Pasta and Pesticides

Above is the only picture of food I took this week (the rest of the photos will be sycophants and pesticides). But, the above, is Rigatoni alla Burrata, and it was delicious. It’s also proof that my pledge to go dairy free can’t withstand a good Italian restaurant. On to pesticides… In the final weeks…

Recap 2.0 – Puerto Vallarta

  Various meals include: sundaes; island salad (including cucumber, pineapple, jicama, and carrots; cauliflower ceviche;  pico de galls; house-made chips; and some authentic Mexican beer. The best loaded nachos of known history. Tajin, pictured above, was probably one of my favorite discoveries of the trip. Its a brand of spice from Zapopan, Jalisco, Mexico, made…

Austin, TX – Urban Agriculture

After satisfying my main concern of eating in Austin, I wondered what the liberal center was doing in terms of urban food production. Most restaurants we went to had some advertising about the locality of its food. Some highlighted nearby farms their vegetables came from; others sponsored local bakeries or butchers they partnered with. Despite…

Austin, Tx. – Lets Tacobout It

First Night: True Food Kitchen The first night in Austin we had dinner at True Food Kitchen, which met all my Austin-liberal-vegan-friendly-locally-sourced-low-impact-etc. food expectations. We shared Kale Guacamole and Edamame Dumplings. I had the Seasonal Ingredient salad (far right) as a main course. It had asparagus, broccolini, cauliflower, chickpeas, pistachios, raisins, and manchego. The restaurant…

Recap: Puerto Vallarta 

Puerto Vallarta was beautiful. Though hot the bay breezes were constant and the local foilage provided plenty of shade. It seemed like every tree at the resort and surrounding area provided some type of fruit or vegetable. My parents and I took a culture tour which went into some of the nearby towns visiting both…

Week 11: Away, but still thinking about food justice

This week I’m in Puerta Vallarta, Mexico. My parents won an all-inclusive vacation package, and I just couldn’t say no, since this is probably the last “free” vacation I’ll get to enjoy for awhile. Below is a prescheduled blog post. Towards the tail end of my “Make-it-yourself” week I decided to utilize some of the…

Week 10: Failure in Make-It-Yourself Week

I got to Tuesday night before I succumbed to take-out. And I didn’t even take pictures of the takeout for the blog, so essentially double-failure. On a positive note, I got more eggs from my co-worker and remembered to make pictures. I love the difference in the shape and coloring. I also realized that the…

Week 10: Make-It-Yourself Week

This week I’ve challenged myself to cook and prepare most of my meals this week. No takeout and no packaged products. I will endeavor to use mostly whole, minimally processed foods to make my meals. After our class discussion, regarding the coding of food, I think its important to acknowledge there is nothing inherently wrong about…

Week 9: NYC

  This weekend I went to NYC for a bachelorette party and ate my way through Manhattan. From a veggie tzatziki quinoa burger, to poached eggs in tomato sauce with rosemary homefries, to a fermented plum and Japanese basil roll, to shakshuka, I was living my best life. During all of this eating, I began…

Week 8: I actually cooked something

  I only cook under the most optimal conditions. Which means my parents house. This weekend we celebrated my dad’s birthday and he gave us several NYT recipes to prepare. The first was a stuffed mushroom with white button and porcini mushrooms, castelvetrano olives, parsley, lemon juice, and oregano. The second was a spinach, rice…

WEEK 7:Integrated Pest Management

  Food this week was mostly purchased while out of the house, other than fruit, carrot sticks, and yogurt.  I’ve tried to drop the organic over nothing mentality, but I still felt residual guilt knowing that most this food hosts a lot of food miles and comes from unknown sources. Also it was the first…

Millburn Orchards

I’ll start off this week’s blog post by saying, I REALLY enjoyed the field trip to Milburn Orchards. Part of Milburn Orchard’s venture into agri-tainement—a somewhat recent trend of farm-based entertainment—is a well stocked petting zoo. There were pigs, chickens, roosters, guineas, goats, and a beautiful Lady Godiva-like cow. They were all wonderful, muddy, and…