![\"\"](\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/05\/shek.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/05\/tahdig.jpg\")
<\/figure><\/li><\/ul>Photos by: Stephen Garfield, from Heirloom Kitchen<\/em> pp. 215-216 <\/figcaption><\/figure>\n\n\n\n For this week, I’d like to make Shekaiba Wakili Bennett’s Tahdig<\/strong> (216) and Magdalena “Magda” Ramos Shader’s Adobo<\/strong> (139). Here I can introduce the idea of “transnationalism,” referring to connection and identity creation across borders and boundaries. “When asked about [Magda’s] life successes, she immediately references her nieces and nephews back in the Philippines. Quietly and humbly, over her years working in the United States, Magda has sent what little money she has earned back home to assist with their college tuition.” (136) Shekaiba came to the United States but “never forgot the family she left behind,” working tirelessly until she was able to secure their legal entrance into the country. (213) <\/p>\n\n\n\n
Both of these women worked hard to both maintain their identity and connection to home AND forge new identities and strengths abroad. For them, “home” was no longer necessarily where they came from, but where they fought to maintain their identities. Now, as we “shelter-in-place,” we need to redefine home as well. For many of us, these sparsely-furnished, functional living spaces that we occupy while at school aren’t necessarily thought of as home. <\/p>\n\n\n\n
Now that we’re stuck inhabiting these spaces only, are we not also tasked with maintaining our identities in a new situation? Doesn’t our environment take on new meaning when we are forced to occupy it? Who am I when I have to maintain social connections over distances? Can these distances be bridged through food? Can home be wherever we prepare a meal? <\/p>\n\n\n\n
![\"This](\"https:\/\/wordpress.evergreen.edu\/covidfoodways\/wp-content\/uploads\/sites\/294\/2020\/03\/20200329_152300_2-1024x768.jpg\")
Photo by: Stephen Garfield, from Heirloom Kitchen pp. 138-139<\/em> <\/figcaption><\/figure>\n\n\n\n Reading: Gass Pp. 136 & 139-40, 212-13 & 216<\/strong> <\/p>\n\n\n\n
Ingredients for Tahdig: <\/p>\n\n\n\n
4 tbsp extra-virgin olive oil
1 large Russet potato*
2 cups (360 g) basmati rice
2 cups beef broth
2 cups hot water
2 tbsp kosher salt
1 tsp ground cardamom
1 tsp ground cumin <\/p>\n\n\n\nIngredients for Adobo: <\/p>\n\n\n\n
2 lbs bone-in skinless chicken thighs*
2 bay leaves
8 garlic cloves, peeled
1\/2 medium onion, sliced
1\/2 cup high-quality soy sauce*
1\/4 cup cup sweet soy sauce*
1 tsp coarse salt
1 tsp freshly ground black pepper
1\/2 cup white vinegar
1 small white potato, peeled (optional)*
1 cup (190 g) cooked jasmine rice* <\/p>\n\n\n\n\n\nNotes:
Pro-tip: buy enough potatoes for both recipes, you can use russets for both–in fact, just go ahead and buy a bag if you can! It never hurts to have a good amount of starchy staples around; extra motivation to cook before they grow eyes.<\/p>\n\n\n\nBone-in, skinless chicken thighs? Yeah, most of the time you won’t be able to find that exactly at the store. It’s either bone and skin, or boneless skinless. Having the bone in a piece of meat will almost always lend more flavor, but for our purposes, whatever type of chicken thigh will be just fine. If you only eat chicken breast? Well, sure, you can<\/em> do that but I guarantee it’ll be drier and less flavorful than the more supple, fatty thighs. If you want it with the bone, trim the skin off prior to preparing this recipe.<\/p>\n\n\n\n
Go ahead and get those two different kinds of soy sauce if you want, but I’ll *gasp* tell you right now it’s not 100% necessary. As a Filipina cook, Magda probably already has those on hand. In a pinch, use regular soy sauce and add a tablespoon of brown sugar.
I love the last ingredient on this list. You have to remember, in a Filipinx household, at any given moment, chances are there’s a pot of rice on. So, for that last bit, we’re just assuming you’ve already got some cooked…in this case, from making the Tahdig! <\/p>\n","protected":false},"excerpt":{"rendered":"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 →<\/a><\/p>\n","protected":false},"author":34,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/325"}],"collection":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/comments?post=325"}],"version-history":[{"count":9,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/325\/revisions"}],"predecessor-version":[{"id":350,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/325\/revisions\/350"}],"wp:attachment":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/media?parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/categories?post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/tags?post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}