Spring 2015 Course Profile: Archaeology of Food
Dr. Karen Metheny, Lecturer in the MLA in Gastronomy Program, has planned several guest lectures and workshops in conjunction with her spring 2015 course, Archaeology of Food.
The first of these special programs, paired with the Pépin Lecture Series, is a Whiskey-Tasting Program with Luke Pecoraro, Senior Archaeologist at Mount Vernon. Drawing from the archaeological records of known whiskey production sites, Pecoraro will offer a brief introduction to distilled products made in colonial America, with specific reference to George Washington’s distillery. A five-still commercial operation on one of Washington’s farms from 1797 to circa 1802, the distillery burned to ground in 1814, and was lost until re-discovered by Mount Vernon archaeologists in 1997. Intensive excavations uncovered the entire structure, revealing information about the layout of the stills, drains, and living quarters, and sparking renewed interest in spirits distillation in America. The recently reconstructed distillery is one of the few places where whiskey is made just as it was in the early Republic. The recipe for Washington’s whiskey survives, and is faithfully reproduced in small batches, twice a year, at the distillery. Following the lecture students will have the opportunity to taste five whiskeys.
Later in the semester, students will participate in a day-long, hands-on workshop on Succotash, a Native American dish that has become inextricably linked to colonial New England foodways and to regional traditions associated with Forefathers’ Day, a celebration of the founding of Plymouth Colony. The workshop will be led by Paula Marcoux, a food historian and archaeologist, author of Cooking with Fire, editor of Edible South Shore and South Coast, and a craft artisan/instructor for the Plymouth Center for Restoration Arts and Forgotten Trades. Paula is a frequent lecturer on the topic of vernacular foodways. Her research on succotash draws upon manuscript receipt books and print cookbooks in the archives of the Plymouth Antiquarian Society. Students will have the opportunity to hear about her research as they prepare the ingredients for succotash using the recipe of Frona Spooner (1831- 1917), a resident of North Street in Plymouth.
Archaeology of Food (MET ML 611 A1) introduces students to the archaeological study of food in prehistoric and historic-period cultures, with a specific focus on how food was obtained, processed, consumed, and preserved in past times, and the impact of diet upon past human populations in terms of disease and mortality. Students will learn how archaeologists use a wide range of artifacts, plant remains, human skeletal evidence, animal remains, and other data to recover information about food use and food technology over time. This introduction will be followed by a survey of the archaeological evidence of food procurement, processing, and consumption from the earliest modern humans to early farmers to more recent historical periods. Key topics will include the domestication of plants and animals, feasting, the role of households in food production, and the archaeological evidence for gender and status in cooking, preparation areas, serving vessels, and consumption.
Enrollment in this class is open to qualified non-degree students, who are encouraged to contact gastrmla@bu.edu to inquire about registration. Classes will be held on Monday evenings, beginning January 26.
Meet Spring 2015’s New Gastronomy Students
With a new year comes a new semester of food studies at Boston University, as well as a new batch of food-lovers embarking on their journey as future food scholars. We are pleased to have another great cohort joining the Boston University Gastronomy Program. These new students have been asked to submit a picture of themselves, a short bio, and what they love most about food.
Claribel Alvarado was born in the Dominican Republic, but has lived in New York City more than half her life. She has a Bachelor’s Degree in Hospitality Management from New York City College of Technology (City Tech) with a concentration in the culinary arts. While a student at City Tech, she was awarded an opportunity to study abroad at CFC Mederic Ecole Hoteliere de Paris Jean Drouant. Upon completion of her study abroad program, she was awarded a Certificate in French Culinary History and Techniques. The economic uncertainties of the last few years persuaded her not to leave the secure benefits guaranteed by public service. She currently works for the New York City Police Department (NYPD) which is the furthest thing from the culinary world.
Claribel writes “I love my job, but I have a passion for food and cooking. I subscribe to several culinary publications. I love trying new recipes and putting my own spins to it, experimenting with flavor, ingredients, how to balance aroma and taste. I love eating out, and living in NYC provides an amazing array of the best cuisines representative of the world. I’m looking forward to completing the Certificate in Food Studies and make myself eligible to enroll for the Master’s in Gastronomy. I would like to teach culinary arts to underprivileged and at risk teens and also own a small café or restaurant.”
James Martin Moran is a Massachusetts native, amateur photographer, avid traveler, and typical foodie. The evolution of his interest in all things food started when he was fresh out of Boston College: he simply wanted to learn how to cook for himself. Since then, he has filled a floor-to-ceiling bookcase with timeless cookbooks ranging from Julia Child and Craig Claiborne to Alice Waters and America’s Test Kitchen.
In 1992, James moved to Los Angeles, officially as a Ph.D. student in Cinema-TV at USC, but in his spare time, he enrolled in a Professional Chef certificate program at the Epicurean School. Although the credential paved the way to work in a kitchen, his career goals leaned more toward working with both food non-profits and the food industry as an advisor mediating between big food profits and slow food culture. In 2008, he moved back to Boston and started volunteering at Community Servings, Cooking Matters, No Kid Hungry, and Mass Farmers Markets. Working in marketing at the time, he decided to earn a Certificate in Nutrition for Communications Professionals from Tufts. Now, as a consultant with the Foodscape Group, a nutrition strategy advisory firm, he is excited to continue my food education in the Gastronomy Program.
Jerrelle Guy was born to a creative family in sunny South FL. After spending much of her adolescence writing poems, painting, making short films, and pausing in between to devour food to fuel more artistic creations, she soon identified herself as an artist fostered by the magic of food. With her finger, literally, in one too many pies, she moved to New England to get her BFA from the Rhode Island School of Design.
For Jerrelle, food has become inseparable from art. She turned nearly every RISD assignment into a commentary on food. She studied in Rome under the guise of learning ancient Italian architecture, but technically spent more time at the local pizzeria. She started a food blog, Chocolate for Basil, where she began showcasing her food illustrations alongside recipes. And after graduating, she moved to Dallas, Texas and used her design degree to work with Commercial Photographers and Stylists specializing in Food Advertising.
Her passionate spirit, impulsive behavior, and voracious appetite have landed her in front of so many delicious plates, and eventually, of course, in front of the application site for BU's Gastronomy Program. Her plan now, is to discover more avenues where food and design intersect, and possibly even help carve some new pathways herself.
Jamie Schwarcz was born on Long Island, NY where she spent her childhood frequently visiting New York City with her father. During their visits, her love of all things food, wine, and cooking began to develop. She loved talking with her father about the ingredients and history behind each dish they were enjoying. When she was not learning from her father, she was spending time in the kitchen with her Hungarian grandmother making sure that every family recipe was accounted for.
Jamie obtained her undergraduate degree from Boston University and currently spends her days supporting the Boston University SAP Payroll System. She enjoys traveling to foreign places and learning about the local culture (especially experiencing the local cuisine), trying new restaurants, and spending time with family and friends. She is looking forward to exploring her passion of all things culinary and meeting the BU Gastronomy community.
Rachel Sholtes is on a mission to sniff, chew, slurp, touch, and talk about every possible type of cuisine. While her academic history lies in English literature and creative writing, what really motivates her to get up in the morning is the prospect of breakfast, lunch, dinner, and everything in between. So far she has managed to eat in 29 US states and 10 different countries, and hopes that the list continues to grow. Prior to relocating to Boston in November of 2014, Rachel worked for years with Counter Culture Coffee as a barista at a locally owned bakery in Baltimore. Since heading up North she has shifted her focus towards a different end of the beverage spectrum, joining a small Boston-area wine shop as a sales associate. Immensely interested in region-specific food histories, she has loved learning about the world of wine so far and looks forward to continuing her food education through every possible outlet.
Rachel is thrilled to be a part the Gastronomy program and hopes that it will facilitate her passion for eating, cooking, and storytelling, as well as help further her understanding of food sciences and the history of agricultural practices. She hopes to one day combine these myriad interests into a career that involves writing, recipe development, and advocating sustainable lifestyles for urban environments.
Rachel Beebe has lived on Boston's South Shore for just nearly two and a half decades. She discovered her culinary prowess in the backyard when, at the young age of two, she decided to bread earthworms in sand and serve them with a side salad from the compost bin. Her dishes have grown to include actual edible items since then and her ambition and adventurous spirit with all things food have endured.
Like many who graduate from college with a liberal arts degree (UMass Boston, Anthropology), Rachel has spent a great deal of time figuring out what she wants to be when she grows up. She discovered BU's Gastronomy program while still an undergrad and, after a brief hiatus following graduation, she decided it was the next step in the whole figuring-out-life process. During her days Rachel works at a cookbook publisher where she definitely lingers too long perusing the inventory for inspiration and enjoys evenings spent unwinding at the cutting board with a glass of wine close by. She loves produce shopping, mincing garlic and watching reruns of The French Chef. She is most excited to meet new people who share her obsession with food and to see what path her studies might lead her.
Juliet Tierney is a native Bostonian who decided to pack up and head out west to get her undergraduate degree in History and Sociology at the University of Colorado - Boulder. Between hiking the flatirons with her Portuguese Water Dog, Lucy, and attending CU-Buffs football games, Juliet was bartending at local bars and country clubs where she gained a passion for wine and craft beer. Hailing from a large Italian and Irish family, Juliet grew up watching Julia Child every Sunday morning on PBS and lovingly gained the nickname from her siblings, "Juliet Child." Her prized possession at the age of 6 was a recipe autographed by the cooking guru herself. When she's not posted up at America's Test Kitchen in the customer service department, Juliet can be found going to wine tastings, walking around Brookline with Lucy, and perfecting her grandmother's eggplant parmesan recipe (which she has decided will never happen).
Course Profile: Cultural Tourism
Anyone in the BU Gastronomy program is aware of just how popular food has become within the past decade. The advent of the “foodie” has meant that more and more people are paying closer attention to what they eat and food has become more than just a means for sustenance but a form leisure activity. Needless to say, with more people interested in food comes a demand for more places to eat, and this has given rise to the popularity of culinary tourism, one of the fastest growing and most lucrative industries today.
Culinary tourism is something that is discussed in some of the program’s core courses, such as theory and methodology, as well as anthropology of food. The topic is approached more from a social science perspective as students examine the cultural and social implications on local populations, as well as tourists’ motivations for traveling to experience new foods. The readings and discussion can lead one to examine their own motivations for trying new cuisines, but it can also lead students to consider culinary tourism as a possible career path.
Fortunately, students have an opportunity to explore the broader industry into which culinary tourism falls: cultural tourism. Metropolitan College’s Administrative Studies department offers a course in the fall semester on cultural tourism that is open to BU Gastronomy students as an elective credit. Professor Samuel Mendlinger has been teaching the course for nearly a decade and is the founder and director of the Economic Development & Tourism Management concentration in the Administrative Studies department. Dr. Mendlinger has spent the majority of his career specializing in economic development in the developing world. In doing so, he became aware of the positive impact that tourism had in developing local economies. Since founding the concentration at Boston University, he has worked or been a consultant on tourism development in the United States, Dominican Republic, China, United Arab Emirates, Liberia and Tanzania
Dr. Mendlinger is quick to point out that “tourism is not hospitality. [the] goal is not to provide the best service possible to [the] client/tourist.” He continues explaining that “true tourism development has three clients who all must be satisfied: (1) the tourist who we wish to provide with the best memories and experiences possible; (2) the local population who we wish to aid in wealth and good job creation; and (3) the future, so we wish not to destroy or seriously damage the environment or the local culture.”
The course provides a look at tourism from more of a business perspective, and students explore the theories and principles of cultural tourism development and management, a nice compliment to the social science approach offered in the Gastronomy core curriculum. Students who take the course learn that cultural tourism has only been considered a distinct branch of the industry since the 1990s and is defined by tourists’ desire to participate in cultural activities as the primary or secondary motivation for travel. These cultural activities include art, music, history, and, of course, gastronomy, which receives its own segment during the course. Students learn how to identify cultural assets of a tourist destination, including gastronomy, and how to market these assets and develop them as tourism products in the most sustainable and responsible ways so that they cater to the three clients Dr. Mendlinger describes.
Utilizing the principles and theories learned in readings and lectures, students then critique two cultural tourism products to assess how successfully they have been developed and if they do, indeed, serve the needs of tourists, the local population, and the future. Additionally, students become equipped with the knowledge to offer their own recommendations for how these tourist attractions can be improved. The course concludes with students offering and presenting their own plans for the development of a cultural asset into a cultural tourism product. Student projects have included formulating statewide beer trails in Vermont, developing a local market in Lyon as a tourist attraction, and creating a tropical agriculture and gastronomy food tour in Miami.
Students who complete Dr. Samuel Mendlinger’s course on cultural tourism are then invited to take his course on economic development via tourism in the developing world in the spring semester, which meets in Tanzania.
Paired with other food business and food marketing related courses, the course on cultural tourism can greatly aid students in pursuing a career in culinary tourism or perhaps starting their own company catering to tourists in search of new gastronomic experiences.
Cultural Tourism (ML 692) is offered in the fall semesters and is cross listed with AD 603. The course is attended by a diverse group of students from all across the world and across various disciplines.
Honoring the Work of Domenico Sestini
On Wednesday, October 22, Bill Nesto M.W. , Metropolitan College Wine Studies instructor, and Frances Di Savino presented the book which they co-authored, The World of Sicilian Wine (UC Press, 2013), at the Accademia dei Georgofili, in Florence, Italy. Since 1753, the Academy has promoted practical research in the fields of agronomy, forestry, geography, and agriculture.
Bill and Frances lectured about the culture of wine in Sicily in honor of Domenico Sestini (1750-1832) whose memoirs of his research in Sicily were an important source for their book on Sicilian wine. Sestini was an accurate and sensitive observer of Sicilian viticulture and enology. A member of the Georgofili himself, he lectured to its members, on three occasions in 1812. He wanted to inform them about the inspiring achievements that Sicilians had made in cultivating wine grapes, making wine, and exporting it abroad.
More than 200 years later, Nesto and Di Savino came back to the Accademia dei Georgofili to continue his work, to honor it, and to thank him.
An Intense Week of Jewish Food Culture
by Andrea Lubrano
Alumna Andrea Lubrano describes her exploits during the week-long Tent: Food NYC, exploring Jewish food culture in New York City from October 19th through the 26th, 2014.
New York City, a land made up of culinary diversity, was host to twenty remarkable individuals this past October during the first Tent: Food NYC, a program of the Yiddish Book Center. Hosted by The Center for Jewish History and led by Lara Rabinovitch, the Food Editor of Good Magazine and the “Queen of Pastrami,” this week-long intensive seminar had the best itinerary this gastronome could hope for. Plus, I got to share my most profound interests with likeminded individuals, who in one way or another understand the significance of food as a tool to preserve and enrich our cultural heritage and that of others.
Although this week, as one would imagine, explored specifically Jewish food culture in New York, it did so strictly under the parameters that Jewish food culture, like that of the Irish or Italians, is of equal significance to the fabric of the city, so there was little to no religious undertone.
To give you a re-cap of my week, every morning, more or less, we began our day defining the diversity of Jewishness in the realm of food traditions. We reviewed historic Jewish cookbooks and recipes held in the special collections library at the Center for Jewish History and also got a private showing of the menu and cookbook collection held at the New York Public Library.
We had a challah and babka workshop at Breads Bakery, went on a Lower East Side food crawl that included all the greats like Katz’s Deli, Russ and Daughters, Yonah Schimmel’s Knishes, The Pickle Guys, and Kossar’s Bialys, to name a few. We met Lior Lev Sercarz of La Boîte NYC, a master in spices and the senses.
We had a cooking demonstration with Eli Sussman, the head chef at Mile End Deli. We learned some pitching tips from a lecture with Gabriella Gershenson, the Food Features Editor at Every Day with Rachel Ray. We also went on a tour of Little Odessa and Brighton Beach with Knish expert Laura Silver, learned about MAZON, a national non-profit organization that works on ending hunger, and had a lecture with Mitchell Davis, Executive Vice-President of the James Beard Foundation, about the future of our food and the importance of intertwining flavor and health into the larger conversation.
I’m most definitely forgetting some other wonderful and informative events, probably because the week was so engaging and full of enriching experiences.
As if the daytime schedule wasn’t eventful enough, all the participants were required to dine together every night of the week. And further encouraged to talk to a different participant as a way to keep the group dynamics flowing. A memorable dinner, aside from the tasting at Bar Bolonat and the meal at La Vara, was probably our Shabbat dinner, where all twenty of us shopped, cooked and cleaned for a home-cooked-family-meal.
All in all, this experience has truly given me a whole new perspective on the revival of Jewish food in the U.S., which being a non-Jew I initially thought only encompassed matzo ball soup and pastrami sandwiches. Thanks to Tent, today I know that Moroccan tagines, Iraqi qatayef, borscht, mamaliga and kvass have more than one culture associated with them. At the heart of the Jewish diaspora live the roots of their culinary diversity, making Jewish food as geographically specific as that of any immigrant American. If you haven’t already looked up this wonderful program in the hopes of joining their next seminar, I’m sure the fact the program is completely free of charge will encourage you to do so. There are also fashion, creative writing, museums, journalism, pop music and comedy workshops under the Tent umbrella (www.tentsite.org/).
A Whirlwind Culinary Exploit in Asheville
by Debra Zides
Student Debra Zides recaps her gastronomic escapades in Asheville, North Carolina.
Last weekend I hopped a flight into Charlotte, North Carolina, grabbed a rental car, and drove two hours to the artisan community of Asheville for a whirlwind weekend exploit. For years, friends had been telling me about the town’s great restaurants, breweries and art galleries – so I decided to put my newfound Gastronomy program education to the test.
I began my adventure Friday with the Eating Asheville High Roller Walking Food Tour. We met up with our tour guide, Hank, at Battery Park Book Exchange & Champagne Bar and kicked-off our culinary experience with a glass of French Blanc de Blanc sparkling wine and locally-sourced Gouda cheese spread and smoked trout spread on bruschetta. Hank provided background about Asheville’s restaurant scene, discussing the trends in supporting local farmers and sustainable foods. Then we were off to our first excursion, Cucina 24. Restaurant owner and Chef, Brian Canipelli, personally met our group and served us his canestri pasta creation paired with a glass of Montepulciano d’Abruzzo wine. He spent time with our group discussing his restaurant concept and some of the challenges of owning a business. It was interesting to note that his greatest challenges are not in the kitchen, but rather the administrative and business sides.
We said "thank you" to Chef Canipelli, and we were off. Over the next two and a half hours we explored and additional five restaurants where we met chefs, owners, and managers. At Table, we were served a delightful Devils on Horseback appetizer consisting of bacon-wrapped stuffed dates topped with a balsamic reduction. Zambra had the most amazingly exotic sangria packed with port sherry, brandy, mulling spices, and citrus which paired very well with the chef’s signature chimichanga served over pureed avocado sauce. Isa’s Bistro introduced us to a Black Angus beef tartare, which was presented cleanly in a small white dish atop a triangle-cut slice of toast. Strada Italiano is a 3 star green certified facility, and while not a standout with their inconsistent Tucson Poached Egg appetizer, the restaurant is an example of why Asheville is considered the first Green Dining Destination as per the national Green Restaurant Association with over seven percent of the city’s restaurants certified Green. We finished our culinary experience at the French Broad Chocolate Lounge cleansing our palates with a conversation about the critical role of terroir in chocolate making and sampling their supremely decadent chocolate truffle steeped in Earl Grey tea.
But there was no time to kick back and enjoy the food coma, as I had also booked a brewery tour for the following afternoon.
The tour was run by Asheville Brewery Tours. I selected the Sunset Deluxe 4-Stop Tour, which was a driving tour and enabled us to visit several parts of town. Our knowledgeable tour guide, Eli, was originally from the Boston area and had worked at Harpoon Brewery prior to moving to Asheville to become a part of the microbrewery scene. Today he and his partners are in the process of starting up their own brewery, which is expected to open Spring 2015.
Eli took us to four sites, including Twin Leaf, Urban Orchard, Green Man, and Catawba Brewery. He leveraged the various facilities to demonstrate key beer making processes as we sampled an array of concoctions. The most unique stop on the tour was Urban Orchard, which is actually a hard cider production company that uses locally sourced apples from Hendersonville, North Carolina as the base for their creations. We had the opportunity to visit the production facility on the lower level, then returned to their bar for a tasting of their ciders currently on tap. We sampled the dry Ridge cider, ginger cider, and a jalapeño cider. The jalapeño cider was a treat, starting very subtle and timid, and then suddenly, “Bang!” as you felt the rush of heat from your mouth through your esophagus.
Overall, I found Asheville a culinary delight. One weekend was definitely not enough to gain a full appreciation for all the cultural and gastronomic activities. This city will be staying on my list of places to visit.
Bagging a Pheasant for Class
by Keith Duhamel
Student Keith Duhamel shares his experience in hunting and preparing a pheasant, 16th century style, for the Food History course as part of the MLA in Gastronomy core curriculum.
Autumn in New England evokes images of trees ablaze. Reds, oranges and yellows seem to light the horizon against a clear blue sky; crisp cool air in the morning balanced with warm gentle breezes as the day progresses; heading to the apple orchard, though the orchards of yesteryear are replaced today with neat ,orderly rows, manicured and pristine, like soldiers awaiting inspection; and heading to the pumpkin patch for that perfect orange sphere to carve out your jack-o-lantern.
Autumn also means, to many a native New Englander, the start of hunting season. For me, donning the orange (so that I’m recognizable to other hunters) and loading the century old double barrel shotgun once used by my grandmother on her honeymoon (no, not that type of shotgun wedding) means the hope of getting a pheasant or two.
This year, in particular, hunting season coincided with our Food History class studying the medieval period, and my desire to “bag” a pheasant was only magnified. Dr. Ken Albala’s class has taken us on a journey through time and this period in food evolution intrigued me the most thus far. The ostentatious displays of food by the wealthy of the late 15th and early 16th century certainly lend one to imagine dishes in excess.
My first endeavor out into the fields, however, resulted in nil, unless we count the ticks. Luckily, on my second trip I bagged me-self a beautiful rooster, the name for a male pheasant. The iridescent coloring of his plumage sparkled in the sunshine, and I knew this guy would make a meal fit for the King.
In respect of the period, preparation and accompaniments were lavish. After dismemberment, the breast was roasted briefly over a wood fire. As this was occurring, I prepared a stuffing of short grain rice seasoned with dates, homemade almond milk, cinnamon, ginger, garlic and a splash of verjus. I stuffed the breast, wrapped it in bacon and swaddled the entirety in a simple pastry of flour and water. Once baked, the head, wings, tail and feet were re-attached, if you will, and served on a bed of autumn leaves and a sprig of bittersweet (a modern touch).
My guests that night were indulged in a meal that was nothing short of spectacular, if I do say so myself. In true fashion of Medieval times, and at the recommendation of Dr. Albala, I stuffed his beak with a cotton ball soaked in alcohol and lit him ablaze. Autumn’s breath of fire collided in all aspects of this dish. Phineas, as we named him, was succulent and moist, tasting of smoky bacon balanced with the spiced sweetness of the stuffing. Autumn is a time of preparation, a time to reflect and prepare for the winter ahead. Phineas graciously gave of himself, so that I, and my guests may do just that.
Dr. Ken Albala will be teaching the Food History class again for the Spring 2015 semester.
Cover photo credit: innyangling.net
A Day to Celebrate Food
by Kimi Ceridon
Student Kimi Ceridon recaps October 24th's Food Day Event in Boston.
Food Day comes but once a year. With no gimmicks, costumes, bunnies or men in red suits, Food Day in the United States not only celebrates the foods that sustain us but also encourages people to think about their diets and get involved in the policies that impact the food system locally and worldwide. The October 24th celebration grew out of the internationally recognized October 16th World Food Day celebration which honors the founding of the Food and Agriculture Organization, a UN organization aimed at eradicating hunger, malnutrition and poverty.
This year, Food Day Massachusetts began with a Food Day Eve celebration at Babson College and continued with an official kick off at the Massachusetts State House the following day.
Babson’s Food Day Eve Event was served up in “five courses”. The first course started the day off with Andrew Zimmern, Gail Simmons and other panelists telling their own food stories. While Zimmern is probably best known for his television show “Bizarre Foods,” there was nothing bizarre about his commitment to addressing issues of social justice and the food system. In Zimmern’s personal food story, he told how his thinking about the food system has evolved over the years. In recognizing Babson’s leading role in entrepreneurship, he proclaimed that entrepreneurs would save our planet. Following the morning’s panel discussion, the second course was a locally sourced meal set among a group of food entrepreneurs introducing their products. There was everything from Fedwell homemade dog food to Pure Maple Water to egg-free mayo from Hampton Creek and many more.
The third course had four food entrepreneurs crowd source ideas to address their toughest challenges. It also never hurts to get advice from successful entrepreneurs like Simmons, Zimmern, Tom Ryan of Smashburger and Chef Adam Melonas of Chew Lab. The fourth and fifth courses were squarely aimed at looking at careers in the food industry, and a panel of food industry professionals gave insights on how to get a job in the industry. The day closed with a final panel featuring some of Boston’s most prominent restaurateurs telling their own stories about navigating a food-related career.
Food Day in Massachusetts officially commenced the following morning at the Massachusetts State House. The rainy morning could not dampen the spirits of the crowd gathered in the great hall. In keeping with Food Day’s goal of raising awareness about food policy, the kick off event was centered on the Massachusetts Food System Plan. Food Day represented one of the first milestones for the Massachusetts Food System Planning Team where they reported on outcomes from the statewide listening sessions that occurred earlier in the year. Since the last time Massachusetts had a statewide food system plan was in 1975, there was a lot to be told.
Aside from the Massachusetts Food System Plan, the Massachusetts Department of Agriculture Resources Commissioner, Gregory C. Watson, offered a rousing speech outlining the many food-related reasons Massachusetts residents have to celebrate. In keeping with the World Food Day theme, “Family Farming: Feeding the World, Caring for the Earth,” Watson outlined how family farms in Massachusetts are leading in innovation saying, “Our real strength stems from our ability - more than that - our willingness to integrate old and new – traditional and innovative.”
In what would be his last Food Day as Massachusetts State Governor, Governor Deval Patrick took the podium. He further recounted the efforts of his administration in making Masssachusetts a leader in farming, agriculture and food policy before proclaiming October 24th Food Day in Massachusetts.
While Food Day was October 24th, there are many ongoing celebrations. Find a celebration near you at FoodDay.org.
You Too Can Can
By Kimi Ceridon
Student Kimi Ceridon offers her picks for fall canning cookbooks and tutorials.
It is October. The garden is on its last legs. It is time to start looking into the pantry for the saved morsels of summer. It is past peak tomato season, but canned tomatoes and tomato sauce are excellent first projects for a beginning canner. However, fall in New England offers another great crop for canning in abundance – apples. And with the holidays around the corner, canned apple preserves, apple jelly, apple chutney and apple pie filling make beautiful homemade gifts. It takes just 20 apples to make seven 8-ounce jars of apple jelly.
There are an abundance of online and written resources to learn the basics of canning. So, rather than reproducing a recipe, here are a few places for beginners to start.
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credit: nchfp.uga.edu The USDA Complete Guide to Home Canning and Preserving – Many people have not tried canning for fear of botulism. Botulism is rather rare with only 145 cases reported each year according to Center for Disease Control. However, botulism does thrive in an anaerobic environment like that created in a canning jar. So, its risk is a reality. So, beyond the tried and true recipes that grandma used to use, the USDA recipes are scientifically tested for safety. The guide is available for free download on the USDA website in PDF format. It includes information on equipment and hundreds of recipes. Guide 02: Selecting, Preparing and Canning Fruit and Fruit Products has recipes for Apple Butter, Canned Apple Slices, Apple Juice and Applesauce. Guide 07: Preparing and Canning Jams and Jellies contains directions for Apple Jelly.
- Pickyourown.org – The overwhelming and busy design of this website makes it tough to use, but Pick You Own is a great free resource for recipes and finding local pick-your-own farms. Most of the recipes are step-by-step tutorials with pictures. Check out their Apple Jelly Recipe.
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credit: freshpreservingstore.com Ball Complete Book of Home Preserving: 400 delicious and creative recipes for today – By Ball, they are indeed referring to the iconic canning jars used by many home canners. This book edited by Judi Kingry and Lauren Devine is part of a tradition of Ball canning publications. Like the The USDA Complete Guide to Home Canning and Preserving, these are well-tested recipes for safety. Here is a gift idea - Mom’s Apple Pie in a Jar on page 38.
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credit: amazon.com Put ‘em up! – This 2010 book by Sherri Brooks Vinton is a go-to favorite for small batch canning. This book offers ways to preserve without special equipment, including refrigeration, freezing, infusing, drying and, yes, canning. Most of the recipes are for smaller batches, so they are ideal for a beginner home canner who doesn’t want to purchase large canning pots and other canning gadgets. The Apple Jelly recipe on page 109 is made with only sugar, apples, lemon juice and time. No pectin required.
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credit: mycophilia.com Well-Preserved – This canning book by Eugenia Bone has more gourmet contents than other resources mentioned here. There are only 29 preservation recipes. However, for each preservation recipe, there are at least three accompanying recipes for how to use it. So, not only can you make four pints of spiced apples, but you can use those spiced apples for a pork tenderloin, a strudel, or a pie.
So, while you are out there enjoying the New England Foliage, pick up some apples and make some homemade gifts.
Get Hired or Die Baking
by Leigh Shaplen
Student Leigh Shaplen shares her path to finding a food career, as well as some handy tips. She is currently residing in California while finishing her MLA in Gastronomy.
Ten hours after packing up my life in Boston and moving back home to San Francisco I am in route to Napa for a job interview. I am amazed by the drastic change in my surroundings. This is farm country and a far cry from yesterday’s home at the foot of Fenway Park.
I was unsure how exactly my degree in Gastronomy would help me get the restaurant marketing dream job I’ve been seeking my entire life. I entered the job market with a plan. I developed a 15 second pitch about my graduate work (I wasn’t sure anyone would give me 30 seconds, so I kept it short). I gave my speech to anyone who would listen: “I’ve been learning from some of the world’s top sommeliers, cheese mongers, food anthropologists, and journalists. I’ve been cooking alongside some of Boston’s most prominent chefs.” As it turns out a lot of people wanted to listen.
I conducted the majority of my job search through LinkedIn. I kept an excel document with every position I applied to. There are 62 jobs on the list. I tried to submit applications for 3 opportunities every day. I researched the companies and its employees. I sent a personalized note following up on each application, and this tactic worked for my interview in Napa. When sitting down with the Director of human resources she thanked me for reaching out directly.
I spread the word about my job search. I decided to embrace it rather than hide from it. I emailed 30 friends and family members letting them know about my goals and thanking them for keeping me in mind. More often than not, I got replies with very fruitful leads. I took interviews for jobs I didn’t want and when asked about my dream job, I was honest. The conversation shifted to how they could help me get that job instead. I said yes to anyone (and that means anyone) who offered to help. I traveled for interviews on my own dime, which included buying cross-country plane tickets. I read the San Francisco Chronicle Food Section and cut out the pictures for inspiration. I found Gastronomy graduates in San Francisco and had a lot of coffee dates (I don’t even like coffee). I started sending thank you notes sealed with a fork and spoon stamp to develop some personal branding.
My network has grown exponentially, and I’m joining a food marketing networking group with new friends. I’ve had the opportunity to meet with two “celebrity” chefs, a bunch of industry leaders, and have had lunch at Twitter. The tech company’s complimentary made-to-order, breakfast, lunch, and dinner food mecca spans two floors and is a gastronomic heaven.
When I wasn’t interviewing I baked. When all else fails I turn to food. Sound familiar? I made a lot of oatmeal chocolate chip cookies with too much butter and froze the dough. Whenever someone went out of their way for me, I baked a stack of cookies and delivered them in a green plastic strawberry basket wrapped in cellophane, a trick food writing instructor Sheryl Julian taught me. Needless to say, people went wild for the thin, crispy cookies with soft centers. I’m calling them the “get hired or die baking” cookie and am willing to share the recipe.
A month and a half and five interview rounds later, I received a job offer in Napa. The offer letter cites my graduate education in Gastronomy as part of a unique combination of skills. I think I’ll accept and eat the rest of my get hired cookies. I’ve earned them.