This recipe that I found is very similar to the first wheat bread that I made, but it has a different crust, due to having melted butter brushed onto it after it comes out of the oven. First I started… Continue Reading →
Culture, Sustainability, Land Migration and Movement Indigenous Sovereignty Cooperative and Traditional Land Use Jeremiah George Squaxin Island Tribe member Director of the Squaxin Island Tribal museum Tribal land sustainability Tribal community garden Helps reconnect to the traditional tribal foods and… Continue Reading →
Cardamon is the third most expensive spice in the world! Cardamon is a plant in the ginger family that was originally found in the Western Ghats of Southern India. Cardamon grew in such abundance in this region thus this region… Continue Reading →
Finnish Christmas Cookies Americanized recipe for Finska pinnar (Finnish Sticks) https://mittkok.expressen.se/recept/finska-pinnar/ Finska pinnar dough is rolled into logs the size of ones finger and cut into small sections. The dough is then sprinkled with almonds and pearl sugar. For these… Continue Reading →
Rye Bread – Ruisleipä I found this unsoured Finnish rye bread recipe in The Great Scandinavian Baking Book by Beatrice Ojakangas, on page 18. I first started off by making my yeast mixture of sugar, warm water, and active rising… Continue Reading →
On Tuesday the 19th, as a class, we went to Batdorf and Bronson’s roasting room. There we all met up and enjoyed a few tastings of coffee, including a washed single origin Ethiopia Yirgacheffe Aricha with notes of hibiscus, lavender,… Continue Reading →
Dinner with Darwin Food, Drink, and Evolution by: Jonathan Silvertown Why is rye such a commonly found ingredient in Finnish food, specifically in bread? How many different types of rye bread recipes are out there? Which rye bread is the… Continue Reading →
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