Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Monday, December 16, 2013

A Walk Down Memory Lane...


I originally tried blogging this topic as my first blog, but hadn’t quite figured out how blogspot worked and posted it somewhere to moodle…where it has since disappeared. My post was recorded after our field trip to Bruce’s farm, a trip that I found very eye opening. I also captured cool pictures of Bruce’s herd, and of my first high-tech milking experience. Before my visit to Bruce’s farm, I had only been to one farm, and that was Common Thread. I remember seeing a cow at a petting zoo once, and on my drives to Colgate, but aside from that, I had never had a close encounter with the animal. I was amazed when we arrived at the farm and saw the size of Bruce’s herd. I was even more shocked when I learned that Bruce managed the farm with just his wife and a couple of workers.
            When discussing tasks on the farm, I was most taken aback with the aspect of birthing cows. Bruce explained that every spring, he assists in delivering hundreds of calves. The prospect of this seemed impossible to me. I could not digest the amount of hours that would go into delivering and subsequently handling hundreds of newborn cows. The incredible effort involved in this process became even more apparent when Bruce detailed the amount of free time he normally has left over. I specifically remember Bruce saying that he had not gone to see a movie for seven years- and that he had last gone to the movies for his anniversary. Additionally, Bruce revealed that he rarely travels further than fifty miles from his property. The constant attention demanded by running a cow farm prevents him from being absent for extended periods of time.  It seemed that Bruce’s life revolved around running his farm, a commitment that I found extremely commendable.
Once again, I found myself thinking the same thoughts that I often thought while farming: How do these people do this every single day? In my opinion, farmers have one of the most difficult jobs. Their job makes it almost impossible to go on vacation, and they have to rely on intense, manual labor to make a living. Maybe it’s because I’m a girl and am seriously lacking in the biceps department, but this life seems hard. Bruce has to carry around hundreds of baby cows every year, and has to maintain the dozens of acres that he owns. This job is never-ending, and is always demanding.
Another thought that ran through my mind (trust me, a very unexpected thought) was guilt toward my carnivorous diet. I didn’t exactly feel this guilt when we pulled in and saw the cows; the feeling arose during the milking session. I remember one of Bruce’s workers directing dozens of cows into the milking rows. It was weirdly adorable how compliment each cow was. They all quietly lined up in their designated spot, and peacefully allowed the placement of suction cups on their utters without a flinch. When I personally attached the suction cups, my cow stood there patiently throughout the whole process. I began thinking about cows that were raised only to be slaughtered for our own meals- and it felt horrible. I have always been a meat eater and never really understood the prospect of being a vegetarian until taking this class, and my visit to Bruce’s farm was probably the first moment that I felt an understanding. This experience by no means converted me to vegetarianism, but it certainly instilled an appreciation for the animals we rely on for everyday meals.

Here are my images from the trip:
First time milking!!!!


^The herd. 

Friday, December 13, 2013

Because it is delicious

Vegetarian Chili Recipe

    • 1 T olive oil
    • 1 garlic clove
    • 1/3 c Spanish yellow onion
    • 1/4 t crushed red pepper flakes
    • 1/2 T ground coriander
    • 1 T ground cumin
    • 1 medium green pepper, 1 medium red bell pepper, seeded and chopped 1 t dried oregano
    • 2 T chili powder
    • 3 medium tomatoes, peeled and chopped or 1 28 oz can tomatoes
    • 1 3/4 c cooked kidney bean, rinsed if canned
    • 1 1/2 c rinsed canned black beans
    • 1 celery stalk
    • 1/2 c mushrooms
    • Tomato juice as needed
    • 1 T fresh cilantro or parsley
    • Salt and pepper to taste
Key: tomato juice + burgul



how friends influence

Because I went to an International School, I had a lot of friends from different backgrounds. It was evident that some of their favorite dishes would also come into mine. Because I had two friends from Pakistan, they would always mention some of their favorite dishes and what they would miss from back home. I also tried some of their dishes during those frequent Eid and family dinner parties. One I need to share, only because it is so delicious:



This native dish of Peshawar, Pakistan will definitely take time and patience to but the flavors, texture and aromas make it an absolute delicacy of North West frontier cuisine. The lamb has to be specifically very good quality and most of the spices are freshly ground for their most fragrant form".
Ingredients
2 pound lean lamb, skin and fat removed
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
rind of 1 lemon
5 tablespoons fresh lemon juice
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
1 teaspoon ground turmeric
1 tablespoon garam masala
2 teaspoons cayenne pepper
salt to taste
2 cup plain yogurt
1 cup whole unpeeled almonds
4 tablespoons brown sugar
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
lemon wedges and sprigs of parsley

Method
  • Prick the lamb all over with a fork and make about 12 to 15 deep cuts.
  • Blend the ginger, garlic, lemon rind, lemon juice, cumin, cardamom, cinnamon stick, cloves, turmeric, garam masala, cayenne pepper and salt in a food processor or a blender to a fine paste. Transfer it to a large non-reactive baking dish.
  • Add the lamb to the mixture of spices and rub the paste all over the lamb and spread it evenly over it. Cover and refrigerate it for 2 hours.
  • Combine yogurt with the almonds and 2 tablespoons of brown sugar. Pour the mixture over the lamb and cover and refrigerate for another 2 hours.
  • Preheat oven to 400°F.
  • Sprinkle the remaining sugar and bake, uncovered for 30 minutes.
  • Cover and lower the temperature to 350°F and cook for 2 1/2 hours, basting occasionally.
  • Sprinkle with the saffron water and cook for another 30 minutes, or until very tender and fully cooked.
  • Remove the meat from the baking dish, carve the thick slices, pour the sauce over it and serve it hot garnished with lemon wedges and parsley.





temporary status advantages

Again, there are only certain gourmet dishes made when we have a party. Exclusive to guests only. But now every time I come home from States, my dad does cook for me some of those gourmet dishes. Though I am family, I guess I am put on temporary guest status now. I am only there twice a year. I am not sure if I should be happy or not. I am being thrown out from my family status. Advantages: Dad cooks all those party dishes for me. Don't know what I would choose.

Here is another secret:


ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Bon Appétit