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…