tag:blogger.com,1999:blog-961124077192012502024-02-20T20:45:47.912-05:00Slow Food BUSlow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-96112407719201250.post-39173673715915501612011-08-10T14:09:00.001-04:002011-08-10T14:13:31.118-04:00Diesel Café<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; color: rgb(102, 102, 102); line-height: 18px; "><div class="post-body entry-content" id="post-body-1228639661864364160" style="width: 496px; font-size: 13px; line-height: 1.4; position: relative; ">After six days straight of working, I finally had a day off. Marcus and I had a hike scheduled but unfortunately the heat wave held us back. Instead we went down to Davis Square in Somerville and had a leisure lunch at the <a href="http://www.diesel-cafe.com/" style="text-decoration: none; color: rgb(34, 136, 187); ">Diesel Café</a>. The environment is hip, friendly and fun. There are antique automotive signs and car memorabilia on the walls along with paintings from local artists. There is a lot of seating but it is always crowded. It is a good idea to have someone from your party search for a table while someone else waits in line.
<br /><div class="separator" style="clear: both; text-align: center; "><a href="http://3.bp.blogspot.com/_TRM_Jyi78WU/TD5kzSH5OMI/AAAAAAAABKY/u6KstfIk-r8/s1600/100_2964.jpg" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="300" src="http://3.bp.blogspot.com/_TRM_Jyi78WU/TD5kzSH5OMI/AAAAAAAABKY/u6KstfIk-r8/s400/100_2964.jpg" width="400" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div>The best part about Diesel Café is that they are a green café. You will not find any trash bins, but instead will find bus bins that are sorted into compost and recycle bins at the end of the night. They also make an effort to buy their ingredients and supplies as local as possible.
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<br /></div><div class="MsoNormal">Most importantly, the food and coffee are delicious. The menu is perfect for a trendy café in Somerville. They offer a wide variety of vegan, vegetarian and gluten free items that definitely do not skimp on taste. The menu mainly consists of sandwiches and salads that are anything but ordinary. However, if you are a picky eater and don’t enjoy trying new things, this may not be the place for you.</div><div class="MsoNormal">
<br /></div><div class="MsoNormal"><div style="text-align: center; "><o:p></o:p>Marcus ordered The Little Piston; fresh mozzarella, pesto, onion and tomato on a baguette. </div><div style="text-align: center; ">Crisp and fresh!</div><div style="text-align: center; ">They even give you a few spoonfuls of pasta salad on the side.</div>
<br /><div class="separator" style="clear: both; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpepyHEASUiLqSLzz4_L3jpgaBdBHNNQUabQyDrTfmOzAnfZlSM5ZlTxH2JL9eqqt4rqIruvN1LvNe7S_m4YrM2XBuYop9llvZl6yJb5rFSD1ej5vm9RWm7H88HtS3LLIMQUda6qdGSY/s1600/DSC03033.JPG" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpepyHEASUiLqSLzz4_L3jpgaBdBHNNQUabQyDrTfmOzAnfZlSM5ZlTxH2JL9eqqt4rqIruvN1LvNe7S_m4YrM2XBuYop9llvZl6yJb5rFSD1ej5vm9RWm7H88HtS3LLIMQUda6qdGSY/s400/DSC03033.JPG" width="300" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div><div class="separator" style="clear: both; text-align: center; ">
<br /></div><div class="separator" style="clear: both; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaT5FBtAROltTxREZGZpX2ypaC8xx5TJg04VQKsD4c77NAXt70_UwJUqyWi_tBLbWx_C9hobjfCb46gYub0kgRoL2PCrq-Vs7bOC_I45BTqtIyu066KpTR-qjfzdllJoOV1mKHIsRgYQ/s1600/DSC03028.JPG" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaT5FBtAROltTxREZGZpX2ypaC8xx5TJg04VQKsD4c77NAXt70_UwJUqyWi_tBLbWx_C9hobjfCb46gYub0kgRoL2PCrq-Vs7bOC_I45BTqtIyu066KpTR-qjfzdllJoOV1mKHIsRgYQ/s400/DSC03028.JPG" width="400" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div><div class="separator" style="clear: both; text-align: center; ">
<br /></div><div style="text-align: center; ">I ordered The Bow; salmon, sun-dried tomato ricotta, onion and baby spinach on brioche. I love traditional salmon and lox but this was definitely a much interesting and more flavorful twist.</div><div style="text-align: center; ">
<br /></div><div style="text-align: center; ">The brioche was crispy on the outside and fluffy in the inside and the smoked salmon was to die for. The ricotta is my favorite part of the sandwich. The sun-dried tomato ricotta was creamy, rich and paired perfectly with the smoked salmon.</div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyplb3V1We4ODBi4X9kP42QK5ZlrT5rOwqpFQyWXTKnSuRr0NJZcoIRLL2hAVja6L8LvKHgnTvXnkDF-E3vpZceQ83_k0miK-TdYzbW5gTd6OEEHd3L-_Y1Bh7ouk7RMXr8uPw5WWSaE/s1600/DSC03032.JPG" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyplb3V1We4ODBi4X9kP42QK5ZlrT5rOwqpFQyWXTKnSuRr0NJZcoIRLL2hAVja6L8LvKHgnTvXnkDF-E3vpZceQ83_k0miK-TdYzbW5gTd6OEEHd3L-_Y1Bh7ouk7RMXr8uPw5WWSaE/s400/DSC03032.JPG" width="400" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div><div style="text-align: center; ">
<br /></div><div style="text-align: center; ">They also offer scrumptious baked goods</div><div style="text-align: center; ">My vegan chocolate chip cookie was good but I would have enjoyed it a bit sweeter.</div><div class="separator" style="clear: both; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnHfSTfdb81dFYhNvmaaOAjY_RxNEKMuqcQ5PZD-bsTPPnrHE7cYivV3qPC1TIjcGSCyo3ThXYV2zPH3OrsXH4UcUgb47H0UP39MOV9D-H0tE_XfQ47xGsKhZmnMdZjZ8qCHwn3Fpcw4/s1600/DSC03040.JPG" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnHfSTfdb81dFYhNvmaaOAjY_RxNEKMuqcQ5PZD-bsTPPnrHE7cYivV3qPC1TIjcGSCyo3ThXYV2zPH3OrsXH4UcUgb47H0UP39MOV9D-H0tE_XfQ47xGsKhZmnMdZjZ8qCHwn3Fpcw4/s400/DSC03040.JPG" width="400" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div><div class="separator" style="clear: both; text-align: center; ">Marcus loved his shortbread dark chocolate cookie.</div><div class="separator" style="clear: both; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlocl8r5Dk4IbfqWIvL3sInd6oRNtvQEYbKyl9YjJTZ58lMj2TuJbHMt-xOeFJhKZ1iE0heTGA03oFswu5vQ1UlHQ2fVCUZde0cUvumCdD9eddRP4K-YHqyGuI2NFV-lgi9vbSEEmipjI/s1600/DSC03038.JPG" imageanchor="1" style="text-decoration: none; color: rgb(34, 136, 187); margin-left: 1em; margin-right: 1em; "><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlocl8r5Dk4IbfqWIvL3sInd6oRNtvQEYbKyl9YjJTZ58lMj2TuJbHMt-xOeFJhKZ1iE0heTGA03oFswu5vQ1UlHQ2fVCUZde0cUvumCdD9eddRP4K-YHqyGuI2NFV-lgi9vbSEEmipjI/s400/DSC03038.JPG" width="400" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-position: initial initial; background-repeat: initial initial; " /></a></div><div class="separator" style="clear: both; text-align: center; ">
<br /></div><div class="separator" style="clear: both; text-align: center; ">The cafe is a very short drive from my house and I thought that I had found my new hot spot to work on my blog and papers. But I was very disappointed to find out that Wi-Fi is not free. You must pay a monthly membership fee. This was the only down side to the cafe. </div><div class="separator" style="clear: both; text-align: center; ">
<br /></div><div class="separator" style="clear: both; text-align: center; ">I recommend the Diesel Cafe with 4 stars. </div><div class="separator" style="clear: both; text-align: center; ">Relaxed yet fun atmosphere, delicious food with wonderful options and a neighborhood with lots to do after lunch!</div><div class="separator" style="text-align: left;clear: both; ">
<br /></div><div class="separator" style="text-align: left;clear: both; ">Check out my new blog! http://wickedrealfood.blogspot.com/</div><div>
<br /></div></div></div></span>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-33804705877762081282011-07-11T17:31:00.009-04:002011-07-11T17:50:31.947-04:00Urban Gardening Part II<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBMcCmLy960CYINFqLCNaMg1z8Zp9KdPbp3tJBE-Lx8sZAOW-CYnf7dsz22MyfnJTsZiVS4_se9b3_j4vwA4irLTLvo6rQgmWG4z_7tMv2wjvYIWG823Wlb5ovTMjiXklPbOo6bX3vsop/s1600/DSC03001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEgnBMcCmLy960CYINFqLCNaMg1z8Zp9KdPbp3tJBE-Lx8sZAOW-CYnf7dsz22MyfnJTsZiVS4_se9b3_j4vwA4irLTLvo6rQgmWG4z_7tMv2wjvYIWG823Wlb5ovTMjiXklPbOo6bX3vsop/s320/DSC03001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628212603061237346" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBMcCmLy960CYINFqLCNaMg1z8Zp9KdPbp3tJBE-Lx8sZAOW-CYnf7dsz22MyfnJTsZiVS4_se9b3_j4vwA4irLTLvo6rQgmWG4z_7tMv2wjvYIWG823Wlb5ovTMjiXklPbOo6bX3vsop/s1600/DSC03001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><p class="MsoNormalCxSpFirst" style="text-indent:.5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Planning your own urban garden is quite simple with a little help from your local gardening shop and some careful research.</span></span></p> <p class="MsoNormalCxSpLast" style="text-indent:.5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">The most important steps to beginning your garden are: </span></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-left:1.0in;mso-add-space:auto; text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">·</span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">First, decide what you want to plant</span></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-left:1.0in;mso-add-space: auto;text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">·</span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Second, research peak planting season for each plant</span></span></p> <p class="MsoListParagraphCxSpLast" style="margin-left:1.0in;mso-add-space:auto; text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">·</span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">And third, research the best method of planting for each variety</span></span></p> <p class="MsoNormalCxSpFirst"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Research using a search engine had seemed like the best solution at first, but I soon found that the immense amount of information on the Internet from bloggers and websites is not always valid and can be overwhelming. You can save yourself the keystrokes and simply read the back of the seed packets. Instructions for planting will always be on the package. If peak-planting season is not provided, the staff at gardening stores are usually happy to help and enjoy sharing tips. If you find you have missed planting season don’t fret; instead buy starter plant.</span></span></p><p class="MsoNormalCxSpFirst"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">The clerk at my local gardening shop explained that purchasing potting soil for a potted garden is key. The potting soil locks in moisture and nutrients. If you are using smaller pots I advise filling them with solely potting soil. If you are working with larger pots, as I am, fill the bottom third of the pots with regular dirt from your backyard and fill the top layer of the pots with potting soil. This helps to keep costs low.</span></span></p><p class="MsoNormalCxSpMiddle" style="text-indent:.5in"><span class="Apple-style-span" style=" ;font-family:Cambria;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GDN5-jhxUDEHttQT6l0e-gH5gkwtj53fxz2H-Jx28pHUZh9HZouspsSmfnVgv6QczcbhQjgQzBgkzoe1wNkECQxWGx3r3PmrCz7oWYjYUQhGwzcQIuyC6bNRZj15tz134GSjs36jOKkn/s320/DSC02973.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628213015571850546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></p><p class="MsoNormalCxSpMiddle" style="text-indent:.5in"><span class="Apple-style-span" style="font-family:Cambria;"><span class="Apple-style-span" style="font-size: small;">Having missed planting-season, I bought tomato starter plants and planted basil, rosemary and pepper seeds. They are all maturing nicely and I cannot wait to incorporate these fresh slow food ingredients into delicious summer recipes. Picking your own tomatoes off your balcony for a salad to be prepared that afternoon while peering at the Boston skyline is truly an urban gardening luxury and a perk to being “green."</span></span></p><p class="MsoNormalCxSpMiddle" style="text-align: center;text-indent: 0.5in; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dk6DMePR5n5UQ4EEffEE8CHXCsFuKiuw3uwUJ37PVUIPIZ3vQzlQ0lDQQYm2ZOW9mDEgfMvlVo500Z0zeFLVPU_qR8T3lvrtFKT23bUZncT9jQBn843kIDPBiyjQnvHaRd8wuhgQ85Pm/s320/DSC03009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628213915941889586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></p></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-40288478937178147002011-06-13T23:27:00.004-04:002011-06-13T23:44:08.610-04:00Urban Gardening Part I<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQZwzz4Si2r0OS6PestFrN8PluADwFZNqKS439u-N8tcH93e8V7xV-xC8sA8AidoXohJkRsJy8-JerDaWzseKuoS8ecVFGBZ6JwOxdHZI0abU5K3zZ4FjII3i1p-MBiIFLIHgPgTcbMKi/s1600/DSC02971-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQZwzz4Si2r0OS6PestFrN8PluADwFZNqKS439u-N8tcH93e8V7xV-xC8sA8AidoXohJkRsJy8-JerDaWzseKuoS8ecVFGBZ6JwOxdHZI0abU5K3zZ4FjII3i1p-MBiIFLIHgPgTcbMKi/s320/DSC02971-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617915208910982866" /></a><!--StartFragment--> <p class="MsoNormal" style="text-indent:.5in">With the beautiful weather on its way to Boston, farmer’s markets are sprouting across the city and surrounding towns. The only thing better than summer produce from local farms is produce grown in your own backyard. For many foodies in the city it seems nearly impossible to begin a home garden. However, a small plot of land or none at all should not stop the urban foodie from gardening. Planting pots are a simple solution to tight quarters. Coming in a wide variety of shapes and sizes, pots can be placed on porches, balconies and small backyards. Living in a small city about five miles outside of Boston, I plan to begin a small home garden in my 20’ by 30’ backyard. With the tight space and not exactly ideal soil, I am going to use large pots to grow vegetables and herbs including cucumbers, tomatoes, basil and mint. Currently, I am waiting for the extra large pots to be delivered but I will keep you posted on simple solutions to gardening in the city and my other gardening adventures. Wish me luck!</p><p class="MsoNormal" style="text-indent:.5in">By: Bianca Tamburello </p> <!--EndFragment-->Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-20975836003074905992011-03-26T22:00:00.031-04:002011-04-01T10:51:09.884-04:00A sandwich to write home about.<div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;">Are you stuck in a sandwich rut?</span></div><div><span class="Apple-style-span" style="font-family:georgia;">Sick and tired of your ol' standby, PB&J?</span></div><div><span class="Apple-style-span" style="font-family:georgia;">If so, I highly recommend you get your booty to </span><a href="http://www.davesfreshpasta.com/"><span class="Apple-style-span" style="font-family:georgia;">Dave's Fresh Pasta</span></a><span class="Apple-style-span" style="font-family:georgia;"> in Somerville ASAP.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe55eSrY5DDb1EmNyJp7Z9v4ydnig2Zn-xYYYdWJPc-SRNZDbIiPAjM6VkVLYdBtR-1eZxivV7QsgcTm0yTrz3fMbFCSoj9rM4VnYWgXwAQlKPztLQcofdpwi70mNaY_gXXQb0qgbolazJ/s1600/IMG_8987.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe55eSrY5DDb1EmNyJp7Z9v4ydnig2Zn-xYYYdWJPc-SRNZDbIiPAjM6VkVLYdBtR-1eZxivV7QsgcTm0yTrz3fMbFCSoj9rM4VnYWgXwAQlKPztLQcofdpwi70mNaY_gXXQb0qgbolazJ/s320/IMG_8987.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589197044726540962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">Okay, so don't get me wrong. If I had to choose to eat one sandwich for the rest of my life it would probably be a peanut butter & jelly (& banana). But only if it was made with </span><a href="http://www.teddie.com/"><span class="Apple-style-span" style="font-family:georgia;">Teddie Super Chunky Peanut Butter</span></a><span class="Apple-style-span" style="font-family:georgia;">.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">However, if my beloved nut butter were to be discontinued, I would gladly eat any of the dozens of sandwiches scribbled on Dave's ginormous chalk board of wonder. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YeVvPRUWvF8K2mBegjlVf8B5Z3XeRLNXeg9-fCQ3HxCdSafbqkaj49CMkYKL2z2Lf1DYWiOVuSJ55gIKd9LkJpjT-EvwAXyiTOQlGRRW3HfLy6wATt2hSKcudHPOyVHFCueQx7Y3gxVo/s1600/IMG_8925.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YeVvPRUWvF8K2mBegjlVf8B5Z3XeRLNXeg9-fCQ3HxCdSafbqkaj49CMkYKL2z2Lf1DYWiOVuSJ55gIKd9LkJpjT-EvwAXyiTOQlGRRW3HfLy6wATt2hSKcudHPOyVHFCueQx7Y3gxVo/s320/IMG_8925.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589198426096384434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">While part of me hesitates to reveal one of Boston's best, hidden gastronomic jewels, I feel that it is the right thing to do for hungry bellies around the world.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">In order to make your first (or 24th) visit to Dave's as simple as possible, follow these steps:</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">1. Grab a friend, a significant other, your mother, or just yourself and take the Red Line to Davis Square. Dave's is a mere 3 minute walk from the T stop.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">2. Enter Dave's Fresh Pasta. Don't be intimidated by the line; it moves quickly. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODY0k-jQBmeEUjJmkR8AZPmtjUcm2NTNrnq0tJIYLM_GA6RpKoIob1uZ1bceIxUnQGurzNSUKw5225mgaWQQ_GoUQlVx8kV1LowKIJJyL8onF0BU4Sx0ubTqfOfZ29l-2N9pobdSMXBnQ/s1600/IMG_8924.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODY0k-jQBmeEUjJmkR8AZPmtjUcm2NTNrnq0tJIYLM_GA6RpKoIob1uZ1bceIxUnQGurzNSUKw5225mgaWQQ_GoUQlVx8kV1LowKIJJyL8onF0BU4Sx0ubTqfOfZ29l-2N9pobdSMXBnQ/s320/IMG_8924.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589198430735333490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">3. Use your time in line wisely to make a decision. Trust me-- the options are overwhelming.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">4. When it's finally your turn give your order to one of the sandwich masters behind the counter. You can pay right then or you can wait until you have received your coveted sandwich(es).</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">5. Once you have obtained and paid for said sandwich, sit down. In the winter, grab a window seat in the sun. But in the summer, the outdoor sidewalk seating is all that and a bag of chips.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">6. Pick up your sandwich, open your mouth as wide as possible and bite down.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">7. The first bite-- complete with the earth-shattering crunch of the warm, rustic bread, ooey-gooey cheese, and the layers of cold cuts, veggies, and spreads-- is what my dreams are made of. I swear I shed a tear of joy every time I take that first bite.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">8. Then proceed to shed a tear of sadness when you look down at the white parchment paper where your sandwich once was.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">9. Plot your return ASAP.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">10. For those of you still on Step 3, cracking under the pressure of having to make a decision, allow me to provide you with a few recommendations:</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:georgia;">1. Caprese</span></b></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimftKKdFMz1cKzWcqJO-LI_JINZjap4UIqPbflvOImRWEl3-4lUG6a0mdsR_gBkd37A0D1lxOaMXJ1qU86WiH5dIEyK9ktisHGxs4xaP-_XRqPE2ETeAvXPuF4B9lwep67PdqQ07PSlECU/s1600/IMG_8942.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimftKKdFMz1cKzWcqJO-LI_JINZjap4UIqPbflvOImRWEl3-4lUG6a0mdsR_gBkd37A0D1lxOaMXJ1qU86WiH5dIEyK9ktisHGxs4xaP-_XRqPE2ETeAvXPuF4B9lwep67PdqQ07PSlECU/s320/IMG_8942.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589203899906366946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><ul><li><span class="Apple-style-span" style="font-family:georgia;">The quintessential, classic Italian combination of tomato, basil, and mozzarella. However, the generous layer of perfect pesto and drizzle of balsamic vinegar make this a sandwich to write home about. This is my go-to summer sandwich when the tomatoes are practically jumping off of the vines and the basil is wreaking havoc in home gardens everywhere. It was my first sandwich here and the one that made me a Dave's disciple.</span></li></ul></div><div><b><span class="Apple-style-span" style="font-family:georgia;">2. Sun-Dried Tomato Turkey</span></b></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUmoRsQwRCafhbrmaxGuHJ_5uRPgJX-MwmGSO0znegfz1ZEHRkAfexB9KEZBmOZDn6XoyJd0YNhEtDlrablPXxmpC0RKA7y7RFmmlRiOeIdHKCSGv99sO3aTCKhkt5PO7rbP4cmjpaMGa/s1600/IMG_8961.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUmoRsQwRCafhbrmaxGuHJ_5uRPgJX-MwmGSO0znegfz1ZEHRkAfexB9KEZBmOZDn6XoyJd0YNhEtDlrablPXxmpC0RKA7y7RFmmlRiOeIdHKCSGv99sO3aTCKhkt5PO7rbP4cmjpaMGa/s320/IMG_8961.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589984512963757170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><ul><li><span class="Apple-style-span" style="font-family:georgia;">Layer upon layer of freshly sliced turkey breast with sun-dried tomato pesto, aged asiago, caramelized onions and baby spinach leaves. Certainly not your typical turkey sandwich. Order it and you will understand why this WAS my favorite Dave's creation.</span></li></ul></div><div><b><span class="Apple-style-span" style="font-family:georgia;">3. Prosciutto & Fig (& Caramelized Onions)</span></b></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6WpQeIBv8fqenhfqtUzsYTpUWrLx1p08205IGQyV5oWjX0vsfP9IgQii-3Gtbbj6ztjl5l1-o_tldryIKaCN2Ot69bfjpeC8H8l3qcpwPVxYXg_J_I5ZCXyNIG63TF-jDgB35yPP6TZD/s1600/IMG_8933.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-family:georgia;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x1oeWEUBnBgBUY2qi9cHz_GdlLLBSEov6jfSZZdwk1zbWoTO7JSFNseVadq-n1AeIsB0uXqN9sypKrzcJkyUeTnHlNVGoLnWGJjyfqQQ5prui-4e-GL9jChLrKz4fgQGQzOtM97YvN-p/s1600/IMG_8949.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x1oeWEUBnBgBUY2qi9cHz_GdlLLBSEov6jfSZZdwk1zbWoTO7JSFNseVadq-n1AeIsB0uXqN9sypKrzcJkyUeTnHlNVGoLnWGJjyfqQQ5prui-4e-GL9jChLrKz4fgQGQzOtM97YvN-p/s320/IMG_8949.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589985315799333954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-family:georgia;">I really don't like ordering the same thing twice when I eat out, especially in a place like Dave's where the possibilities are endless. But this gem right here has a piece of my heart and I can't but help but order it nearly every time. Paper thin-sliced prosciutto and oozing mozzarella with sweet, but not cloying, fig jam on a sinfully crusty ciabatta roll (my personal favorite). Oh and my addition of the caramelized onions? No explanation other than the fact that I have an unhealthy obsession with all-things caramelized. I am also a huge fan of the classic, yet timeless, combination of salty & sweet. Let's just say this sandwich is the next chocolate-covered pretzel.</span></li></ul></div><div><b><span class="Apple-style-span" style="font-family:georgia;">So why is Dave's Slow Food-worthy?</span></b></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWhTZl5A_RITRm0NrrcAW1F_OSjj5ZpLSck61D6hqiEpppUwO65H0Inw94PeGney0jdg_rKS_12PJqX2tyOOQAat5dRQv9WVZoaAEGZOq2b0Q04KwpAIxuY5V7yXjQDp_tR0xE56A8Yu0/s1600/IMG_8982.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWhTZl5A_RITRm0NrrcAW1F_OSjj5ZpLSck61D6hqiEpppUwO65H0Inw94PeGney0jdg_rKS_12PJqX2tyOOQAat5dRQv9WVZoaAEGZOq2b0Q04KwpAIxuY5V7yXjQDp_tR0xE56A8Yu0/s320/IMG_8982.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589197049774857250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">Well, Dave's is a major supporter of fellow local businesses. Take </span><a href="http://www.fioredinonno.com/"><span class="Apple-style-span" style="font-family:georgia;">Fiore di Nonno</span></a><span class="Apple-style-span" style="font-family:georgia;"> for example.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaM6n8ib15n-mbp8Cb812015z6lVCtKQe06FjpKj5aIhI0rTtaRrdWxHqiBHTeGFpfcXTn8nPQs7Kdz48L_RUAPxJUTHoEHnUsi2nvv-yPt3CaCObJcyHXrJrlVWNmhj1MVhJgO_p1JuiM/s1600/IMG_8978.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaM6n8ib15n-mbp8Cb812015z6lVCtKQe06FjpKj5aIhI0rTtaRrdWxHqiBHTeGFpfcXTn8nPQs7Kdz48L_RUAPxJUTHoEHnUsi2nvv-yPt3CaCObJcyHXrJrlVWNmhj1MVhJgO_p1JuiM/s320/IMG_8978.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589202013818555346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnhyus-AchA4QH3x8OqEFu4FaQq4OwUJjh_l2rkvYQTQ0lZsRXjDoghXFIayVMJnvfpaSRkz0oBb-tPvoYP1rRer4IXwZtTr3BYeix54B4Mt4YQ7zYt1GK-8rtzAElpdO8rIyW3bNJl_R/s1600/IMG_8977.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnhyus-AchA4QH3x8OqEFu4FaQq4OwUJjh_l2rkvYQTQ0lZsRXjDoghXFIayVMJnvfpaSRkz0oBb-tPvoYP1rRer4IXwZtTr3BYeix54B4Mt4YQ7zYt1GK-8rtzAElpdO8rIyW3bNJl_R/s320/IMG_8977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590572421301041762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"> Fiore di Nonno is best-known for its handmade mozzarella but it also works its magic on those curds-and-whey to produce some mighty fine burrata, stracciatella, and string cheese. And all of it is produced right in Somerville. Fiore di Nonno was even kind enough to give a </span><a href="http://slowfoodbu.blogspot.com/2010/11/mozzarella-demonstration.html"><span class="Apple-style-span" style="font-family:georgia;">mozzarella-making demo</span></a><span class="Apple-style-span" style="font-family:georgia;"> for Slow Food BU this past November. Fiore di Nonno's amazing mozzarella can be found on Dave's sandwiches and on its shelves.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">In addition, Dave's is also a purveyor of </span><a href="http://www.iggysbread.com/main.html"><span class="Apple-style-span" style="font-family:georgia;">Iggy's Bread</span></a><span class="Apple-style-span" style="font-family:georgia;">, another local staple. Its amazingly crunchy yet fluffy, carby goodness is the perfect vehicle for all of the cold cuts, fresh vegetables, and other sandwich goodies that complete Dave's panini. You can even take some rolls, croissants, etc. home to try and re-create your experience at Dave's. Or to make Croissant Bread Pudding. Either way, invite me over.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKTiBd9p5QzC1QQW1Cg6a2_0cWAgToPBSgUDTZS9AFsQnKAclBrePVyrm6ZpnAHpMWA3xEhdpKwXFaVi1gllu1KftTQx-wq174By4eR8t3XHZzEfS0ctaYswVt4VmbjBf606T1_BkxGMI/s1600/IMG_8966.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKTiBd9p5QzC1QQW1Cg6a2_0cWAgToPBSgUDTZS9AFsQnKAclBrePVyrm6ZpnAHpMWA3xEhdpKwXFaVi1gllu1KftTQx-wq174By4eR8t3XHZzEfS0ctaYswVt4VmbjBf606T1_BkxGMI/s320/IMG_8966.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590572428365654434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">While I could rave about the sandwiches for days, Dave is actually more well-known for its (wait for it, wait for it...) PASTA. Homemade pasta to boot.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPqqf2LL18PL23FqlTJPUkxGSYBTarHXI7IF-bJgNODZFQR_P9GP3WxpfCbjycDqp5XUGm8CndFVgc13iELV5d0itdT8fa2odIF4pZKgBlvjQtUt4vJeRJBAmSfNTHx8X5nKbepTIRy4I/s1600/IMG_8985.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPqqf2LL18PL23FqlTJPUkxGSYBTarHXI7IF-bJgNODZFQR_P9GP3WxpfCbjycDqp5XUGm8CndFVgc13iELV5d0itdT8fa2odIF4pZKgBlvjQtUt4vJeRJBAmSfNTHx8X5nKbepTIRy4I/s320/IMG_8985.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589202016675920738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">In a world where "spaghetti" is king, Dave's attempts and succeeds to remind Bostonians that pasta comes from something other than a blue box. It is rather ironic that one of the simplest recipes (flour, water, and possibly an egg or two) with such rewarding results can seem so intimidating to make. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOwBLY2g-sqtUM81scDcev-PpokCh8EPvfTXofNhjHxN84LZXXEw5J5FwqMJrND3lAAPjjeEvVcT4PcRSt21gQdNTkX2V02F3jHEdNYD7YIJaELlHuYJ0Vchwtf4_NuBf1S-9RY5CdocC/s1600/IMG_8970.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:georgia;"> </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOwBLY2g-sqtUM81scDcev-PpokCh8EPvfTXofNhjHxN84LZXXEw5J5FwqMJrND3lAAPjjeEvVcT4PcRSt21gQdNTkX2V02F3jHEdNYD7YIJaELlHuYJ0Vchwtf4_NuBf1S-9RY5CdocC/s320/IMG_8970.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589203905760471042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">Dave's offers a wonderful selection of pasta in any flavor, color, shape, etc. one could ever desire. Aside from your decision about whether to order the Caprese or the Prosciutto&Fig, the choice of which of the dozens of pasta to select will be the most difficult one you make all day.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnXngH0cLWTpkZEGqIgRkfoH2eIfI_WqodhqSGQAuu0UcGLD3V3PBHefr-56v5Tz8qtjvkzrap92k6pDPQiIERTxdaLGG51JhA34QG2V7k5spPhPYKa04cg1AmBejIsOpn9FBTO8jkhcB/s1600/IMG_8980.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnXngH0cLWTpkZEGqIgRkfoH2eIfI_WqodhqSGQAuu0UcGLD3V3PBHefr-56v5Tz8qtjvkzrap92k6pDPQiIERTxdaLGG51JhA34QG2V7k5spPhPYKa04cg1AmBejIsOpn9FBTO8jkhcB/s320/IMG_8980.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590060907560173922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">While you can always select the classic egg pasta, why not get a little crazy and go for the sweet red pepper or the lemon basil? There is angel hair, linguine, fettucine, pappardelle, or even lasagna sheets, all which are cut to order right before your eyes. And to further complicate things, there is also an extensive selection of handmade ravioli. Be still my heart.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtTXaR2L4gJzHHocl6rB91kNPGqcjDa92PTlfOtZ2ry71qRCAWZQTaU3Iew7o_yvb66ldGOAefHFdWRNBItvLhuxyy6ceCoPy_l0nhHPOJSId8e3OP4GsFmYnT7GRMB9PcOUX40oXRUn_/s1600/IMG_8972.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtTXaR2L4gJzHHocl6rB91kNPGqcjDa92PTlfOtZ2ry71qRCAWZQTaU3Iew7o_yvb66ldGOAefHFdWRNBItvLhuxyy6ceCoPy_l0nhHPOJSId8e3OP4GsFmYnT7GRMB9PcOUX40oXRUn_/s320/IMG_8972.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590626645274664146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">In addition, if you are as fascinated by Italian cuisine as I am, Dave's offers an array of classes that will temporarily curb any Italophile's insatiable hunger. Classes include topics such as pasta, risotto, gnocchi, saucing, and wine. By teaching traditional culinary techniques and making Italian food more approachable to its customers, Dave's certainly deserves the Slow Food stamp of approval. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwQRghyE9KwQuxbEx8Jw1e66OENY2RxCET9FdeRNJrVQy96_p5mFrC-FEyDiiyfKYDnVh6OkgPIZ5mIKwn6s9RsP5l_yYPCyiyffqzjC5_DJ_RL8dyjb94R9oX049oXY1CccZJpcXDjzV/s1600/IMG_8981.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwQRghyE9KwQuxbEx8Jw1e66OENY2RxCET9FdeRNJrVQy96_p5mFrC-FEyDiiyfKYDnVh6OkgPIZ5mIKwn6s9RsP5l_yYPCyiyffqzjC5_DJ_RL8dyjb94R9oX049oXY1CccZJpcXDjzV/s320/IMG_8981.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590060904171477986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;">With an abundance of high-quality ingredients and prepared foods, Dave's provides its customers with the tools to be his or her own domestic Italian god/goddess. After perusing the aisles filled with beautiful pastas, cheeses, produce, and other goodies, I am inevitably inspired to go home and get into the kitchen. But only after I digest my sandwich.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">So if you are sitting around on a Saturday afternoon about to bite into yet another PB&J, I beg you to put that thing down, hop on the T and run (don't walk) to Dave's Fresh Pasta. Your stomach can thank me later.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39mg_5e9x8rKXpJPur44rgvSXQdm9QZkM1uFopjqWdP7RMQ3AxAOnM7ALTn7ba4V7-wxQBRLuywdAlq9wMAjE9QCCqYlUDosk3Il9ZfK5jLLi3S6S731CnUwgEqlm4UKETyaoBwfc9Z28/s1600/IMG_8956.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39mg_5e9x8rKXpJPur44rgvSXQdm9QZkM1uFopjqWdP7RMQ3AxAOnM7ALTn7ba4V7-wxQBRLuywdAlq9wMAjE9QCCqYlUDosk3Il9ZfK5jLLi3S6S731CnUwgEqlm4UKETyaoBwfc9Z28/s320/IMG_8956.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589991644392201234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">By: Julia Sementelli</span></div>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-75041158093525147182011-03-03T08:45:00.023-05:002011-03-24T10:00:41.906-04:00The Bee's Knees.<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDcHL6Hk4YaNU6jUhpUKctmn1c74-AaMClqj2jqB3tTK9qmJSm_SMq2K5dMezxN0OGK2iaeS71BD12TBlzOZggrcpAitOOo8a6OnA_fKjFVnU7SpaQ4jdZgshV6bnbpU-7WWyFPJAcenH/s1600/vanish.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDcHL6Hk4YaNU6jUhpUKctmn1c74-AaMClqj2jqB3tTK9qmJSm_SMq2K5dMezxN0OGK2iaeS71BD12TBlzOZggrcpAitOOo8a6OnA_fKjFVnU7SpaQ4jdZgshV6bnbpU-7WWyFPJAcenH/s320/vanish.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579855176742340274" /></a><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">We shut off the lights when we leave a room. We recycle every can, plastic bottle, and cardboard box that crosses our paths. We (hopefully) compost our fruit and vegetable scraps. We remember to bring our reusable bags to the grocery store. </span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">With the world's ever-increasing awareness of the condition of the environment, more and more individuals are taking responsibility for themselves and their daily actions in order to preserve their future and that of the generations to come. </span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">However, how many times a day do you think about...</span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">bees?</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> Sure, we all have that cute, little teddy bear filled with golden nectar sitting in our cupboard that, albeit most likely crystallized, you reach for every time we need to sweeten our cup of tea or yogurt. But other than that, bees are probably not at the forefront of our minds. </span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">However, according to "</span></span><a href="http://www.vanishingbees.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Vanishing of the Bees</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">," bees provide us with a lot more than an unrefined sweetener.</span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">On Sunday, February 27</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">th</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">, <a href="http://www.slowfoodboston.com/">Slow Food Boston</a> graciously hosted a screening of the documentary "Vanishing of the Bees" and subsequent panel discussion at Boston University. Given the turnout for the event, apparently a great deal of people are concerned with the well-being of the bees.</span></span></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5PtZI9ExjpSHovytKAleCGIxiAGnM1BYxOu6nJKeE1M8SVsvJfAx9wrCwaMmrdjYpTL2hhAdKlIopLbHPXSH2uN2q2CVhZMAubA4OtrSN3pM-t4sgGMP53_PC-wiDqlreGya5u7W54Eo/s1600/IMG_8339.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5PtZI9ExjpSHovytKAleCGIxiAGnM1BYxOu6nJKeE1M8SVsvJfAx9wrCwaMmrdjYpTL2hhAdKlIopLbHPXSH2uN2q2CVhZMAubA4OtrSN3pM-t4sgGMP53_PC-wiDqlreGya5u7W54Eo/s320/IMG_8339.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587625602289391810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The focus of the documentary was the increasing prevalence of a condition known as "Colony Collapse Disorder," a phenomenon in which bees mysteriously disappear from their hives.</span></span></p><p><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">FASCINATING. And your point is...?</span></span></b></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Well, accord</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">ing</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> to the film's synopsis, "c</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">ommercial</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> honeybee operations pollinate crops that make up one out of every three bites of food on our tables." In other words, if bees are disappearing, beekeepers cannot stay in business, and thus are unable to raise the lovely little bees that pollinate our plants. Therefore, this problem has both economic and personal consequences.</span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">While there are several theories as to why this bee epidemic is on the rise, there are two major hypotheses that resounded:</span></span></p><p><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1. The increase in the use of pesticides, and in particular systemic pesticides</span></span></b></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">When we typically think of pesticides, the image of a plane flying over fields of crops, dousing our food with a disparaging amount of pesticides comes to mind. While spray pesticides still flow like water, one of the primary culprits of the bee epidemic is the rise of </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">systemic</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> pesticides. Essentially, the seeds of our favorite fruits and vegetables are manufactured to absorb the pesticide as they grow and thus incorporate it into the plants' tissues. BRILLIANT, RIGHT?! </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Ehh</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">... not so much. </span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">This is disturbing because no matter how much we wash our beloved apples and romaine lettuce in an attempt to "remove" the pesticides, it is impossible to do so when the pesticide is an actual component of that fruit or vegetable. And although pesticides are helpful for farmers because they poison the pests that eat their crops, </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">the cost is the lives of bees. </span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> Without bees, our crops will not be pollinated. Without pollination our crops will not grow. Without crops the United States' infamously endless supply of food will diminish. </span></span></p><p><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2. The ubiquity of "</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">monocultures</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">"</span></span></b></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">A monoculture refers to a large area of land that is devoted solely to one crop. Want to guess the most prevalent </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">monocultures</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> in the United States? Corn and Soy. Yup, that's right-- the usual suspects. According to the film, nature is not meant to exist as a monoculture. Mother Nature has no uniformity. While the pervasiveness and subsequent implications of corn and soy crops in America is a whole other blog post, it goes without saying that the United States' food production is working against the natural diversity and as a result, the bees are not tolerating it. In order to eat pollen, bees must ferment it. And without a diverse diet, that nature typically provides, the bees cannot ferment the pollen and consequently cannot survive.</span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The condition of the bee population is directly related to the condition of our environment. Why? Well, since bees are the entities that pollinate our fruits and vegetables and thus determine whether or not we will have those strawberries in June or those apples in September. If something were to happen to those furry little buggers, what would happen to our beloved produce?</span></span></p><p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHBYkEuNVhxIefdWXBhvM6i8ljEbHyFTUh-jXxmYz2mRBfT_yEaomy7zJzyl72NLfQiGRiHZnSNK7nufX_tHZuOINxs-L2q2uSCuhPinQ5TcFJZZe07qwTcT2kK2gvtpj8lKlNwezk4w0/s320/IMG_8348.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587621079768680914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">What shocked me the most was that both the film and the panel discussion mentioned the dishonest sale of "pure" honey. In fact, the majority of the honey on supermarket shelves is not 100% honey even if the label claims to be. The most common additives used are water and syrup made from beet juice or palm sugar. Sure it reduces the cost of production for the manufacturers but all we receive is another dishonest product that we need to be wary of.</span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">How do you ensure that you are spending your precious dollars on a genuine product? </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Buy local</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">. According to the panel of beekeepers, the only way to know the contents of your honey is to form a relationship with a beekeeper. If you are unsure of the authenticity of a beekeeper's honey, simply ask </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">"What do you feed your bees?"</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> Their answer will let you know.</span></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIpV7SbqVpNta9SImT6fuQcm8bqH89loYQKUyyO3fA6wjfU5lx5bXJ_4X8wD1jPBXpDvzBMx7i6A-rjNfL3EMZhVI85BEwfsGwU9xMRVXWXqoybfDy2V3nlBqyij099HTYoVbljAxrmey/s320/IMG_8349.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587622935324117266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdARf6bkor6oeJE-dc0kaB02U3lfvHjHJtoR3dXEnlB3OLQRhM9Uimlz8j5K2DhLqfpdYrkfBiZ09AMkc4eSyh2_kt5yS-c7f_TtH66JjwWxAEQLz9z1lIbjm26j6asMGO41M8kPPNof8B/s1600/IMG_8358.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdARf6bkor6oeJE-dc0kaB02U3lfvHjHJtoR3dXEnlB3OLQRhM9Uimlz8j5K2DhLqfpdYrkfBiZ09AMkc4eSyh2_kt5yS-c7f_TtH66JjwWxAEQLz9z1lIbjm26j6asMGO41M8kPPNof8B/s320/IMG_8358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587622958043735234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The three beekeepers in attendance were Wendy </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Mainardi</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> of </span></span><a href="http://www.allandalefarm.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Allandale</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> Farm</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> in </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Brookline</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">, Laurie and Dean of </span></span><a href="http://www.beeuntoothers.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Golden Rule Honey</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> in </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Leominster</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">, and Mike </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Graney</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> of </span></span><a href="http://eatlocalhoney.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">eatlocalhoney</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">.com</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">. All three offer pure, authentic, and most importantly, local, honey. After taste-testing all of the honey and honey-based products, I don't see why you would trust your honey purchases to anyone else.</span></span></p><p><span class="Apple-style-span" style="font-weight: bold; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">So. What can we do to help?</span></span></i></span></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1. </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Reduce the use of toxic chemicals in our homes</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">. </span></span></p><p></p><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">So rather than using that bottle of neon yellow Clorox to mop your floors, try to find a natural cleaning alternative. This </span></span><a href="http://www.ecocycle.org/hazwaste/recipes.cfm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">website</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> is particularly helpful.</span></span></li></ul><p></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2. </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Choose organic produce. </span></span></b></p><p></p><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">After all the talk of the ubiquity of pesticide use, this should be pretty self-explanatory. And while organic produce IS more expensive than conventional, wouldn't you rather pay the few extra dollars now rather than pay a much heftier "price" in the future?</span></span></li></ul><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><b></b></span></span><p></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">3. </span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Go to the Farmers' Market.</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></p><p></p><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">While this is not the easiest feat to accomplish in the dead of winter in Boston, there are alternatives out there. The </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_12"><a href="http://www.facebook.com/pages/Somerville-Winter-Farmers-Market/115391765196786#!/pages/Somerville-Winter-Farmers-Market/115391765196786?sk=info"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Somerville</span></span></a></span><a href="http://www.facebook.com/pages/Somerville-Winter-Farmers-Market/115391765196786#!/pages/Somerville-Winter-Farmers-Market/115391765196786?sk=info"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> Winter Farmers Market</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> is an amazing initiative in which every Saturday, local farmers to bring their seasonal, delicious, produce, meats, dairy, etc. to those of us who are fed up with the unnaturally shiny Granny Smith apples that you can practically see your reflection in and the wrinkly, lackluster greenhouse tomatoes that we encounter in our neighborhood grocery store in the winter. The Winter Market is an awesome alternative when our beloved summer produce is not available. But when summer does finally come around (it's already spring!) you can bet your bottom dollar that I will be at the </span></span><a href="http://www.massfarmersmarkets.org/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Copley or Newton farmers markets</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> wandering around the stands, </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">oogling</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> the breath-taking bounties, utterly intoxicated by the deep, sweet scent of strawberries in June and the aroma of blood-red Heirloom tomatoes and just-picked peaches in August. In other words, there is no (good) excuse not to check out your local Farmer's Market.</span></span></li></ul><p></p><p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">These sustainable acts are often done in hopes of helping the environment but with little direct and tangible benefit. However, after learning about the condition of the bee population and how little acts can make a big difference, the decision between the organic and the conventional head of broccoli should be an easy one. </span></span></p><p><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;">Save the </span></span></b><del><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;">whales</span></span></b></del><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"> bees!</span></span></b></p><div><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7FQ4OjxkXum8siJmd90MubRHGU-wLHv3VLKz9hHH_lHvBFgm6yP5kREAS39S8JjUjk20nNcaNaX-ZccssIVdcLUfSl0IvXRatP1EcyGkdRCg1SzB59y9QbFefJT90k3V1Qcx6iNCW3iP/s320/dark_honey_bee_hemberger.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587625601933823746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 229px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-weight: bold; font-family:georgia, serif;font-size:medium;">-Julia Sementelli</span></div>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-4766653035718750372011-02-02T20:26:00.030-05:002011-03-02T22:01:14.772-05:00Bond(ir). James Bond(ir).<div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"> </span>On a snowy, frigid Saturday night in mid-January when most people default to the classic pizza-and a-movie while snuggled up with their dog or significant other, I chose the path less traveled and decided to knock off one of the 539 restaurants on my "Boston Foodie Adventures" to-do list (an actual bookmark folder on my computer). After a quick T ride to Central Square and a few blocks later, I arrived at my destination: </span></span><a href="http://www.bondircambridge.com/"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Bondir</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">. </span></span></span></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">On an unassuming street in Cambridge, Bondir offers "sustainable modern American cuisine." Such cuisine seems to be more ubiquitous than foie gras and white truffles in restaurants across the country. Nevertheless, when I see farm-to-table in a restaurant's description, I'm sold. </span></span></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>As I walked into the restaurant, consisting of exactly ten tables and in a space no bigger than my apartment bedroom, I realized that I had not sacrificed much on this wintery night- I was immediately greeted by a roaring fire and a smiling hostess. Entranced by the homey, cozy feel that the space offered, I felt like I was eating dinner in a dining room rather than a restaurant. While I am all for the grandiose restaurants with choreographed service and nine different dinner forks, on this chilly night I was craving a warm, laid-back, yet delicious meal, with unfussy service- and Bondir did not disappoint.</span></span><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10IC_auevcvthOQGdvEH0ZW8qCgZNtoVdFfRvJgPGclF7-TS6S9PzEPodKePisJrDGWAyRp1M7zjw523MfL8jXziHQhGgep9opvDkXeDCRyq8hDE-5A2Xqf1Yj239DgB0jlgF6p80h-Yi/s1600/IMG_8209.JPG" style="text-decoration: none;"><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/AVvXsEi10IC_auevcvthOQGdvEH0ZW8qCgZNtoVdFfRvJgPGclF7-TS6S9PzEPodKePisJrDGWAyRp1M7zjw523MfL8jXziHQhGgep9opvDkXeDCRyq8hDE-5A2Xqf1Yj239DgB0jlgF6p80h-Yi/s320/IMG_8209.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569287781909698674" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tip4-X3_r3mpgpQbRRYOorsZV1DaJH8pLJz5o6M9G26Lz5E4i6aQ82tdk88Ka4xz_-TtY3XKbvOOb39m-hbnBcYFddALHSfF9K3BKmjs64t2REsKVwPkZV7Q2_e5VW0FTqmVDTNl0xAU/s1600/IMG_8208.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/AVvXsEh1tip4-X3_r3mpgpQbRRYOorsZV1DaJH8pLJz5o6M9G26Lz5E4i6aQ82tdk88Ka4xz_-TtY3XKbvOOb39m-hbnBcYFddALHSfF9K3BKmjs64t2REsKVwPkZV7Q2_e5VW0FTqmVDTNl0xAU/s320/IMG_8208.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569287777303357730" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>So. The food. Well, as I said I am a sucker for all things local, farm-to-table, seasonal, organic, etc. The menu at Bondir definitely hits the nail on all four of these heads.</span></span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>To start: A selection of breads: 9-grain, cranberry, and sepia-sea salt- all made in-house. They were all rustic and made with whole grains. The sepia-sea salt was particularly remarkable both because of its ingredients and because it was my favorite of the three. For the who don't know, sepia= squid ink. While I have had squid ink pasta in Italy a handful of times, I had never consumed sepia in bread-form. But I liked it. I thought the combination of squid ink, a naturally briny and very deep flavor, with sea salt was rather clever. The bread was served with fresh goat's milk butter. I've only had it once before, and while the flavor is not that distinguishable from that of cow's milk, I am not one to turn down fat (other than those of the partially-hydrogenated family). And to quote the eloquent Paula Deen, "Butter makes it better!"</span></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3edZ50M8Eyg7PXOxwvT43LRklF6N0KO5KDOhxp6M7UnP-Dr9Kb4Rd1Rq8i08MrvmTgw2fM4VS1kOEq9VRHRo2j_lQQ2LkV18GxB6gNyV6g3ShjHqS7SzR9Djhyphenhyphenbj3StZkwHwi8R3HxmXS/s1600/IMG_8186.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/AVvXsEh3edZ50M8Eyg7PXOxwvT43LRklF6N0KO5KDOhxp6M7UnP-Dr9Kb4Rd1Rq8i08MrvmTgw2fM4VS1kOEq9VRHRo2j_lQQ2LkV18GxB6gNyV6g3ShjHqS7SzR9Djhyphenhyphenbj3StZkwHwi8R3HxmXS/s320/IMG_8186.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569286249014729250" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Once I quelled my excitement for squid ink bread, I mustered up enough composure to give the menu a gander.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Bondir's menu changes on a daily basis, according to what ingredients are local and in season. There were no tomatoes or asparagus or salmon on this menu- just the way I like it. I have the utmost respect for chefs who respect their ingredients. A tomato is meant to be eaten in August when it is gushing blood-red juices and just begging to be made into a caprese salad or a tomato sauce. It is not, however, meant to be a pale pink garnish on a house salad in the middle of January, a mere shadow of its summertime self.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>Aside from its meticulously selected ingredients, the highlight of Bondir's charming menu is the opportunity to choose between half-portions or full-portions of its entrees. While this may seem undesirable, with all of the enticing choices on the menu, the half-portions concept is more than welcome. They give you the option to try more menu items, but not to pay more. And if you are anything like me, this is a god-send for those of you who suffer from a condition known as "Eater's Remorse." No longer will you order one thing, only to spend the rest of the meal eye-balling your date's better selection, or day-dreaming about that other menu item that you just </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">should</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> have ordered. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JfA0OSbzccHKw1qAqj8xptCfVqX5NwyLkXF6HBwYU8oMLAIe8z4_vY8f8VJf_3xcmhy_zkruGphMAWnb4Ebz_Ff8fvAonq6m32K00zHd6f-r2_1JhlrMhmb5CQq2BP1FTGeQ7BsRhVlt/s1600/IMG_8187.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/AVvXsEj1JfA0OSbzccHKw1qAqj8xptCfVqX5NwyLkXF6HBwYU8oMLAIe8z4_vY8f8VJf_3xcmhy_zkruGphMAWnb4Ebz_Ff8fvAonq6m32K00zHd6f-r2_1JhlrMhmb5CQq2BP1FTGeQ7BsRhVlt/s320/IMG_8187.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569286244523594786" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffiGcHIQ6YfmPNy22oqs1YqvPRkyK2PJV9FdSz1WysHnDcY_eM36RJPjYadFwdiMFp2bQI3J0B1QW3C1Gg2VCswS406XYkbye4tUlnl36LD5ZmnkrBsrmEZwVVJ6KmzRJ253LWkJLvXVX/s1600/IMG_8188.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/AVvXsEgffiGcHIQ6YfmPNy22oqs1YqvPRkyK2PJV9FdSz1WysHnDcY_eM36RJPjYadFwdiMFp2bQI3J0B1QW3C1Gg2VCswS406XYkbye4tUlnl36LD5ZmnkrBsrmEZwVVJ6KmzRJ253LWkJLvXVX/s320/IMG_8188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569285574108522802" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Anywho, our waiter came, we ordered, and we proceeded to wait.</span></span></div><div> </div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZlAiTe5NcdILaecA4wpaS-K2h1yRiDBoIOTvMVQTlH9Wm160pSHbR61upnRnzsERqmQZWBXYhYP20klwMnUlZIr0wzLo1s6Vga0oEZJ3V1UbtVrJD72qAMjrg9UN719wiTzA8FKkn5un/s1600/IMG_8193.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZlAiTe5NcdILaecA4wpaS-K2h1yRiDBoIOTvMVQTlH9Wm160pSHbR61upnRnzsERqmQZWBXYhYP20klwMnUlZIr0wzLo1s6Vga0oEZJ3V1UbtVrJD72qAMjrg9UN719wiTzA8FKkn5un/s320/IMG_8193.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569285566503739890" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">After much anticipation, the food arrived. *</span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Cue the angelic gospel music</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">*</span></span></div><div><br /><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Roasted Golden Hubbard Squash Soup: Ras el Hanout Marshmallow, Crisp Shallot, Bee Pollen, Caviar Lime.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsU3welTzZbuWcTeLaYiZzBqxJZUmT0-5qtDGb6PKvnMmHL941p3NB_KjFKRAHTOhxF0T2-tKMFc3ycqqGUFKXZceSx8MQuhk_frBqZ4sIjlBKi-k0tjk-wr6a1yPnHsD4FbnDMnlwe2X/s1600/IMG_8194.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/AVvXsEgZsU3welTzZbuWcTeLaYiZzBqxJZUmT0-5qtDGb6PKvnMmHL941p3NB_KjFKRAHTOhxF0T2-tKMFc3ycqqGUFKXZceSx8MQuhk_frBqZ4sIjlBKi-k0tjk-wr6a1yPnHsD4FbnDMnlwe2X/s320/IMG_8194.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569284531517077618" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHCwl4z35F_GxLIrspsj03OTJQkw9YDNAA-PQ9Jb71pctd6m5COp4d4z1QDiLtiOz4pVd4hyphenhyphenoubMUCyDFnlF5r3zCap9SuPQ8B6uJUvawEaib5G0P5L_mJWfZOdEIFTzf1ctS_xVniUA1/s1600/IMG_8196.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/AVvXsEhxHCwl4z35F_GxLIrspsj03OTJQkw9YDNAA-PQ9Jb71pctd6m5COp4d4z1QDiLtiOz4pVd4hyphenhyphenoubMUCyDFnlF5r3zCap9SuPQ8B6uJUvawEaib5G0P5L_mJWfZOdEIFTzf1ctS_xVniUA1/s320/IMG_8196.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569284534868265714" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Keener Corn Grits: Vegetable Mignardises, Roasted Butternut Squash, Mustard Oil.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27-fVnVkknluwi5lElgvuVogMsVuhFS7D54EICR7i31PX0dyRikm7MfXy-_nvAyb_r6IruxYWkK_4oTD-GfH64H2hJ3WPXCa3pkUmtYcerfVytISr82lF7aSrPugwHCI50UBcEsqBn2yJ/s1600/IMG_8197.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/AVvXsEi27-fVnVkknluwi5lElgvuVogMsVuhFS7D54EICR7i31PX0dyRikm7MfXy-_nvAyb_r6IruxYWkK_4oTD-GfH64H2hJ3WPXCa3pkUmtYcerfVytISr82lF7aSrPugwHCI50UBcEsqBn2yJ/s320/IMG_8197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569284010996448658" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Hand-Made Burrata: Shaved Vegetable Salad, Mountain Honey-Walnut Vinaigrette, Sour Flat Bread.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSyB2P_eQChEyCrHrUxKYtwHq4rvsDNc5ypPBMUXooTlt-zSJiG1trXLENZvCvYqPm7OoEmkiREIsoB_PMahustiWBZzCBnaoukkwKjCtavlDhd2FjUqHqs0Nf3kM2tPCpGggrCrHinem/s1600/IMG_8198.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/AVvXsEjMSyB2P_eQChEyCrHrUxKYtwHq4rvsDNc5ypPBMUXooTlt-zSJiG1trXLENZvCvYqPm7OoEmkiREIsoB_PMahustiWBZzCBnaoukkwKjCtavlDhd2FjUqHqs0Nf3kM2tPCpGggrCrHinem/s320/IMG_8198.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569284004748749266" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Tyrolean Ragu: Wild Boar, Venison, Bitter Chocolate, Red Wine over Cavatelli.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6a5q6XDX_GICYXWaY1RsAnav0GBfxvFaEdMpZAqUw2ZfcO8ZZBpfAsNPhD7NSJKCDmYpOhCJGbVhCCoQzbS7lq32MFbOUPQPn2l5rJ68B56cytqSAOItIkHF-I634yVzknS2KzAgnu_V/s1600/IMG_8202.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/AVvXsEjY6a5q6XDX_GICYXWaY1RsAnav0GBfxvFaEdMpZAqUw2ZfcO8ZZBpfAsNPhD7NSJKCDmYpOhCJGbVhCCoQzbS7lq32MFbOUPQPn2l5rJ68B56cytqSAOItIkHF-I634yVzknS2KzAgnu_V/s320/IMG_8202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569282476988890690" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Scituate Cod: Kohlrabi, Capers, Brown-Butter Hazelnut, Turmeric, and Celery Fondue.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViRA9HbKpnPtRi3ABYJJE5rCRy_bSDFPo6s3o7j72ckR7mCP7KXqMrn30AX-Ln2RehJaeZ5nRTdr7Vq49p-CQTrqV5L9ey-vKIxNqtt4MwgyUEugOzDvw9Od4R5NpCSy5_EEyz-9Q4ZJI/s1600/IMG_8203.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/AVvXsEiViRA9HbKpnPtRi3ABYJJE5rCRy_bSDFPo6s3o7j72ckR7mCP7KXqMrn30AX-Ln2RehJaeZ5nRTdr7Vq49p-CQTrqV5L9ey-vKIxNqtt4MwgyUEugOzDvw9Od4R5NpCSy5_EEyz-9Q4ZJI/s320/IMG_8203.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569282476684368594" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Assortment of Creams and Ices: Blood Orange Yogurt, Cranberry Sorbet, Chocolate Sorbet<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_621qhrngB1mhncY19m6WCeaiFNbJNu67Srwv_3Hyhb98bc_2aXa6ZGKEOZv6GNHOu258iQUVjsDhwYGwILh6F3_ZguN7gAVxYjkDkjc26zIKw1IIUOn2w56h5XwVIxVmeUbtwDacckS/s1600/IMG_8207.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/AVvXsEhg_621qhrngB1mhncY19m6WCeaiFNbJNu67Srwv_3Hyhb98bc_2aXa6ZGKEOZv6GNHOu258iQUVjsDhwYGwILh6F3_ZguN7gAVxYjkDkjc26zIKw1IIUOn2w56h5XwVIxVmeUbtwDacckS/s320/IMG_8207.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569281397815438770" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Tangerine Dream: Genoise, Vermouth-Infused Tangerine, Thyme-Buttermilk Ice Cream, Meringue Brulee.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bQs9WZgQINQrJ70mQJMZ6rXsLFrDWsFu9JnefkVZ2V0-xQC9OrQUrPBMlh1PTC6BU5yMEQdCggqS3H0TSqPknnkX0lUnXCuTKvNqzepmoeIWHtpm2Dw4fSrbhpMgzIKuQp1fG-r6ewNr/s1600/IMG_8206.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/AVvXsEi3bQs9WZgQINQrJ70mQJMZ6rXsLFrDWsFu9JnefkVZ2V0-xQC9OrQUrPBMlh1PTC6BU5yMEQdCggqS3H0TSqPknnkX0lUnXCuTKvNqzepmoeIWHtpm2Dw4fSrbhpMgzIKuQp1fG-r6ewNr/s320/IMG_8206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569280984887752882" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>All of the food was presented beautifully and tasted delicious. If I had to choose, I would say the squash soup was my favorite. The silky-smooth yet sinfully thick broth provided a delicate yet savory backdrop to the myriad of unique flavors. The Ras el Hanout marshmallow was amazing and I loved the fact that there was marshmallow in my soup! I had never tried bee pollen before but it paired perfectly with the earthy hubbard squash. The caviar lime offered the perfect dose of acidity to cut through yet brighten all of the deep flavors. I shed a tear when it was all gone.</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-tab-span" style="white-space:pre"> </span>So, if you're looking for a new, modern restaurant with delicious, local food yet that is still affordable, I would highly recommend you take a trip to Bondir. With a menu this unique and such a welcoming environment, it won't be long until this restaurant will be making headlines.</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">-Julia Sementelli</span></div></div></div>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com2tag:blogger.com,1999:blog-96112407719201250.post-76292275453995998252010-12-03T11:40:00.000-05:002010-12-03T11:42:16.789-05:00"The Locavore Way" with Amy Cotler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7s_JBIEEzzrTfdDyNHLVZ0AMkFyXBZzxSHqqIQxtfI5RDZ_Q-UDfN1U2x8c9LfLX7E11vnr-8_3DEGbrvBjDpUQiSaQFUBeYMEzsq9e-4CxUwQwtLtXtMrm117BFXrAGzeYt9mmJX1k/s1600/IMG_0473.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5546242667033440226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7s_JBIEEzzrTfdDyNHLVZ0AMkFyXBZzxSHqqIQxtfI5RDZ_Q-UDfN1U2x8c9LfLX7E11vnr-8_3DEGbrvBjDpUQiSaQFUBeYMEzsq9e-4CxUwQwtLtXtMrm117BFXrAGzeYt9mmJX1k/s320/IMG_0473.JPG" /></a><br />Author of "The Locavore Way" <a href="http://amycotler.com/">Amy Cotler</a> hosted a discussion and booking signing with Slow Food BU this past Wednesday. The dreary weather didn't stop a committed group of slow foodies, who listened intently to Cotler's tips and engaging stories. With a background as a chef and recipe developer, she originally approached local, fresh food from a taste and pleasure perspective.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ28mCr-kaMvyHeqGGTAOGavGZmGvteZ4Ly90qXOvyDACJKWk6SaMvIkDvkfzop-ee-mSfQxwolYg2YhlY76d0CBYVCFP-pEwghETUfFB3JLanP_3jUSazLL7MqqyrU_py9bcy0ZErZ3w/s1600/IMG_0478.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5546243202474326802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ28mCr-kaMvyHeqGGTAOGavGZmGvteZ4Ly90qXOvyDACJKWk6SaMvIkDvkfzop-ee-mSfQxwolYg2YhlY76d0CBYVCFP-pEwghETUfFB3JLanP_3jUSazLL7MqqyrU_py9bcy0ZErZ3w/s320/IMG_0478.JPG" /></a><br />She acknowledged that we may all come from different places in our interest in sustainable, local foods. But the benefits, to the environment (less toxic), economic development (keeps your money close to home), and personal health, benefit us all. Cotler reiterated that change happens from the ground up, that small things can start in the community and build to a big-scale change. Often this starts with a simple self-interest. "I want local foods because____."<br /><br />When the issue of budget and high price of local foods was brought up, she shared some simple tips for cutting costs, such as buying in bulk, sharing 2nd offerings from farmers, and savoring fruits and vegetables ONLY when in peak season. She reminded us that grains and beans, dried, are very very inexpensive, and meat needs to only be eaten occasionally. Learning to cook is a precious skill that will save you a lot of money, and probably earn you a few new friends. It was a great way to beat a rainy night! Thanks to all that came, and to Amy for sharing her wisdom and time with us!<br /><br />Looking for winter local food?<br />Check out the <a href="http://dtcholidaymarket.wordpress.com/">Downtown Crossing Holiday Market</a>, <a href="http://www.wickedlocal.com/somerville/news/business/x353251289/Farmers-market-migrating-indoors-for-the-winter-maybe-at-Armory">Somerville Winter Farmers Market</a>, or <a href="http://www.yelp.com/biz/sherman-market-somerville">Sherman Market! </a><br /><br />If you want more information on Sustainable Agriculture check out the <a href="http://sustainableagriculture.net/">National Sustainable Ag Coalition. </a><br /><br /><span style="FONT-STYLE: italic">What makes YOU choose local foods? What are some of your tips for staying local in the winter? </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-40094699866530605822010-11-29T21:22:00.010-05:002010-11-30T16:10:59.894-05:00Mozzarella Demonstration<span style=";font-family:georgia;font-size:130%;" ><span style="color: rgb(255, 153, 0);">Mozzarella Making with Fiore Di Nonno<br /><br /></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynS9OEN0Wc8K-VzCMRBzKqf8OxEHMpgZ92RglXpe479UWCfhV2h0R30KYpz3FdcMezG6M1jw8JvICaR9122ZHGFalykgKRVuD5ZOaElPoUWyeQFY1I0JECDMix10ZNp1TnSeU8RwLl6U-/s1600/IMG_5665.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynS9OEN0Wc8K-VzCMRBzKqf8OxEHMpgZ92RglXpe479UWCfhV2h0R30KYpz3FdcMezG6M1jw8JvICaR9122ZHGFalykgKRVuD5ZOaElPoUWyeQFY1I0JECDMix10ZNp1TnSeU8RwLl6U-/s320/IMG_5665.JPG" alt="" id="BLOGGER_PHOTO_ID_5545173080842625378" border="0" /></a></span></span><br /><span style="font-size:100%;">On Wednesday November 10th Slow Foodies gathered in the Myles Dining Hall kitchen to watch Lourdes Smith, owner of <a href="http://www.fioredinonno.com/">Fiore Di Nonno Mozzare</a></span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"><a href="http://www.fioredinonno.com/">lla</a>, make m</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">o</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">zzarella by hand. Lourdes talked about her family's history of mozzarrella-makin</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">g</span>, <span style="font-size:100%;">especially her grandfather. She also discussed the importance of using the fresh, local milk, which she buys from <a href="http://shybrothersfarm.com/">Shy Brother's Farm</a> in Westport,</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"> MA.<br /><br /><span style=";font-family:georgia;font-size:130%;" ><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xxu0YhvFLpdUiXJbuQiLtleRGcZcceAOJ1Z2Kg0xr9aTmXU5i0XfHXDx7-IWRaUET9RMshzNK7TcJK05Ls4N_00cRPcGg0kAktEhZiEHXdiDKEMb5mFKmbMlhQht2RwpcIRrWJ6puSte/s1600/IMG_5589.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xxu0YhvFLpdUiXJbuQiLtleRGcZcceAOJ1Z2Kg0xr9aTmXU5i0XfHXDx7-IWRaUET9RMshzNK7TcJK05Ls4N_00cRPcGg0kAktEhZiEHXdiDKEMb5mFKmbMlhQht2RwpcIRrWJ6puSte/s320/IMG_5589.JPG" alt="" id="BLOGGER_PHOTO_ID_5545173446637411890" border="0" /></a></span></span></span>Lourdes makes her mozzarella by hand in small b</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">atches u</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">sing a wooden paddle. This is rare, even in Italy, becau</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">se of government restriction on the use of </span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;">wood in food</span></span><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"> production.<br /><br /><span style=";font-family:georgia;font-size:130%;" ><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH2UYmvFfoA0V7iPjK9Yy18FVZBQdZEBZ3xLcEefLmTvak12ipuimPtBMR6L9w89t6hzp9L78a4csxVfV7tdKAa6HFiw87gdDISJGvnCpc7-vw1fYRNBRyZIj5Q6KzyDZHSeIEz2zHbYa/s1600/IMG_5627.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH2UYmvFfoA0V7iPjK9Yy18FVZBQdZEBZ3xLcEefLmTvak12ipuimPtBMR6L9w89t6hzp9L78a4csxVfV7tdKAa6HFiw87gdDISJGvnCpc7-vw1fYRNBRyZIj5Q6KzyDZHSeIEz2zHbYa/s320/IMG_5627.JPG" alt="" id="BLOGGER_PHOTO_ID_5545172540769191810" border="0" /></a></span></span><br />After slowly heating the curd with boiling water, Lourdes had prepared enough fresh mozzarella for everyone to try.<br /><br />Thank you so much to everyone who came, especially Lourdes for a great demo and delicious mozzarella! Also, thank you Joyce Chan for the pictures!<br /></span><span style="font-size:100%;"></span></span>Katie Enzerhttp://www.blogger.com/profile/09904887812112707257noreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-85002574935090926132010-11-01T17:35:00.007-04:002010-11-02T08:23:19.622-04:00Jamming Workshop<div style="TEXT-ALIGN: center"><span style="FONT-WEIGHT: bold; COLOR: rgb(102,0,204)">Jamming with Slow Food</span><br /></div><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4stHRj3YDmTYJaPdaH6nPvvP2z4lo87kk-Jr_0uVGZdcGC2wcOAM7lEgTWGvVN681I9sRWDbXl73OoNmb-dVKVdaxRh154ekXSMrXH2h-9o9cEinWEUd1MYrta2tbtenueYvEnZ85v0R/s1600/IMG_0157.JPG"><img id="BLOGGER_PHOTO_ID_5534733470454575106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4stHRj3YDmTYJaPdaH6nPvvP2z4lo87kk-Jr_0uVGZdcGC2wcOAM7lEgTWGvVN681I9sRWDbXl73OoNmb-dVKVdaxRh154ekXSMrXH2h-9o9cEinWEUd1MYrta2tbtenueYvEnZ85v0R/s400/IMG_0157.JPG" border="0" /></a><br />Slow Food BU's Katie Enzer and Julia Sementelli demonstrated how to make and preserve cranberry jelly on Wednesday October 27th. Using local cranberries, honey, and pectin makes this recipe an easy way to preserve the fall harvest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRy9tGO4PM1CQGi8KAJKf1HKE-QjM-G_jOwK_nhavc8aFWzVVrjZ6qu9h1RrI0WtvPQv0JcDqF_p5TbjD4gAXP62QKRT4jukwDN9xAUs0pbwCwEus02t79bnE43XxgMJH00AzmigO7wXy/s1600/IMG_0141.JPG"><img id="BLOGGER_PHOTO_ID_5534729452543220370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRy9tGO4PM1CQGi8KAJKf1HKE-QjM-G_jOwK_nhavc8aFWzVVrjZ6qu9h1RrI0WtvPQv0JcDqF_p5TbjD4gAXP62QKRT4jukwDN9xAUs0pbwCwEus02t79bnE43XxgMJH00AzmigO7wXy/s320/IMG_0141.JPG" border="0" /></a><br /><br /><span style="COLOR: rgb(255,102,0)">Orange and Ginger Spiced Cranberry Jelly</span><br />*Adapted from Pomona’s Universal Pectin Cranberry Jelly Recipe<br /><br />Ingredients (makes about 35oz)<br />24oz fresh cranberries<br />3 cups water<br />1/2 cup lime juice<br />2 teaspoons calcium water<br />3 teaspoons pectin stirred into 1 cup honey<br />2 teaspoons fresh ginger, peeled and chopped<br />2 tablespoons fresh orange zest (about 1/2 orange)<br /><br /><span style="COLOR: rgb(255,0,0)">Instructions:</span><br />1. Wash jars and lids in hot, soapy water, then put them into a large pot of water. Bring water to a boil, then lower to simmering.<br />2. Rinse and drain cranberries. Add to a second large pot of water. Bring to a boil, then cover and simmer until cranberries burst and soften.<br />3. Meanwhile, prepare rest of ingredients:<br /><br />a. Add pectin to honey<br />b. Juice limes<br />c. Zest orange<br />d. Peel and chop ginger<br /><br />4. When cranberries are fully cooked, remove from heat and strain to remove skins.<br />5. Combine 4 cups of pulpy cranberry juice with calcium water and lime juice. Stir to combine and bring to a boil.<br />6. Add pectin/honey mixture, orange zest, and ginger. Stir immediately and vigorously for 1-2 minutes until pectin completely dissolves.<br />7. Add sugar. Stir to dissolve.<br />8. Bring mixture to a boil. Remove jars from boil water and fill with jam leaving 1/2 inch empty at the top. Wipe the rim of each jar with a wet paper towel, and quickly top with a lid (NOTE: be careful in this step because the jars will be very hot!).<br />9. When all jars have been filled, begin processing: Place jars in a large pot and fill with water to cover jars. Cover pot and boil for 10 minutes. Remove jars from pot with canning tongs.<br />10. Allow jars to sit and cool until the lids seal and the jam sets.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewhkBAsYz0r8bVMFzFTrkUWtfgr6kOhs7T_IMu7aTphZvoWeoh1c8MsGtcMxVy8DeH_6fjERBaeKhNVNubiXtLzXdZNQtd5UsekvDsTqEutzQS5NkIps6mDQVdnZJveRhmQ3u5JY7DAY5/s1600/Cranberries.jpg"><img id="BLOGGER_PHOTO_ID_5534730570626632786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 218px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewhkBAsYz0r8bVMFzFTrkUWtfgr6kOhs7T_IMu7aTphZvoWeoh1c8MsGtcMxVy8DeH_6fjERBaeKhNVNubiXtLzXdZNQtd5UsekvDsTqEutzQS5NkIps6mDQVdnZJveRhmQ3u5JY7DAY5/s320/Cranberries.jpg" border="0" /></a><br /><br />Local cranberries gave the jelly great flavor and color.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmjITk45IGN_n63mTLHlFviP-4Vf_eS-W4ZIHFdYU98hVvAE-9nZP_DeC3ZTK0faKckk_cHu-fDsLxEBZll8MYQCc7bfAmuiUyn_VFyB9PTK-VVwKDxMms3YzgSHaYZfc3KaKVdiWXu1_/s1600/Bread.jpg"><img id="BLOGGER_PHOTO_ID_5534731412740277986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmjITk45IGN_n63mTLHlFviP-4Vf_eS-W4ZIHFdYU98hVvAE-9nZP_DeC3ZTK0faKckk_cHu-fDsLxEBZll8MYQCc7bfAmuiUyn_VFyB9PTK-VVwKDxMms3YzgSHaYZfc3KaKVdiWXu1_/s320/Bread.jpg" border="0" /></a><br />Slow foodies enjoyed samples of the jam on New England Night bread, filled with pecans and cranberries, from Clear Flour Bread.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfNLQICL82vvhrWgKFWZkbnW0dJBt5Co5kLJJPXz901HJUT2EEscRBZ-gNxBInD-_Cya_RAaGEMii_oEq3MGc5bq6Y1dUqpvk1YKCRvY2x5zo94im5lb3KtUsKsjB8s7_haZf4v9xKIOK/s1600/Jarring.jpg"><img id="BLOGGER_PHOTO_ID_5534735253709820850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 247px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfNLQICL82vvhrWgKFWZkbnW0dJBt5Co5kLJJPXz901HJUT2EEscRBZ-gNxBInD-_Cya_RAaGEMii_oEq3MGc5bq6Y1dUqpvk1YKCRvY2x5zo94im5lb3KtUsKsjB8s7_haZf4v9xKIOK/s320/Jarring.jpg" border="0" /></a><br />Sterile and safe canning practices are important.<br /><br />Thank you to everyone who attended the demonstration! Canning is a great way to enjoy seasonal produce year round. We encourage you to try this recipe while local cranberries are still available. Check out the <a href="http://www.massfarmersmarkets.org/">Federation of Massachusetts Farmers Markets</a> to find a place to buy cranberries or other local jamming produce. </p><p><em>Special thanks to Emily Jones for taking some great photos!</em></p>Katie Enzerhttp://www.blogger.com/profile/09904887812112707257noreply@blogger.com2tag:blogger.com,1999:blog-96112407719201250.post-27600115661197530292010-10-17T14:27:00.000-04:002010-10-17T15:26:40.895-04:00Rustic Pastry: Pear Ginger Crisp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTD1UJhLXXo6T-ZQuWwGPGrGByut1cOfQAHnm6db-H2nRUq0WfYqwGsrSERBzxvT66v0uuhh5rzjAToFtcEVLt6p4NddRNh3V3L2xf5pMW7m-qCWkFRNp8L_EtcMDLzY-bQCSTC8PsvI/s1600/IMG_9969.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTD1UJhLXXo6T-ZQuWwGPGrGByut1cOfQAHnm6db-H2nRUq0WfYqwGsrSERBzxvT66v0uuhh5rzjAToFtcEVLt6p4NddRNh3V3L2xf5pMW7m-qCWkFRNp8L_EtcMDLzY-bQCSTC8PsvI/s320/IMG_9969.JPG" alt="" id="BLOGGER_PHOTO_ID_5529097133997909490" border="0" /></a><br />On a crisp fall evening Chloe Nolan and Mary Ting of <a href="http://www.clearflourbread.com/">Clear Flour Bakery</a> demonstrated how to make a Pear Ginger Crisp<br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> 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{mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal"><b style=""><span style="font-size:14pt;"></span></b></p><span style="font-size:180%;"><span style="font-weight: bold;">Pear Ginger Crisp </span></span><br />Serves 8-10<br /><span style="font-weight: bold;">Topping: </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjyKbXkpJNw4v7kOZ1Rf8ilwNw-vI0tW_MkeEE0y0t7hazThkIrQMoshitK3ow5oE8Y1RpmwvmOq32i8rk2i0fr1w6G0MuXksXgLfYA0iNopyFQ3oCJCwSwHZ-d6KS_KMrAn-cPDXuzA/s1600/IMG_9972.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 227px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjyKbXkpJNw4v7kOZ1Rf8ilwNw-vI0tW_MkeEE0y0t7hazThkIrQMoshitK3ow5oE8Y1RpmwvmOq32i8rk2i0fr1w6G0MuXksXgLfYA0iNopyFQ3oCJCwSwHZ-d6KS_KMrAn-cPDXuzA/s320/IMG_9972.JPG" alt="" id="BLOGGER_PHOTO_ID_5529097148109196594" border="0" /></a><br />½ cup flour<br />½ cup dark brown sugar<br />½ tsp. cinnamon<br />¼ tsp. salt<br />½ cup (1 stick) chilled unsalted butter, cut into ½” cubes<br />1 cup rolled oats<br />½ cup walnut pieces<br /><span style="font-weight: bold;">Fruit Filling:</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoIROPXU7HBboo4ihlGwP-ceZ4ELH9kb1ncbUhSfA-hbijfi3MoB4IqtTe9AJ9SAXQhn6g0Ewm7T4f_DWkaKaLTDigkVpFUvkjpteFI_NkTL6ez7dYoUdOizBn2VTVQGxQIbNvPWNayQ/s1600/IMG_9971.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 223px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoIROPXU7HBboo4ihlGwP-ceZ4ELH9kb1ncbUhSfA-hbijfi3MoB4IqtTe9AJ9SAXQhn6g0Ewm7T4f_DWkaKaLTDigkVpFUvkjpteFI_NkTL6ez7dYoUdOizBn2VTVQGxQIbNvPWNayQ/s320/IMG_9971.JPG" alt="" id="BLOGGER_PHOTO_ID_5529097171491022226" border="0" /></a><br />½ cup sugar<br />2 tablespoons cornstarch<br />½ tsp. cinnamon<br />½ tsp. salt<br />6 large or 7 med. pears (Bartlett work great here)<br />1 TBS grated fresh ginger<br /><br />Preheat oven to 350 degrees.<br />For the topping, whisk together first four ingredients in a medium bowl. Work butter into dry mixture until it resembles moist, coarse meal. Stir in nuts and oats. Chill while preparing filling. Peel and core the pears. Cut into roughly 1/2” cubes and place in a large bowl with ginger. Add dry ingredients and combine until fruit is evenly coated. Pour into 9 x 13 baking dish.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNiIQ0CLgkjh4IHhM-h4XdwTH2vDpV951rYAeg0Qp_xvJkO5JQLMZki-sUsV5FBFHNfVUvAPgR8S_wpO6Ybo8IrJolUSh__la8XDC5TkYEOpZqFlVHQcpmKmlu1pIlr0kZIqR05i35YA/s1600/IMG_9979.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 271px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNiIQ0CLgkjh4IHhM-h4XdwTH2vDpV951rYAeg0Qp_xvJkO5JQLMZki-sUsV5FBFHNfVUvAPgR8S_wpO6Ybo8IrJolUSh__la8XDC5TkYEOpZqFlVHQcpmKmlu1pIlr0kZIqR05i35YA/s320/IMG_9979.JPG" alt="" id="BLOGGER_PHOTO_ID_5529098108049796162" border="0" /></a><br />Scatter topping evenly across fruit and bake until top is golden and filling is bubbling –about 50 minutes. Enjoy warm with vanilla ice cream<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1s8JSzqw0E0tY16MWbgIAETDmdi-V8foX6RwiuNCTb08EmFlbvYlqXXP0OezunbldwMTuTUArSoz9cV68NvFsvMDRyLN9q-bGScQb0kcA73VedKS-zUZnois0gU-vS93j_12dLzerWY/s1600/IMG_9981.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 163px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1s8JSzqw0E0tY16MWbgIAETDmdi-V8foX6RwiuNCTb08EmFlbvYlqXXP0OezunbldwMTuTUArSoz9cV68NvFsvMDRyLN9q-bGScQb0kcA73VedKS-zUZnois0gU-vS93j_12dLzerWY/s320/IMG_9981.JPG" alt="" id="BLOGGER_PHOTO_ID_5529097137872584370" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0w4Wwgjm7cFmSGO4nQ9dd9gcgMKP_OfmrLipvjkWw_c0Ln-Mh1T9LqpkYQx40Mm1gN3h3px_1Myz3JgraVs2iizbUypJXy8iFzN2xoJBLcm409H-6eDW6IpUIbjCIH6docAM0XXg7tE/s1600/IMG_9990.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 206px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0w4Wwgjm7cFmSGO4nQ9dd9gcgMKP_OfmrLipvjkWw_c0Ln-Mh1T9LqpkYQx40Mm1gN3h3px_1Myz3JgraVs2iizbUypJXy8iFzN2xoJBLcm409H-6eDW6IpUIbjCIH6docAM0XXg7tE/s320/IMG_9990.JPG" alt="" id="BLOGGER_PHOTO_ID_5529097167436755154" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqZ_mNxdgBF41rVJToJnvMmvllvCY-424hGvtEHdCyXLqnfUSFw3PZ452Cunu6L28-wJ3HhDARtMCQYPFYT_61Qq0aw4geHUw4BMcXgloQC3OHqzTweqR6XqwIwyX-FkWIVA7SpNhU3E/s1600/IMG_9985.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 235px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqZ_mNxdgBF41rVJToJnvMmvllvCY-424hGvtEHdCyXLqnfUSFw3PZ452Cunu6L28-wJ3HhDARtMCQYPFYT_61Qq0aw4geHUw4BMcXgloQC3OHqzTweqR6XqwIwyX-FkWIVA7SpNhU3E/s320/IMG_9985.JPG" alt="" id="BLOGGER_PHOTO_ID_5529098078926440850" border="0" /></a>It was a perfect evening to spend as the nights start to get chillier! We highly recommend that you check out <a href="http://clearflourbread.com">Clear Flour</a>, a local, hidden gem. Be prepared for a very long line on weekends, but I assure you, it is well worth the wait. You will be dreaming about their baked currant donuts, and chocolate pudding cakes for weeks afterward! Thank you Mary and Chloe for taking the time to show us a simple, rustic recipe!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-23143962804764102152010-10-13T16:27:00.001-04:002010-10-13T16:35:12.987-04:00Carlo Petrini in Boston<div align="left">Last week, the founder of Slow Food, Carlo Petrini, spoke <a href="http://slowfoodtufts.blogspot.com/2010/10/carlo-petrini-comes-to-tufts.html">at Tufts</a> and at Harvard as part of a series of conferences at American universities. </div><br /><div align="left">Over 300 students, staff, and community members attended Petrini's talk and book signing at Harvard. Carlo Petrini's speech, in Italian, was translated by <a href="http://www.theatlantic.com/corby-kummer">Corby Kummer</a>, author and senior editor of <em><a href="http://www.theatlantic.com/">The Atlantic</a>.</em><br /></div><br /><div style="text-align: center;"><img id="BLOGGER_PHOTO_ID_5527338567125628594" style="display: block; margin: 0px auto 10px; width: 200px; height: 125px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjfqC-zvTEA0FoEE5iC5zFJ0vEydNFFgszF9LJULQ1j7mLXRPcxqEPR6YOqHQJ4AJX_f8dbHeMl9FyRNpKzWlJlaYYRbuCYlyLqwNtmLAPRs3uvG6hCJDctOHtCr4nMzCj3TdVbu1og6B/s200/PA061352-1.JPG" border="0" /><em>Corby Kummer (left) and Carlo Petrini (right)</em><br /></div><br />Petrini spoke about numerous aspects of the <a href="http://www.slowfood.com/">Slow Food</a> movement, which supports the pleasure of good food, while supporting the community and the environment.<br /><p>Petrini began by discussing the current food system, which is detrimental to our environment. The constant selection for highly productive crops has decreased the fertility of the soil, and has caused a significant loss in biodiversity. Petrini also touched upon food subsidies, which have led to cheap food, health problems, industrial disasters, and environmental degradation. </p>In addition, Petrini gave many suggestions for changes that can be made. Food shouldn't be wasted, and leftovers should be savored. Foods should be eaten when they are in season, and food shouldn't be transported long distances, because this requires more fossil fuels. He also suggested that we should buy less food, and buy higher quality food.<br /><p>Although there are many changes that need to be made to the current food system, Petrini noted that many positive changes have already been made. Although it was hard to come by farmers markets just ten to twenty years ago, now farmers markets are much more common. In 2000, <a href="http://www.slowfoodusa.org/">Slow Food U.S.A.</a> campaigned for raw milk cheeses to be allowed to be produced in the U.S. rather than just importing them from Europe, and now raw cheeses produced in the U.S. can be found in more and more stores.</p>Despite the lack of infrastructures to support new and young farmers, there is an increased need for young farmers. Luckily in the Boston area, there is the <a href="http://nesfp.nutrition.tufts.edu/">New Entry Sustainable Farming Project</a>, which supports and offers training to those who are interested in becoming farmers. Petrini asked for everyone in the audience who was under 30 and planning to work with the land in their future to come up, and many people did.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5527349517423386818" style="display: block; margin: 0px auto 10px; width: 400px; height: 114px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCezmNX9tigQ9I1E2FK-ffZFFEsRj-YhTYCgwo_JoB9XJBOA8rN0K3cyS-kXFtKCMK1m7RiHY0DJBm1Kxyk5u8FmyvO9Xg_o14d6I6mlxNwKPbL93DvWF3laHYkISG8Vkho0mPrPYeNZJ/s400/PA061357-1.JPG" border="0" /></p><div style="text-align: center;"><em>Farmers to be</em><br /></div><div style="text-align: center;"><br /></div>Finally, Petrini spoke of and encouraged people to attend <a href="http://www.terramadre.info/pagine/welcome.lasso?n=en">Terra Madre</a>, a bi-annual international gathering of over 5,000 food lovers who support and want to learn more about sustainable and local foods and food production. The next, and fourth, <a href="http://www.terramadre.info/pagine/welcome.lasso?n=en">Terra Madre</a> event will begin next week, in Turin, Italy.<br /><p>After Carlo Petrini's speak, many eager audience members came up to get signed copies of his new book, <a href="http://www.amazon.com/gp/product/1603582630/ref=pd_lpo_k2_dp_sr_2?ie=UTF8&cloe_id=fe97ac7f-d64b-40bc-9bac-d19f160605c6&pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=8884991188&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=159NAHFBXJ14KY2TENQ4">Terra Madre</a>.</p>It was an inspirational experience to hear the president of Slow Food speak. Read about his <a href="http://slowfoodtufts.blogspot.com/2010/10/carlo-petrini-comes-to-tufts.html">visit at Tufts on the Slow Food Tufts blog</a>, and <a href="http://www.slowfood.com/international/food-for-thought/focus/82010/slow-food-president-on-campus/q=060C45?-session=query_session:47E92F5618a920FD52SGh3696057">another article and videos of his Boston visit from the Slow Food website</a>.Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-80184589297212615862010-10-04T10:41:00.008-04:002010-10-07T16:04:54.937-04:00Taberna De Haro<p class="MsoNormal">Last week Slow Food BU had the pleasure of working with Deborah Hansen, chef and owner of Spanish restaurant <a href="http://tabernaboston.com/">Taberna de Haro</a>. Hansen invited us into her kitchen to share a recipe for Tortilla Española, a staple of traditional Spanish diets, and discuss her start in the culinary world. </p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMppDgdRD2hZb15lUqUpvhyphenhyphen6BtOs1-lJ1lnRbXc0Kv-emj5lbcwXFNdNDI5SuzmBfns7ywBGzJunE3rKwGSIwVmRkaSJUR-mQTYr9YocXvktBqFbAoaE5vs9HwjOiHetyhNhzsE9cs-Dl/s1600/IMG_9628.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201402392685506" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMppDgdRD2hZb15lUqUpvhyphenhyphen6BtOs1-lJ1lnRbXc0Kv-emj5lbcwXFNdNDI5SuzmBfns7ywBGzJunE3rKwGSIwVmRkaSJUR-mQTYr9YocXvktBqFbAoaE5vs9HwjOiHetyhNhzsE9cs-Dl/s320/IMG_9628.JPG" border="0" /></a>Hansen was smitten with Spain after a visit during her college years, and later returned to live in Madrid. During eight years living in the heart of Spain, Hansen opened a restaurant serving American food; however, her down time was spent mastering the rustic elegance of traditional Spanish cooking. Hansen took her education back to the United States where she opened <a href="http://tabernaboston.com/">Taberna de Haro</a>. The restaurant has since become a sanctuary for anyone seeking comforting food, authentic cuisine, and local ingredients.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEjUZp6UMXNOnr6kJ3JERt1dYm_ZabTaOdagZufLoZ9y-kEJMkBWBNPgDqxmJ_E8DORXQ6lm-lGfoSq6d3iMSke-aGx_OvsdcNajOIJlETpoVyUpeBb2-qqg1zXDWeY7fJnuCOHv31nDO/s1600/IMG_9637.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 240px; display: block; height: 320px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201412490766738" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEjUZp6UMXNOnr6kJ3JERt1dYm_ZabTaOdagZufLoZ9y-kEJMkBWBNPgDqxmJ_E8DORXQ6lm-lGfoSq6d3iMSke-aGx_OvsdcNajOIJlETpoVyUpeBb2-qqg1zXDWeY7fJnuCOHv31nDO/s320/IMG_9637.JPG" border="0" /></a><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSK3Cxw2Ealwx4ShgfWfgk5Q5cnwluSeQLgf5ByhdfFAOqXc62EZ0k5XdzHmj3JZUTh7P6Sn0VusI_3MmCXefs53rj0uB1x3V7sXI5S78Ho02hZwrBU6Wv65C5fyvpFbmRT56Mt-iJQ9b/s1600/IMG_9626.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 75px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201400589949346" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSK3Cxw2Ealwx4ShgfWfgk5Q5cnwluSeQLgf5ByhdfFAOqXc62EZ0k5XdzHmj3JZUTh7P6Sn0VusI_3MmCXefs53rj0uB1x3V7sXI5S78Ho02hZwrBU6Wv65C5fyvpFbmRT56Mt-iJQ9b/s320/IMG_9626.JPG" border="0" /></a></p>Hansen spoke with high esteem of the Massachusetts-based farmers who provide produce, seafood, meat, eggs, and more for her restaurant. In addition to sea salt and olive oil (two of Hansen’s few exceptions to her all-local ingredients rules), Hansen used potatoes from <a href="http://www.swazpotato.com/index.cfm">Swaz Farm</a> in Hatfield, onions from <a href="http://www.oldfriendsfarm.com/">Old Friends Farm</a> in Amherst, and eggs from <a href="http://www.countryhen.com/">Country Hen</a>, based in Hubbardston.<br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uzHPMLiny_tyA2_V8xr1IJ1Q8-p8Ao1LAr7fUBsMlGWyQzfr8CLNMsRBjyFRqbBDzT0Lw6Q7wx7MT9-Co3SHUqYdEMAx_ErG0Ya4Y-skuEtIIq1VwjRiECGSAZgKLKi3ObY0phVmeiIG/s1600/IMG_9629.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 306px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201408786238354" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uzHPMLiny_tyA2_V8xr1IJ1Q8-p8Ao1LAr7fUBsMlGWyQzfr8CLNMsRBjyFRqbBDzT0Lw6Q7wx7MT9-Co3SHUqYdEMAx_ErG0Ya4Y-skuEtIIq1VwjRiECGSAZgKLKi3ObY0phVmeiIG/s320/IMG_9629.JPG" border="0" /></a></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdvg4GXbqzx6CB_0e8N3-FjzwF1lR5saicP3LW2_N95MQG3ACtKHuvmbYRYq3q1y76OGWp4auW0Y45hDbWxrY-mqDdKmFOu0LQLCdTIwj-lpTwHPyDrzHqs9URr2oxisS65aVcschGc6a/s1600/IMG_9639.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 240px; display: block; height: 320px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201416773723762" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdvg4GXbqzx6CB_0e8N3-FjzwF1lR5saicP3LW2_N95MQG3ACtKHuvmbYRYq3q1y76OGWp4auW0Y45hDbWxrY-mqDdKmFOu0LQLCdTIwj-lpTwHPyDrzHqs9URr2oxisS65aVcschGc6a/s320/IMG_9639.JPG" border="0" /></a>Tortilla Española, one of the most popular items on the menu at Taberna de Haro, is a great addition to any home cook’s repertoire. The five-ingredient recipe makes it an easy dish for any time of day.</p><p class="MsoNormal"><em>Deborah Hansen's Tortilla Española Recipe:</em></p><p class="MsoNormal"></p><p class="MsoNormal">4 large potatoes, any type except golden or red bliss, peeled and sliced thin</p><p class="MsoNormal">1 medium onion, peeled and sliced thin</p><p class="MsoNormal">2 cups cooking olive oil, preferably Spanish, “pure” grade (“puro” in Spanish or Italian)</p><p class="MsoNormal">5 free-range eggs</p><p class="MsoNormal">1 ½ Tbl. Sea salt</p><p class="MsoNormal">Heat the olive oil in a large frying pan. Add the potatoes and fry on medium heat for 10 minutes, stirring every few minutes to ensure even cooking. Add onions, stir, and continue to fry 10 more minutes. Meanwhile, set up a strainer or colander over a bowl for draining potatoes. </p><p class="MsoNormal">Whisk eggs and salt in a large bowl. When potatoes are cook thoroughly, spoon into strainer and allow oil to drain. Reserve a tablespoon of oil, and save the rest in refrigerator for another use. Add potatoes to eggs and stir thoroughly.</p><p class="MsoNormal">Heat a 9” non-stick pan with a bit of the used olive oil. Coat thoroughly. Add egg mixture and simmer on low to medium heat for 4 minutes. Cover with a plate and turn pan upside down to flip tortilla. Slide back into pan, smoothing edges with a spatula. Cook 3-4 more minutes. Turn out onto a plate. </p><p class="MsoNormal">Serve hot, warm, or cold.<span style="text-decoration: underline;"><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqvo-GafJn4Loh3Ste5ts9lh9XSlTvHc-qQ9y370v5LpvQJEPjJE5jRx-R6aeDXNa5zQecQucqtym-38jPlglASV3llav31gODtfpiDbEhjhOLXKxC-2j5YR0U-an-2_uwfRWw2aiBRG5/s1600/IMG_9646.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524201563971465362" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqvo-GafJn4Loh3Ste5ts9lh9XSlTvHc-qQ9y370v5LpvQJEPjJE5jRx-R6aeDXNa5zQecQucqtym-38jPlglASV3llav31gODtfpiDbEhjhOLXKxC-2j5YR0U-an-2_uwfRWw2aiBRG5/s320/IMG_9646.JPG" border="0" /></a></p>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-18771778703524004612010-10-04T10:10:00.003-04:002010-10-04T10:16:15.880-04:00Boston Local Food Fest!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWdjhGAuG_sRiSuPhIo9Wh2VmwLIJ0boCIhjNl0ek-bNDvih_J7WwSzFoRcTQWHqyoR8KJlgoXf2dulXmgsVoGq9Vm7pqOPipgySNjAkWNe48-RFhG2VDrYC8wwAOXiczfErtf7nDo70/s1600/IMG_9783.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWdjhGAuG_sRiSuPhIo9Wh2VmwLIJ0boCIhjNl0ek-bNDvih_J7WwSzFoRcTQWHqyoR8KJlgoXf2dulXmgsVoGq9Vm7pqOPipgySNjAkWNe48-RFhG2VDrYC8wwAOXiczfErtf7nDo70/s320/IMG_9783.JPG" alt="" id="BLOGGER_PHOTO_ID_5524193781878300706" border="0" /></a><br />The first annual <a href="http://bostonlocalfoodfestival.com/">Boston Local Food Fest </a>was a smashing success!<br />Check out some of these great recaps and roundups:<br /><a href="http://www.facebook.com/pages/Boston-Local-Food-Festival/109223655774162">BLLF Facebook</a><br /><a href="http://twitter.com/bostonlocalfood">BLLF Twitter</a><br /><a href="http://bostonlocalfoodfestival.com/connect/featured-festival-bloggers/">Featured Festival Bloggers</a><br /><a href="http://www.dontwhitesugarcoatit.com/2010/10/boston-local-food-festival.html">Elizabeth of Don't White Sugar Coat It </a><br /><a href="http://www.afeteforfood.com/2010/10/bostons-first-local-food-festival.html">Jessica at A Fete for Food </a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aG8YclEFsbv5uVGGlcLR5IBCr4f6SeWzrSP4k2CQz1Yr-OzwylS7KLapfvrGbvJuZDY3J-V3db91ZVOTcDV4KMGxgdhkWlf_jiy_EtfOr415A8QR1j7KKBnBTuhBrSUi1mfYI4p5vVQ/s1600/IMG_9747.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aG8YclEFsbv5uVGGlcLR5IBCr4f6SeWzrSP4k2CQz1Yr-OzwylS7KLapfvrGbvJuZDY3J-V3db91ZVOTcDV4KMGxgdhkWlf_jiy_EtfOr415A8QR1j7KKBnBTuhBrSUi1mfYI4p5vVQ/s320/IMG_9747.JPG" alt="" id="BLOGGER_PHOTO_ID_5524193782878791570" border="0" /></a><br /><span style="font-style: italic;">Did you make it there? What were your thoughts? Any more recaps to share with us?</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-18342510382647912712010-09-18T10:42:00.002-04:002010-09-18T10:47:38.444-04:00First Annual Sustainability@BU FestivalThis past Thursday, BU held its <a href="http://www.bu.edu/sustainability/what-you-can-do/events/sustainabilitybu-festival/">First Annual Sustainability@BU Festival</a>.<br /><br />It was a beautiful day for the festival in conjunction with the <a href="http://www.facebook.com/bufarmersmarket?ref=ts">BU Farmers Market</a>,<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_-uBkKEJziX7KjbSqAdBxzQ2I6XCXxpoU40bPkIJygfirDPP68bTo68AEhF6CqusRxhWxRn7w43DlCp8W7jOfwVN0EBjqyc4Y6oJSYDnbEOiavPFaCGo7YRKZlhjDFQjNQ9drY6jBWs/s1600/P9161325-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_-uBkKEJziX7KjbSqAdBxzQ2I6XCXxpoU40bPkIJygfirDPP68bTo68AEhF6CqusRxhWxRn7w43DlCp8W7jOfwVN0EBjqyc4Y6oJSYDnbEOiavPFaCGo7YRKZlhjDFQjNQ9drY6jBWs/s320/P9161325-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5518033524141380994" border="0" /></a><br />and music from the <a href="http://www.myspace.com/tumbleweedcompany">Tumbleweed Company</a>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_-uBkKEJziX7KjbSqAdBxzQ2I6XCXxpoU40bPkIJygfirDPP68bTo68AEhF6CqusRxhWxRn7w43DlCp8W7jOfwVN0EBjqyc4Y6oJSYDnbEOiavPFaCGo7YRKZlhjDFQjNQ9drY6jBWs/s1600/P9161325-1.JPG"><br /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyCf5O9hmIEr7ERGZFK3n28b8hUfpaqyu8vhUpMJxJju2PpaQesPvLRKLv6yMmacQUMKAwdeLEdq_ol1z9CSvDA9C7pQmkiRNH5g0trD7y5RPJYYlii2G9WPIPoFaKiUwD6wAVaph7oQ/s1600/P9161327-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyCf5O9hmIEr7ERGZFK3n28b8hUfpaqyu8vhUpMJxJju2PpaQesPvLRKLv6yMmacQUMKAwdeLEdq_ol1z9CSvDA9C7pQmkiRNH5g0trD7y5RPJYYlii2G9WPIPoFaKiUwD6wAVaph7oQ/s320/P9161327-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5518033153300607794" border="0" /></a><br />One of the most apparent changes in BU's sustainability efforts this year are the compost stations at the George Sherman Union, with separate bins for composting and recycling, and the option of re-usable plates if you decide to eat at the GSU. Read more articles about <a href="http://www.bu.edu/today/going-green">BU Going Green</a>.<br /><br />At the festival, <a href="http://www.bu.edu/sustainability/">Sustainability@BU</a> gave free mugs to those who <a href="http://www.bu.edu/sustainability/what-you-can-do/join-the-challenge/">joined the challenge</a>,<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AjDCEjUxfqWy-ZdKnzOb11zTijY9Kb-rWbL_GwmZgXqmchVKnN9DRst3W3jofvwqNunchFJrsjDbUXPDRlD8-sp4cED_oZ8-Pj1tqlXQkhLOQdircVW6yrAdHO68-GFGk4xBtfa8VmI/s1600/P9161329-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AjDCEjUxfqWy-ZdKnzOb11zTijY9Kb-rWbL_GwmZgXqmchVKnN9DRst3W3jofvwqNunchFJrsjDbUXPDRlD8-sp4cED_oZ8-Pj1tqlXQkhLOQdircVW6yrAdHO68-GFGk4xBtfa8VmI/s320/P9161329-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5518033162047215938" border="0" /></a><br />and student organizations present at the festival included the Organic Gardening Collective and Slow Food BU, among <a href="http://www.bu.edu/sustainability/what-you-can-do/events/sustainabilitybu-festival/">others</a>.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcauw8FEUbFBbNTJkXTpwwldoONa6DWndvAIkkdlkomLxjew2A00ycxgOWDKk-N2uJELR2ZlA8BJxofM1IeWzPjOr6fMwfd5oa7sgFOMAcCKWhXjNZM4Oz1ISfqt3FxFea1GCmjGr8-XY/s1600/P9161320.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcauw8FEUbFBbNTJkXTpwwldoONa6DWndvAIkkdlkomLxjew2A00ycxgOWDKk-N2uJELR2ZlA8BJxofM1IeWzPjOr6fMwfd5oa7sgFOMAcCKWhXjNZM4Oz1ISfqt3FxFea1GCmjGr8-XY/s320/P9161320.JPG" alt="" id="BLOGGER_PHOTO_ID_5518033142388970994" border="0" /></a><br /><div style="text-align: left;">Stay tuned with BU's sustainability efforts at <a href="http://www.bu.edu/sustainability/">Sustainability@BU</a>. You can also like them on <a href="http://www.facebook.com/BUsustainability">Facebook</a> and follow them on <a href="http://twitter.com/sustainableBU">Twitter</a>!<br /></div></div>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-70348476716809765392010-08-04T09:35:00.002-04:002010-08-04T09:43:13.257-04:00The BU Farmers Market is Back!<div>The <a href="http://www.bu.edu/phpbin/news-cms/news/?dept=1621&id=53781">Boston University Farmers Market</a> returns next week! </div><br /><div></div><strong>When:</strong> Thursdays, 12:00pm – 5:00pm, August 12 through October 14<br /><br /><div><strong>Where: </strong>George Sherman Union Plaza, <a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=775+Commonwealth+Avenue,+Boston,+MA&sll=42.389487,-71.104202&sspn=0.27132,0.705185&gl=us&ie=UTF8&hq=&hnear=775+Commonwealth+Ave,+Boston,+Suffolk,+Massachusetts+02215&ll=42.350885,-71.109631&spn=0.00888,0.022037&z=16&iwloc=A">775 Commonwealth Ave., Boston, MA 02215</a><br /></div><br /><div><strong>The vendors:</strong><br /></div><ul><li><a href="http://www.lanniorchards.net/">Lanni Orchards</a></li><li><a href="http://www.bigskybreads.com/">Big Sky Bread</a><br /></li><li><a href="http://www.localharvest.org/farms/M35984">Gold Meadow Farms</a></li><li><a href="http://wardsberryfarm.farmvisit.com/">Ward's Berry Farm</a></li><li><a href="http://www.localharvest.org/farms/M32277">Smaht Farm</a></li><li><a href="http://www.danishpastryhouse.com/">Danish Pastry House</a></li><li><a href="http://www.frankronstadtstudio.com/">Fran Kronstadt Studio</a></li><li><a href="http://www.polkadog.com/">Polka Dog Biscuits</a></li><li><a href="http://www.thepebblecollection.com/">The Pebble Collection</a></li><li>And more!<br /></li></ul>And if you haven't yet, <a href="http://www.facebook.com/bufarmersmarket?ref=ts">like the BU Farmers Market on Facebook</a>!<br /><p> </p>For other farmers markets in the area, check out the <a href="http://bostonlocalvores.org/farmers-markets">Farmers Markets Map</a> and <a href="http://bostonlocalvores.org/2010-farmers-market-calendar">Farmers Markets Google Calendar</a> by the <a href="http://bostonlocalvores.org/">Boston Localvores</a>.<br /><p> </p>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-35833957680246024002010-06-28T18:06:00.008-04:002010-06-29T06:37:07.842-04:00FRESH Panel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1hAZeHoXjdpuznRFXXWfIz9gQ8aHyHnvvUjIh9Kh1aJ8f5soWD7EX_qSfOp8skUlt1-VQ1QM7alPCAQ29DPYVKAwwQVG4fJRuFMCC5cMTgUMVw5lcdzUQe7NQN_xfieYy_RGFiQ0c_cC/s1600/fresh+movie.png"><img id="BLOGGER_PHOTO_ID_5487958839689821298" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 158px; CURSOR: pointer; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1hAZeHoXjdpuznRFXXWfIz9gQ8aHyHnvvUjIh9Kh1aJ8f5soWD7EX_qSfOp8skUlt1-VQ1QM7alPCAQ29DPYVKAwwQVG4fJRuFMCC5cMTgUMVw5lcdzUQe7NQN_xfieYy_RGFiQ0c_cC/s320/fresh+movie.png" border="0" /></a>On June 16th Slow Food BU hosted a panel of local food experts in preparation of the Boston screening of <a href="http://www.freshthemovie.com/">FRESH</a>, a movie about the broken American food system and how people are working to change it. A ticket to the event included a pass to see FRESH at The Brattle Theater in Cambridge.<br /><br /><br />The panel included (left to right) Willow Blish, the chapter leader of <a href="http://www.slowfoodboston.com/">Boston Slow Food</a>; John Lee, owner of <a href="http://www.allandalefarm.com/">Allandale Farm</a>; JJ Ghonson, a personal chef who uses only local ingredients in her business <a href="http://blog.enlocale.com/">Cuisine en Locale</a>; and Jeff Morin, manager of <a href="http://www.cityfeedandsupply.com/">City Feed and Supply</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="FONT-WEIGHT: bold" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFVsUr6k-tcIhO48p7P4zA5gs8m_E-YEeNUXR2BFvjX0WxM3j9-DJA3w-6_Q5jNIfxE5oFeLp8mcBT86NGpgWrXmqGdOm7jtbGhXkK-EfyGA0MKW3GCaxsHLDGwinJmq_q2y3R1NKynp8/s1600/IMG_7711.JPG"><img id="BLOGGER_PHOTO_ID_5487952182988069970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFVsUr6k-tcIhO48p7P4zA5gs8m_E-YEeNUXR2BFvjX0WxM3j9-DJA3w-6_Q5jNIfxE5oFeLp8mcBT86NGpgWrXmqGdOm7jtbGhXkK-EfyGA0MKW3GCaxsHLDGwinJmq_q2y3R1NKynp8/s400/IMG_7711.JPG" border="0" /></a>All panelists agreed that while consumer awareness has increased in recent years, there is still much progress to be made. Consumers need to become more connected with their local farmers rather than just buying what is convenient. For example, even though produce may be more expensive at a local farm than from a chain supermarket, consumers should consider where the price difference came from. Many people might not realize lower prices come at a cost to farmers and the environment. By purchasing local foods, consumers are making an investment in their communities and getting healthy, delicious foods at the same time....doesn't sound like such a bad deal after all! The panelists also noted that if consumers are concerned about the cost of local foods, they could save money and reduce their carbon footprint by cooking at home more rather than eating out.<br /><br />After each panelist spoke, the floor was opened to audience questions. Many interesting topics were brought up such as school lunches, city planning and how to get more local produce in grocery stores.<br /><br />Thank you to all our panelists and guests for such an informative and interesting discussion!Katie Enzerhttp://www.blogger.com/profile/09904887812112707257noreply@blogger.com2tag:blogger.com,1999:blog-96112407719201250.post-31132447146937169962010-06-01T07:00:00.003-04:002010-06-01T07:51:42.301-04:00Fresh BostonLast summer I had the chance to see a great movie about the American Food system, called <a href="http://www.freshthemovie.com/">FRESH</a>. <a href="http://www.freshthemovie.com/">FRESH</a> celebrates the farmers, thinkers and business people across America who are re-inventing our food system.<br /><embed src="http://blip.tv/play/AfyPAAI" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="350"></embed><br />In the weeks leading up to the Boston <a href="http://www.freshthemovie.com/">FRESH</a> premiere, several amazing, sustainable restaurants & organizations will be hosting dinners and events in the name of <a href="http://www.freshthemovie.com/">FRESH,</a> highlighting their efforts to be more sustainable.<br /><br />June 1 at 6pm: <a href="http://bit.ly/cqbv7u">FRESH Perspectives on Local Food: An Evening Celebrating Youth</a><br />June 12 at 2pm:<a href="http://bit.ly/9LISFC"> Wine Bottega and Taza Chocolate Tasting</a><br />June 16 at 6:30pm: <a href="http://bit.ly/dmnYVd">Farm to Fork: A Panel Discussion about how we get the food we eat </a><br />(at BU and CoSponsored by <a href="http://slowfoodbu.blogspot.com/">SFBU</a> -Come hear leaders of the Slow Food Movement in Boston talk!)<br />June 18-23: <a href="http://bit.ly/a0SHWO">FRESH Screening at the Brattle Theater</a><br /><br />There is also a series FRESH Farm to Table Dinners, where restaruants craft all-local meals and then invite the chefs to the table to talk with the diners. Not only do these promise to be delicious, I'm sure they will also be enlightening-our favorite!<br /><br /><a href="http://bit.ly/950h3N">Henrietta's Table, June 7th-17th at 7pm:</a><br /><br /><a href="http://bit.ly/dwrMOC"><br />Ten Tables, June 14 at 5:30pm:</a><br /><br /><br /><a href="http://bit.ly/bKJti3">Rendezvous, June 15 at 5pm:</a><br /><br /><a href="http://bit.ly/c8EAlA"><br />Craigie on Main, June 16 at 5:30pm:</a><br /><br /><a href="http://bit.ly/bSgrIN"><br />Coda, June 15-17 at 5:00pm:</a><br /><br /><br />We hope to see you at some of these events!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-59496271142265872852010-05-19T08:39:00.005-04:002010-05-19T08:51:09.182-04:00SlowFestA few weeks ago, Slow Food BU participated in <a href="http://www.slowfest.com/">SlowFest</a>, Boston's first Session Beer Festival, with our friends at <a href="http://www.slowfoodboston.com/">Slow Food Boston</a>.<br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5472955693369640594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 94px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSzsB_fZ6Tt6maBH9E6MwTpugrLEHKwam_KjJZW6O5YJ9s3cNqiJy9iA4irzYSDAQ0Ve41WwJrJq4a8zHOwugbO5Zh7FvMYjTbGwfWY_jUGTyFKRmqP9fWcSCHSqTcx7LB1C96VfOC96A/s320/P4231716-1.JPG" border="0" /></div><div align="center"></div><div align="left">Session beer is beer with a lower alcohol content. According to the <a href="http://sessionbeerproject.blogspot.com/">Session Beer Project</a>, session beer is 4.5% alcohol by volume or less. This is the perfect excuse to slow down and enjoy more beers, and the session beers were the perfect pairing to the <a href="http://www.slowfest.com/p/food.html">local food vendors</a> present at the festival.<br /><br /></div><div align="left">There were <a href="http://www.slowfest.com/p/vendors.html">session beers</a> of all kinds at <a href="http://www.slowfest.com/">SlowFest</a>, and beer vendors present included <a href="http://www.beerworks.net/html/home.html">Boston Beer Works</a> (Boston, MA) and <a href="http://www.ciscobrewers.com/">Cisco Brewers</a> based in Nantucket, MA. See the complete list of beer vendors <a href="http://www.slowfest.com/p/vendors.html">here</a>.</div><div align="center"><br /></div><p><img id="BLOGGER_PHOTO_ID_5472948896830878930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPK-VJCyuIYnfnwAwN-ufo8pFU1rHvquyrF7wdlRtBrH7433SUoeZBPvNOB120Ea03DcG-qQ2rlHQzZTMzcjTpITPQ9xf9Qgh-mpfkqEMwVi3GHOQuqDXl9pQwYy0e1FrQX27Y2VOlIiM/s320/P4241741.JPG" border="0" /></p><p align="center"><em><span style="font-size:85%;">(from left to right): Boston Beer Works and Cisco Brewers</span></em><br /><br /></p><p align="left"><a href="http://www.slowfoodboston.com/">Slow Food Boston</a> brought together the <a href="http://www.slowfest.com/p/food.html">local food vendors</a> at the festival. The food vendors included <a href="http://www.donottosmarket.com/">Don Otto's</a> from Boston's South End, <a href="http://twitter.com/shermanmarket">Sherman Market</a> from Somerville, <a href="http://blog.enlocale.com/">Cuisine en Locale</a> from Cambridge, and <a href="http://www.nourishlexington.com/">Nourish Restaurant</a> from Lexington. For the list of local food vendors, go <a href="http://www.slowfest.com/p/food.html">here</a>.</p><p><img id="BLOGGER_PHOTO_ID_5472945322639490242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 222px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaR-_JrSNJcLTm3xQmhkwnMraoQ0dWNexyhp0sDhQfIU7FejcNLO32j7Dlpp1ajMSd590JRC_Q2f8Ffk_ftffnBSQHIH_EB3N_KhU2pVbPzvol_JitBIUSoxoeOCCNAes-n71K0yF6Ez7/s320/P4231715-1.JPG" border="0" /></p><p align="center"><em><span style="font-size:85%;">Samples from Don Otto's</span></em></p><p></p>Speakers spoke about craft beer, and panel discussions addressed the local food movement. At the Saturday Session 2 panel, speakers included Jamey Lionette, previous owner of Lionette's Market in Boston, Niaz Dorry, coordinating director of the <a href="http://namanet.org/">Northwest Atlantic Marine Alliance</a>, Pete Lowy of <a href="http://www.verrillfarm.com/">Verrill Farm</a> and <a href="http://peteandjensbackyardbirds.com/default.aspx">Pete & Jen's Backyard Birds</a>, and Jennifer Hasley of <a href="http://peteandjensbackyardbirds.com/default.aspx">Pete & Jen's Backyard Birds</a> and director of the <a href="http://www.nesfp.org/">New Entry Sustainable Farming Project</a>. Topics that were brought up included how the New Entry Sustainable Farming Project helps to connect people with limited resources who have an interest in agrculture to the resources that they need to begin a farm, sustainable fishing, ways to eat more locally and sustainably, and farmers who practice sustainable practices, such as integrated pest management, but are not certified organic.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5472945314063946626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 165px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinngR4SxBeq6HxXvbFpfTYyYhcQkaHae_cq5YCzU6fCQcVd124SeliFxqlnuEvP5OrJ2_QIft0xLh3WNjbgGcWpGtPsM03ev8gisD6yFENPPjZyU_1jr_x5Uq7Jm16CGKTY5_kXyaMLvQ7/s320/P4231730-1.JPG" border="0" /></p><p align="center"><em><span style="font-size:85%;">Slow Foodies at the Slow Food table handing out </span><a href="http://www.slowfoodusa.org/"><span style="font-size:85%;">Slow Food</span></a><span style="font-size:85%;"> literature and samples of </span><a href="http://www.iggysbread.com/"><span style="font-size:85%;">Iggy's </span></a><span style="font-size:85%;">bread, </span><a href="http://www.sendbread.com/"><span style="font-size:85%;">When Pigs Fly</span></a><span style="font-size:85%;"> bread, </span><a href="http://www.bonniesjams.com/"><span style="font-size:85%;">Bonnie's Jams</span></a><span style="font-size:85%;">, and sauerkraut and kimchi from </span><a href="http://www.realpickles.com/"><span style="font-size:85%;">Real Pickles</span></a><span style="font-size:85%;">.</span></em><span style="font-size:85%;"> </span><br /></p><p><a href="http://www.slowfest.com/">SlowFest</a> was a wonderful way to end <a href="http://slowfoodbu.blogspot.com/2010/04/earth-week-2010.html">Earth Week</a>, and a perfect excuse to slow down and enjoy craft beer and local food.</p>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-48102523184601344342010-05-17T09:15:00.012-04:002010-05-18T09:33:18.770-04:00Massachusetts Raw Milk Protest and HearingIn January, the <a href="http://www.mass.gov/agr/">Massachusetts Department of Agricultural Resources (MDAR)</a> sent cease-and-desist orders to four raw milk buying clubs in Massachusetts.<br /><div><br /><div></div>For weeks, citizens anticipated a public hearing on May 10 to discuss the amendments to the Code of Massachusetts Regulations (CMR) <a href="http://www.mass.gov/agr/legal/docs/330-CMR-27.00-Proposed-Raw-Milk-Regulation.pdf">330 CMR 27</a>, "Standards and Sanitation Requirements for Raw Milk," which would outlaw buying clubs and make it illegal for individuals to entrust another person to purchase raw milk at the farm on their behalf.<br /><br /><div>However, just 3 days before the hearing, at around 5 pm on Friday, May 7, the MDAR <a href="http://www.mass.gov/agr/news/pr/330CRM27-announcement-050710.pdf">announced</a> that the proposed language related to raw milk purchase in section 27.08, which would make buying clubs illegal, would be removed and unavailable for commentary at the hearing until the MDAR took a "broader look at the issues" due to "passion and concern" on the raw milk debate.<br /></div><br /><div>Despite the confusion on whether or not the MDAR had <a href="http://www.nofamass.org/news/mdarbacksoff.php">backed off</a> on the new proposed language, last Monday, over 200 citizens, including raw milk enthusiasts, dairy farmers, and Suzanne the cow, gathered on the Boston Common to protest for their right to access raw milk before the hearing at the Massachusetts Department of Agricultural Resources.<br /><br /><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 301px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5471573966580263906" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwWjkSyhnpphI9a78ZJFJOyYl3NlfwSdx-t-qi5UGlo8_XDjVrZcv63saC1ZrEwE0lSlvhNc2wQkY9gTfcDD_Z7YH4jDwnkBtujum3dAS1OffW4dhSfKJJMq-GBwMWWgHWBwg_5747k79/s320/raw+milk+protest_cow.JPG" border="0" /><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 205px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5471573307558755874" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqh7s8MByr7T0-YyxdQ_EYjBL-BVnVKNBjIjCb2uRgSohFmUejiVxGlX3mRgNA_Yc4XbeDLtbBAwmjyKu4HXACKo20_TLp02yLMQrXeRWQNjlShwdbRPsjVekktes_YWhH0dAF_0fCg6v/s320/raw+milk+demonstration.JPG" border="0" /></div><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 196px;" id="BLOGGER_PHOTO_ID_5471992071736949586" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwhAYGzg_VwyWfNdieAX-mg73_Ofb7Oj76IK1zUzWV1NJiGznmJt0UwFh3ga-gggZscN2w-bAtRmJbR2Wfyct81rKH6jAhafee9U23wTwgXpzBVP8WEShzg2Ur6EmHD0OmjEygwsG1y5Y/s320/raw+milk+protest.JPG" border="0" /><br />Protesters at the rally marched to the hearing at the Massachusetts Department of Agriculture. In fact, because so many people wished to attend the hearing, some were <a href="http://www.organicconsumers.org/articles/article_20836.cfm">not given access to attend, hear, see, or participate in the public hearing</a>.<br /><br />Although certain portions of 330 CMR 27 had been withdrawn, individuals were still allowed to testify about the buying club issue to Commissioner Soares, which many people did.<br /><br /><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 133px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5471573444946127570" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBds8eRvoi5btmTtKQX82v82VxmIZO4NxmAkcouy5h39Zxz4Vbb7DI-rGIfMyxPNr_YyuISev1CDwO16s0YoC7fluh8agqU67ErLTjcHV9aymsmTnIfLsn2qmN7BqyAlP1vi3RE8NiP-x_/s320/raw+milk+hearing.JPG" border="0" /><br />Over three and a half hours, 49 people testified about their passion for raw milk. Issues raised regarding section 27.08 included <a href="http://www.nofamass.org/programs/organicdairy/rawmilk.php#link">benefits of raw milk</a>, the right for individuals to decide what they eat and drink, decreased access to raw milk and increased fossil fuel consumption if each consumer needs to drive long distances to the isolated dairy farms, and the economic impact of individuals losing jobs if buying clubs become outlawed. Some other issues:<br /></div><div></div><ul><li>Pasteurization was invented in 1864 and was not applied to milk until years later. Prior to that, people consumed raw milk for thousands of years.</li><li>Small dairy farms already go through rigorous inspection to ensure that the raw milk that they produce is safe (read the <a href="http://www.nofamass.org/programs/organicdairy/regulations.php">Massachusetts Raw Milk Laws and Regulations</a>).</li><li>Although the MDAR states that they support the purchase of local products from local farms, making buying clubs illegal will put many small dairy farmers in Massachusetts out of business. </li></ul>Numerous raw milk enthusiasts and raw milk dairy farmers testified, and some familiar faces included Mark McAfee from <a href="http://www.organicpastures.com/index.html">Organic Pastures</a> in California, <a href="http://rawmilkparty.com/">Max Kane</a> from Wisconsin, and David Gumpert, author of the <a href="http://www.amazon.com/dp/1603582193/?tag=plentyofnuts-20">Raw Milk Revolution</a> and <a href="http://www.thecompletepatient.com/">The Complete Patient</a>.<br /><br /><div></div>While some individuals stated that the regulations should go back to as they were so that the buying clubs can still operate, others argued that raw milk should be made even more accessible. <div><br /></div><div>In some states of the U.S., such as California, raw milk can be sold in retail stores. In other states, any sales of raw milk are considered illegal. In Massachusetts, raw milk can only be sold at the dairy farm. Check out this <a href="http://www.realmilk.com/happening.html">map</a>. Meanwhile, in Europe, there are even <a href="http://constantstateofflux.com/2010/02/01/raw-milk-vending-machines-%20in-europe-what-a-great-idea/">raw milk vending machines</a>. </div><br /><div></div>After listening to the numerous testimonials in support of raw milk, Commissioner Soares stated that a decision would be made within 30 days, and that many of the testimonials made regarding the buying clubs would be "more applicable" at future hearings on the raw milk debate as the MDAR continues to take its "broader look" into raw milk.<br /><br /><div></div><div>In the meantime, the cease-and-desist orders still haven't been withdrawn, the buying clubs are still not allowed to operate, and small dairy farmers continue to lose money daily.</div><br /><div><span style="font-weight: bold;">Related coverage:</span><br /></div><ul><li>5/18/2010 - Feed Me Like You Mean It: <a href="http://feedmelikeyoumeanit.blogspot.com/2010/05/boston-raw-milk-rally-drink-in-and.html">Boston Raw Milk Rally, Drink-In, and Hearing Wrap-Up</a><span style="text-decoration: underline;"></span></li><li><span style="text-decoration: underline;"></span>5/17/2010 - <a href="http://www.organicconsumers.org/articles/article_20836.cfm">Raw Milk Advocates Call on Attorney General Coakley to Investigate MDAR Commissioner Scott Soares -Scores of Citizens Denied Access to Public Hearing on Controversial MDAR Proposal Against Raw Milk</a></li><li>5/14/2010 - The Complete Patient: <a href="http://www.thecompletepatient.com/journal/2010/5/14/when-they-play-hard-ball-its-essential-we-not-play-wiffle-ba.html">When They Play Hard Ball, It's Essential We Not Play Wiffle Ball: Lessons from the MA Protest, and Spillover Continues</a> </li><li>5/12/2010 - Kitchen Porch: <a href="http://kitchenporch.com/livinglocal/index.php/2010/05/milking-cows-more-on-the-common/">Soares is not listening to the Small Dairies or to the People who support them!</a></li><li>5/11/2010 - Feed Me Like You Mean It: <a href="http://feedmelikeyoumeanit.blogspot.com/2010/05/boston-raw-milk-rally-and-hearing-guest.html">Boston Raw Milk Rally And Hearing (Guest Post By Max Kane)</a> </li><li>Boston.com (video): <a href="http://www.boston.com/news/local/massachusetts/gallery/Cowsonthecommon?pg=7">Got raw milk? Ralley on the Common touts unpasteurized variety</a></li><li>5/10/2010 - Fox 25 (article and video): <a href="http://www.myfoxboston.com/dpp/news/local/cow-in-boston-common-for-raw-milk-enthusiasts-20100510">Cow in Boston Common for raw milk enthusiasts - Protestors against proposed raw milk ban</a></li><li>5/10/2010 - The Complete Patient: <a href="http://www.thecompletepatient.com/journal/2010/5/10/dozens-plead-cajole-argue-for-hands-off-raw-milk-buying-club.html">Dozens Plead, Cajole, Argue for Hands Off Raw Milk Buying Clubs, But Commish Hears a Different Story</a></li></ul><p style="font-weight: bold;">More Info on Raw Milk in Massachusetts:</p><ul><li>David Gumpert- book: <a href="http://www.amazon.com/dp/1603582193/?tag=plentyofnuts-20">Raw Milk Revolution</a>, and blog: <a href="http://www.thecompletepatient.com/">The Complete Patient</a></li><li><a href="http://feedmelikeyoumeanit.blogspot.com/search/label/raw%20milk">Feed Me Like You Mean It - Raw Milk</a></li><li><a href="http://kitchenporch.com/livinglocal/index.php/salute-to-raw-milk/">Kitchen Porch - Salute to Raw Milk</a></li><li><a href="http://www.nofamass.org/programs/organicdairy/rawmilk.php">Northeast Organic Farming Association (NOFA) Massachusetts Raw Milk Network</a></li><li><a href="http://organicconsumers.org/raw-milk/">Organic Consumers Association - Raw Milk</a></li></ul>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-82192413295725648452010-05-04T08:41:00.005-04:002010-05-08T19:19:19.820-04:00Massachusetts Raw Milk Hearing<strong>*IMPORTANT UPDATE: May 8, 2010* (see below). </strong><br /><br />The Massachusetts Department of Agricultural Resources is holding a hearing on Monday, May 10th to review a proposal that threatens Raw Milk Buying Clubs and the access to raw milk in Massachusetts.<br /><br />What can you do? Become more informed about the issue by visiting some of the links below, <a href="http://www.mass.gov/legis/city_town.htm">contact your local representative</a>, write to Commissioner Scott J. Soares, Department of Agricultural Resources, 251 Causeway Street, Boston, MA 02114, and attend the raw milk hearing on Monday, May 10th, at 10 am at 100 Cambridge St., Conference Room A, 2nd Floor, Boston, MA, 02114.<br /><ul><li>Slow Food Boston: <a href="http://slow-food-boston-misc.blogspot.com/2010/05/raw-milk-buying-clubs-threatened.html?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+SlowFoodBostonNews+%28Slow+Food+Boston+News%29&utm_content=slowfood+boston+blog">Raw Milk Buying Clubs Threatened</a></li><li>Boston Localvores: <a href="http://bostonlocalvores.org/archives/1927">Why this raw milk debate matters</a></li><li>Feed Me Like You Mean It: <a href="http://feedmelikeyoumeanit.blogspot.com/2010/04/massachusetts-raw-milkfood-freedom.html">Massachusetts Raw Milk/Food Freedom Hearing in Boston, May 10</a></li><li>NOFA/Mass: <a href="http://www.nofamass.org/programs/organicdairy/rawmilk.php">NOFA MA Raw Milk Network</a> and <a href="http://www.nofamass.org/programs/organicdairy/buyingclubs.php">MA Raw Milk Farms Threatened as State Moves to Make Buying Clubs Illegal</a></li><li>The Complete Patient: <a href="http://www.thecompletepatient.com/journal/2010/4/30/the-food-rights-firestorm-spreads-is-big-dairy-helping-regul.html">The Food Rights Firestorm Spreads: Is Big Dairy Helping Regulators Use MA as a Test to Bust Raw Milk Buying Clubs?</a> and <a href="http://www.thecompletepatient.com/journal/2010/5/3/at-a-nh-restaurant-a-waitress-asks-and-how-would-you-like-th.html">At a NH Restaurant, a Waitress Asks, "And How Would You Like That Milk, Raw or Pasteurized?"; MA Hypocrisy</a></li><li>Northeast Sustainable Agriculture <a href="http://www.nefood.org/xn/detail/2044592:Event:19289?xg_source=activity">Working Group: Hearing on Proposed Changes to Massachusetts Raw Milk Regulations</a></li></ul><p><strong>*IMPORTANT UPDATE: May 8, 2010*: </strong></p><p>"MDAR Drops Proposed Raw Milk Language in Favor of 'Broader Look' at Raw Milk. Marketing Agency cites 'passion and concern' associated with the issue." Read more info <a href="http://www.nofamass.org/news/mdarbacksoff.php">here</a> and read <a href="http://www.thecompletepatient.com/journal/2010/5/7/mdar-tries-11th-hour-switcheroo-to-stifle-raw-milk-debate-in.html">David Gumpert's opinion on this update</a>.</p><p>Nevertheless, the hearing will go on as scheduled (Monday, May 10th, 10 am at 100 Cambridge St., Boston), but <a href="http://www.nofamass.org/news/mdarbacksoff.php">certain provisions won't be discussed</a>.</p><p>In addition, the Raw Milk Drink-In demonstration will still be held this Monday, May 10th, at 8:30 am on the Boston Commons near the Park St. T Station. (More info in this <a href="https://www.blogger.com/comment.g?blogID=96112407719201250&postID=8219241329572564845">comment</a> and on <a href="http://capwiz.com/grassrootsnetroots/utr/1/KKAPMMFUYP/HLJKMMFWYJ/5150822976">Facebook</a>). Be there!</p>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com1tag:blogger.com,1999:blog-96112407719201250.post-21847171767395095972010-04-26T20:55:00.002-04:002010-04-26T21:33:16.077-04:00Earth Week 2010Last week, the <a href="http://www.bu.edu/sustainability/what-you-can-do/clubs/">BU Green Groups</a>, <a href="mailto:Sustainability@BU">Sustainability@BU</a>, and <a href="http://www.bu.edu/phpbin/news-cms/news/?dept=1621&id=55931">BU's Dining Services</a> participated in <a href="http://www.bu.edu/recycling/earthweek2010.html">Earth Week</a> in honor of Earth Day.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5464610453381386626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 98px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4T_MSgWwwzs6TNsiSZCbusTHLxWu6j3qtA3BKZFuLba_SKofqLhH6nwTLts9p_xc4a_4mp0XdaSItbzFc5b8jSzzM1y9frmfwx8hpRUEUkZ2OU1u6MM77mP9xvUcOIPe6iLrQ_bTw7ajt/s320/P4221691-1.JPG" border="0" /></p><p>Events throughout the week included Meatless Monday at lunch throughout all the dining halls, free Bike Workshops sponsored by BU Bikes, a screening of the film <a href="http://www.amazon.com/Earth-2100-Artist-Not-Provided/dp/B002M36R46/ref=sr_1_1?ie=UTF8&s=dvd&qid=1272240874&sr=1-1">Earth 2100</a>, and a compost awareness day. (In fact, BU composts much of their waste regularly to <a href="http://www.savethatstuff.com/">Save That Stuff</a>. Read more about what BU Dining Services is doing about food and sustainability <a href="http://www.bu.edu/sustainability/what-were-doing/food/">here</a>).</p><div align="left">Slow Food BU participated in the Earth Day Celebration on the GSU Plaza last Thursday with environmental groups from BU and the Boston area. This year, we teamed up with <a href="http://www.autonomieproject.com/fairtradeboston/">Fair Trade Boston</a> to bring students free fair trade banana splits, made with <a href="http://www.equalexchange.coop/bananas">fair trade bananas from Equal Exchange</a> and Ben & Jerry's ice cream. Ben & Jerry's aims to expand their full product line to Fair Trade Certified ingredients by 2013 as announced in their <a href="http://www.businesswire.com/portal/site/benjerry/permalink/?ndmViewId=news_view&newsId=20100218006252&newsLang=en">press release</a>.</div><br /><div align="center"></div><img id="BLOGGER_PHOTO_ID_5464609425337254978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGyJsGXX7rY6qqDIhEZRjYHDd0anAvdcHEqySz0e44BgBfNRBpuksr5lkKq1LKNs44c0nZLM07kyzVO0mX0FtkgMt9xsoiSpwHzBaskQ6JFyCZK_2GrdWwZ2r8sFNgDxXBajz5Ybp8Auy/s320/P4221686.JPG" border="0" /><br />Other groups present at the Earth Day Celebration included BU Dining Services,<br /><br /><p><img id="BLOGGER_PHOTO_ID_5464613104700772066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YtZ5Y0tZVsPVuW3nTsEW-VoxOtSZqYczw2fqqVX7n2vqrwM3_3IpUCzquvPhPAipRQQLv3IZ0TyDODwuCqVaVJ9wJ-LVJFJTxOuh2YY36ybkSCD17wJc0-QTh-o-MjSinJgMFQhHRF3K/s320/P4221695-1.JPG" border="0" />BU Bikes (with bike-powered smoothies, of course!), and BU's <a href="http://people.bu.edu/ogc/">Organic Gardening Collective</a>, among others.<br /><br /><img id="BLOGGER_PHOTO_ID_5464609447443536850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 126px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgn4KJoSZ9QDjs7t1djs9ADCVnsrnNLTLO8NRJ3DcPCFSohBdiDgnKztXa6qo8zVmN3dXQQFFiGSfOxWA6SiPw9SkYh28kicY-DmjZE7gGIo_Ya7zJOZOch9uwkmY43yamNEidBbZ93j6/s320/P4221696-1.JPG" border="0" /></p><p>As always, Earth Day was a great success, and the students and the groups involved in Earth Week learned a lot and had a good time. We look forward to participating again next year! </p>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-45861624778393092142010-04-03T12:50:00.012-04:002010-04-16T17:27:11.103-04:00April EventsThere is a lot going on this month! For more details, look at our calendar.<br /><ul><li><strong>Wednesday, April 7th -</strong> Slow Food BU Potluck in Sargent College (<a href="http://maps.google.com/maps?q=Sargent+College&oe=utf-8&client=firefox-a&ie=UTF8&hq=&hnear=635+Commonwealth+Ave,+Boston,+Suffolk,+Massachusetts+02215&gl=us&ei=9HW3S8vTEMP58AaD-ZmUDg&ved=0CBIQ8gEwAA&ll=42.350235,-71.102958&spn=0.008896,0.022037&z=16&iwloc=A&cid=17994583760120153199">635 Commonwealth Ave.</a>), Room 218</li><li><strong>Throughout April </strong>- <a href="http://www.letsretakeourplates.com/films/filmsbystate.php#ma" target="_blank">Sustainable Food Films</a>: free film screenings throughout April thanks to Whole Foods. </li><li><strong>April 9-11th</strong> - <a href="http://www.d2eboston.com/" target="_blank">Down:2:Earth - Sustainable Living Expo</a> at the Hynes Convention Center</li><li><strong>Wednesday, April 14th</strong> - <a href="http://www.google.com/calendar/render?eid=a2gydTViYjUzNXRyNHFtOThuOTY5OG9zNTggc2RpbmlzM2VhanBucG8wNGNoamh0ZzA5c29AZw&ctz=America%2FNew_York&sf=true&output=xml" target="_blank">Screening</a> of "The Garden" thanks to the <a href="http://www.dining.harvard.edu/flp/index.html" target="_blank">Harvard Food Literacy Project</a></li><li><strong>Saturday, April 17th</strong> - Slow Food Founder Carlo Petrini at Tufts School of Nutrition *CANCELLED and to be rescheduled*</li><li><strong>Sunday, April 18th -</strong> Slow Food Founder Carlo Petrini <a href="http://www.chelseagreen.com/bookstore/item/slow_food/">at Harvard University</a> *CANCELLED and to be rescheduled*</li><li><strong>April 19th-23rd </strong>- <a href="http://www.bu.edu/recycling/earthweek2010.html" target="_blank">Earth Week</a> at BU, with various events sponsored by us, BU, and BU's <a href="http://www.bu.edu/sustainability/what-you-can-do/clubs/">Green Groups</a></li><li><strong>April 23rd-24th </strong>- <a href="http://www.slowfest.com/">SlowFest</a>. Check out the <a href="http://www.slowfest.com/p/food.html">local food vendors</a> that will be present.</li></ul>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-88079523169670711842010-04-01T16:52:00.007-04:002010-04-01T20:54:10.388-04:00Kombucha Demonstration and PotluckLast week, we learned how to brew the fermented tea kombucha at our <a href="http://kombuchafuel.blogspot.com/2010/02/upcoming-kombucha-demo-and-potluck.html">Kombucha Demonstration and Potluck</a> co-sponsored by the <a href="http://bostonlocalvores.org/">Boston Localvores</a>. The kombucha workshop was led by Annabelle Ho, an officer of Slow Food BU and author of <a href="http://kombuchafuel.blogspot.com/">Kombucha Fuel</a>.<br /><br />Thanks to everyone who attended, and read the <a href="http://www.urbanhomesteadersleague.org/blog/2010/03/kombucha-demonstration-and-potluck/">recap</a> of the event at the <a href="http://www.urbanhomesteadersleague.org/index.php">Urban Homesteaders' League</a>, written by Annabelle:<br /><br />"Last week there was a <a href="http://kombuchafuel.blogspot.com/2010/02/upcoming-kombucha-demo-and-potluck.html" target="_blank">Kombucha Demonstration and Potluck</a> put on by <a href="http://slowfoodbu.blogspot.com/" target="_blank">Slow Food BU</a>, the <a href="http://bostonlocalvores.org/" target="_blank">Boston Localvores</a>, and <a href="http://kombuchafuel.blogspot.com/" target="_blank">Kombucha Fuel</a>, a blog of which I am the author. Thanks to the <a href="http://www.urbanhomesteadersleague.org/blog/2010/" target="_blank">Urban Homesteaders’ League</a> for supporting this event!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6SQiSjFM0fQv1PISIOl-i1SqDa3cw7AvAQ52CSJHoyabTxr6Uk0m8brpdP4SKVmkUMpNj0OC5Jc7qVWyRtGOwuyhbkU9vCwMfz8vEUf_7w6EcahciMn2anV3qFq90lI5alFtcDdmi_g/s1600/roomandmother.jpg"><img id="BLOGGER_PHOTO_ID_5455015291284419586" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 186px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6SQiSjFM0fQv1PISIOl-i1SqDa3cw7AvAQ52CSJHoyabTxr6Uk0m8brpdP4SKVmkUMpNj0OC5Jc7qVWyRtGOwuyhbkU9vCwMfz8vEUf_7w6EcahciMn2anV3qFq90lI5alFtcDdmi_g/s400/roomandmother.jpg" border="0" /></a>Kombucha, sometimes referred to as 'the elixir of immortality,' is a fermented tea traced back to Chinese origins to around 220 B.C. Various health benefits have been attributed to kombucha, which is said to have probiotic benefits and detoxifying effects. It’s been claimed that kombucha reduces blood pressure, boosts the immune system, and even cures cancer..."<br /><br />Read the rest of the post <a href="http://www.urbanhomesteadersleague.org/blog/2010/03/kombucha-demonstration-and-potluck/">here</a>.<br /><br /><span style="font-style: italic;">*Special thanks to Darry Madden of the Boston Localvores for taking some great photos of this event.*</span>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-86187514463026473002010-03-29T15:59:00.007-04:002010-03-29T16:11:32.798-04:00Sustainable Foods Video<object width="400" height="265"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=9811000&server=vimeo.com&show_title=0&show_byline=0&show_portrait=0&color=00ADEF&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=9811000&server=vimeo.com&show_title=0&show_byline=0&show_portrait=0&color=00ADEF&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="265"></embed></object><br /><br /><span style="">Watch this <a href="http://www.vimeo.com/9811000">Sustainable Foods Video</a> by Anna Webster featuring JJ Gonson from <a href="http://blog.enlocale.com/">Cuisine en Locale</a>, Claire Kozower from <a href="http://www.communityfarms.org/">Waltham Fields Community Farm</a>, and Annabelle Ho from Slow Food BU.</span>Slow Food Boston Universityhttp://www.blogger.com/profile/16438851729793334859noreply@blogger.com0tag:blogger.com,1999:blog-96112407719201250.post-62285507313143905932010-03-06T17:37:00.009-05:002010-03-29T16:06:30.097-04:00"Two Angry Moms" with Slow Food BostonLast week, Slow Food BU hosted a film screening of <a href="http://www.angrymoms.org/">Two Angry Moms</a> with <a href="http://www.slowfoodboston.com/">Slow Food Boston</a>.<br /><br /><a href="http://www.angrymoms.org/">Two Angry Moms</a> is a documentary following filmmaker and mother Amy Kalafa, who searches for schools that offer healthier school lunches. Susan Rubin of <a href="http://www.betterschoolfood.org/">Better School Food</a> is the other "angry mom" in the documentary, and the film shows the efforts of Susan and other leaders in the movement to improve school lunches. The film offers steps for those interested in improving the quality of food in children's schools, such as:<br /><ol><li>Have lunch with your child in the school cafeteria</li><li>Join a committee or coalition</li><li>Survey your district</li><li>Read your contracts</li><li>Market your new program</li></ol>Read the more detailed action plan <a href="http://www.angrymoms.org/pdfs/action_plan_09.pdf">here</a>.<br /><br />After the film, Alex Loud of <a href="http://www.slowfoodboston.com/">Slow Food Boston</a> spoke about Slow Food's <a href="http://www.blogger.com/Time%20for%20Lunch%20Campaign%20http://org2.democracyinaction.org/o/5986/p/dia/action/public/?action_KEY=828">Time for Lunch Campaign</a>. The <a href="http://www.govtrack.us/congress/bill.xpd?bill=s108-2507&tab=summary">Child Nutrition Act</a> is a federal law that was created in order to help meet the nutritional needs of children in the National School Lunch Program. Because the Child Nutrition Act is reauthorized every five years and is planned to be reviewed by Congress in early 2010, it is the perfect time and opportunity to make change. Currently, Congress allots $2.68 per school lunch, with $1 allotted towards ingredients. Only 20¢ of that $1 is devoted to fruits and vegetables, which simply isn't enough to provide children the real food that they need. If you are concerned about this issue or would like to become more involved, look at Slow Food's <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch Campaign</a>.<br /><br />A panel discussion followed, featuring JJ Gonson of <a href="http://www.enlocale.com/">Cuisine en Locale</a>, Claire Kozower of <a href="http://www.communityfarms.org/">Waltham Fields Community Farm</a>, and Kim Szeto of the <a href="http://www.farmtoschool.org/state-home.php?id=27">Farm to School Initiative</a>.<br /><br />Claire discussed some of her previous involvement with the <a href="http://www.farmtoschool.org/state-home.php?id=27">Farm to School Initiative</a> in Somerville. In Somerville, children only have <span style="FONT-WEIGHT: bold">12 minutes to eat lunch</span>. 12 minutes is hardly enough time to eat lunch, much less enjoy it. It is because of this short lunch time that they found that children ate more apples and left less waste when the apples were small- children simply do not have enough time to eat a large apple during lunch. These small apples are now provided to the public schools in Somerville, Cambridge, and Boston, and are locally sourced from <a href="http://www.lanniorchards.net/Home_Page.php">Lanni Orchards</a> based in Lunenburg, MA.<br /><br />Kim is involved with the <a href="http://www.farmtoschool.org/state-home.php?id=27">Farm to School Initiative</a> in the Boston Public Schools. Despite the mere 20¢ devoted to fruits and vegetables per meal in school lunch, they have found that buying local is sometimes cheaper, and they have been able to serve local and seasonal produce including corn on the cob, collard greens, sweet potatoes, and butternut squash.<br /><br />JJ, involved in Cambridge's Healthy Service Task Force Food Advisory Board, provided a parent's perspective on the issue.<br /><ul><li>Because the 12 Cambridge schools feed thousands of kids a day, commodity products are extremely important in controlling costs. Commodity products are provided for free to schools, because they are excess products available from the government as a result of agribusiness subsidies. However, one needs to question the health implications of these commodity products, such as tuna, which poses health risks for children due to the mercury levels in tuna and the potential health risks from the can linings. </li><li>The classic yet deceptively innocent PB & J sandwich has its health implications as well. The bread and peanut butter contain hydrogenated oils, the peanut butter and jelly contain high fructose corn syrup, and the jelly contains unnatural colorings.</li><li>Schools are not allowed to serve water because it has "no nutritional value." Schools typically only offer milk, chocolate milk, and apple juice.<br /></li><li>Read more about what JJ has to say on school lunches <a href="http://happychickenslayhealthyeggs.blogspot.com/2010/02/guest-blog-post-from-my-friend-enlocale.html">here</a>.</li></ul>All three acknowledged how significant <a href="http://www.lanniorchards.net/">Lanni Orchards</a> has been in providing local produce to public schools within the area.<br /><br />Although there is a lot that needs to change in the school food system, there are many ways to become more informed and to become more involved. Here are a few resources to get you started:<br /><ul><li>Find more ways to become active at the <a href="http://www.angrymoms.org/index.html">Two Angry Moms</a> site and review their <a href="http://www.angrymoms.org/pdfs/action_plan_09.pdf">action plan</a><br /></li><li><a href="http://www.betterschoolfood.org/">Better School Food</a></li><li>Slow Food's <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch Campaign</a></li><li>The School Nutrition Bill (H2092) and the Local Farm Products Bill (H2107/S1437) were recently passed by the House of Representatives in MA. However, these bills still need to be passed by the Senate. Read the <a href="http://app.bronto.com/public/?q=preview_message&fn=Link&t=1&ssid=928&id=&id2=9cpr1p3waupq1uebqxlmo33cbh3jz&subscriber_id=&messageversion_id=&delivery_id=#sn">article</a> on the passage of these bills, and keep updated and find out more about what you can do through the <a href="http://www.mphaweb.org/index.htm">Massachusetts Public Health Association</a></li></ul>For another recap of this event, read Slow Food Boston's <a href="http://slow-food-boston-misc.blogspot.com/2010/02/two-angry-moms-followup.html">followup</a>.Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com2