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.

Tuesday, November 22, 2016

Cranberry Conundrum

My family seems to go through the same discussion every year before Thanksgiving of what should make up the meal. There are also various agendas at play and everyone representing their own interests can't seem to forfeit that one special dish. Sometimes it ends in a discombobulated feast with clashing flavors and foods, and other times one person gets their way. At the end of the day, food is food, and ultimately that's not why we gather together. This year, however, I am speaking on behalf of the vegetables, my mom is defending her heritage with traditional carbs and canned goods, and my dad just seems to want to make pie. Our plan of action, instead of combining all of these into have one massive meal, is to each take our own day to cook our stubborn interests.

One argument, though, that I still cannot win, is the the fresh versus canned cranberry sauce. My mom has a strange liking for they uniform glob that oozes out of the can with the exact resemblance of said can. We can always count on her to open a can of cranberry sauce for Thanksgiving. But then, because she is the only one in the family who eats it, it sits in the fridge, still in a slightly cylinder shape, until someone discovers it again. Not this year. While I still refuse to consume the actual gelatinous substance on Thursday, whatever is left I am going to experiment with. I found these recipes for how to repurpose cranberry jelly, which in my opinion should never be eaten straight in the first place. This Cranberry BBQ Chickpea wrap looks particularly good. 

vegan wrap



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