Back at The Crest: An Anthropological Experience

The Crest Gastropub (Clintonville)

If you haven't been able to tell, I am a huge fan of The Crest. And yesterday's event solidified that fact even more for me, as if it had much further to go. The sun was shining and the weather was near perfect. I made my way up Crestview and stopped at the restaurant to my right, a general crowd already filling up the interior space. After a little over a week planning for yesterday's happy hour with Chef Dustin and Abed, one of the first things I'm told is that a special keg was brought in for us: a "neolithic" beer for anyone who was interested in trying it. (Let's just say there's a pretty good chance of that happening with a group of anthropologists.) Alongside an "anthropology-themed" menu I, and perhaps quite a few of my anthropology colleagues, have practically been drooling over since it was released, it was in that moment that I fully realised just how much of a great time our first happy hour of the year was going to be.

August Beer Dinner at The Crest Gastropub

Barely a connoisseur of wine, I was both intrigued by--and eager to learn from--the proposition of a beer dinner. The dinner, my notes from which I'd like to share below, was prepared at the transparent and philosophically- and intellectually-charged Clintonville staple The Crest Gastropub. Rooted and inspired by the triple bottom line of sustainability ("environmental, economic, social," also defined as "people, planet, profit", [2]), which I also included in my initial review of The Crest, the entire team continues to gradually teach the general public about this approach to cooking, eating, and business management, without complicating the menu or throwing it in their faces. This third beer dinner, paired with beers brewed locally by Seventh Son Brewing Co., was another perfect example of how we can all do our best as we strive for the sustainable, and certainly tasty, ideal.

Back in Business! (And Busier than Ever)

Oh là là ! It's been a while, eh? For those of you who don't know, I most recently came back from a five-week program via the Experiment in International Living, a return trip to France focusing this time around on language and cooking. I know I'm still far behind on even my first international leadership experience from a few years ago, so for the meantime I'll defer to letting my many photos (linked at the end of this post) do the talking.

Another Planned Hiatus: Summer 2013

Greetings, dear Reader! This is a very quick post (albeit one intended to have been posted earlier) to note that once again I'll be heading back to France for much of the summer and as such may not be posting as frequently as I'd otherwise like (if at all). That being said, my co-leader Jess and I will soon be on a remarkable program via The Experiment in International Living; our program: "Mastering the Art of French Cuisine: Language and Cooking." I'm pretty sure I'll have a lot to share when I get back!

Dining with Sass at Surly Girl Saloon

Greetings, Reader! It seems that this is the last blog post I'll be writing from my residence here in Granville, as by tomorrow's end I'll be completely moved out and back in Michigan for a bit before heading to Vermont and then to much beloved France for the majority of the summer. With this being said, I want to share with you my experience last night at the Surly Girl Saloon, located in one of my favourite areas of Columbus, the Short North.

Pork or Pork?: Serving up Red Wattle Hogs at the Downtown Luau

Hosted by The Hills Market Downtown and neighbouring Grass Skirt Tiki Bar, the Downtown Luau was one of quite a few events (at least 68) scheduled for this weekend.

On Friday evening, Slow Food Columbus's Chairman of the Board Bear Braumoeller joined butcher Tim Struble from Columbus's North Market and pitmaster Jim Budros (co-founder of Columbus's City Barbeque) in preparing and cooking two hogs for Columbus's Downtown Luau. But these weren't just any hogs, they were Red Wattle hogs, an Ark of Taste food in danger of extinction. Red Wattles are currently listed as "critically endangered," with less than 200 annual registrations and less than 2000 in existence around the world. With the biodiversity of our food system continuing to dwindle, it's becoming more and more important to reverse the trend by creating a demand for them; without it, there's no reason for a shop to source them and by extension for farmers to raise them. Yesterday's luau provided a wonderful opportunity to not only showcase the hogs, but to also foster a communal, Columbus celebration of food, drink and the upcoming start of summer.

Desserts for/with/after Lunch: Take Your Pick

I found out this morning from Jack, one of my faculty foodie friends, that today was National Donut Day. As was the case for this site, something didn’t seem right, as I remembered celebrating donuts during a previous autumn. Then again, why only celebrate food 25% of the year? After a brief search (and continued research for this post), I learned there’s a difference between today’s holiday and that which is celebrated on November 5th. Celebrated every first Friday of June (coincidentally, this year just after the national anniversary celebration of D-Day), National Donut Day was begun in 1938 by the Chicago Salvation Army not only as a much-needed fund raiser during the Great Depression, but as a celebration and commemoration of the “Lassies," female volunteers who brought food and morale boosts to the front line troops during WWI.  By contrast, the November 5th food holiday is National Doughnut Day (aka, Doughnut Appreciation Day), which celebrates the foodstuff (and which I think would be the more appropriate time to promote free donuts, especially if the promotion doesn't include the history; oh, the irony). Rooted in Europe and first referred to in writing in Washington Irving's 1809 text A History of New York (in which he writes of "sweetened dough, fried in hog's fat"-- no wonder I'm drawn to these), donuts were sought after by troops longing for the fried treats that were being served in France (as mentioned in the above clip). Well, whichever way you spell it and whenever you choose to neglect any sense of a diet (or perhaps even to reward yourself), fried dough is definitely something I can enjoy on any day ending in “y” and today was no exception. Thankfully, Sarah, a constant cheerleader and supporter from across the Academic Quad, was willing to join me in an extended lunchtime exploration of the local food scene, complete with donuts... and key lime pie. (All in the name of proper research, of course!)