTaUqfbfhpwEH7_ZB7Dib9DqPow_8ZrTXE-KxWoWGmeB3Rl3ukjvmJv54zC7UkjWxQpTtwdkyuo0zsGKx_YEva2Cnx987IS-r2gxtsCc3pb5dIFbVYelKGOhPiZBjHzVe5kZ2W0/s320/_MG_3862.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602135833256390258" /></a><br /><br />The homebrewers were from several schools at Tufts: the medical, dental, urban and environmental policy and planning program, Fletcher school, and nutrition schools. The diversity of backgrounds matched the diversity of beers entered in the competition – everything from Black Saison and India Pale Ales to American Style Black Ale. It was really interesting to hear the brewers (fellow students) describe their beers like seasoned professionals. One of the pairs of brewers told me that their Oatmeal Stout was made with a real bowl of oatmeal with all the fixins in it. It’s my new favorite breakfast!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQSEJQxtfYCU-42J-adrJYVTw-u2mv-yhlKw97bayVhu2acL-oQ7kH0rQvhNhcmNM_uB6FMzxQAkdnGwGabpIghktZHC1vHyLrlZNqk0p-NWnb1-cd9zdDwVgsnS9K6DPsdjBNtd09HBn/s1600/_MG_3863.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQSEJQxtfYCU-42J-adrJYVTw-u2mv-yhlKw97bayVhu2acL-oQ7kH0rQvhNhcmNM_uB6FMzxQAkdnGwGabpIghktZHC1vHyLrlZNqk0p-NWnb1-cd9zdDwVgsnS9K6DPsdjBNtd09HBn/s320/_MG_3863.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5602135938037044546" /></a><br /><br /><br />At the end of the night, the winners were announced. The students picked Kristin Irvin and Greg Saia’s Pale Ale as the 2nd place winner and gave the gold to Melissa Page’s “Vitamin Apri-Hop.” The judges’ pick was the Gluten Free Pale Ale brewed by Friedman student Alyssa Koomas. The judges also picked favorites in the different beer categories. For Classic Styles, 2nd place went to Sam Barber’s IBU-tiful, and 1st went to Scott Recksiedler for his California Common lager. Scott also took 2nd place in the specialty category for his Pumpkin Ale, which was like fall in a glass. 1st place specialty beer went to Alyssa’s Gluten Free Pale Ale. For darks/lagers, 1st place went to Kate Abowd Johnson, who brewed a powerful wood-aged beer, called Bourbon Trail Stout. 2nd place in that category went to Sarah Kasten’s American Style Black Ale, which was one of my favorites of the night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBoxsBlJbvoScZlc5ViPYfdyJ30rsfvopuM7VjnvfsuIJz4agh7MjdzyR5Ba-zo2IwC3hIlgkGY7B5wx-r9Hb_GbGQWk_fDP_H3WtvWY5FzqgMG6H88TyHs5Zp-DPjHGDkXXHFFXBQ42Z/s1600/_MG_3865.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBoxsBlJbvoScZlc5ViPYfdyJ30rsfvopuM7VjnvfsuIJz4agh7MjdzyR5Ba-zo2IwC3hIlgkGY7B5wx-r9Hb_GbGQWk_fDP_H3WtvWY5FzqgMG6H88TyHs5Zp-DPjHGDkXXHFFXBQ42Z/s200/_MG_3865.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136310961312482" /></a><br /><br />Many thanks to our judges, donors, brewers and participants. Thanks also to our sponsors who donated wonderful prizes: <a href="https://www.beerbrew.com/">Modern Homebrew Emporium</a>, <a href="http://www.redbones.com/">Redbones BBQ</a> in Davis Square, <a href="http://www.christopherscambridge.com/home-flash.html">Christopher's Restaurant</a>, <a href="http://www.cambridgecommonrestaurant.com/main.html">Cambridge Common</a>, <a href="http://www.mystic-brewery.com/">Mystic Brewery</a>, and <a href="http://www.cambrew.com/">Cambridge Brewing Co. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycmTSYA4ZYJ0zPsrxMYTdZvGSYr9DIfhzN1__YFfvQ4d-0h572nY_NBxdzzc9Wuy_D00FhkXafiGPfcdE-S0-pC3ZZiLAXdm6_oByMntvLBOVBqk2irl481FC0XGWyX2K1A2q6Gkxe_O-/s1600/_MG_3870.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycmTSYA4ZYJ0zPsrxMYTdZvGSYr9DIfhzN1__YFfvQ4d-0h572nY_NBxdzzc9Wuy_D00FhkXafiGPfcdE-S0-pC3ZZiLAXdm6_oByMntvLBOVBqk2irl481FC0XGWyX2K1A2q6Gkxe_O-/s200/_MG_3870.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136591897929794" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJEkeFUGBrJbGHSZ3klNIkVAKuAd8EXCTc-rW5gLVAnCiRvkDavZKOEoFcK1EwHFNluyISUdi9oZOKkc-r8f0U6jURB7CD7ORtndKGhucG3CRMC2cIkZYmXDSXMYFvFVZkNnPPuerLee4/s1600/_MG_3871.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJEkeFUGBrJbGHSZ3klNIkVAKuAd8EXCTc-rW5gLVAnCiRvkDavZKOEoFcK1EwHFNluyISUdi9oZOKkc-r8f0U6jURB7CD7ORtndKGhucG3CRMC2cIkZYmXDSXMYFvFVZkNnPPuerLee4/s200/_MG_3871.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602136750709305234" /></a><br /><br />We’re looking forward to Brew-off 2012 already!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyPxVdgoyBd8GCsJxlcail2KirLHYdd8cfxRjIlIMMm6ZLNRVMRn7tK0MB0tObikr6ZL_lV8j-nIsKt0runfevtRH5zlYdjZKCDJ8kg8nVHRey69jxz5XSBlJIZDGjd8UCLk8MSjjQ8jy/s1600/_MG_3883.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyPxVdgoyBd8GCsJxlcail2KirLHYdd8cfxRjIlIMMm6ZLNRVMRn7tK0MB0tObikr6ZL_lV8j-nIsKt0runfevtRH5zlYdjZKCDJ8kg8nVHRey69jxz5XSBlJIZDGjd8UCLk8MSjjQ8jy/s200/_MG_3883.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5602137486084784338" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEges3dgRnj96ZIzf41Td_SlUqmQcw2gC1GkwV3g9TV7CwbaahTAlmZ2_ZB4bTSE8kNzqsCzfxPqo6tIbEWLSp8segbfq7pbipiC3WG1kC_3lIQjVPgoMK_pp2aa0WrSBkuw1LwqfgbcLomj/s1600/_MG_3882.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEges3dgRnj96ZIzf41Td_SlUqmQcw2gC1GkwV3g9TV7CwbaahTAlmZ2_ZB4bTSE8kNzqsCzfxPqo6tIbEWLSp8segbfq7pbipiC3WG1kC_3lIQjVPgoMK_pp2aa0WrSBkuw1LwqfgbcLomj/s200/_MG_3882.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602137386572059362" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrezunwXemuA5Ulhmlmc23g7Vv8nAgOvNoDDxNd040LQB04jf70ZQt4HUeJ-JkJ2VkxXibjxOn9moitk-yrtco7B8GU1mbO02N5vEeYBqqNF6X_MaYX6Vn0-iNUQScZ-WynBGDrXRUVHmg/s1600/_MG_3879.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrezunwXemuA5Ulhmlmc23g7Vv8nAgOvNoDDxNd040LQB04jf70ZQt4HUeJ-JkJ2VkxXibjxOn9moitk-yrtco7B8GU1mbO02N5vEeYBqqNF6X_MaYX6Vn0-iNUQScZ-WynBGDrXRUVHmg/s200/_MG_3879.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602137204987994530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AcawjTQi3-Bp8WFVGjudPfJR_18yqv3NNaN4Ln5PfCx0IbSD-B9dtBdtrdkPne2tEhFJpBitym04eLmTi5x9XQ5d7yGyErIGNkgNXvlq94iK1lQNGN199KSSRJp14Dl_R2ZOqQHqV-Y8/s1600/_MG_3874.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AcawjTQi3-Bp8WFVGjudPfJR_18yqv3NNaN4Ln5PfCx0IbSD-B9dtBdtrdkPne2tEhFJpBitym04eLmTi5x9XQ5d7yGyErIGNkgNXvlq94iK1lQNGN199KSSRJp14Dl_R2ZOqQHqV-Y8/s200/_MG_3874.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602137131534121650" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDEZNviyWMpf6hdBAPkGuk9Wgpe4AZt8pYvxmas5YM11PBmuzqwEpCvWAisbfKJshf4HHmaQlY4rHWUJir8J2fvCWKRYMOuRtSfxqd43_3ALs5gFoeg476rBkwzWJp2I6e4dGg6hBf7sR/s1600/_MG_3866.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDEZNviyWMpf6hdBAPkGuk9Wgpe4AZt8pYvxmas5YM11PBmuzqwEpCvWAisbfKJshf4HHmaQlY4rHWUJir8J2fvCWKRYMOuRtSfxqd43_3ALs5gFoeg476rBkwzWJp2I6e4dGg6hBf7sR/s200/_MG_3866.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5602137070952725618" /></a>Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-91553184664379950442011-04-27T22:24:00.004-04:002011-05-02T12:39:17.566-04:00Cambridge Brewing Company: A Tasting and TourCambridge Brewing Company: A Tasting and Tour<br /><span style="font-style:italic;"><br />by Sarah Kasten</span><br /><br />Last Saturday, a group of us gathered at Cambridge Brewing Company in Kendall Square for a tasting and tour led by CBC head brewer Megan Parisi. She and fellow CBC brewer, Jay Sullivan , gave us through a full introduction to the art of brewing and a tasting of CBC's diverse beers. We walked through CBC's brewing facilities, learning all about how this brewery makes and stores its many varieties. A great way to spend a rainy Saturday afternoon. Here are some highlights:<br /><br />-Megan showed us three malts that they use in varying combinations to create a variety of beers: Regatta Golden, a light, crisp Kolsch-style beer, the cararmel-like Cambridge Amber ale, and the Charles River Porter loved by the coffee fiends among us. Malts can add a range of flavors and colors to the finished beer. The malts are all created from the same raw grains (usually barley, but sometimes wheat or oats) and then roasted. The different flavors and colors the different types of malts are created entirely by the temperature and length of the roasting process. Megan was keen to highlight that brewing really is about taking a raw agricultural product and turning it into something entirely new. CBC works closely with its suppliers to maintain consistency through growing seasons and sources, adjusting their own recipes in some cases in order to stay true to their well-known beers.<br /><br />-CBC was started 22 years ago, before the model of the brew-pub had become popular in the U.S. Not knowing whether the restaurant would be a success or not, the main brewing kettle was stationed in the center of the dining room. The gas burners and the kettle of steaming wort generate so much heat that CBC's brewers are up at the crack of dawn to brew so that the dining room has cooled down by the time the restaurant opens for lunch.<br /><br />-When asked about current brewing trends, Megan and Jay were thoughtful in their responses The industry has definitely benefited from a surge in consumer interest in microbreweries. On the one hand, this has led to some consolidation in the industry as large beverage corporations seek to expand their market share. On the other hand, the brewers named several examples of start-up breweries in Massachusetts alone, noting a trend towards nano-breweries, who typically produce just one or two barrels at a time. Either way, it seems like an exciting time for beer in America with high-quality beers becoming increasingly available to consumers and a new generation of producers striking out on their own!<br /><br />Thanks to Cambridge Brewing Company for hosting the event! Check out their website for more information about their beers: http://www.cambrew.com/.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIwmd6H3ljU6QdH8duo69Mo8iEP5RgzRkjlHPwIBITSvoMqAnxr4ZggomdB0sTLk4tAvh9jdhFVtlnVuifmcab9UnDu7eQl73JBG1-qtcv_ME9PQOkhyphenhyphenR4oTXIox_v5F0cwKSqXVhxFjV/s1600/Brew+company+%2526+random+057.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIwmd6H3ljU6QdH8duo69Mo8iEP5RgzRkjlHPwIBITSvoMqAnxr4ZggomdB0sTLk4tAvh9jdhFVtlnVuifmcab9UnDu7eQl73JBG1-qtcv_ME9PQOkhyphenhyphenR4oTXIox_v5F0cwKSqXVhxFjV/s320/Brew+company+%2526+random+057.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5600455084190752562" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin4Fjlcu9u-ZXR1pmL6MJd2m-aOmfGIqmOvRTTLiSQMoak2TJdQOVCOWBK5QslsVH3h7Y_Cq3jhbGQ1tHzGkREcjjq0ojAWf2NVgUZvjXsZSMk9rqHUFKpYxBDBE8m5xzvdroNMIKB0CO/s1600/Brew+company+%2526+random+051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin4Fjlcu9u-ZXR1pmL6MJd2m-aOmfGIqmOvRTTLiSQMoak2TJdQOVCOWBK5QslsVH3h7Y_Cq3jhbGQ1tHzGkREcjjq0ojAWf2NVgUZvjXsZSMk9rqHUFKpYxBDBE8m5xzvdroNMIKB0CO/s320/Brew+company+%2526+random+051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5600455032462820530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UaL8Zei6Lwlcsg2IIwgCmSx6K_3m7NijGwYahic0XgI-p_x4BgHy9XyzQ4CxmMdERHyoaRuGRBB-b-3FDWncNqD303x-aFtKszd2Vce8dhoNYYnD24bXEQlLVljnMsxHb7XTNLYGOuCJ/s1600/Brew+company+%2526+random+021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UaL8Zei6Lwlcsg2IIwgCmSx6K_3m7NijGwYahic0XgI-p_x4BgHy9XyzQ4CxmMdERHyoaRuGRBB-b-3FDWncNqD303x-aFtKszd2Vce8dhoNYYnD24bXEQlLVljnMsxHb7XTNLYGOuCJ/s320/Brew+company+%2526+random+021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5600454910418816402" /></a>Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-80518670987857166812011-04-15T11:35:00.004-04:002011-04-15T11:55:33.259-04:00Olive Oil: How Much Do You Know?<span style="font-style:italic;">For SF Tufts April meeting, Olive Oil Importer and Governor of Slow Food New England Rosemary Melli came to teach our group how to properly taste olive oil, and tips and tricks for purchasing good olive oil (even on a budget). Here's a little taste of what we learned at the event!</span><br /><br /><span style="font-weight:bold;">Intro facts about olive oil:</span><br />*Most of the olive oil in the United States is actually vegetable oil (either canola/other vegetable oil or olive oil made from lower quality olives) mixed with up to 30% real olive oil to impart the signature color/taste of olive oil. <br /><br />*Extra-virgin olive oil has an acidity of less than 1%. Good EVOO will have an acidity of around 0.3%. The acidity comes from a certain amount of oleic acid in the olives. EVOO olives will be picked and then taken to the mill between 24 hours to 3 days after being taken off the tree. <br /><br />*It takes 3 kilos of olives (about 6.6 pounds) to produce one bottle (about 1 liter) of olive oil. <br /><br />*Olive trees take about 20 years to become mature enough to bear fruit. <br /><br />*The California olive oil industry is growing, and is starting to produce high quality olive oil. Look out for this oil in the future!<br /><br />*The National Organic label in Italy is called "Biologica"<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-QNMYSbXrb3JQHAO6ouopskb8nHW_EPSleCmyDnjx117V5xNYNWcNeVprf0ShxQjGHe-yxAmYedsYPtF4wy9vstSzw0Szniw8yw98CGPBjdV7lYavlvMjldF2m2IedFlZJha1rBuoStb/s1600/IMG-20110414-00064.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-QNMYSbXrb3JQHAO6ouopskb8nHW_EPSleCmyDnjx117V5xNYNWcNeVprf0ShxQjGHe-yxAmYedsYPtF4wy9vstSzw0Szniw8yw98CGPBjdV7lYavlvMjldF2m2IedFlZJha1rBuoStb/s320/IMG-20110414-00064.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5595838973735378434" /></a><br /><br /><span style="font-weight:bold;">The life of an olive oil importer</span><br />Rosemary goes back to Italy every year to check in with olive oil growers and producers to see how their product is made. She shared pictures with us of beautiful olive trees, families working in the field, and the Italian countryside. But the best olive oil does not always have to come from Italy-- it depends on what tastes you look for in olive oil. Spain exports some great olive oil, and Rosemary mentioned that she has started to explore Turkish olive oils as well! <br /><br />Rosemary has noticed that the olive oil industry has become more mechanized. The children of families who used to pick olives now all work in cities in the IT industries, so olive oil producers now hire Slavic workers or purchase machines to pick the olives. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48bw67wRgFxfi266Vcb229w6x-pTtz9BQ5Xx3plA0rC4q0SQjfM4D82vZ_1ibSuNZk_shwfBNvXYzw7erjwUy-wLQo5TNOAH5JBiRFMdt95LeAqNT4KmddDaL1vZknNhYhQW9AJeXuXxN/s1600/IMG-20110414-00065.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48bw67wRgFxfi266Vcb229w6x-pTtz9BQ5Xx3plA0rC4q0SQjfM4D82vZ_1ibSuNZk_shwfBNvXYzw7erjwUy-wLQo5TNOAH5JBiRFMdt95LeAqNT4KmddDaL1vZknNhYhQW9AJeXuXxN/s320/IMG-20110414-00065.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5595839112473316274" /></a><br /><br /><br /><span style="font-weight:bold;">Tips for purchasing/storing olive oil</span><br />1. Look for the harvest date on the bottle. Olive oil has the best nutritional and taste properties when consumed less than 18 months after harvest. After that, the oil will lose some flavor and antioxidants. <br /><br />2. Pure olive oil will congeal when stored in the fridge-- this is an easy way to find out if your olive oil is pure or not!<br /><br />3. Store your olive oil away from oxygen, light, and heat. Metal containers imparts a certain flavor to the oil, so store your olive oil in ceramic, glass, or even plastic. Olive oil should be stored away from the stove. Good places to store oil are cool cabinets, a basement, or the fridge. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoHM8zh5ceuX_L93h-0CJgRyWSi2UQ8XoTskADn-SE_o9IIwh2yBrPTGGO8AENXFYs7Ui97EZPGLnlucjHnS6eh8-STZ1hxzU-m9kjHa9MIU0LJeZoPJ-dz8_6ZoazaOihnzt6QfJBW7s/s1600/IMG-20110414-00063.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoHM8zh5ceuX_L93h-0CJgRyWSi2UQ8XoTskADn-SE_o9IIwh2yBrPTGGO8AENXFYs7Ui97EZPGLnlucjHnS6eh8-STZ1hxzU-m9kjHa9MIU0LJeZoPJ-dz8_6ZoazaOihnzt6QfJBW7s/s320/IMG-20110414-00063.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5595838869270598306" /></a><br /><br /><br /><span style="font-weight:bold;">Steps to tasting olive oil</span><br /><span style="font-style:italic;">The International Olive Oil Council will have a tasting yearly to test different varieties of olive oils from around the world. Here's how they do it (notice the similarities to tasting wine). </span><br /><br />1. Color: Look for a fresh green or golden color. In a real competition, a blue cup would be used to mask the color of the oil so that the judges aren't biased by a brighter color.<br />2. Circulate the olive oil in the tasting cup to release odors.<br />3. Add a little bit of heat to the oil by rubbing the cup on the palm of your hand.<br />4. Smell (enjoy this step!)<br />5 Sip the oil out of the cup by breathing air in as you sip. The oil will hit your tongue-- swallow!<br />6. You'll notice a peppery flavor at the back of your palate. This flavor is stronger after harvest and can be overwhelming for people who are not used to the flavor. What you're tasting is the antioxidants in the oil!Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-11138534033024218252011-03-31T18:24:00.006-04:002011-05-02T12:40:00.691-04:00Friedman and the Chocolate Factory<span style="font-style:italic;">by Ellen Cynar</span><br /><br />A group of Tufts Friedman School of Nutrition students recently had the sweet pleasure of touring the Taza Chocolate Factory located in Somerville, MA. The tour was a combined force of Slow Foods Tufts and Tufts Food Works, looking to see good, clean and fair business in action. We began our tour by learning about the history of Taza and its production philosophy. Taza, which means cup in Spanish, was started by Alex Whitmore and Larry Slotnick who wanted to get back to the roots (or the beans) of chocolate making. Emulating Mexican-style artisan chocolate, Taza crafts 100% stone-ground chocolate with a unique, slightly gritty texture. The company considers itself ingredient obsessed, using only high-end, organic chocolate.<br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvUm5b6QRmts_KvtYhyphenhyphenR7qDS43MRdZkL3Ck0Co1hg0KtuQFx1DdD7WjFLeJHK5BZ3aRliFo-KqOhPmvvHd_jC5z-hqw6KXoxCEJL5YrrLnweitLmDt6MqT6mF-u4FxtmpzpNjyeqLWYPw/s1600/IMG_7010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvUm5b6QRmts_KvtYhyphenhyphenR7qDS43MRdZkL3Ck0Co1hg0KtuQFx1DdD7WjFLeJHK5BZ3aRliFo-KqOhPmvvHd_jC5z-hqw6KXoxCEJL5YrrLnweitLmDt6MqT6mF-u4FxtmpzpNjyeqLWYPw/s320/IMG_7010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590374012483232754" /></a><br /><br />DID YOU KNOW: Taza is one of the few “bean-to-bar” chocolate companies in the United States? This means Taza makes their chocolate in the Somerville factory, beginning with raw cacao beans.<br /><br /> <br /><br />While sampling Taza’s delicious chocolate, the group learned about the process of growing and harvesting cacao beans. Taza works directly with farmers in the Dominican Republic through a Direct Trade Agreement, which seeks to provide fair compensation to farmers in exchange for high quality, environmentally conscious, cacao crops.<br /><br /> <br /><br />DID YOU KNOW: Cacao beans come from pods grown on trees and vary in color from yellows to greens to reds? Different colored pods can grow on the same tree.<br /><br /> <br /><br />After donning very stylish hairnets, we made our way back into the factory where we checked out the roasting and winnowing (de-shelling) machines to learn how to process cacao beans. We sampled cacao nibs, which are the little pieces of roasted cacao beans that can be covered in chocolate and used for snacking, baking or toppings.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_saPcGIc_BTzqNu3Gym7dwFvTTNr7O2WeirALUT9cZ85HSAOMjzG6XGqavjk667vmECvllQqB69-x3LFYfOLOZl-Bvr1m4PcZZ4pZbDXhZGy0aW35zvE9LE7oUeI0Ke0atmZybrFwpjWB/s1600/IMG_7007.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_saPcGIc_BTzqNu3Gym7dwFvTTNr7O2WeirALUT9cZ85HSAOMjzG6XGqavjk667vmECvllQqB69-x3LFYfOLOZl-Bvr1m4PcZZ4pZbDXhZGy0aW35zvE9LE7oUeI0Ke0atmZybrFwpjWB/s320/IMG_7007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590374195202672514" /></a><br /> <br /><br />DID YOU KNOW: Roasting cacao beans give off the smell of brownies? This brings new meaning to the idea of “occupational hazard”.<br /><br /> <br /><br />A few additional samples later, we made our way into Taza’s shipping and packaging room and learned how Taza lovingly wraps those perfectly round Mexicano chocolate disks. Taza works to create a sustainable product starting with sourcing all the way to packaging and delivery. Shipping is kept to a minimum with direct sourcing and Taza utilizes UPS carbon neutral shipping for long journeys.<br /><br /> <br /><br />DID YOU KNOW: Taza chocolate is delivered locally via pedal power? Taza partners with Metro Pedal Power for Boston, Cambridge and Somerville deliveries.<br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBUcivqWqCVGVDkhUu8gW9Ut_bJOlusSr3Xv6dwxDKQ99LItXpI_wA1SBxZra_Er7YQbsKa1f_N9iVGLMymA5sWVso_bAec3wuJH4yTzaSYxDFz-ZDifzy0cFlSbaCluAJfQ_LMqlMyEX/s1600/IMG_7015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBUcivqWqCVGVDkhUu8gW9Ut_bJOlusSr3Xv6dwxDKQ99LItXpI_wA1SBxZra_Er7YQbsKa1f_N9iVGLMymA5sWVso_bAec3wuJH4yTzaSYxDFz-ZDifzy0cFlSbaCluAJfQ_LMqlMyEX/s320/IMG_7015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590374348815513810" /></a><br /><br /><br /><br />Hairnets removed, the group moved back into the Factory Store area to finish learning about the chilling and molding process of Taza chocolate, and of course, try more samples. Some favorites included Guajillo Chili, Salt and Pepper and for the pure at heart, Cacao Puro.<br /><br /> <br /><br />Slow Foods Tufts and Tufts Food Works would like to thank Taza and its generous staff for coordinating such a delicious event. Visit Taza Chocolate's website for more information about the company, their chocolate or to go on a tour of your own. Don't worry, we left some samples behind. For more information regarding nutrition and agriculture private sector connections, please visit Tufts Food Works' website.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE54SbFdDr4lo-w5ppeJdR-ggC_QrM9Kw23FBq0qlX6oCoLmY4_XZzZ9Z9VZxovuPc2x_bLnWgdMCwl0Z28Z7tAC33rbyN4rdpeXASBS0PuERwDLU1CtrH3TqSTFUwxkwwg2zfAAEcy9H/s1600/IMG_7009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE54SbFdDr4lo-w5ppeJdR-ggC_QrM9Kw23FBq0qlX6oCoLmY4_XZzZ9Z9VZxovuPc2x_bLnWgdMCwl0Z28Z7tAC33rbyN4rdpeXASBS0PuERwDLU1CtrH3TqSTFUwxkwwg2zfAAEcy9H/s320/IMG_7009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590374466289900386" /></a>Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-52882670169038504062011-03-24T22:45:00.011-04:002011-03-27T22:13:31.619-04:00All About Lobster<span style="font-size:100%;"><span style="font-family:arial;">(This post written by Slow Food Tufts member Bridget McElroy)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoRHWb7XV12jnlba303AT687yCcV-fARbEhPVl551NJE9FZ6aImA4Z0fFSk_ww5cyHOoLr8L-ETJ35SCWeOITv4RwGExpsbk15X9uEc4Ox-Votdcnj8hfm8IXo2HvgHh6WYOrzL5nRWQA/s1600/Lobster1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoRHWb7XV12jnlba303AT687yCcV-fARbEhPVl551NJE9FZ6aImA4Z0fFSk_ww5cyHOoLr8L-ETJ35SCWeOITv4RwGExpsbk15X9uEc4Ox-Votdcnj8hfm8IXo2HvgHh6WYOrzL5nRWQA/s320/Lobster1.jpg" alt="" id="BLOGGER_PHOTO_ID_5587847741438388450" border="0" /></a><br /><style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;">Lobster was the topic and the guest of honor at the March 17th Slow Food Tufts meeting. Jim Lynch took time out of his busy schedule at the Lynch Lobster Company in Beverly, MA, to speak to the group about the different aspects of the lobster business including catching, sourcing, marketing, shipping, sustainability issues, and some tasty recipes. With him, he brought two live lobsters to teach us about the legal lobster size and to give us a little lobster anatomy lesson.</span></p><p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><br />Jim and his two brothers represent the third generation of their family to work in the lobster business, as their grandfather started his own company in the industry in 1925. In 1994, the three brothers branched out to start their own small, hands-on, local live lobster distribution business with a national and international scope. According to Jim, the lobster industry produces 200-225 million pounds per year and does about a billion dollars worth of business annually. In general, the industry is divided up into small companies like Lynch’s, which do about $1-5 million in sales annually. Many of these companies are primarily involved in buying from lobstermen along the coast in New England and Canada and then distributing the product to various points along the supply chain. Lynch Lobster Company sells directly to consumers, restaurants, retailers, processors, or larger distributors, and can process between 5 and 10 thousand lobsters per day.</span></p><p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_nrbW93HpgcoUlsDHIp4hE36OIgBCKYgV7b2UsxIeqZc3-M-z8WOFjn5WaDv6VbtJfphDylLuCAo0heX-4V5gRQ1kjR5VjDTdtaCouXGlU3K58uHWJ_77isCUcPoga4detdeERYJXKso/s1600/Lobster2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_nrbW93HpgcoUlsDHIp4hE36OIgBCKYgV7b2UsxIeqZc3-M-z8WOFjn5WaDv6VbtJfphDylLuCAo0heX-4V5gRQ1kjR5VjDTdtaCouXGlU3K58uHWJ_77isCUcPoga4detdeERYJXKso/s320/Lobster2.jpg" alt="" id="BLOGGER_PHOTO_ID_5587849110465137090" border="0" /></a></span></p><p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><br />Although not one himself, Lynch personally knows many lobstermen (the only contracts his company has with lobster fishermen are based on a handshake) and he is very familiar with the political and environmental factors that affect them. We learned that in recent years, catch numbers have gone up significantly, partially because of regulations that have increased the stock. Policies have continued to raise the minimum size of lobsters that can be caught (meaning more lobsters are thrown back and allowed to keep growing and breeding) and they also require larger escape vents on traps (releasing lobsters from any traps lost by fishermen). Another very important factor that Jim pointed out is the reduced number of cod and haddock due to over-fishing. These fish are a lobster’s natural predators, and lobster populations have thrived since fish numbers in certain areas have dwindled. </span></p><p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" face="arial" style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqazQUlNwR12UqDcutxyJ_D0eNQO2d165GzbITirNZ4ha4skGGyYrxaat2dBAF5O3XO0oroMzzcGANQxC2hyphenhyphenWn9qNjhw9NDceAonfwmarHGOd3ThmVcVlutcHl2puet2GSCI0vucSBCbcj/s1600/Lobster3.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqazQUlNwR12UqDcutxyJ_D0eNQO2d165GzbITirNZ4ha4skGGyYrxaat2dBAF5O3XO0oroMzzcGANQxC2hyphenhyphenWn9qNjhw9NDceAonfwmarHGOd3ThmVcVlutcHl2puet2GSCI0vucSBCbcj/s320/Lobster3.jpg" alt="" id="BLOGGER_PHOTO_ID_5587849526625848642" border="0" /></a></p><p class="MsoNormal" style="text-align: justify;font-family:arial;"><span style="font-size:100%;"><br />Despite increased catch numbers, lobstermen in New England continue to face price fluctuations that sometimes pay them an unsustainable wage, especially during the off season (November-May). Additionally, in most cases, lobstermen don’t have much choice about where and when to sell their catch, and just sell to local middlemen at that day’s market price. Regulations in New England that limit the processing of whole lobsters are unfavorable to those who might want to start a value-added enterprise of their own – especially as value-added products like lobster tails and lobster meat have grown in popularity in recent years. Competition with Canada’s government-subsidized lobster processing industry is also a formidable challenge.</span></p><p class="MsoNormal" style="text-align: justify; font-family:arial;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" face="arial" style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9SUe3hOYPChF05_g8dx9Id23Pr8djK4ECkRSUyWgRkPu5fGASUzGrm0mHq92dsZXRD3wa3paVP4HJbBpSBkrF-F8NGYEj6sTZfBPfkLs6blT1Pp6W3VPwYzLW7CIKeXPiVSn56fDL6lB/s1600/Lobster4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 228px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9SUe3hOYPChF05_g8dx9Id23Pr8djK4ECkRSUyWgRkPu5fGASUzGrm0mHq92dsZXRD3wa3paVP4HJbBpSBkrF-F8NGYEj6sTZfBPfkLs6blT1Pp6W3VPwYzLW7CIKeXPiVSn56fDL6lB/s320/Lobster4.jpg" alt="" id="BLOGGER_PHOTO_ID_5587850592137316338" border="0" /></a></p><p class="MsoNormal" style="text-align: justify; font-family:arial;"><span style="font-size:100%;"><br />Jim Lynch’s many years of experience in the lobster business made him quite an enlightening guest to have. His enthusiasm for his family business, the industry, cooking, and lobsters in general made it a thoroughly enjoyable talk. At the end of his presentation, we all got to put our names in a hat for the chance to bring home two Lynch lobsters. Maggie Holmes (pictured left with the catch) was the lucky winner and I’m sure she prepared a delicious dinner that night.</span><br /></p> <p class="MsoNormal" style="text-align: justify; font-family:arial;"><span style="font-size:100%;"><br />Thank you to Jim Lynch and the Lynch Lobster Company, and to the Slow Food Tufts officers for organizing this fun talk!</span> </p>Kyle Foleyhttp://www.blogger.com/profile/16001544403973178924noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-38760369265774001002011-03-15T18:10:00.022-04:002011-03-15T23:25:56.807-04:002nd Annual Slow Food Tufts Brew-Off!<div style="text-align: center;"><br /></div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><span style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><b><div style="display: inline !important; "><span style="font-weight: normal; ">Yes, spring is in the air. The piles of gritty snow are finally almost gone, brave tulip and crocus shoots are poking up, and yes, the smell of freshly-brewed, and quietly fermenting beer is in the air. Or at least it is in my closet, where I have my freshly minted batch of homebrew fermenting away, just in time for this year's second annual <i><b><span style="color:#660000;">SLOW FOOD TUFTS STUDENT HOMEBREW COMPETITION! </span></b></i></span></div></b></span></span><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><span style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><b><div style="display: inline !important; "><span style="font-weight: normal; "><br /></span></div></b></span></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><span style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><b><div style="display: inline !important; "><span style="font-weight: normal; "><i><b><span style="color:#660000;"></span></b></i>Calling all brewers and brewer-curious folks in the Tufts graduate student community! Get your worts started now, as submissions to enter the brew-off are due April 1st! More details on how to enter are below (and in case you missed the fun of last year's competition, I've included a brief write up and photos of the event). </span></div></b></span></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><span style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div><div style="border-top-width: 3pt; border-right-width: 3pt; border-bottom-width: 3pt; border-left-width: 3pt; padding-top: 1pt; padding-right: 4pt; padding-bottom: 1pt; padding-left: 4pt; "><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; text-align: center; "></p></div><div style="text-align: left; "><span style="color:#660000;"><span style=" ;font-size:large;"><b><br /></b></span></span></div><div style="text-align: left; "><span style=" ;font-size:large;"><b><span style="color:#660000;">Slow Food Tufts Brew-off and Beer Luck! </span></b></span></div><div style="text-align: left; "><span style=" ;font-size:large;">Thursday, April 28</span></div><div style="text-align: left; "><span style=" ;font-size:large;">5:30 to 7:30 pm</span></div><div style="text-align: left; "><span style=" ;font-size:large;">Jaharis Cafe - Boston Campus</span></div><div><div style="text-align: center;"><br /></div><div><i><b><span style="color:#660000;">What is a <span>brew</span>-<span>off</span>?</span></b></i></div><div>A <span>brew</span>-<span>off</span> is a fancy name for a student home-brew competition- ALL Tufts graduate students, including Slow Food Tufts members, are eligible to enter. Don't have your own equipment? Collaborate and enter with a friend! Beer will be judged by a panel of expert brewers and beer aficionados. Prizes go to judges' and student favorites. Brewers must submit at least 1- 6 pack or 3- 22oz bottles of their home-brew, but are encouraged to bring more to share!</div><div style="text-align: center;"><br /></div><div><div><i><b><span style="color:#660000;">What is a beer-luck? </span></b></i></div><div>SFT's twist on the traditional potluck - instead of a dish to pass, bring your favorite beer to share with others!</div><div><br /></div><div><b><i><span style="color:#660000;">How to enter the </span></i></b><b><i><span style="color:#660000;">competition...</span></i></b></div><div><b><i><span style="font-style: normal; font-weight: normal; ">In order to officially enter the <span>brew</span>-<span>off</span>, <b>email your name, school/program and type of beer you'll </b></span></i></b><b><i><span style="font-style: normal; font-weight: normal; "><b>be brewing to <a href="mailto:rachael.kirk@tufts.edu" target="_blank" style="color: rgb(66, 99, 171); ">rachael.kirk@tufts.edu</a> by APRIL 1st!</b> Any entries received after this date cannot be</span></i></b><b><i><span style="font-style: normal; font-weight: normal; "> guaranteed entry into the competition.</span></i></b></div><div style="text-align: center;"><br /></div></div></div></div><div><br /></div><div>Sarah Kasten, Rachael Kirk, Bridget McElroy, Juli Obudzinski</div><div>Brew-off committee</div><div style="text-align: center;"><br /></div><div><b><i><span style="color:#660000;">Highlights from Slow Food Tufts 2010 Brew-Off...</span></i></b></div><div><b><i><span style="color:#660000;"><br /></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">Over 100 graduate students from the</span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "> Frieman, Dental, Medical, Fletcher and UEP Schools crammed crammed into the Jaharis Cafe on the Boston </span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">campus on April 29, 2010, for our first ever graduate student homebrew competition! Even former </span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">Dean Irwin Rosenberg showed up to partake in all the beer tasting festivities!</span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLI6YHI9b6dNK9dHLdH5s_qvfc_w60scCiBCjyRQ6SiJY5U_Yj9BhDd-5Vt_EbapqhniGVsAtgMzYpO6u3p0kjJ7QSZTF7wTfAUKSUiZ2fs6-E4KYtfdP-e0FdkmPj_0q6FmqPMcWKog/s400/IMG_1588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584450222345102386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></div></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">The brew-off started with a general tasting, where students, accustomed to the nature of Slow Food events, filled up their own tasting mugs/thermoses/mason jars/dixie cups with 2oz samples of beers that were entered into the Brew off. Students also brought various and sundry beers to contribute to the Beer-Luck, so rest assured, there was plenty to imbibe in.</span></span></i></b></div><div><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzeGgIR5pKHcfsfiDXrw3zdxe1n7cJOpD2EWrxzyc5-olSKLFBcl_DzyXw8_CgfAXtLYhIqry5NHlhTGBxYdgb3f5BW_VpbO4SleZLAERZKvxFcKBSSOKDged1XV56qw1oDZ2q-nakVA/s400/IMG_1599.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584459936201381426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">18 homebrewers entered a total of 16 beers in the competition, which were judged in 3 separate categories.</span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Group 1: Ales, Pilsners, Blondes </span></i></b></span></span></i></b>(India Pale Ale, Honey Blonde, Classic American Pilsner, California Common, Pale Ale and an India Red Ale)</div><div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Group 2: Belgian/Wheat </span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">(Belgian, Ginger Wheat, Belgian Triple, Weizenbock, and Heffeweizen)</span></span></i></b></span></span></i></b></div></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Group 3: Darks </span></i></b></span></span></i></b>(German Alt, Porter, Altbier, and Gingered Pale Ale) </span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><br /></span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">Our esteemed panel of judges included </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Randy Baril, </span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">owner of the Modern Homebrew Emporium in Cambridge; </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Joe Connolly, </span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">beer buyer at Gordon's Liquor in Watertown; </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">David Lytton</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">, certified beer judge and tour guide at Harpoon Brewery; and </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Bert Boyce, </span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">beerologist at Samuel Adam's Brewery in Jamaica Plains.</span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><span class="Apple-style-span" style="border-collapse: separate; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></span></span></span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><span class="Apple-style-span" style="border-collapse: separate; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-size:16px;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-size:16px;"></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXKaKDnoFRjj9XVXHbSiKQ8Zqfeou4vtaOQnkmw6OW69Fb0t8-gMGEUVfcLW_9SeEg6GNUqoGVBvt4h-wh52YHNstND0hCA4gNRZPBnMps0gwhsfMc2WwgIWtkel0G7wB0Bj02C9EPyA/s200/28656_759248966825_407020_42616702_8323984_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584453461386316674" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span></span></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWb9yjaEPJbGG2-hoErA8QtIj01ZuOuw7eBmGMT1QFg_-49mdEU1r5GB3xq8NoZZ3PCD-RwP5yFIPCkXwEVzgySaE27ROvDYvXfsSsHa_5eNDueJOkzduCdM82C6357S_WFuldmGIojA/s200/IMG_1609.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584452810312498050" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwcV8wHkzLlzYIxx6GA3yeQsLn2kNDKpuNEb02OkT0C1A9qER06zoxOb5BRZCggS4c5Kjm-1YFlJne3f9G6sZUycTynapzt6qDBCCQqE_qkiBETOGrLfLazDQdqM-n5-8xUOhyphenhyphenD3okFY/s1600/28656_759248966825_407020_42616702_8323984_n.jpg"></a></span></span></span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><span class="Apple-style-span" style="border-collapse: separate; font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><br /></span></span></span></span></span></i></b></span></span></i></b></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">Beers were judged on aroma, flavor, appearance,</span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "> mouthfeel and overall impression. The winning brews included the </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Pale Ale</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">, submitted by Friedman students Vladamir Kustanovich and Jesse Roberts, the <b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Belgian Triple</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b>, submitted by Dental School student Scott Recksiedler, and the </span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Gingered Dark Ale </span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">submitted by UEP student Alex Reisman.</span></span></i></b></span></span></i></b></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#0000EE;"><span class="Apple-style-span" style="border-collapse: separate;"><span class="Apple-style-span" style="font-family:arial, sans-serif;color:#000000;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span></span></span></div><div><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; ">Prizes included Samuel Adam's merchandise, a selection of collectors edition craft brews, gift certificates to the Cambridge Brewing Company, Lord Hobo, and the Modern Homebrew Emorium.</span></span></i></b></span></span></i></b></div><div><br /></div><div>Last year's brew off was an absolute blast, and proved to be THE perfect way to wind down an otherwise chaotic spring semester. So mark your calendars for this year's competition - <b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">THURSDAY APRIL 28TH</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b>, and if you're thinking about brewing, submissions are due the week after spring break on <b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">FRIDAY APRIL 1ST</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b>. </div><div><br /></div><div style="text-align: right;"><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><b><i><span style="color:#660000;">Let the brewing begin!</span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></span></span></i></b></div></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-65747807043794026442011-03-10T18:00:00.000-05:002011-03-24T16:58:14.971-04:00Tufts Does Trivia!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOafpFPP8NtziN8HeIoBeF8rqpzAdxwXCIGyligeX-4nOKORzRN9fds2qiz18txfBf6TWUYe-t_y7BapxZTBIHPrrY9BQBVotPfHTOdLTwynow5O1xenipIkJAwjlsB24lycZHQf1ive8Z/s1600/IMG_4082.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOafpFPP8NtziN8HeIoBeF8rqpzAdxwXCIGyligeX-4nOKORzRN9fds2qiz18txfBf6TWUYe-t_y7BapxZTBIHPrrY9BQBVotPfHTOdLTwynow5O1xenipIkJAwjlsB24lycZHQf1ive8Z/s320/IMG_4082.jpg" alt="" id="BLOGGER_PHOTO_ID_5587752792814211730" border="0" /></a><br /> <style>@font-face { font-family: "Courier New"; }@font-face { font-family: "Wingdings"; }@font-face { font-family: "Calibri"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0in 0in 0.0001pt 0.5in; font-size: 11pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0in 0in 0.0001pt 0.5in; font-size: 11pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0in 0in 0.0001pt 0.5in; font-size: 11pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0in 0in 0.0001pt 0.5in; font-size: 11pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-botto</style><span style="font-size:85%;"><span style="font-family:arial;">Here on the downtown Boston campus of Tufts, we have several separate schools full of grad students working towards degrees in the health sciences (nutrition, dentistry, public health, medicine, biomedical science, and more). While we all pass by each other in the library and around campus, it’s not often that we have events involving more than one school. This all changed on a recent Thursday night, when students from the Friedman, Dental, Medical, PHPD, and Sackler programs came together to test their trivia knowledge! With questions submitted by professors from various disciplines, as well as some pop culture and Boston-specific trivia, everyone had their chance to shine – and to be occasionally stumped. Teams combining brainpower from various schools did appear to have an advantage in the competition, with both the winning and runner-up teams bringing together different programs.</span></span><p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvYTwnYLen12kfZQLy7BtRy381qMiRQz3gr_cnmAkyShUZXCS7-LwSLBZozaOgzEDzVFpeAnQNej5BK2gGgMjRY0lAm32Cm4Z0BJi2PN9wSAytKhyOW_jKIwjh0s2fU7JJYM8sHNDCybs/s1600/IMG_4089_MattHast.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 205px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvYTwnYLen12kfZQLy7BtRy381qMiRQz3gr_cnmAkyShUZXCS7-LwSLBZozaOgzEDzVFpeAnQNej5BK2gGgMjRY0lAm32Cm4Z0BJi2PN9wSAytKhyOW_jKIwjh0s2fU7JJYM8sHNDCybs/s320/IMG_4089_MattHast.jpg" alt="" id="BLOGGER_PHOTO_ID_5587751464258713714" border="0" /></a><span style="font-family: arial;font-family:arial;" >Matthew Hast, Director of Admissions at the Friedman School, was a fantastic host for the night as he took the 100 or so students in the room through eight rounds of questions. Afterwards, everyone was able to mingle (and debate some of the answers) at Sweetwater Tavern nearby. </span></span></p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"> </p> <p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><p style="font-family: arial;font-family:arial;" class="MsoNormal"><span style="font-size:85%;">Some fun facts we learned throughout the night:</span></p><p style="font-family: arial;" face="arial" class="MsoNormal"><span style="font-size:85%;"><br /></span></p> <p style="font-family: arial;" face="arial" class="MsoNormal"> </p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; font-family: arial;font-family:arial;"><span style="Courier New";font-size:85%;" ><span style="">o<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size:85%;">The Boston Marathon began in 1897!</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; font-family: arial;font-family:arial;"><span style="Courier New";font-size:85%;" ><span style="">o<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size:85%;">It takes 5000 gallons of water to produce a pound of beef.</span></p><span style="font-family: arial;font-family:arial;font-size:85%;" > </span><p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; font-family: arial;font-family:arial;"><span style="Courier New";font-size:85%;" ><span style="">o<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size:85%;">Only 2 – 3% of Massachusetts residents are currently uninsured for health insurance, compared to 15% in the general U.S. population.</span></p><span style="font-family: arial;font-family:arial;font-size:85%;" > </span><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: arial;font-family:arial;"><span style="Courier New";font-size:85%;" ><span style="">o<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size:85%;">There are more than twice as many players on the New England Patriots roster than OSHA (Occupational Safety and Health Administration) inspectors in Massachusetts. (67 Patriots, 33 OSHA inspectors)</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: arial;font-family:arial;"><span style="font-size:85%;"><br /></span></p> <p style="font-family: arial;" class="MsoNormal"> </p> <p style="font-family: arial;" class="MsoNormal"><span style="font-size:85%;">Slow Food would like to thank the PHPD program, Medical School, and Dental School for their help in organizing Trivia Night, and particularly the PHPD program for providing everyone with pizza! We hope everyone had a great time, and look forward to more cross-campus events.</span></p><p style="font-family: arial;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5Q2VYnXxXrSDvdl68lJpExS5RAiV71SJSF0r0ORITd6iOSKOPfFTvkFv1cfb8DMVkgs7KoaKQx2T8uv3AhhSvYk9qKZ198-NYw4YIpXrLtd0Hit84AQkM4N0knyvWJipPdtZ2Ss559ND/s1600/IMG_4086.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5Q2VYnXxXrSDvdl68lJpExS5RAiV71SJSF0r0ORITd6iOSKOPfFTvkFv1cfb8DMVkgs7KoaKQx2T8uv3AhhSvYk9qKZ198-NYw4YIpXrLtd0Hit84AQkM4N0knyvWJipPdtZ2Ss559ND/s320/IMG_4086.jpg" alt="" id="BLOGGER_PHOTO_ID_5587751865583474530" border="0" /></a></p>Kyle Foleyhttp://www.blogger.com/profile/16001544403973178924noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-28528612694599383742011-03-07T20:22:00.007-05:002011-03-07T22:52:49.345-05:00Bread-Baking Skillshare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkMXU384bCd5odXRsJS909yRnGQyW-1Gp-LY2zZlPF2gqAd2RLgIXK3AwP1uKsUbsPrmwQZ-RBgNgvTPfomKGj9G72RLCC3ABpanbm1qW5X5tbukY0uu-UcDPyjWrFZgGyxI3A-t7NVQ/s1600/CIMG0230.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkMXU384bCd5odXRsJS909yRnGQyW-1Gp-LY2zZlPF2gqAd2RLgIXK3AwP1uKsUbsPrmwQZ-RBgNgvTPfomKGj9G72RLCC3ABpanbm1qW5X5tbukY0uu-UcDPyjWrFZgGyxI3A-t7NVQ/s320/CIMG0230.JPG" alt="" id="BLOGGER_PHOTO_ID_5581548599388131650" border="0" /></a>This past Saturday, three Tufts Slow Foodies (Maya Behar, Maggie Holmes, and I) squeezed into a tiny, yet lovely kitchen in Somerville to learn all about the art of hearth bread-baking from our very own Nicole Tichenor. Nicole took us through a recipe for <i style="">Pain de Campagne</i>, or “country bread”, explaining all of the intricacies involved in the two day process. For time’s sake, Nicole prepared three loaves (two boules and her first baguette) in advance so that she could show us how to set up the oven for hearth baking. The hearth baking method involves placing a skillet filled with water on the top rack and misting water on the sides of the oven to produce steam, causing the bread to rise rapidly and resulting in a delightfully crispy crust. The loaves were done in only about 15 minutes but required at least 45 minutes to cool, leaving us with plenty of time to chat about everything from wedding planning to the science behind good bread. Amidst the conversation, Nicole put the three of us to work to create our own batch of dough, using the starter, or <em><span style=";font-family:";" >Pâte Fermentée,</span></em> she prepared the day before<i style="">.</i> We each took turns mixing ingredients and kneading the dough until the consistency and temperature was just right and ready for the first of several rises. We rounded out the afternoon with a small taste of the finished baguette and each left the skillshare armed with a loaf of freshly baked bread, a printed step-by-step recipe, and the knowledge and confidence necessary to try hearth bread-baking in our own kitchens. In fact, Maya wasted no time and picked up some bread flour and yeast on her way home! <p class="MsoNoSpacing">Three key take aways from the skillshare: </p> <p class="MsoNoSpacing">1) Use good quality ingredients</p> <p class="MsoNoSpacing">2) Follow directions EXACTLY (this is where I usually go wrong!)</p> <p class="MsoNoSpacing">3) Stay focused and “keep your head in the bread”</p> <p class="MsoNoSpacing"> </p> <p class="MsoNormal">Thanks again to Nicole for sharing her bread-baking skills with us!</p><br /><br /><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&captions=1&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Ftlgalante%2Falbumid%2F5581548117935506769%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCOi2usP35amdAw%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-920764666126340042.post-47888224133605824032011-02-28T16:00:00.005-05:002011-03-06T15:26:30.862-05:00Vanishing of the Bees screening: Bad News but Sweet HoneyStudents in the Agriculture, Food and Environment program (or students who take Ag classes at Tufts) learn a lot about soil science, fertilizer use, and most of the inputs necessary for plants to grow inside our agricultural system. But rarely do we hear about the pollination services (namely, honeybees) that are also needed to grow most of the food we eat (in fact, 1 out of every 3 bites of food that you take is produced with the help of honeybee pollination).<br /><br />This Sunday, Slow Food Boston, Slow Food Tufts, and Slow Food BU teamed up to host a screening of the documentary <a href="http://www.vanishingbees.com/">“Vanishing of the Bees.</a>” This movie, narrated by Ellen Page (Juno and Inception) shed light on the current research into <a href="http://en.wikipedia.org/wiki/Colony_collapse_disorder">Colony Collapse Disorder</a>, how it affects different beekeepers, its implications on agriculture, food safety and society as a whole, and what is being done to remedy the situation. I highly recommend the documentary for anyone interested in learning more about beekeeping and pollination services in agriculture and current events related to Colony Collapse Disorder. This issue may turn out to be a large political and scientific problem in the near future, and all Slow Foodies should educate themselves about it in order to best promote clean and fair food.<br /><br />After the movie, a panel of local beekeepers(including <a href="http://www.beeuntoothers.com/">Golden Rule Honey</a> and <a href="http://www.ediblecommunities.com/boston/summer-2010/always-a-beekeeper-never-a-bee.htm">Allandale Honey Co</a>) discussed their feelings about the film and their personal experience working with beehives. One overarching theme of both the film and the panel is that there is a new wave of hobby beekeepers in the U.S. Many major cities (including Seattle, Chicago, San Francisco, and New York) have made backyard beekeeping legal again, and Michelle Obama even installed a beehive into the organic garden at the White House. Lastly, we all got to taste the delicious, original honey produced by these local beekeepers. Local honey has such a distinct taste, and can change in taste and color depending on what crops honeybees get pollen from.<br /><br />It was a pleasure to watch this eye-opening film, hear from local apiarists (and taste their honey) and meet members of Slow Food Boston and Slow Food BU. Hopefully there will be many more opportunities to collaborate on events in the future!<br /><br />Watch the trailer here:<br /><br /><iframe src="http://player.vimeo.com/video/16570483" frameborder="0" height="225" width="400"></iframe><p><a href="http://vimeo.com/16570483">Vanishing of the Bees - Trailer</a> from <a href="http://vimeo.com/user5157066">Bee The Change</a> on <a href="http://vimeo.com/">Vimeo</a>.</p><br /><br />Also, thank you to Slow Food BU for hosting the event!Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-45558875966607338282011-02-28T10:23:00.010-05:002011-03-02T03:24:38.352-05:00Slow Food tea-tastingI was lucky enough to hold a tea-tasting last week, with the sponsorship and support of Slow Food Tufts. The turnout was a bit low, but this has a lot to do with the date chosen, President's Day, when a lot of people are gone for the weekend. Still, the company was lovely and we had some great teas!<br /><br />Preparing for the event, I headed down to the Tea Zone at 15 Elm Street, Somerville, where I was amazed by the selection of teas. After careful browsing, I finally purchased 2 oz. of peach white, 2 oz. of Milima estate black, 2 oz. of cream Earl Grey, and 1 oz. of gyokuro green. The guy behind the counter was really nice, and I was unhappy to notice a "for lease" sign on the front window as I walked out.<br /><br />I then went to the supermarket and got ingredients, out of which I made blueberry muffins and new-to-me cucumber sandwiches, which were just those little pumpernickel cocktail breads, with chive cream cheese and cucumber slices on top. Recipes for those vary somewhat; this was my own variation.<br /><br />In attendance was Elana Brochin who brought with her a minty "tisane" (or herbal tea), Isaac Anderson (engineering grad student) who brought his delicious homemade chai latte, Catherine Owens who brought a smorgasbord of teas from her travels in Bolivia as well as some deluxe jasmine green tea, and Becca Weaver who dashed over from a flurry of meetings to join us.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMYvm7QafqevnFQLbAM5JFONJTZiIZpTIwxxatrSve8bwhyphenhyphen4pYN6s93UtvFf-Dk4SQzwBYITdSHaAzcn0dLE6Iwf8AmG5cJ1fUIkCBQD-r7wWIaJnGwkec2Ju7IgUVkYaWZTIgPe7rX0U/s1600/IMG_2420.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMYvm7QafqevnFQLbAM5JFONJTZiIZpTIwxxatrSve8bwhyphenhyphen4pYN6s93UtvFf-Dk4SQzwBYITdSHaAzcn0dLE6Iwf8AmG5cJ1fUIkCBQD-r7wWIaJnGwkec2Ju7IgUVkYaWZTIgPe7rX0U/s320/IMG_2420.JPG" alt="" id="BLOGGER_PHOTO_ID_5579389577550058018" border="0" /></a><br />We started with the gyokuro green, a premium Japanese tea that called for just two minutes of steeping with comparatively cool, 140 degree F water. This produced a very light brew with a surprisingly rich, earthy flavor. Next was the jasmine green tea that Catherine brought with her, which, simply upon opening the tin in which the tea came, elicited oo's and sighs from everyone around the table. The jasmine was indeed very strong in that pot and left my apartment with a pleasant after-smell, which was complemented well by the next pot we brewed, the peppermint-clove tisane brought by Elana. We made the collective decision that an herbal, non-caffeinated tea would be good for our next round, and it was a good choice, with the herbs opening up our throats and tasting like a summer garden.<br /><br />It was at this point that Elana had to leave our company and we were sad to see her go. After that, our tea-time looked more like this:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-an7SP4yUdNA9WUfA-mVOUsoIoBqCGSIdVqbWpC9Oh0QXjwOejTYfHaV3RFSJo-pDNT-hEGCfMtIfuRxhY6upXhlydKp444HHlPLt8qNZwW0_GSBFgMkflPcV3yRfb_xjymf67WhF5J0_/s1600/IMG_2425.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-an7SP4yUdNA9WUfA-mVOUsoIoBqCGSIdVqbWpC9Oh0QXjwOejTYfHaV3RFSJo-pDNT-hEGCfMtIfuRxhY6upXhlydKp444HHlPLt8qNZwW0_GSBFgMkflPcV3yRfb_xjymf67WhF5J0_/s320/IMG_2425.JPG" alt="" id="BLOGGER_PHOTO_ID_5579390775223616338" border="0" /></a>At this point, we made the decision to get into the teas of which I'm particularly fond: the black teas. Most commonly, these are your Liptons and Tetleys, etc. However, I had purchased the Milima estate black earlier and was raring to give it a try. Kenyan teas are generally of the Assam variety (generally what is used to make Irish breakfast teas), making very strong, dark brews. Unfortunately, I simply overdid the steeping time while my favorite teapot's spout became clogged. As a result, this was our least successful pot, becoming bitter with tannins, though it made an excellent case for the value of milk or cream in darker black teas.<br /><br />Around this time, we all start getting both a bit giggly from caffeine and a bit groggy from two hours of tea-drinking, but we pressed on to one of my favorite teas, and probably my very favorite flavored tea: cream Earl Grey. Tealuxe sells this as Creme de la Earl Grey, but they are made the same way, by adding vanilla oil to Earl Grey tea, which is usually black tea with bergamot (a kind of citrus) oil on it. The result is a truly creamy taste (including the texture which is very slightly oily due to the added flavors), and Becca noted aptly its similarity to yellow birthday cake.<br /><br />Though that sounded like dessert, we decided at that point that our tea-tasting needed to wind down, as we all noted emerging hiccups and general fa-tea-gue. It was time for one more treat: Isaac's homemade chai latte. Boxed Oregon Chai is simply no replacement for authentic chai latte, but even less so for it being freshly made and brought to your home in a glass jar. As we finished, we all breathed a sigh of relief, and also gradually realized that three hours had passed, with us simply sitting in one place, enjoying novel flavors and each other's company without noticing President's Day slowly passing us by. Numerous cucumber sandwiches, almost a whole pan of muffins, and five pots of tea plus a jar of chai latte later, my friends went home with some extra of their favorite new discoveries in tow and the feeling of freshness and subtle elation that tea delivers. I very sincerely hope that we can do this again soon.<br /><br />Thanks to Slow Food Tufts for your sponsorship of this event!<br /><br />-Jeff HakeUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-920764666126340042.post-62867759993262693982011-02-27T18:47:00.004-05:002011-02-27T19:02:37.284-05:00Tedx Manhattan "Changing the Way We Eat" viewing party<style>@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }@font-face { font-family: "Georgia"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }p { margin-right: 0in; margin-left: 0in; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" >When you’re a student at the <a href="http://nutrition.tufts.edu/">Friedman School of Nutrition Science & Policy</a></span><span style=";font-family:Georgia;font-size:85%;" >, it can sometimes feel like food is all you think or talk about.<span style=""> </span>Earlier this month, though, it wasn’t just on <i style="">our </i>minds: thousands of other Americans tuned in to watch an eclectic, thoughtful line-up of speakers give creative, inspiring thoughts on how to change the global food system.<span style=""> </span>The <a href="http://www.tedxmanhattan.org/">Tedx Manhattan “Changing the way we eat</a>” event was held in NYC and webcast live to households and viewing parties.<span style=""> </span>Several members of Slow Food Tufts attended a viewing party hosted by the <a href="http://food-ag.mit.edu/">MIT Food & Agriculture Collaborative</a>, </span><span style=";font-family:Georgia;font-size:85%;" >a new campus group “</span><span style=";font-family:Georgia;font-size:85%;" >actively engaged in advocating for and supporting the development of a more sustainable food system” at MIT and around the world.</span></p><p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" ><br /></span></p> <p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" > </span></p> <p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" >Slow Food members, MIT students and other guests enjoyed a delicious all-day potluck along with a full day of innovative and interesting conversations and talks.<span style=""> </span>There was plenty of local NYC flavor, including Columbia professor <a href="http://www.urbandesignlab.columbia.edu/index.php">Michael Conard</a>’s</span><span style=";font-family:Georgia;font-size:85%;" > New York foodshed analysis, a local business leader’s outline of Harlem’s efforts to reform its food landscape, and Dan Barber of <a href="http://www.bluehillfarm.com/food/blue-hill-new-york">Blue Hill restaurant</a>, who shared the amazing story of a <a href="http://www.vetalapalma.es/">27,000-acre fish farm</a></span><span style=";font-family:Georgia;font-size:85%;" > so healthy it doesn’t need to feed its fish and “measures its success by the health of its predators.”<span style=""> </span>Presenters described dozens of creative solutions to changing the way we eat, from <a href="http://www.windowfarms.org/">DIY window farms</a> to f<a href="http://truck-farm.com/">arms in pick-up trucks</a> </span><span style=";font-family:Georgia;font-size:85%;" >to <a href="http://financeforfood.com/">innovative financing options</a> for sustainable food entrepreneurs.<span style=""> </span>Lucas Knowles from the USDA’s “<a href="http://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=KNOWYOURFARMER">Know your Farmer, Know your Food</a>” initiative described examples of successful partnerships between industry and agriculture</span><span style=";font-family:Georgia;font-size:85%;" >.<span style=""> </span>And there were several other giants from the sustainable food movement, including Brian Halweil, Laurie David and Slow Food USA President Josh Viertel. Slow Food members were inspired by his description of his foray into enlightened eating and social change and of the challenges of voting with your fork when the incumbent—fast, convenient food—is the only option.<span style=""> </span><span style=""> </span>See the rest of the line-up <a href="http://www.tedxmanhattan.org/speakers/">here</a>.</span></p><p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" ><span style=""><br /></span></span></p> <p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" > </span></p><p style="margin: 0in 0in 0.0001pt; line-height: 19pt;"><span style=";font-family:Georgia;font-size:85%;" ><a href="http://www.ted.com/">TED</a> </span><span style=";font-family:Georgia;font-size:85%;" >is the 25-year-old non-profit devoted to “ideas worth spreading”<span style=""> </span>that began as a conference linking people from the fields of <b style=""><u>t</u></b>echnology, <b style=""><u>e</u></b>ntertainment and <b style=""><u>d</u></b>esign.<span style=""> </span>Since then, TED has expanded with global talks, conferences, prizes, and fellowship programs in fields ranging from medicine to music, and also created </span><span style=";font-family:Georgia;font-size:85%;" >TEDx, a program of independent, local, self-organized events that bring people together to share a TED-like experience. </span><span style=";font-family:Georgia;font-size:12pt;" ></span></p> <p class="MsoNormal"> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-920764666126340042.post-22276644613228956382011-02-18T14:14:00.004-05:002011-02-19T12:07:15.685-05:00First Spring Potluck: a delicious success!Last night, members of Slow Food Tufts gathered at Maggie's house for a delicious potluck. We took a break from our studies to eat, drink, and talk. Conversation was never dull, and it was a great event for getting to know fellow Slow Foodies.<br /><br />As always, the highlight of the event was the diverse, tasty food that everyone brought. We even ate an entire (relatively) large slice of double cream Brie... and opened a second package! Sarah Kasten brought homemade chutney that reminded us all of Christmas spices, Kyle made a yummy Baby Arugula Salad, and Emily brought Mochi for dessert. Ever the fan of wrapping appetizers, Maggie made Bacon and Kimchi wrapped Tofu, which was delicious! <br /><br />In addition, we felt that it would be great to start compiling lists of recipes, so that people could make what they tried at the potluck. Here are some recipes from this potluck, see you at the next one!<br /><br /><span style="font-weight:bold;">Quinoa- Black Bean Salad with Smoky Lime Dressing<br />(made by Jesse Appelman, recipe from the NY Times)</span><br /><br /><span style="font-style:italic;">Ingredients</span><br />1 cup quinoa (Inca Red from Ancient Harvest)<br />4 green onions, thinly sliced<br />1 (15-ounce) can black beans, drained<br />1/4 cup chopped fresh cilantro<br />3 tablespoons olive oil<br />2 tablespoons fresh lime juice<br />2 tablespoons red wine vinegar<br />1 tablespoon soy sauce<br />2 teaspoons agave nectar or honey<br />1/2 teaspoon kosher salt<br />1 canned chipotle pepper in adobo sauce<br />1 small garlic clove, finely chopped<br /><br /><span style="font-weight:bold;">Preparation</span><br />Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.<br /><br />Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black beans, and cilantro.<br /><br />Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired.<br /><br />Serve warm or at room temperature. Serves 4-6<br /><br /><span style="font-weight:bold;"><br />Kale Mashed Potatoes<br />Made by Tina Galante</span><br /><br />Ingredients:<br />2-3 pounds potatoes, cut into chunks (I like to leave skins on)<br />2 tablespoons extra virgin olive oil<br />2 cloves garlic, minced<br />1 bunch kale, large stems stripped and discarded, leaves chopped<br />1/2+ cup warm milk and/or cream<br />2-3 tablespoons salted butter<br />sea salt<br />freshly ground black pepper<br /><br />Preparation:<br />Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.<br /><br />Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic and saute for a few minutes. Then add the chopped kale, a pinch of salt, and saute until tender.<br /><br />Mash the potatoes with a potato masher or fork. Add butter and slowly stir in the milk and/or cream until the texture is smooth and creamy. Season with salt and pepper. Stir in the kale.<br /><br /><br /><br /><br /><span style="font-weight:bold;">Peppermint Chocolate Chip Cookies<br />Made by Rachael Kirk</span><br /><br />3/4 cup butter<br />1/2 cup white sugar<br />1/2 cup packed brown sugar<br />1 egg<br />1 teaspoon vanilla extract<br />1 teaspoon peppermint extract<br />1 1/2 cups all-purpose flour<br />1/4 cup unsweetened cocoa powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup semisweet chocolate chips<br />Directions<br /><br />Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.<br />In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.<br />Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.<br /><br /><span style="font-weight:bold;">Bacon/Kimchi Wrapped Tofu<br />Made by Maggie Holmes<br /></span><br />1. purchase 1 pound of kimchi (preferably in long strips, not chopped), 1/2<br />pound of bacon, 1 packet extra firm tofu.<br />2. cut the tofu into cubes.<br />3. wrap the kimchi around the tofu<br />4. wrap the bacon around the kimchi/tofu and secure with toothpicks<br />5. broil on high for 8-10 minutes to heat through and crisp up the bacon<br />6. gobble down with a pack of your funnest pals!Rhttp://www.blogger.com/profile/01697789260821112481noreply@blogger.com0