I use as my overarching framework the notion of “learning through food,” i.e., learning about people and cultures through the foods they prepare and consume; the recipes which have been passed down, shared and adapted over time; and the meaning behind the meal. Situated within an ethnographic approach to food and a passion for "feeding the experience," I extend my foodie platform to include the cutting board, the in-between from farm to table. Bon appétit and ukonwabele ukutya kwakho!
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Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Saturday, 31 May 2014
Cooking in Columbus: Apple-Stuffed Pork Loin et al.
Hello, Food Fans! It's been a while for many things, as they relate to this blog, chief among them being a meal post. Last night, Brianne and I ventured to a local Meijer and amidst a growing sense of hunger bought a slew of ingredients which will eventually find a place here. For dinner, and in under an hour and a half, we pulled together a meal which stuffed ourselves with ingredients costing in total no more than $15. On the menu: apple-stuffed pork loin with toasted white rice, seasoned kale with bacon, and angel food cake with strawberry-rhubarb compote.
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