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Cheese Pirates!

April 10, 2018April 11, 2018 / dandeliongreenstories / 2 Comments

What do you think about when you lie awake during sleepless nights? If you're me, you think about cheese pirates. For some reason I couldn't get this story out of my head last night. I remember reading about it a few months ago. The EU is cracking down on Mexican-made Manchego cheese, insisting that in … Continue reading Cheese Pirates!

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It has been shown that students learn better when there are 16 pieces of chocolate waiting for them at the end of class🤓🍫 (note: this is purely anecdotal and based on one study, with one test subject, me). Last night, I had the privilege of attending a film screening and chocolate tasting hosted by @chocoinstitute at Harvard University. The film was a documentary called “Chocolate of Peace” (available for free online, go check it out) which tells the story of a cacao-producing community in rural Colombia. In the 1990’s, this community declared neutrality amidst the 60-year war between the state military and guerrilla fighters. As a result, the area has faced ongoing instances of violence, displacement, and destruction. The film’s director led a discussion about the idealization of the peace community by international organizations seeking to uphold them as an example of grassroots activism in the face of violence, while simultaneously the Colombian state was also vilifying the community and condemning them as guerrilla sympathizers. The film sought to represent the peace community in their own terms, in their own words, and tell the story from their perspective. We also discussed the role of the cacao consumer and our direct impact on communities that are continuing to produce cacao despite the ongoing violence, but while thoughtful consumption (ie “voting with your $$”) is better than the alternative, it is not enough on its own. With that in mind, we sampled 16 different Colombian chocolate bars, each with its own story and complexities. @taitachocolates, for example, is working to implement a crop-substitution initiative in rural areas dependent coca. @cacaohunters is scouring the country in search of the best varieties of cacao in order to preserve biodiversity in the chocolate industry while producing the best chocolate you’ve ever tasted (and they live up to that goal... their Tumaco bar was one of my favorites). I’m so grateful for the experience, the chance to taste these incredible chocolates and hear their stories, and for the reminder that making real social change does not end at being an informed, thoughtful consumer.

Last night’s rosé from @rebelrebelsomerville plus a (blurry) bonus pic of me completely candidly (lol) admiring last night’s rosé from @rebelrebelsomerville. I’ve been dying to come here, this tiny, feminist, woman-owned and operated natural wine bar that is “working to make Boston drinking culture less bro-y,” ever since @bow.market opened. Right now, they’re donating 100% of rosé sales (sales, not profits) to @yellowfund to help sustain the three abortion clinics in Alabama. The bottle we got happened to be a Ribera, a sentimental wine for me because Ribera was my first true love. It opened up doors I didn’t know were there. It made me insatiably curious about wine. I’d never seen a rosé or a natural wine from the Ribera del Duero region before, and last night I got to try both in the same glass. All in one foul swoop, Rebel Rebel made me rethink the impact that small businesses with big ideas can make AND made me appreciate my favorite wine more than I already did. If you’re in the Boston area, do the world a favor and patronize the FUCK out of this place.🍾

Adventures in meal prepping! 🤤 This weekend, in between watching birds with my family (peep the birdhouse) and raging over the dumpster fire that is this season of Game of Thrones, I made this red cabbage, beet, and date salad from The Saffron Tales by @yasminkhanstories! This recipe, hailing from Iran, is a perfectly sweet, crisp, and refreshing summer salad (just in time for more rain this week!!!!💦)! I love this cookbook and I can’t wait to get my hands on Zaitoun, Khan’s newest book on Palestinian cuisine.🇵🇸

Earlier this month, I led a tea and cheese pairing for a bachelorette party with @secretfoodtours! 🍵🧀 We talked about the basics of pairing tea and cheese, how tea can accentuate certain flavors and bring out entirely new flavors in cheese, and some of the reasons why pairing cheese with tea is similar to pairing cheese with wine. Then we sampled two teas with a whole platter of local Massachusetts cheeses from @appletonbpm! We’ll be hosting another tea and cheese pairing demo on Sunday, April 28th at the @solunagardenfarm booth in @bostonpublicmarket for the second annual Agricultural Festival. Stop by to sample some tasty teas with local cheese and learn how to make your own pairings at home!

Did you know pie crust used to be inedible? In medieval times, “pyes” had thick, hard crusts that served as storage containers and serving vessels (pies were also called “coffins” because medieval bakers were DARK). It wasn’t until somebody figured out that adding lard to things makes them taste better that the crust became part of the main attraction. • 📸: my mom’s chicken pot pie. It’s made with lardy, store-bought crust, canned veggies, and leftover chicken and it tastes like childhood. We ate a lot of chicken pie growing up because it was fast and cheap and two pies filled up four kids (my three brothers and me) for two meals (usually dinner and the following day’s breakfast). Chicken pie was my absolute favorite as a kid and today, I refuse to eat canned vegetables in any other context.

An ode to bagels amidst all this bagel controversy. 🥯 Hand-rolled, cold-fermented for two days using a 7 year old sourdough starter, served with homemade cream cheese made from locally-sourced ingredients (+hot sauce and a side of sass from my buddy James here). LIVE LIFE EAT GLUTEN. 🙌🏼 @levendbagelry @bostonpublicmarket

What’s in a name? That which we call a BLA KORNBLOMST by any other name would smell as sweet. 🌹 Here we have Blue Cornflower (Bla Kornblomst!), a soft, creamy, delicious Danish blue with a name reminiscent of the rural countryside, a virgin milkmaid churning butter, a wicker basket full of wildflowers, cowbells echoing in distant pastures. Stop and smell the Bla Kornblomsts @thewineandcheesecask! #blåkornblomst

I’ve been to @snappykitchensomerville twice now since moving here and ordered the exact same thing both times- Tan Tan ramen (ground pork, garlic miso, black garlic oil, chili oil, magic, love, the secret to happiness, the meaning of life, plus a soft-boiled egg). As a qualified and credentialed soup doctor, I prescribe this soup for all your rainy day woes today and every day. 🍜

Happy last day of winter! I’m celebrating by bringing this account out of hibernation! 🎉😛🍾 I’m looking forward to once again oversharing my thoughts and feelings about food with the infinite abyss of the internet! To get the meatball rolling, I’m excited to announce that I’ve applied to and was accepted into Boston University’s MLA in Gastronomy program and will be starting in the fall! I personally didn’t think it was possible to be more of a food nerd but here we are, gearing up to spend the next 2-3 years studying the history, culture, economics, and politics of food, farming, cooking, eating, and drinking! Stay tuned friends! • Homemade ricotta gnocchi, a recipe I learned in Italy this summer which sustained me spiritually and calorically through the winter. This recipe is so simple and fast and filling and cheesy and delicious and has therefore become my go-to party trick.

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