Thought Provoking Pesto

Yesterday we prepared pesto sauce, using surprisingly just a few simple ingredients and a food processor, in the Husky Den Kitchen. Combining pine nuts, basil leaves, olive oil, garlic cloves, salt and parmesan cheese, we were able to blend a smooth and creamy pesto sauce. All of the ingredients were organic; therefore the sauce was healthy, pesticide free, and extremely tasty! I have never prepared an entirely organic meal or sauce or food item from scratch before, and after reading Ruth Ozeki's "All Over Creation" and discussing the importance of incorporating organic foods into our lifestyle in our class discussion on Thursday, I really felt as if I was putting our preaching into practice.

In addition to the significance of the pesto being organic, I could not help but think about the pesto that is made at my work, a deli in Danville, California. Also from scratch, our chefs prepare it in much the same way, however they do not implement solely organic ingredients into the pesto. The change that would need to be made to have organic pesto at my job seems so simple, and is now making me question why more people don't go organic in their lives, when the end result tastes exactly the same, and is better for our bodies as well.

Comparing the two experiences I have making pesto, it has inspired me to start thinking organic, and although it will probably be a gradual process, it seems like a healthy alternative to a situation that could end up hurting us in the long run.

An Eye Opener

After visiting the UW Farm yesterday, I really felt as if I was able to see the vast ways in which people are able to produce their own food, and possibly live off of nothing more than their own productions. There were various foods that I most commonly associate with farming, from the vegetables such as lettuce and basil to the fruits such as tomatoes and berries. However the farm exceeded my usual understanding of gardens and farming, and ventured into asian spices that came from the outer shell of small berry looking plants, to the tarps that were used to trap the heat and keep the melons from freezing. I think what shocked me more than the wide variety of foods, was the fact that the farm had only been growing for two years! The vegetation and vast size of certain plants such as the enormous water lillies and the gorgeous sunflowers looked as if they had been there for decades, rather than two short years.

In addition to just understanding the history of the farm and seeing the different plants that were grown, I really felt I was given a first-hand experience of seeing where your food comes from, and the importance of organics. I've always tried to eat healthy, leaning towards wheat bread instead of white, or having a side salad instead of fries, but until yesterday I did not see the importance of actually thinking about and perhaps choosing where the ingredients of my foods come from. I cannot promise that I will become an avid organic eater, but I do see myself thinking about the food choices I make, and perhaps choosing organic foods or foods from local farmers markets when they are available.

Obento Box Creations

Yesterday was our first day in the Husky Den Kitchen, and we created Obento Boxes, Japanese lunchboxes given to children before school and prepared with extreme amounts of detail and thought. Before creating our own obentos, we viewed some extravagant obento boxes we were given some background information by Dr. Andrea G. Arai, a Japanese Anthropologist. I was shocked by the degree to which obento's reflect a child and a mother's status with the school teacher, and with one another.

The time, energy, and amount of preparation involved with the obento's was unlike anything I had ever seen given to a child for lunch. Reflecting upon my own life, my mom threw together a peanut butter and jelly sandwich in what seemed to be warp speed in the mornings, added some chips and a piece of fruit and put it in a brown paper sack for me. The contrast between my lunches as a child and the creative obento's we were shown in class was unbelievable.

Once we were able to make our own obento boxes, I was able to see how small they actually are, and that made the details of the ones we had seen even more incredible. I really enjoyed creating my obento box for my friend Sarah, I used pink and yellow radish, cucumber, rice, salmon, edimome beans, and soy sauce in her obento.

Here is a picture of the obento I made for her:


I really enjoyed the obento box process, learning about the Japanese culture of obento's and having a hands-on experience made me understand the meaning behind the obento box.

A Shared Meal

After reading Steven Feld's "The Boy Who Became A Muni Bird", I kept referring back to the section on 'food sharing'. The article describes that food sharing is more than just a physical act of sharing a meal or cooking together; rather it is a way to strengthen relationships, to bond people together, and to make a meal into an experience "meditated by food." I have eaten many meals with many people, usually family and friends, people I am comfortable with and am more than willing to eat and converse with.

However one meal that stands out more than any other meal in my mind was Valentine's Day 2004. My mom drove me over to my boyfriend at the time, Dustin's house. He had cooked me dinner, consisting of grilled chicken, fried zucchini and salad. He decorated the table with hearts and flowers, and added candle lighting to perfect the atmosphere. This was the first time a boy had ever made a meal for me, and also the first Valentine's Day I had ever had a boyfriend. This day stands out in my mind for more than just the food that was cooked, but for the entire ambiance of the evening.

Although Dustin and I did not refer to each other as the names of the food we ate that night, like the Bosavi tradition wi eledo involves, I do believe the meal strengthened our relationship and brought us closer together as a couple. It was the first night in my life where I felt a connection to him, and where I understood the meaning of romance. Before reading this article I had never thought beyond the act of kindness of the meal that night, but I am now able to see how it has significance that not only allows it to stand out in my mind as a favorite meal, but as an important moment in our relationship as well.

New Life, New Food

Well, as my hyperlink name will attest, I am an eater. I love food, I worked at a Delicatessan/Gelateria for 3 years in highschool, and I've never been labled a 'picky eater'. However, after stepping foot onto the Ave during my first night of college life, I have discovered that I am not a very sophisticated nor adventurous eater. I was walking with a few new friends on the Ave and we decided to go to a Thai restaurant. Many will call me crazy, but I've never even stepped foot in a Thai restaurant, let alone eaten in one. Although I was full from the sandwich I scarfed down after unpacking my life into a third of a dormroom, I was able to try a friend's curry chicken plate. I've had curried foods before, but never anything so original or authentic tasting. I was overwhelmed with flavors, and delightfully surprised. I do hope to explore new kinds of food, restaurants, and cultures just a few steps from my dorm room. There is a whole world of food outside of Danville, my little California bubble town, and I cannot wait for all that is to come!