Author garste11

Bread Lab with CTA Stephen Garfield Doughnuts & Uyghur Nan Not much in the way of introduction this week, as we shifted gears toward individual work. It felt important to spend some time thinking about dough, bread, and baking. The… Continue Reading →

Food Lab with CTA Stephen Garfield Turkey Chili & The Thurston County Food Bank As mentioned above, this week our cooking lab will also be part of the Pandemic Academy. I visited the Thurston County Food Bank (downtown Olympia location)… Continue Reading →

Food Lab with CTA Stephen Garfield Navy Bean Puree, Pork Chops, Sauteed Kale & The “First Plate” This week, I thought I could take a slightly more relaxed approach to the lab, so what you’ll see is basically just me… Continue Reading →

Food Lab with CTA Stephen Garfield Pelmeni, New Year Dumplings, and the “Other” *After last week’s bean overload, I’ve been convinced by my rational other half that maaayyyyybe I should cut these recipes in half, considering they make a total… Continue Reading →

Food Lab with CTA Stephen Garfield Steamed Fish, Tostones, Black Beans, & “Eating Well” What is eating well? Is it cooking healthful meals? Is it enjoying meals? Are these mutually exclusive? For this week I’d like to make Daisy Choy’s Steamed Fish… Continue Reading →

Food Lab with CTA Stephen Garfield Adobo, Tahdig, & Re-Learning “Home”      For this week, I’d like to make Shekaiba Wakili Bennett’s Tahdig (216) and Magdalena “Magda” Ramos Shader’s Adobo (139). Here I can introduce the idea of “transnationalism,”… Continue Reading →

Food Lab with CTA Stephen Garfield Spanakopita & Authenticity      As Gass says in her introduction to Kanella “Nelly” Cheliotis, “[she] graciously and enthusiastically taught me how to make several Greek staples, including two kinds of spanakopita…the spanakopita we… Continue Reading →